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Post by Hoosier Hunter on Oct 20, 2008 18:21:58 GMT -5
I'm pretty stocked up this year. Last year I was buying sausage supplies when I needed it and had hard time finding stuff.
I made four 3 pound rolls of summer sausage w/ pepperjack cheese today from the doe I got earleir this season. Came out awesome.
I'll be making more of this and snack sticks and chubbies later this year.
Anyone else?
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Post by steiny on Oct 20, 2008 19:16:12 GMT -5
Yeah ...... all I'm lacking is killing a few deer.
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davein
Junior Member
Posts: 32
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Post by davein on Oct 21, 2008 19:58:23 GMT -5
all i need is deer meat,everything else ready and waiting.
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Post by huxbux on Oct 26, 2008 18:14:06 GMT -5
Put me in the same boat as the first two replies.
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davein
Junior Member
Posts: 32
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Post by davein on Dec 6, 2008 20:30:48 GMT -5
my son killed a big doe today, making summer sausage tomorow.
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Post by wapahiti on Dec 8, 2008 20:25:34 GMT -5
Just made my first batch. I used LEM bolonga mix with 1.5X12" casings. I smoked them using Jack daniels wood chips. I made 10 pounds. It turned out great!! I learned that I need a better stuffer if doing large amounts.
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davein
Junior Member
Posts: 32
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Post by davein on Dec 8, 2008 20:35:11 GMT -5
Just finished 10lbs of summer sausage myself, LEM kit. GOOD STUFF,and its not difficult once you do it a few times.Cooked this batch in the oven,only took 31/2 hours.
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Post by whitetaildave24 on Dec 9, 2008 11:24:51 GMT -5
I've got everything ready to make some snack sticks. Now I just need to fine the time to do so.
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Post by Hoosier Hunter on Dec 9, 2008 11:35:04 GMT -5
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davein
Junior Member
Posts: 32
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Post by davein on Dec 22, 2008 16:04:50 GMT -5
i just spent the day mixing and stuffing 40lbs summer sauage,all there is left to do is cook it and eat it.
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Post by Hoosier Hunter on Dec 22, 2008 17:55:03 GMT -5
i just spent the day mixing and stuffing 40lbs summer sauage,all there is left to do is cook it and eat it. That's a heckuva batch. I made 16 pounds and came out awesome. Best batch yet. Same recipe everytime just getting the cooking process down to a "T" |
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Post by jimd46902 on Feb 16, 2009 23:09:25 GMT -5
I smoked my summer sausage and salami and it turned out great. I used mainly LEM supplies and an electric smoker with hickory chips. I did 33 l pounds off of the first two deer and another 10 pounds off of the other doe. The rest was ground meat, fresh italian sausage and roasts. I really like the smokey flavor.
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