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...

I've had some my friend made with pork and beef, I'm going to make mine with deer this weekend!

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...

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 ...

Now I need to get busy with the sausage!!
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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...

I have a bunch of Spec, some speck type deer loin, some garlic and jalapeño cheese smokies and just doing some pepper salami.

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!

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 ...

I only use my bowl cutter when making emulsified products like weiners, Weisswurst, Bierwurst or Lyoner. I still use my grinder for everything else. I grind my meat before throwing it in the cutter, but leave the fat as small cubes. With a cutter if you're making an emulsion you need to add a fair b...

Bow hunting today, but tomorrow I'm making sausage from the last of a friends deer. Will be an easy day this time, just some Brats and jalapeño cheese salami. Last Sunday was a 12 hour day. I also installed and sided a walk in collier next to my meat shed. Just need to weld a rack to hang the meat o...

Bob I can make 4kg at a time in my cutter. I made two batches each of the weisswurst and dogs. For the spice I use wieburg Munich weisswurst spice at 5g/kg. I add to that 17g/kg of salt and 3 g/kg of wieberg cutter phosphate. I also add a quarter whole lemon, seeds removed and a quarter of a raw oni...

The smoke didn't take too well on the first batch? I\m not sure if I should have the damper open during the drying to get that moisture out. Nice taste, poached to finish, but doesn't have that nice color that it should. The emulsified sausages were by far the best! Weisswurst was fantastic, and the...

The day is going a little slow. Garlic and farmers are in the smoker, hot Italian is done and in the freezer. Changed things up a bit as I found extra sausage in the freezer. Weisswurst and hot dogs are next. Just grilling up a few farmer and Italian patties from the left overs in the bottom of the ...

The moose we have we get between 500 and 700 pounds of meat. Makes great sausage!!