Search found 308 matches

by fatboyz
Sun Dec 01, 2019 17:34
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 28
Views: 11969

Re: Venison Sausages

Need to make my pics smaller. I posted the recipe in the garlic sausage thread today.
by fatboyz
Sun Dec 01, 2019 17:13
Forum: Sausages
Topic: Kiełbasa Czosnkowa (Garlic Sausage)
Replies: 6
Views: 1884

Re: Kiełbasa Czosnkowa (garlic sausage)

Being a Ukrainian, and being in the heart of the Ukrainian part of Central Albert I know a good garlic sausage when I see it. This is the recipe we use. I got it from a friend who ran shop here for a long time until it burned down. He would make about 40,000 pounds of garlic rings from wild game for...
by fatboyz
Wed Nov 13, 2019 15:12
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 28
Views: 11969

Re: Venison Sausages

Nice looking sausage Red! I have a moose and 1 deer in the freezer and just cut my daughters deer yesterday. We made 25 pounds of garlic rings and 25 pounds of hot dogs. The old Hobart cutter is still chugging away. I bought one of those large Cabelas mixers too. Works much better than my old small ...
by fatboyz
Sat Mar 09, 2019 02:25
Forum: Sausages
Topic: The Wurst friday ever!
Replies: 2
Views: 1309

Re: The Wurst friday ever!

It was the pictures themselves. Says too many pixels tall. It's so frustrating trying to put in IMGUR, re size and whatever, that I'm not wasting my time!!!
Sorry fellas!
by fatboyz
Fri Mar 08, 2019 15:20
Forum: Sausages
Topic: The Wurst friday ever!
Replies: 2
Views: 1309

The Wurst friday ever!

Well it has been -35+ here for the last month. I've been killing pork, making bacon, ham and speck. I took Friday off and made up 3 batches of sausage. I tweaked my Jalapeno cheese smokie recipe and cut out the ground jalapeno and jalapeno flakes. Instead I added 1g smoked paprika, 1 g crushed red c...
by fatboyz
Fri Mar 08, 2019 15:01
Forum: Sausages
Topic: Should I dump it?
Replies: 9
Views: 2081

Re: Should I dump it?

Nice looking sausage. Can you share your recipe?
by fatboyz
Mon Jan 14, 2019 01:53
Forum: Sausages
Topic: Deer Liver Sausage time again (Leberwurst)
Replies: 7
Views: 1977

The pork, onion and deer are cubed and cooked in water just not quite enough to cover. When done, Liver is dropped on top for 2 min each side to close pores. Everything is then ground through a 1/4 plate, with the raw bacon. Ground a second time through 1/8. Spices added and mixed. This time I stuff...
by fatboyz
Mon Jan 07, 2019 01:05
Forum: Sausages
Topic: Deer Liver Sausage time again (Leberwurst)
Replies: 7
Views: 1977

This liver smelled a little gamey but doesn't taste gamey. It was a little buck. I used 3.0kg belly trim, 1.7 kg deer trim, and 1.3 kg deer liver. Also 400g bacon.
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by fatboyz
Sun Jan 06, 2019 21:38
Forum: Venison and Other Game
Topic: Rabbit meat pies
Replies: 4
Views: 1165

First Batch is done!
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by fatboyz
Sun Jan 06, 2019 21:19
Forum: Venison and Other Game
Topic: Rabbit meat pies
Replies: 4
Views: 1165

Yes' it's a Lynx. We saw the mother about 100m down the trail. I was mouse squeaking with my mouth to get her attention. I looked to my right and this fellow and his/her two siblings were about 10m away! Seeing these guys was the highlight of the day for my wife.
by fatboyz
Sun Jan 06, 2019 21:17
Forum: Sausages
Topic: Deer Liver Sausage time again (Leberwurst)
Replies: 7
Views: 1977

Done and Done. The chubs are out cooling in the snow. Here's some progress pics.
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by fatboyz
Sun Jan 06, 2019 16:31
Forum: Venison and Other Game
Topic: Rabbit meat pies
Replies: 4
Views: 1165

Rabbit meat pies

My wife and I spent 5 days over New Years winter camping in the mountains. There is very little snow but was still brisk, lowest temp in the morning was -20. Rabbits were fairly easy to see and we shot 4. I stewed them up last night and am making meat pies today. Here is a pic of another fellow that...
by fatboyz
Sun Jan 06, 2019 16:21
Forum: Sausages
Topic: Deer Liver Sausage time again (Leberwurst)
Replies: 7
Views: 1977

Deer Liver Sausage time again (Leberwurst)

It's that time again. I'm using one deer liver, 30% deer lean trim, 50% pork belly trim and one 375g pack of bacon. I posted the recipe last year. I'm generally not a fan of the Pate type liverwurst but this one is more course, but still spreadable. Yummy on fresh bread or crackers. Meat is cooking ...
by fatboyz
Sun Nov 04, 2018 16:12
Forum: Hardware
Topic: Bowl Cutter Issues
Replies: 5
Views: 1448

When I use the bowl cutter for emulsion I never add any milk powder. The emulsion seems to be excellent as binder. We add about 20-30% emulsion to the meat block and never use any binders or milk powder.
by fatboyz
Fri Nov 02, 2018 14:18
Forum: Sausages
Topic: Pig age appropriate for fermented sausages with starter cul?
Replies: 3
Views: 1779

There's others here way more knowledgeable than me but I use similar meat all the time. I get barn clean out (smaller) pigs from the local Huterite colony. They are intensely barn raised as well. They are only about 6 months old and anywhere from 25-40 KG. Some times they're very lean so I need to a...