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.

 

[JoMo]

Made about 60 pounds of loose sausage total two weekends ago. Got the help from our kids and one friend’s kid who is excited about getting more into hunting. Was a fun time for the kiddos to be a part of it all. Gave some out for Christmas gifts to friends and family.

Made about 30 pounds of breakfast sausage and then about 15 each of chorizo and Italian. Used both oryx and moose and both have been awesome.

 

[Rack Daniels]

Wow I had no idea! 50:50-60:40 I bet them puppies will be splattering juicy. Thanks guys!!

 

[sclancy27]

We already made 125 lbs of sausage this yr; 75 breakfast, 25 hot Italian, 25 Vietnamese.

 

[Jamen]

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 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

I had one bad experience of packaging freshly stuffed. I did about 25 lbs one year. The first ones i ate were never frozen they went straight on the grill no issues. The others i froze raw and when i put them on the grill i had them thawed out but they all blew open. unsure if it was a casing issue or what. So, i have been gun shy ever since to freeze them raw. I normally just smoke to get the color i want then i pull them.

 

[SD_Prairie_Goat]

I had one bad experience of packaging freshly stuffed. I did about 25 lbs one year. The first ones i ate were never frozen they went straight on the grill no issues. The others i froze raw and when i put them on the grill i had them thawed out but they all blew open. unsure if it was a casing issue or what. So, i have been gun shy ever since to freeze them raw. I normally just smoke to get the color i want then i pull them.

Weird. I freeze all brats raw and have never had an issue. Maybe over stuffed?? Did you add water at some point to the mix?

 

[WildWill]

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.

This is how I do it as well. I think that letting them rest in the fridge overnight helps them firm up making packaging easier and if smoking helps get a richer smoke flavor.

 

[2rocky]

I'd love to hear people's reasoning for buying premade seasoning rather than mixing their own with individual spices. I'm open to suggestions

My reasoning is being able to tweak recipes and flexibility. As well as perhaps eliminating fillers, MSG and preservatives. (not a high priority but a mild concern)

I do know that high volume meat shops do it out of an economy of time and space. They have set recipes and value the consistency. I do the same thing in the feed milling with my mineral and additives. I buy a premix for the same reason. But I also specify nutrient levels and spec some sources.

Right now I'm just experimenting. I think i will continue to buy pork shoulders on sale , grind 'em into 1# packages and do 1# experimental batches to find my sweet spot on seasoning. or all the work of setting up and cleaning the grinder, i sure want to grind a big batch of meat at one time, not 1#!

 

[Jamen]

Weird. I freeze all brats raw and have never had an issue. Maybe over stuffed?? Did you add water at some point to the mix?

yes, i always add water to my mix. I am not sure what happened. I should try it again though.