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The Watercooler
Anyone make homemade sausage?
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<blockquote data-quote="DammitJanet" data-source="post: 549422" data-attributes="member: 1514"><p>We make sausage but its all deer meat. If we ever actually kept a hog I supposed we would do pork sausage but it wouldnt make sense for us to go to the store and buy pork to grind up...way more expensive. </p><p></p><p>We do put the fattiest cuts of pork in when making sausage. Like IC said you have to because wild meat is so lean...hence why it is good for you...lol. We also make hamburger with beef fat. I finally found a place that actually still sells it for less than the price of hamburger! I snapped up about 25 pounds of beef fat for 50 cents a pound because the butcher wanted a buck fifty for it...can you imagine? </p><p></p><p>Unless you have a smoker, you need to do fresh sausage. I have a recipe for the best maple sausage. Yummy. My issue is when we do sausage, we do sausage. My arms cannot take standing there and either loading the feeder tube to push down the tube for an hour or two at a time or sitting there holding and twisting the casings as they come out of the tube. That is an art. You have to hold this tube as it fills up and then twist it at just the right second so it doesnt bust. And let me tell you, it resembles a certain male body part and I have a dirty mind. It never fails that I end up laughing so hard half of them bust. That ends up sending me into even more laughter.</p></blockquote><p></p>
[QUOTE="DammitJanet, post: 549422, member: 1514"] We make sausage but its all deer meat. If we ever actually kept a hog I supposed we would do pork sausage but it wouldnt make sense for us to go to the store and buy pork to grind up...way more expensive. We do put the fattiest cuts of pork in when making sausage. Like IC said you have to because wild meat is so lean...hence why it is good for you...lol. We also make hamburger with beef fat. I finally found a place that actually still sells it for less than the price of hamburger! I snapped up about 25 pounds of beef fat for 50 cents a pound because the butcher wanted a buck fifty for it...can you imagine? Unless you have a smoker, you need to do fresh sausage. I have a recipe for the best maple sausage. Yummy. My issue is when we do sausage, we do sausage. My arms cannot take standing there and either loading the feeder tube to push down the tube for an hour or two at a time or sitting there holding and twisting the casings as they come out of the tube. That is an art. You have to hold this tube as it fills up and then twist it at just the right second so it doesnt bust. And let me tell you, it resembles a certain male body part and I have a dirty mind. It never fails that I end up laughing so hard half of them bust. That ends up sending me into even more laughter. [/QUOTE]
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Anyone make homemade sausage?
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