Going Coastal
Eight Pointer
I've always made venison breakfast sausage, but never any other type.
After receiving a sausage stuffer for Christmas thought I would give it a try.
Made a order from Lem for an assortment
of different types of seasoning packs to do five pounds each, some fresh, some cured.
I made both of the fresh seasoning packs first, using 80% venison , 20% pork butt and collagen casings.
Getting the hang of keeping the right pressure on the casings got easier as I went.
Fried up a patty of the kielbasa for taste test. I was pleased with how they turned out.
Freezing and vacuum sealing is all that's left to do.
Sent from my LGL164VL using Tapatalk
After receiving a sausage stuffer for Christmas thought I would give it a try.
Made a order from Lem for an assortment
of different types of seasoning packs to do five pounds each, some fresh, some cured.
I made both of the fresh seasoning packs first, using 80% venison , 20% pork butt and collagen casings.
Getting the hang of keeping the right pressure on the casings got easier as I went.
Fried up a patty of the kielbasa for taste test. I was pleased with how they turned out.
Freezing and vacuum sealing is all that's left to do.
Sent from my LGL164VL using Tapatalk
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