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Results 1 to 7 of 7
  1. #1
    Join Date
    Jul 2013
    Location
    Green Bay, WI
    Posts
    405

    Default annual sausage make

    i was fortunate enough to put two deer in the freezer this year. i usually grind and reserve about 10lbs of burger for making fresh sausages, typically Italians, this year i'm splitting the batch and making andouliee as well....so here's my project so far...

    pulled the meat and portioned it notice it is still frozen
    IMG_1448.jpg

    seasoned and run through the grinder...notice frozen green peppers, i roasted them last fall, oiled 'em and IQF'd them so they wouldn't stick together, tossed 'em in a bag and back in the freezer
    IMG_1450.jpg
    IMG_1449.jpg

    once ground i let the salt and seasonings meld, this is a fresh sausage mix, not pink salt or cure of any, so everything needs to stay cold throughout the process (picture is on top of my stained freezer, looks like hell, but they went into the garage fridge after this)

    IMG_1451.jpg

    i stuffed them into casings this AM, no pics, i spaced it, i'll blame it on my cold, things were a little rough going this AM..bad night....but i remembered to snap a picture of the final links of Italians
    IMG_1453.jpg

    I am going to smoke the andouliees so i am hanging them to dry, they are 50/50 (or close) pork to venison and should be pretty dry, i dont want to steam them when smoking 'em, so i'm hanging them in my garage, I chose this week to do it since we have frigid temps today temp (19 degrees F as i type) and my garage is a between below 40 degree F...walk in cooler...

    IMG_1454.jpg

    the cold temp should help me keep the smoke heat down as well.... i'm going to smoke these on my drum, i wont hang them as i want to be as far away from the heat as possible.. final pics tomorrow....
    22' reconstructed Weber
    Iron man- old red ecb w/ super mods
    AquaLung - UDS

  2. #2
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Lookin' good !! Gonna be a lot of tasty eatin' in the future.
    Jim

  3. #3
    Join Date
    Jul 2013
    Location
    Green Bay, WI
    Posts
    405

    Default

    took the andouliees off about 30 minutes ago....

    first a little ice bath
    IMG_1462.jpg

    then cut the piggies free.
    IMG_1465.jpg

    good color, great smoke, temps cooperated quite nicely, started slow and got hotter at the end to finish them off..total time about 4.5 hr

    taste.... yup they're venison, little dry, then again all vennie mixes are, if i were to do it again, i'd go straight pork or add fat, but i wanted to try this, also not spicy enough for me, i was surprised how much heat i added, but it was lost ....good for the wife then, but i dont think she'll like 'em regardless...too bad for her

    I need to go find some shrimp and chicken and make a gumbo or jambalaya
    22' reconstructed Weber
    Iron man- old red ecb w/ super mods
    AquaLung - UDS

  4. #4
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Looks and sounds most delicious! There's gonna be some good eatin as the winter goes on. Great job and thanks for sharing it with us!
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  5. #5
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    I am not a venison fan but those sure look good, I would be temped to try them.
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  6. #6
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Dang Chester!!!!!!!

    Simply fine right there!!!
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  7. #7
    Join Date
    Jul 2011
    Location
    Chandler, AZ
    Posts
    368

    Default

    Your dryness problem is most likely your pork is only 90/10. They have bred most of the fat out of commercially raised hogs. The Heritage breeds are still 70 to 80% lean, but expensive. You can grind some pork belly in the mix to help, but with game you need you pork to be 30%.
    Mark Crigler

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