Pork and Venison Breakfast Links

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Category:

Sports

Tags:

• Pork
• and
• Venison
• Breakfast
• Links

[gizmotwadlebutt]

We have made three whole deer into venison sausage this fall. Less the backstraps of course. But I have found it's as fun to make sausage as hunt. We have made several kinds of sausage. I am going to get a mixer and sausage press like yours for next season. But I also do my own pig every winter also. So I think I can justify the cost pretty quick.

[rldel149]

@gizmotwadlebutt - the thing with me (at the time) was personal control. I wanted to be able to tweak my flavors and got real tired of the jerky making process.

[gizmotwadlebutt]

@rldel149 I got tired of paying alot of money for very poor cuts on my venison. I even cut into a steak and got a big glob of skin with the hair still on it. I still don't know how they rolled that into the inside of the meat. Yes no one around here smokes there summer sausage and I do really adds to the flavor. A person can really dial in on the flavor if they do it themselves. Great video by the way.

[rldel149]

@gizmotwadlebutt - thanks for the comment, it is season here for a few more days adding that to some things around the house since pre-Thanksgiving and I'm running a litttle bit behind.

Adding liquid smoke type products is better than nothing but it does lack a little of what real smoke brings. (imo)

[lotzoso]

I really enjoyed your videos. I have been making sausages, jerkeys and smoked products for years.

I love your mixer! I still do it the old fashioned way....turn and churn...by hand. (jealous)

I have found that my grinder, with the coarse blade will stuff sausages faster than I can crank them out (and mix better)with my stuffer. I still use my smoker instead of the oven for cooking as a rule though.

Your videos are very entertaining and I am glad to see we all don't buy our meats packaged.

[rldel149]

I got the mixer on a father's day sale. It cuts down of the old frozen fingers.

When I started I tried the #12 grinder as a stuffer w/a kidney plate but mine was an old antique literally off the dairy farm in NY. It had seen some years and was rounded pretty good inside. It wouldn't stuff too well.

One of these days I'll get an electric smoker but just have not got there yet.

It would be rough on our wildlife populations if they lost the hunters. The fastest/smartest hard to catch. ;-)

[rldel149]

Scalding them briefly to set the casing/precook the sausage a bit. Then they can be separated and pan fried to brown (a process I have seen with natural casings only).

[cj8yellow]

Thanks for these videos, I plan to try and make some link sausage one day. What does "Blanching" mean when you talk about the casings?

Thanks again!!

[rldel149]

Thanks.

[rldel149]

Enterprise.. an old cast iron dude eh? If you ever need parts, try Coty at Allied Kenco in Houston TX.

What I use is a generic Chinese 5# unit I bought for like $79 bucks at Northern Tool on a "Father's Day Sale".

I had previously tried a 3# LEM unit that cost more and didn't work nearly as well. That was before I learned to shop around and who not to buy from.