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Posted: Sat Nov 23, 2013 8:32 pm
Posted: Sat Nov 23, 2013 10:02 pmcapt1972 wrote:
Made a big batch of breakfast sausage out of this. It came out awesome. Wicked easy and tasted just like Jimmy Dean.
Posted: Sun Nov 24, 2013 7:28 amPosted: Sun Nov 24, 2013 10:20 amPosted: Sun Nov 24, 2013 4:26 pm(MT)Montanafowler wrote:i used the Hi Country Cure for my smoked goose breasts last year, it too was excellent!
this stuff is only for breakfast sausage right?
Posted: Sun Nov 24, 2013 7:00 pmcapt1972 wrote:(MT)Montanafowler wrote:i used the Hi Country Cure for my smoked goose breasts last year, it too was excellent!
this stuff is only for breakfast sausage right?
they have other flavors but this is the only one I've tried.....so far.
i'll have to check it out and see what all they have.Posted: Sun Nov 24, 2013 7:07 pmPosted: Sun Nov 24, 2013 7:33 pmcapt1972 wrote:I forgot, I made venny summer sausage too. nom nom nom! 1 was plain and 1 was with a Gloucester Cheddar and jalapenos mixed in!
Posted: Sun Nov 24, 2013 9:36 pmBrewGUN wrote:Bacon ends and peices, you can usually get them in 3# packs. So good!
Posted: Sun Nov 24, 2013 10:37 pmcapt1972 wrote:I forgot, I made venny summer sausage too. nom nom nom! 1 was plain and 1 was with a Gloucester Cheddar and jalapenos mixed in!
Posted: Sun Nov 24, 2013 11:07 pm(MT)Montanafowler wrote:capt1972 wrote:I forgot, I made venny summer sausage too. nom nom nom! 1 was plain and 1 was with a Gloucester Cheddar and jalapenos mixed in!
dumb question i'm sure but how do you add the cheese and pepper?
Posted: Mon Nov 25, 2013 5:54 pmPosted: Mon Nov 25, 2013 6:24 pmPosted: Mon Nov 25, 2013 6:27 pmflight control wrote:I started making sausage last year before hunting season as a way to clean out my freezer. The first batch was great, the spices were right on but they were a bit dry, so this year I added more fat and they are way too greasy. What kind of ratio do you guys use?
Posted: Mon Nov 25, 2013 6:37 pmcapt1972 wrote:flight control wrote:I started making sausage last year before hunting season as a way to clean out my freezer. The first batch was great, the spices were right on but they were a bit dry, so this year I added more fat and they are way too greasy. What kind of ratio do you guys use?
depends on the sausage
around 18-20% for summer sausage or bologna
25-30% for breakfast or italian
Posted: Mon Nov 25, 2013 6:41 pmflight control wrote:capt1972 wrote:flight control wrote:I started making sausage last year before hunting season as a way to clean out my freezer. The first batch was great, the spices were right on but they were a bit dry, so this year I added more fat and they are way too greasy. What kind of ratio do you guys use?
depends on the sausage
around 18-20% for summer sausage or bologna
25-30% for breakfast or italian
I made hot Italian both times, for the second batch, I had read somewhere to go 40%. That to me is a rediculous amount of fat. I can't eat it and I'm too embarassed to try and give the stuff away. I think 25-30% sounds about right. Thanks capt
Posted: Mon Nov 25, 2013 9:42 pmPosted: Mon Nov 25, 2013 9:44 pm3legged_lab wrote:Where are you guys getting the seasoning mix for Italian sausage? I looked all over and couldn't fine anything but recipes online.
Posted: Mon Nov 25, 2013 9:58 pmcapt1972 wrote:3legged_lab wrote:Where are you guys getting the seasoning mix for Italian sausage? I looked all over and couldn't fine anything but recipes online.
http://shop.hicountry.com/dinner-style-sausage-kits-p21.aspx
Posted: Tue Nov 26, 2013 7:57 am3legged_lab wrote:Where are you guys getting the seasoning mix for Italian sausage? I looked all over and couldn't fine anything but recipes online.
Posted: Tue Dec 24, 2013 1:34 pmPosted: Tue Dec 24, 2013 2:56 pmaunt betty wrote:You like duck sausage?