Perfect timing. I have a bunch of venison trim in my freezer I need to get rid of and a bunch of pork fat from triming a pork loin and shoulder - I'm in!
@averagejoesmiling456
8 ай бұрын
You just keep hitting them out of the park, my friend! Looks awesome!
@jamescady723
8 ай бұрын
Another hit, my friend!! Someone gifted me a bunch of frozen ground Dec. '23 venison they didn't want....oh man! I'm like, sure thanks! (Thinking how can you not want this? :D)
@GreatLakesPrepping
8 ай бұрын
Thanks James. It seems only reasonable to make sausages with your free venison!
@jamescady723
8 ай бұрын
@@GreatLakesPreppingYep, it came from a processor here in Michigan and I guess they just didn't want to mess with the ground stuff. Very thankful.
@MinuteMan1999
8 ай бұрын
Recently made sausages myself, first time trying. Used a Polish kielbasa seasoning profile. No venison though. So I actually used us the lesser beef I had. Used liver, tongue, heart, extra fat, and a chuck roast. Smoked it up with hickory. Turned out pretty good except I needed more fat, and ended up a little on the salty side so live and learn.
@jeffreysfinds7474
8 ай бұрын
You should have fried up a little bit before you stuffed to make sure you had your seasoning correct
@TheCommonGardenTater1
8 ай бұрын
100% Correct. I always do that.... Makes sense eh!
@GreatLakesPrepping
8 ай бұрын
I definitely do that when working with a new recipe. I've made this one several times, so I didn't find it necessary.
@TheCommonGardenTater1
8 ай бұрын
I get it, and once you know what "A Splash and a Dash" is by knowledge, correct. However, unless I am making exactly the same as lat time, I sneak in some extra possible enhancements....Like Bourbon or Maple Syrup etc.... Then it's a trial taster up front. @@GreatLakesPrepping
@jeffreysfinds7474
8 ай бұрын
@@GreatLakesPrepping I understand what you're saying but it was very necessary. If somebody was watching your video and decided they wanted to make sausage and they followed your video they would have never cooked up a piece probably because you didn't do it yourself
@GreatLakesPrepping
8 ай бұрын
@@TheCommonGardenTater1 I completely understand. In the case of this video, I was sticking exactly with a specific recipe, as conveyed in the included recipe link. No splashes or dashes here.
@paulschwartz2464
7 ай бұрын
I would love to have this video played to a bunch of middle school boyes in the '80's. Man, there's some great material there!
@GreatLakesPrepping
7 ай бұрын
Ha, yea I'm sure middle school boys could have a field day with just about anything that's even remotely sausagey.
@TheCommonGardenTater1
8 ай бұрын
Venison Pat'e??? I have a recipe if you want?
@GreatLakesPrepping
8 ай бұрын
Oh man, I don't know about that one. I am not a fan of liver...though I have some friends who are. Maybe I'll have to try making it for them next year.
@TheCommonGardenTater1
8 ай бұрын
Oh, no, I meant from Venison mainly, but yes, traditionally you should have Liver in it. However, a mild Liver would do. Having said that, maybe find a substitute for it??? Soaking the liver overnight in buttermilk will subdue any overbearing flavours..... Maybe have a look at this "Maple-Whisky Venison Liver Pâté" Nothing to lose.@@GreatLakesPrepping
@TheCommonGardenTater1
8 ай бұрын
Tad more info... "If touching or eating liver isn't your thing, a mushroom pâté may your thing. Or, if you enjoy meatless foods, the pate is great to have around. I developed the vegetarian spread to be rich, earthy, and taupe colored - just like its animal counterpart.".@@GreatLakesPrepping
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