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Our Parrish priest wanted to make some sausage this afternoon. He came over and we cranked out 30 pounds in about 2 hours. 15 lbs of Polish Kielbasa, 10 lbs of sweet Italian, and 5 lbs of spicy Chorizo. No one makes better! .......And the family is going out to dinner......I'd rather have fresh sausage for dinner .
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Great stuff for sure.....but I go see my doc tomorrow and he will remind me about my salt intake (which is very low). Any way to make them with with no salt?
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Pacemaker wrote:
......................Any way to make them with with no salt?
Custom sausages can be made..................but you have to help .
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Curly wrote:
Custom sausages can be made..................but you have to help .
I see a winter project coming....tell me what to buy!
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anybody make their own jerky? That's something id like to get into doing
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Thai wrote:
anybody make their own jerky? That's something id like to get into doing
Hmmmmm.....snakehead jerky. A new business in the making! Need a business partner?
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dont know about fish jerky lol more of a traditional beef,buffalo,venison kind of guy myself
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Not only jerky, but Slim Jims, summer sausage, etc.......I do it all (almost). Used to work in a butcher shop and have my own commercial gear here at the house.
Ernie - if you want to make sausage over Christmas, let me know.
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summer sausage is a guilty pleasure of mine
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I am making wild turkey, Feta, spinach, sausage this weekend, to try out my new vertical stuffer.
Very good blend of spices from the sausagemaker.com
Jerky is very easy to make. Thousands of recipes on the internet. You can use your oven if you don't have anything else
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most ovens dont go below 200 though, I think I'll get a dehydrator and start making jerkey because lord knows I spend too much money on it right now
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My coworker made some really good deer jerky in his oven. I think he said he left the oven door cracked open so it could get down to the right temperature.
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Thai wrote:
most ovens dont go below 200 though, I think I'll get a dehydrator and start making jerkey because lord knows I spend too much money on it right now
"Warm" on mine runs 180-190 degrees......it's gas. Perfect for making summer sausages .
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Why do I have to look at this at lunch time?
Oh look....some home made chorizo in the freezer!
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Venison Slim Jims
Venison Jerky
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