Really digging this purist thing.
In my 16 years of hunting I've only taken a deer and a caribou to the meat processor. In the last 5 years or so I feel as if the butcher in me has evolved.
I've been a big fan of sliced jerky as long as I can remember. I enjoy making mine with a nicely firm and chewy texture on the outside and just the right amount of "moistness" on the inside. Can't stand the boot leather jerky and am not very fond of the burger jerky either.
Two years ago I purchased all the components for the Kitchen-Aid to begin making my own sausage. Well, I finally had some time over the weekend to give it my first shot.
Mixed up 3.5 lbs of whitetail burger I processed in November with some pork (2:1) and added in some snack stick seasoning I purchased from the local Bass Pro. Gave it the aromatic sniff test and felt is didn't pass par, so I started adding more spices...a little Cayenne, some Garlic, Crushed Red Pepper and White Pepper, ahhh much mo betta. Busted out the small Collagen casings and began the process of tying off links every 8" or so. Let them sit in the fridge overnight and tossed them in the smoker the next day.
Gotta say the finished product not only taste great, but is aesthetically pleasing to boot.
According to the Bass Pro directions the Pepper Sticks have to stay refridgerated. Was really hoping to vaccume pack a dozen or so and take with me on my sheep hunt. I think I'll accept the risk of getting sick.
I probably have another five pounds of burger left. Think I'll go ahead and commit it to a nice Summer Sausage.
In my 16 years of hunting I've only taken a deer and a caribou to the meat processor. In the last 5 years or so I feel as if the butcher in me has evolved.
I've been a big fan of sliced jerky as long as I can remember. I enjoy making mine with a nicely firm and chewy texture on the outside and just the right amount of "moistness" on the inside. Can't stand the boot leather jerky and am not very fond of the burger jerky either.
Two years ago I purchased all the components for the Kitchen-Aid to begin making my own sausage. Well, I finally had some time over the weekend to give it my first shot.
Mixed up 3.5 lbs of whitetail burger I processed in November with some pork (2:1) and added in some snack stick seasoning I purchased from the local Bass Pro. Gave it the aromatic sniff test and felt is didn't pass par, so I started adding more spices...a little Cayenne, some Garlic, Crushed Red Pepper and White Pepper, ahhh much mo betta. Busted out the small Collagen casings and began the process of tying off links every 8" or so. Let them sit in the fridge overnight and tossed them in the smoker the next day.
Gotta say the finished product not only taste great, but is aesthetically pleasing to boot.
According to the Bass Pro directions the Pepper Sticks have to stay refridgerated. Was really hoping to vaccume pack a dozen or so and take with me on my sheep hunt. I think I'll accept the risk of getting sick.
I probably have another five pounds of burger left. Think I'll go ahead and commit it to a nice Summer Sausage.
