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NOW I am ready to make over 120 pounds of deer sausage!!

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  • mackdaddy
    commented on 's reply
    Ill take a pound or two. I have heard of dear bologna but not sausage, sounds delicious.

  • Jerod Broussard
    commented on 's reply
    155 Internal, then a cold bath to prevent shrinkage and wrinkling of casing. Then they bloom for some time to gain color. I probably take to 185 or internal when it comes time for consumption.

  • _John_
    commented on 's reply
    Didn't even thing of that, too many sausage puns, head exploding.

  • Dr ROK
    commented on 's reply
    What temp do you take the sausage up to when smoking?

  • Jerod Broussard
    replied
    Dr ROK This year I am going to start with the following since last year it did not have near enough heat. I'll whip up a small batch then adjust from there. 18-20lbs will be made with Pepper Jack High temp cheese, in which case I will omit the red pepper flakes

    Per 2.5 pounds of meat (whatever ratio of deer : pork jives for you): Everything in grams except for the minced garlic and red pepper flakes
    Table salt- 18.18 grams
    Cure #1- 2.84 grams
    White Pepper- 2.27 grams
    Garlic- minced @ 3 teaspoons
    Cayenne- 4.54 grams
    Cold Water- 113.63 grams
    Red Pepper flakes- 1 teaspoon
    Thyme (dried)- 2.27 grams

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  • Dr ROK
    replied
    I have a 5 lb stuffer and can't imagine making sausage without it. Care to share your deer sausage recipe Jarod?

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  • Jerod Broussard
    commented on 's reply
    Only stuffing in the bedroom.

  • _John_
    replied
    I like it, I recommend processing in another location though...

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  • Powersmoke_80
    replied
    That is sweet Jerod,
    I know exactly what you mean and I only did 25 lbs and that took forever LOL!. The kids bought me a some snack sticks kits for Christmas and my first time I made the rookie mistake of mixing the meat and spices one day since I did not have time to stuff and tried stuffing the next day with a horn style stuffer. Needless to say it did not work because it was too stiff so had to use the grinder to get through it and returned the horn style stuffer.



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  • Jerod Broussard
    commented on 's reply
    When some guys found out how much I was making last year. They assured me I would be looking at this stuffer after stuffing that much meat down a grinder.

  • Strat50
    replied
    Those gear driven stuffers are badass! Mine is smaller, but is really effective. For the budding charcuterists out there, I cannot recommend the gear driven stuffers highly enough.

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  • Jon Solberg
    replied
    Do you do overnight shipping? I'm IN.

    That thing is SAWEEEET!

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  • Jerod Broussard
    commented on 's reply
    Politics always trumps economics.

    Wife no longer wanted to eat the casings once she found out what they were. If I slice it up she can handle it.

  • fzxdoc
    replied
    Wow, what a wonderful new toy, Jerod. The kids will actually get to see sausage being made. That and watching the budget-making process in Congress are two things I've always been warned away from! Seriously, though, you've got some good eating ahead, once the sausage-making work is done. Enjoy!

    Kathryn

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  • NOW I am ready to make over 120 pounds of deer sausage!!

    Last year all I had was my 1/2 horsepower grinder. Wasn't too bad. But that sausage with high temp cheese was a killer getting it down that throat.

    Now I have this 24 pound beast that holds 15 pounds of ground meat.......the kiddees can crank while I grind up another batch. Click image for larger version

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