#3081050 - 12/15/12 07:17 PM
Re: Italian Venison Sausage start to finish
[Re: Poser]
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BigPete357
4 Point
Registered: 12/01/12
Posts: 198
Loc: Columbia,TN
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Beautiful work!
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#3081105 - 12/15/12 07:53 PM
Re: Italian Venison Sausage start to finish
[Re: BigPete357]
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Andy S.
TnDeer Old Timer
12 Point
Registered: 07/26/99
Posts: 7182
Loc: Atoka, TN
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Looks great!
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Andy S.
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#3081451 - 12/16/12 07:16 AM
Re: Italian Venison Sausage start to finish
[Re: Andy S.]
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FULLDRAWXX75
12 Point
Registered: 01/29/07
Posts: 5499
Loc: Adirondack Mtns, NY
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Looks great, the last batch I did, we made links and a couple 3ft. coils as well.
I see you are using your grinder with the stuff tube attachment, I used to do it that way as well then purchased a seperate stuffer, canister style with a crank handle, loads up to 10lbs of ground meat and just crank the handle. No rerunning the meat through the grinder again. I know some like it that way (finer chopped)
FDXX75
_________________________
“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein
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#3081455 - 12/16/12 07:26 AM
Re: Italian Venison Sausage start to finish
[Re: FULLDRAWXX75]
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BowGuy84
10 Point
Registered: 09/16/07
Posts: 4847
Loc: Nashville, TN and Louisville, ...
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I've had loads of trouble with the fat clogging my grinder (use fat from a Boston butt). Other than that I don't use casings and freeze in vacuumed packages but it is good!
Nice work poser!
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#3081476 - 12/16/12 07:36 AM
Re: Italian Venison Sausage start to finish
[Re: BowGuy84]
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FULLDRAWXX75
12 Point
Registered: 01/29/07
Posts: 5499
Loc: Adirondack Mtns, NY
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I've had loads of trouble with the fat clogging my grinder (use fat from a Boston butt). Other than that I don't use casings and freeze in vacuumed packages but it is good!
Nice work poser!
If you have a local butcher shop, stop in and ask them if they will sell you their pork scrap trimmings. This is the trimming they have/use to make their own sausage with. It usually is end cuts, marbled pieces of pork, etc. I buy mine like that in chunk form and run it through the course grinder plate first.
A good tip is the have the meat chilled before grinding, it helps wonders with not clogging the grinder up.
FDXX75
_________________________
“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein
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#3081653 - 12/16/12 09:03 AM
Re: Italian Venison Sausage start to finish
[Re: FULLDRAWXX75]
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BamaProud
10 Point
Registered: 04/03/11
Posts: 2954
Loc: Shelby County, TN
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Yum!
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Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking
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#3081702 - 12/16/12 09:36 AM
Re: Italian Venison Sausage start to finish
[Re: FULLDRAWXX75]
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Poser
14 Point
Registered: 07/28/10
Posts: 8113
Loc: Tennessee
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Looks great, the last batch I did, we made links and a couple 3ft. coils as well.
I see you are using your grinder with the stuff tube attachment, I used to do it that way as well then purchased a seperate stuffer, canister style with a crank handle, loads up to 10lbs of ground meat and just crank the handle. No rerunning the meat through the grinder again. I know some like it that way (finer chopped)
FDXX75
Yeah, a stuffer has been on my list forever -just one of those things I haven't gotten around to purchasing (kind of like a HUGE meat cleaver and rubber mallet for splitting bones and a man sized butcher's block.... and a dedicated refrigerator for curing meat.... and a 40 qt stock pot). Butchering equipment is almost as cool and addictive as hunting gear. Almost. 
So many animals to turn into sausages.... so little time.
_________________________
It doesn't have to be fun to be fun. Wild & crazy, can't be stopped. Only the strong will survive. Keep your knife sharp and your skillet greasy. http://www.GoCarnivore.com
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#3081716 - 12/16/12 09:45 AM
Re: Italian Venison Sausage start to finish
[Re: FULLDRAWXX75]
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Poser
14 Point
Registered: 07/28/10
Posts: 8113
Loc: Tennessee
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I've had loads of trouble with the fat clogging my grinder (use fat from a Boston butt). Other than that I don't use casings and freeze in vacuumed packages but it is good!
Nice work poser! If you have a local butcher shop, stop in and ask them if they will sell you their pork scrap trimmings. This is the trimming they have/use to make their own sausage with. It usually is end cuts, marbled pieces of pork, etc. I buy mine like that in chunk form and run it through the course grinder plate first. A good tip is the have the meat chilled before grinding, it helps wonders with not clogging the grinder up. FDXX75
Yeah. I agree. Cold meat will grind better. Since the process usually takes awhile, I'm always sure to stick anything not being used at the moment back in the fridge. For example, I put the ground pork fat for the Chorizo back in the fridge while we were making the Italian. Running the meat through the grinder will heat it up somewhat, so you want it all as cold as possible. I like mine to be just barely thawed when we begin the process.
I always do some of the meat not in casings, too. I set aside some of the Italian sausage ground to make meatballs with tonight, for example, but it is great to have some sausages to just throw on the grill. -makes great gifts for family and friend, too. Give someone (who appreciates food) some venison stuffed in a casing and watch their eyes light up 
That being said, it is an amount of work, especially if you are new to sausage making and also if you are like me and don't really have "recipes" per say, just mix things together until you like the taste. -that can take awhile. Fun, but time consuming.... kinda like hunting.
_________________________
It doesn't have to be fun to be fun. Wild & crazy, can't be stopped. Only the strong will survive. Keep your knife sharp and your skillet greasy. http://www.GoCarnivore.com
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#3081799 - 12/16/12 10:52 AM
Re: Italian Venison Sausage start to finish
[Re: Poser]
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Dale817
4 Point
Registered: 07/20/12
Posts: 178
Loc: Montgomery Co.
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Man you makin me hungry,what time is dinner?Lol
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