Sausage making

[Rat Fink]

I love making sausage from my antelope. So what's step one for a good batch of bratwurst?
Killing a pronghorn of course. And it being my best one yet is just a bonus.

 

[Bambistew]

Nice goat!

Care to share your recipe? For some reason antelope makes some really good processed foods. Its like the meat absorbs the flavor better than others.

 

[Ben Lamb]

Excellent pronghorn.

Share that recipe. I've got 10 pounds of chunk ready for the grinder.

 

[MinnesotaHunter]

Wicked mass on that guy! Nice goat for sure!

 

[MT_elk]

Congrats on a great goat!

 

[Muskeez]

What a great buck, love the shape and mass, looks like a taxidermy bill to me. Congrats!!

 

[sneakypete]

You got that right!

 

[Rat Fink]

Thanks guys. I rough taped him at 14 inches last night, but being that I don't care about real scores it was just a way to compare him to my previous bucks.

Like Bambistew mentioned, for some reason antelope meat makes great sausage. I think it is the mild flavor that takes to the spices and smoke really well.

I use these recipes for much of my sausage http://www.eldonsausage.com/category-s/1953.htm
I add jalapenos and cheese to my brats, or just cheese and cure and then smoke them for a cheddarwurst. The summer sausage recipe is awesome as well.

 

[1_pointer]

Super nice buck, congrats! I like pronghorn meat almost too much to make sausage. I generally use deer. Either way, sausage is one of the links to a happy life!

 

[sbhooper]

We don't eat a lot of sausage other than summer sausage. We generally have used brat mixes from Cabelas or Con Yeager with great results.

That is a great buck!

 

[gwhunter]

Nice buck!

Question for you guys who make sausage: Do you add any fat (beef, pork, bacon) to your mix of meat or do you just use the lean pronghorn/deer/elk venison without adding fat?

 

[1_pointer]

Nice buck!

Question for you guys who make sausage: Do you add any fat (beef, pork, bacon) to your mix of meat or do you just use the lean pronghorn/deer/elk venison without adding fat?

Depending on the type of sausage I might add some ground pork or beef to the grind. Jowel bacon works well for this. I like a bit of fat in my bigger sausages like summer sausage. However, in things like snack sticks (ie Slim Jims) I don't add any.

 

[MinnesotaHunter]

I add jalapenos and cheese to my brats, or just cheese and cure and then smoke them for a cheddarwurst. The summer sausage recipe is awesome as well.

This sounds awesome! I made Cheddarwurst out of my bear from this spring, and I couldn't keep that stuff around, everyone I knew wanted some.

 

[FishN4Eyes]

Nice buck, Dustin!

I think I'll invite myself over for a bratwurst and a beer!

Congrats to you and the wifey!

 

[Rat Fink]

I typically add 15% pork fat and 15% pork shoulder to a batch of sausage. The only time I deviate from that mix is when I make Breakfast or Italian sausage, I add 30% pork fat to that.

 

[TheShootist.41]

Congrats. Beaut of a buck.

 

[Rat Fink]

Nice buck, Dustin!

I think I'll invite myself over for a bratwurst and a beer!

Congrats to you and the wifey!

We should plan a Duck hunt in early December in my new boat. It has a stove to cook on in it. Brats and cupped mallards would be a sweet combo.

As you can see I stay out of my wife's way when she has a knife and nuts in her hands.

 

[Ben Lamb]

There's a really mean joke in here, but I won't go there.

Love that photo, Dustin.

 

[Bambistew]

The Montana version of "make me a sandwich?"