If you dont swing both ways your missing half the fun.
some of us crave thick juicy sausage 365 days a year, 24/7.
If you use ps seasonings they have a table on there site that breaks down there seasonings by the pound. Helpful at times.
Ive thought about grinding them all before. But I love jerky too much...i just can't.
The snack sticks are more popular with my crew then jerky. Not that it matters to me those jerks eat most of it before I get any jerky or snack sticks.
just reheat on the grill or in a pan or whatever. I first tried bear brats and smoked to 160-165 then deep freezer. They were a hit! Did a round of elk brats to that and they were DRY DRY. So I went 140-145 on next round and honestly didn’t even try one I had just ate dinner. They looked way better though.. tips on bratwurst/links welcome lol
Are you mixing fat? For brats and Italian sausage I defintely go 50/50 deer to pork butt mix. I do freeze mine but I dont cut my twists I shoot for 4 per pack so if my casing is longer than that I leave a gap while stuffing and come back and cut it and leave enough room to tie off each end if that makes sense? So im twisting a casing with 4 links per pack and freezing that way. If you cut them right away they definitely won't hold or at least they won't for me.View attachment 397449View attachment 397450
Do you guys package yours freshly stuffed? I feel like if I cut the twists when they’re still raw they won’t stay… and for some reason I feel like I need to smoke mine and give them to people fully cooked
What teriyaki are you using ? My kids live teriyaki and I've yet to find a mix that compares to the local butcher they like.
