Search found 308 matches

by fatboyz
Sat Dec 09, 2017 15:00
Forum: Venison and Other Game
Topic: Venison Liver Sausage
Replies: 31
Views: 8870

Well I had to use Mr Google to get the answer. For all my smoked sausage I used to just buy Prague powder from Halfords. It never was labeled 1 or 2 so I'm assuming it's 1 now. They now sell both prague 1 and 2 and I have both now. I guess the easy way to remember which is which is to think of it li...
by fatboyz
Sat Dec 09, 2017 01:52
Forum: Venison and Other Game
Topic: Venison Liver Sausage
Replies: 31
Views: 8870

Red can you explain the reason you wouldn't use cure #2 in this sausage? I'm still unsure of when to use cure 1 and cure 2? His recipe actually calls for pink salt which is what he uses in all smoked sausage. The recipe was fro 17g/kg of pink salt. We thought 15g of salt and 2.5 of cure.
by fatboyz
Fri Dec 08, 2017 14:48
Forum: Venison and Other Game
Topic: Venison Liver Sausage
Replies: 31
Views: 8870

Bob I prefer the more course texture. I'm actually not a fan of liver, or Pate, but this was excellent. My friend's little shop brings in the Thomy mustard from Germany in the tubes like toothpaste. It's great on this.
by fatboyz
Sun Dec 03, 2017 17:03
Forum: Venison and Other Game
Topic: Venison Liver Sausage
Replies: 31
Views: 8870

Well its done and it turned out fantastic. My deer meat and liver was from a 2 yr old buck so not strong or rank. In the picture above of the meat in the lug that was after grinding. it was a bit dry and crumbly. My friend said to make sure to just dip the liver in the pot for a min to seal the pour...
by fatboyz
Sat Dec 02, 2017 19:37
Forum: Venison and Other Game
Topic: Venison Liver Sausage
Replies: 31
Views: 8870

After poaching, dry and cold smoke for a couple hours.
by fatboyz
Sat Dec 02, 2017 19:36
Forum: Venison and Other Game
Topic: Venison Liver Sausage
Replies: 31
Views: 8870

Well no going back now. Tasting the mix is tasted pretty good. It's poaching right now. Red I used 20% deer liver 50% belly trim (quite fatty) and 30% very lean deer. In total it was 2.25lbs liver, 3 lbs lean venison, and 5 lbs of fatty pork belly trim and a 500g package of cheapo bacon. https://i.i...
by fatboyz
Sat Dec 02, 2017 16:02
Forum: Venison and Other Game
Topic: Venison Liver Sausage
Replies: 31
Views: 8870

Venison Liver Sausage

Well I'm doing my first try at venison Liverwurst. I got the recipe from a German friend who has a sausage shop here. The meats cooking now. Then into the grinder. More to come! Title of thread changed by moderator to facilitate easier searching, and recipe copied from another post by fatboyz. 50% b...
by fatboyz
Wed Nov 29, 2017 04:31
Forum: Sausages
Topic: Got some sausage "fixings" this past week.
Replies: 11
Views: 3525

I've had some my friend made with pork and beef, I'm going to make mine with deer this weekend!
by fatboyz
Tue Nov 28, 2017 14:38
Forum: Sausages
Topic: Got some sausage "fixings" this past week.
Replies: 11
Views: 3525

Here is the liverwurst recipe. 50% belly trim 20% liver 30% wild game salt 15g/kg cure #2, 2.5 g/kg Black Pepper 7g/kg Marjoram 3g/kg allspice 1 g/kg nutmeg 1 g/kg thyme 1 g/kg sugar 1 g/kg ginger 3g/kg 1 onion (for a ten pound batch) 1/2 pound bacon (for a ten pound batch) cube up the deer and bell...
by fatboyz
Tue Nov 28, 2017 02:33
Forum: Sausages
Topic: Got some sausage "fixings" this past week.
Replies: 11
Views: 3525

I'm currently visiting family in Saskatchewan and this past weekend my brother in law and two nephews each harvested a nice white tail buck. Limit in their area this year is only one, but one of the nephews also shot a couple of mule deer does in the south west, so they have enough. I'll be taking ...
by fatboyz
Tue Nov 28, 2017 02:30
Forum: Sausages
Topic: Got some sausage "fixings" this past week.
Replies: 11
Views: 3525

Now I need to get busy with the sausage!!
Image[/img]
Image[/img]
by fatboyz
Mon Nov 27, 2017 14:43
Forum: Sausages
Topic: Got some sausage "fixings" this past week.
Replies: 11
Views: 3525

Seasons pretty well done. My daughter came down this past weekend for the last weekend of the season. She harvested a nice little buck. We saved the liver and are going to try a liver wurst. My friend that just opened a new sausage shop here has a very good recipe from back in Germany. It uses 20% l...
by fatboyz
Thu Nov 23, 2017 03:41
Forum: Sausages
Topic: Christmas Sausages
Replies: 3
Views: 2287

I have a bunch of Spec, some speck type deer loin, some garlic and jalapeño cheese smokies and just doing some pepper salami.
by fatboyz
Tue Nov 14, 2017 20:49
Forum: Sausages
Topic: Got some sausage "fixings" this past week.
Replies: 11
Views: 3525

It is definitely one of the advantages of living in a small rural area. We have public land hunting available to us less than 5 minutes drive from town!
by fatboyz
Tue Nov 14, 2017 15:09
Forum: Sausages
Topic: Got some sausage "fixings" this past week.
Replies: 11
Views: 3525

Got some sausage "fixings" this past week.

Nice and cold and snowy here and hunting season is in full swing. My daughter and I harvested 3 big mule deer on the weekend. (1 buck and 2 does). I got over 110 pounds of meat off her buck alone. I'm going to use the loins to make a dried cold smoked product similar to Dutch semi dry horse meat. I ...