We’ve mostly mixed our own blends. I’ve made a google sheet that I can simply tweak the input for pounds of meat going in to adjust the spices and fat. I’ve adjusted the recipes to our family’s liking over the years. That said, my wife wanted something more like “Jimmy Dean” for breakfast sausage so we did give the AC Legg #10 premade a go this most recent time since other hunt talkers called it out in the past. It has a great taste.
2026 sasuage and processing thread
- Thread starter Nick87
- Start date
SD_Prairie_Goat
Well-known member
I use ac leg a lot. Love them for Italian sausage and brats
Nick87
Well-known member
I cant remember exactly but I think cabelas is ps seasonings in cabelas packaging fwiw.
Just looked at the package in the cupboard. You're right.
Nick87
Well-known member
I better buy a lottery ticket.
When we make pork sausage all we do is cut up garlic and soak in water overnight. Then when mixing sausage it gets garlic water, hand full of salt, pepper, tenderquick. Mix it well and fry up a patty and see what it needs and add more of what’s needed. My favorite sausage
Bigjay73
Well-known member
MSG was mentioned a couple of times. Y'all do know that MSG being bad for you is a myth, right? MSG is magical
Nick87
Well-known member
I dont even know what it stands for.
Fo real? Mono sodium Glutamate.
What Is MSG And Is It Bad For You?
If you've shunned this ingredient because of bad PR, you've been missing out.
That’s a good smelling picture.
Gellar
Well-known member
We use the cabelas ring bologna. It’s good shit.
marksjeep
Well-known member
Forgot to update. I used translucent fibrous casings. Never used them before, I usually have the mahogany colored ones. Anywho, some of the casings did not develop that deep mahogany smoke color. No idea why. They were not touching but it was a crowded smoker. It was cooked to perfection and taste great! LEM Trail Bologna, roughly 70/30 game to pork belly.
Nick87
Well-known member
For anyone else that cares most of those mahogany casings collagen or otherwise are colored with synthetic dies. The bearded butcher are colored with paprika. I'm sure there are others. Just something I came across.
Yes it is!
Nick87
Well-known member
Chipped away at a little more today. 10 lbs of honey BBQ sticks, 10 lbs of jerky and another 10 or so lbs of jalapeno cheddar sticks to finish up tomorrow. Couple helpers running the stuffer. My oldest stayed up until the last one was finished last night, I was impressed he stuck with me for about 3 hours and didnt get side tracked or too bored.
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great thread, our big sausage day is tomorrow. My son in laws Uncle has effectively a professional charcuterie setup at his place (and being South African, they also have a few Biltong boxes that will see some use). Several things in marinade already.
Couple new ones this year:
- Boerewors
- Finocchiona (I am very dubious this one is going to work with elk)
- Honey Bourbon antelope sticks
Will post pics, probably about the time we get into John’s massive wine cellar of SA wines
Couple new ones this year:
- Boerewors
- Finocchiona (I am very dubious this one is going to work with elk)
- Honey Bourbon antelope sticks
Will post pics, probably about the time we get into John’s massive wine cellar of SA wines
