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  1. #1
    Eagle Doc E's Avatar
    Join Date
    Jul 2002
    Location
    N.N.E WA state
    Posts
    2,035

    Wink Starting to Make Sausage (45 lbs)

    Just got done grinding and seasoning our next sausage batches.
    Each batch is 5# pork, 5# duck and 5# goose.
    Making Chorizo, Italian and German.
    Will stuff them in casings pretty soon, fridge them overnight and put 'em in the smoker tomorrow.

    .
    Doc E HR UH MHR WR SR Casey & HRCH HR UH Tucker

  2. #2
    Life
    Join Date
    Sep 2005
    Location
    North Idaho
    Posts
    98
    Sounds good Doc. Never made any Italian sausage-I'll have to give that a try sometime.

    I usually make 25 lbs of venison summer sausage or thuringer and 10 lbs of chorizo yearly. I'll be grinding the venison up this week for the summer sausage and chorizo. After which, I'll be grinding up some goose meat for a german type sausage.
    Cameron Hughes

  3. #3
    Eagle
    Join Date
    Apr 2004
    Location
    South Dakota/ Montana
    Posts
    4,216
    I have some summer sausage I brought back from Montana last week that my attorney gave me. He had an outfit in Manhattan (MT) make a good deal of the buffalo he shot on Turner's ranch in several kinds of sausage.

    Pretty good stuff.
    B.C.

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