My son in law and I just made and packaged 33lbs of maple breakfast sausage out of his son's deer.
The backstraps and tenderloins were left whole.
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Wow that suasage looks and sounds amazing- how do you get the maple flavor ? Would love to see that recipeMy son in law and I just made and packaged 33lbs of maple breakfast sausage out of his son's deer.
The backstraps and tenderloins were left whole.
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Wow that suasage looks and sounds amazing- how do you get the maple flavor ? Would love to see that recipe
I am a one trick pony with sausage - my uncles and grandparents were from Cleveland Ohio area and all they made was a Hungarian style sausage- how i learned - it’s good but I would like to try something different
This company makes some excellent stuff.This was our first batch ever, so we cheated and used a pre-mixed seasoning and 30% by weight of pork fat.
This seasoning.
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We were just talking this morning about getting a whole brisket instead of just the flat like we usually do and using the point to make ground meat and smoke the flat per usual.Another vote for the KitchenAid attachments. We have the meat grinder and others; work great. For a while, daughter's family was living with us; we never bought ground meat; bought cheap roasts and made our own hamburger and sausage etc. As well as processing venison and goat.
Did that work well? We have a similar grinder that goes on the kitchen aide mixer. Thought the grinder worked great but I read several blogs that said to get a stand alone sausage stuffer and not to bother with the mixer ones. Maybe someone with experience can chime in?I also used a sausage stuffer attachment it came with to fill the sausage casings and I could for sure get more meat in each casing compared to stuffing them by hand.
"Salad tloin" ? Do you make deer salad ? Like chicken salad.View attachment 712862View attachment 712863Getting some work done.
"Salad tloin" ? Do you make deer salad ? Like chicken salad.
👍 okay. I wasn't sure, I have had "deer salad", made like chicken salad before. It's pretty good on Ritz crackers.1/2 lb packs that I put in with my salad I take to work. Pretty tasty! I do the tenderloin in medallions and I label it in case we want to make a couple of them for a dinner on a day off. I also do a lot of the hams the same. I try to use it about twice a week until I run out.