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sausage making time again
 Moderated by: WildBill, TasunkaWitko
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 Posted: Sat Nov 19th, 2016 01:44 PM
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olyeller
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This is my first attempt at making hot dogs, venison or otherwise. I used a mix from LEM Products. I really need some larger casings; I had 21mm which are used for breakfast sausage and larger Snack Sticks, but I need 26mm to make hot dogs the right size.

My dogs look like they've been on a diet. :lol::lol:

First pic is of the raw stuffed dogs before processing.

Attachment: hotdogsraw.JPG (Downloaded 58 times)



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 Posted: Sat Nov 19th, 2016 01:46 PM
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olyeller
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This is what they look like after cooking.

Attachment: hotdogscooked.JPG (Downloaded 58 times)



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"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Sat Nov 19th, 2016 01:52 PM
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olyeller
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and last after removing the skins (casing) from them.

This made a very good link; lean and not too dry or fatty either. Very flavorful. I did overcook them a little. Supposed to cook to 165*. I looked and they were at 162*, so went back to rat-killing and next thing I know they are at 174*.
Next time I'm going to remove them at 152* since I use cure. I think the texture will be more like a regular link if I do that.

Oh BTW, I followed the directions on the packet (seasoning for 5# of meat) and used 4# of venison and 1# of pork fat. Ran thru the grinder three times to emulsify the meat as much as I could before stuffing.

Attachment: hotdogsskinned.JPG (Downloaded 58 times)



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"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Sat Nov 19th, 2016 02:29 PM
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okie44
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Gonna be mighty tasty! Making sausage is on my to do list.



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 Posted: Sat Nov 19th, 2016 02:50 PM
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Snuffy
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You makin me hungry! Those look good enough to eat!:wink:



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If there must be trouble, let it be in my day, that my child may have peace. -- Thomas Paine




 Posted: Sat Nov 19th, 2016 02:57 PM
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olyeller
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They are!:thumbs:
Making salami right now :cool:

Then gonna do some link sausage......now I'm getting hungry:lol:



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"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Sun Nov 20th, 2016 12:46 PM
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mtman714
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Had a local butcher shop do mine, got 25 pounds of Cheddarwurst, and 25 pounds of Snack Stix Terryaki, if you take them 20 pounds of your trimmings, they add 5 pounds of pork butt, but you get your own meat back. All vacuumed pack to boot. Yummy yours looks good.



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 Posted: Sun Nov 20th, 2016 02:02 PM
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olyeller
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Now for the salami. Another LEM seasoning mix. It turned out well. I took out 2# and added high temp cheese to it for a test. Turned out very good.

Processed these in an electric warming oven at about 200* until they reached 156*.


Attachment: IMG_1716.JPG (Downloaded 46 times)



____________________
"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Sun Nov 20th, 2016 02:03 PM
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olyeller
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Stuffed and ready for cooking.

Attachment: IMG_1717.JPG (Downloaded 46 times)



____________________
"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Sun Nov 20th, 2016 02:06 PM
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olyeller
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Processed, chilled and sliced for sampling :sofa: the next morning.
I will be doing venison salami a lot more now after this.

Attachment: IMG_1718.JPG (Downloaded 46 times)



____________________
"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Sun Nov 20th, 2016 02:17 PM
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Ozark Ed



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Well now that you're experienced I'll let you do some for me :wink:



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 Posted: Sun Nov 20th, 2016 02:59 PM
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olyeller
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You bring it here and you've got a deal:wink:



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"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Mon Nov 21st, 2016 12:49 PM
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MSUICEMAN
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there is a GREAT resource for sausage makers near my house, they have an online store also. butcher packer is their name. they do a lot of business with the big boys of sausage making and butchery but also sell to the public. best prices and products I've found to be honest.

I make a lot of smoked and fresh kielbasa, snack stix, breakfast sausage, and brats each year.



 Posted: Mon Nov 21st, 2016 11:32 PM
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olyeller
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Hey MSUICEMAN, thanks for the recommend. Looks like they have a wide variety of product.



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"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Tue Dec 6th, 2016 07:50 PM
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olyeller
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Here's 25# of smoked country link sausage. Just a nice simple sausage 2 to 1 mix of venison to pork fat/fresh bacon.


Attachment: sausage.JPG (Downloaded 21 times)



____________________
"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Tue Dec 6th, 2016 07:52 PM
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olyeller
Master Handloader


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Location: Just West Of Bruzdenbleedin, Texas USA
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Smoking some for 1hr and then cooking to 160*


Attachment: smoking sausage.JPG (Downloaded 19 times)



____________________
"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Tue Dec 6th, 2016 08:32 PM
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olyeller
Master Handloader


Joined: Sun Nov 22nd, 2009
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Done! Yummmmmm


Attachment: sausage done.JPG (Downloaded 17 times)



____________________
"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


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