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Non-Cattle Specific Topics
Recipes & Cooking
Calling all venison sausage makers... I need help.
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<blockquote data-quote="Alan" data-source="post: 1075041" data-attributes="member: 378"><p>Thanks for the casing tip 3way! :tiphat: </p><p></p><p>Sky, as 3way stated, I also learned a lesson on mixing spices and grinding, then letting the sausage meat sit over night before casing. I got about four inches cased and said screw it. The meat had set up and was impossible to send through the stuffer. It turned into patties and cooked as ground sausage.</p><p></p><p>One of my first of many more lessons to learn ...... Stuff into casing right after grinding .... Check!</p></blockquote><p></p>
[QUOTE="Alan, post: 1075041, member: 378"] Thanks for the casing tip 3way! :tiphat: Sky, as 3way stated, I also learned a lesson on mixing spices and grinding, then letting the sausage meat sit over night before casing. I got about four inches cased and said screw it. The meat had set up and was impossible to send through the stuffer. It turned into patties and cooked as ground sausage. One of my first of many more lessons to learn ...... Stuff into casing right after grinding .... Check! [/QUOTE]
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Calling all venison sausage makers... I need help.
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