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#3118218 - 01/10/13 06:37 PM Sausage Day
Mike Belt
TnDeer Old Timer
16 Point


Registered: 03/26/99
Posts: 17877
Loc: Lakeland, Tn.

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I knocked out 30 pounds of venison sausage today and it came out great. Snack sticks, bratwurst, bologna, and summer sausage coming up next.
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BONE HEAD HUNTER

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#3118273 - 01/10/13 07:13 PM Re: Sausage Day [Re: Mike Belt]
A.Hall
Formerly "Spoon"
Non-Typical


Registered: 10/05/04
Posts: 27301
Loc: Bartlett, TN

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Nice
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Never let your friends be lonely, disturb them all the time...DUI (dial under influence)

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#3118279 - 01/10/13 07:15 PM Re: Sausage Day [Re: A.Hall]
Andy S.
TnDeer Old Timer
14 Point


Registered: 07/26/99
Posts: 7870
Loc: Atoka, TN

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I hear ya Mike; now I just need directions to your house so I can partake in the good eating.
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Andy S.

If I had saved all the money I spent on hunting, I'd spend it on hunting.

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#3119030 - 01/11/13 09:54 AM Re: Sausage Day [Re: Andy S.]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9543
Loc: Memphis

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I can be in Lakeland in less than 20 minutes from TAFKAP-ville \:D
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Everything important in life was learned from Mary Jo Kopechne.

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#3119154 - 01/11/13 11:28 AM Re: Sausage Day [Re: TAFKAP]
Mike Belt
TnDeer Old Timer
16 Point


Registered: 03/26/99
Posts: 17877
Loc: Lakeland, Tn.

Offline
The family must have smelled it. I only got to put 12 pounds in my freezer. Amazing considering that none of them hunt and for the most part think that I'm wrong for killing those poor little defenseless deer. Now that they have breakfast covered I guess I'll work on their lunch, lol.
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BONE HEAD HUNTER

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#3119222 - 01/11/13 12:42 PM Re: Sausage Day [Re: Mike Belt]
Bayou Buck
10 Point


Registered: 05/11/09
Posts: 2691
Loc: Spring Hill / Perry Co

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Cool! Did you add pork shoulder?
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#3119436 - 01/11/13 04:17 PM Re: Sausage Day [Re: Bayou Buck]
Mike Belt
TnDeer Old Timer
16 Point


Registered: 03/26/99
Posts: 17877
Loc: Lakeland, Tn.

Offline
I went with 75% venison/25% pork (bacon ends this time). The rest of my stuff I go with 80% venison/20% fat. The fat I mix is 50% pork/50% beef. I'm working up another 20 pounds of venison right now for snack sticks, bologna, and summer sausage.
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