2026 sasuage and processing thread

[marksjeep]

Elk jalapeno summer is packed. Random freezer meat trail bologna going on smoker in the morning. Also got bulk garlic and breakfast put together last week. Need to do some smoked ring sausage and brats.

 

[SD_Prairie_Goat]

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.

I get it locally from these guys. They're pretty good but maybe needs a touch of something extra. Maybe should have added extra Teriyaki flavor from a bottle?

Teriyaki Beef & Deer Stick Bag - North Central Foods

A savory and sweet full flavored Teriyaki

www.northcentralfoods.com

 

[WildWill]

For sticks and summer sausage I day its all personal preference but brats I like 50/50. What say you @WildWill ?

60/40 deer and pork shoulder is my preferred but after slaughtering our hogs we end up with a ton of fat and I go 80/20 with back fat.

 

[SD_Prairie_Goat]

For sticks and summer sausage I day its all personal preference but brats I like 50/50. What say you @WildWill ?

I myself go 90/10 for almost everything. But fat content is important for us, so I keep it very low compared to most others.

I think I should have gone 20/80 for the snack sticks tho

 

[Nick87]

I get it locally from these guys. They're pretty good but maybe needs a touch of something extra. Maybe should have added extra Teriyaki flavor from a bottle?

Teriyaki Beef & Deer Stick Bag - North Central Foods

A savory and sweet full flavored Teriyaki

www.northcentralfoods.com

Thanks. The place they like it from is a wet marinade. Tried a few homemade ones but they didnt turn out too great.

 

[SD_Prairie_Goat]

Thanks. The place they like it from is a wet marinade. Tried a few homemade ones but they didnt turn out too great.

I'd skip this brand then. Just needs more flavor than it gave us the best I can describe it

 

[Addicting]

I try to get at least 60/40 for snack sticks. That seems to be enough pork for them. Bratwurst get 50/50 with pork butt.

Walton’s seasonings or Excalibur is all I tend to use now days.

As far as packing them, raw pack and let them dry in the fridge overnight on a sheet tray. Then cut them into individual links and vac seal. They hold their shape just fine. Smoking them, just smoke them on low for an hour, remove and vac seal. They finish cooking later and won’t dry out, no need to finish them first time around.

 

[Nick87]

I'd skip this brand then. Just needs more flavor than it gave us the best I can describe it

Thats how the majority have been for us. The best ones are almost as if they add the wet marinade after the fact. The jerky is still sticky.