2026 sasuage and processing thread

[INMT]

Someone say sausage.View attachment 399451

Holy hell!!! Puts my wild game sausage makin poundage to shame!!!

 

[Rack Daniels]

Look at the jowels on that thing

 

[INMT]

25lbs of brats. 65/35 elk/pork butt. Hi Mtn kit. First time making brats, turned out good.
25 lbs summer sausage on the smoker now. Little over 70/30 whitetail/pork butt. Bearded butcher this time around because that’s what Murdoch’s had in stock. Report back on taste.

 

[WildWill]

Holy hell!!! Puts my wild game sausage makin poundage to shame!!!

Very unusual for our wild hogs around here to get this big. But he's been castrated at some point. Pretty popular to run hogs with dogs around here and if they catch small boars pretty common practice to castrate them. Heard of guys killing barrows but a first for me. We had a bumper acorn crop this year and he's so fat.

Look at the jowels on that thing

Gonna do some jowl bacon.

 

[Rack Daniels]

Very unusual for our wild hogs around here to get this big. But he's been castrated at some point. Pretty popular to run hogs with dogs around here and if they catch small boars pretty common practice to castrate them. Heard of guys killing barrows but a first for me. We had a bumper acorn crop this year and he's so fat.

Gonna do some jowl bacon.

I figured you would! My wife wasn’t a fan but I enjoyed the hell out of it when I was there!!

 

[WildWill]

Got this kit from a buddy for my birthday. I want to try it and think it would be good with deer meat but the lack of instructions is driving my OCD of the chart. View attachment 399334View attachment 399333
First off is 3lb of bacon enough fat for 25lb of game meat? I know it wouldn't be for any other sausage I make but I also don't do salami. Also don't love using pre cooked bacon instead of the freezer full of pig back fat I have. Anyone have any experience or insight into making beer salami?

Ended up kind of just doing my own thing with this beer salami kit. Went with 20lb of deer meat and 5lb of pork back fat and left out the bacon all together. I ground the meat twice and the fat once (ran it through the 3/16 plate but in retrospect probably should've used the 3/8 for a more defined fat particles). Mixed the cure, spices, and wine in the meat then added the fat for the last minute or two of mixing. Stuffed them using 3lb fibrous casings and smoked half last night. Gonna let the other half cure in the fridge a couple days before smoking see if I can tell a difference. Smoked at 130 degrees for a hour then 140 for another hour and finally 160 till they hit 152 internal temp and into a ice bath (just over 8 hours).The flavor is good (the wine was a good substitute) but this isn't what I'd call salami this is salami flavored summer sausage. I still want to give a try at making true salami.



Gonna do 50lb of summer sausage this weekend half of it jalapeno and cheese. That'll be the last of the deer sausage for the year. Gonna do 100lb of pork sausage after that.