Homemade Sausage Making

hi all got some venison on the weekend i am going to make some dry pepperoni with it i take it that i have to add 30% pork fat any think else i should put in thks

I would get some pork into the mix or it may be too dry. Like 50% venison/30% pork and 20% backfat.
After having tried various %'s we have settled on 30/50/20 for pepperoni, as the spices overpower the flavor of venison in pepperoni.

thks will throw some pork in what sort of casing are they looks good

Beef middles 50-55mm

hi can some one give me a good brine recipe for ham lion 4lt please salt and cure in grams would be nice thks

Not sure what you are making but here is one: http://wedlinydomowe.pl/en/viewtopic.ph ... theart+ham

Easy to convert, 1 gallon = 3.8 liter

Bob K wrote:Not sure what you are making but here is one: http://wedlinydomowe.pl/en/viewtopic.ph ... theart+ham

Easy to convert, 1 gallon = 3.8 liter

Ha Ha or you could use the imperial gallon conversion (Canadian, British, Australia?)
1 imperial gallon =4.55 L

thks

Sale at Craft Butchers Pantry. Opportunity to stock up.

https://www.butcherspantry.com/

Some not very good news for us Canucks. Meat prices are going up.

http://www.bnn.ca/meat-prices-in-canada ... s-1.782688

Interesting article on ham fraud.
http://www.politico.eu/article/parma-ha ... et-labels/

You never know what you are really eating.

Thanks for that Redzed. Another reason we make our own.

Why we make our own sausages.

http://nationalpost.com/life/food/one-i ... 8a47b94d4c

Prime Chinook season on the west side of Vancouver Island. Had a great day yesterday.

Nice Feeshes!! Its been too long since I fished the west side. Beauty smoking fare!! Congratulations!