marksjeep
Well-known member
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.
2026 sasuage and processing thread
- Thread starter Nick87
- Start date
SD_Prairie_Goat
Well-known member
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
Well-known member
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
Well-known member
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
Well-known member
Thanks. The place they like it from is a wet marinade. Tried a few homemade ones but they didnt turn out too great.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
SD_Prairie_Goat
Well-known member
I'd skip this brand then. Just needs more flavor than it gave us the best I can describe it
Addicting
Well-known member
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.
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
Well-known member
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.
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.
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
Well-known member
Wow I had no idea! 50:50-60:40 I bet them puppies will be splattering juicy. Thanks guys!!
sclancy27
Well-known member
- Joined
- Nov 23, 2022
- Messages
- 884
We already made 125 lbs of sausage this yr; 75 breakfast, 25 hot Italian, 25 Vietnamese.
Jamen
Well-known member
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.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 cookedjust 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
SD_Prairie_Goat
Well-known member
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
Well-known member
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
Well-known member
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#!
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
Well-known member
yes, i always add water to my mix. I am not sure what happened. I should try it again though.
Nick87
Well-known member
Im all ears for your homemade blend. I wouldn't mind elimating all the garbage either. I usually just start with the pre mix and modify off of that. Gives me a base to work with.
2rocky
Well-known member
That is a fair reason. Also i don't tend to plan ahead as much and I can pick up individual spices quicker than ordering seasoning through the mail.
in the realm of seasoning tweaking i'd love a class where we taste a bunch of different sausages with heavier levels of an individual spice to know what flavor each one adds to the mix. Kinda like Wine tasting but with sausage and spices... (Someone who raises pork for the home freezer market should put one of these classes on. i think it could really help them pull through some product.)
Nick87
Well-known member
We do actually. Your kind of a far drive to come try it out though haha. Ive thought about making my own several times. I was always just leery of botching it and wasting the stuff. Hate wasting meat, store bought or otherwise.
Rack Daniels
Well-known member
I use my own for whole muscle jerky but i have really liked some of the flavor options out there. I do not trust their measurements/pound though. If it says it does 15 lbs I use the whole thing for maybe 10 lbs. I’d like to talk more about high temp cheese! Does anybody find that stuff locally!? Any brands seem better than others?
