doing your own meat

ishootaRUM300

Active Member
Messages
494
Who here makes their own summer sausage, hot dogs, pepper sticks, brats, ect.. I am wondering how much trial and error there is in the process of learning to do your own meat. I do salmon and my buddies like it and have done jerky in the past. Is is just find a recipe that you like and go?
 
I do my own sausage and snack sticks. I use seasoning from the sausage maker for the brats and snack sticks. let me know if you have specific questions and I'll help you out
 
I butcher and process all of my own game. It takes a little while to learn what to do but it's not that hard to learn. I also make my own fresh sausage (italian, breakfast, brats), cured and smoked sausage (summer sausage, landjaeger, snack sticks), and jerky.

I have used kits but this year I have branched into my own recipes. You can practice during the off season by using store bought beef and pork. Make small batches and experiment a little. You don't have to stuff casings to try a recipe. Make a patty adn fry it up. If it tastes good, make a big batch. If you don't like it feed it to the dog, usually they don't mind. Start a log book and keep track of recipes and methods. It makes repeatability much easier than remembering next year how much of what spice you used.

There are some very good sausage making forums on the net. Most folks are more than helpful to share info and recipes.
 
I also process my own and introduced an ex-coworker to the craft this year with his elk. I normally use the A.C. Legg brand of seasonings and it's good stuff. I can HIGHLY recommend their "Tuscan Blend". A really nice flavor with sun dried tomatoes. My buddy borrowed my Enterprise stuffer a couple weeks back and I'm hoping it gets returned soon haha! Need to make another batch of summer sausage for Christmas gifts and replaced all that was destroyed by my son and his buddies while I was out of town. To make that better, I throw in a pound of roasted green chile to about 10 pounds of meat. Jalapeno is good, too. Next up for me is making some snack sticks.
 
>At the risk of sounding stupid,
>what is "landjaeger?"

It's a German/Swiss smoked and cured dry sausage sort of like a linked version of summer sausage. Slightly dryer but just as good. Almost like a salami. I mix elk and pork, add spices with red wine, cure, stuff, press/bloom, smoke, and dry.
 

Click-a-Pic ... Details & Bigger Photos
Back
Top Bottom