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Discussion in 'Sound Off (MichiganForums.com)' started by petronius, Mar 4, 2017.
Never tried em..........
"Walleye Wings" A unique and tasty treat. Eat in moderation though since they involve skin and belly meat.
Had them for dinner tonight.
I can't remember who said it and I'm sure not going back through this thread, but whoever mentioned the ratio for venison usage in sausage was right around 35% was IMO right on the money.
At the time I thought it was too low but after making a few batches of various sausage and breakfast links it is the correct ratio of lean and fat with it not dripping fat and without being too dry.
I've mixed venison with just pork belly and with pork butt and pork belly, and IMO the pork butt/pork belly with the venison at 35% is the way to go, along with using natural casings.
I did 30 lbs today, and probably have enough venison that's dedicated toward sausage to make another 45lbs and I'm getting the hang of it.
I'll go up to $25 a pound.....do I win it all or does the bidding begin!?
Seriously, it sounds damn good.
I’ve really gotten into smoking meats in my smoker the wife got me last year. Meats are SO much better smoked! I really like smoked burgers, my cherry smoked baby back ribs and venison backstrap all smoked in the smoker. Can’t beat it!
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It's a trial and error process for sure that gets better with each batch. Mixing the seasonings in a liquid before dumping in it the meat was another big revelation.....lol
But the big jump in taste was knocking the venison percentage down to approximately 35% which someone mentioned in this thread. I think it was PWood but I don't mean to leave anyone out...
Getting an early start on dinner for St Patty's day! My muzzleloader doe is taking a brine bath for the next 8 days. I love me some venison Reubens...and corned venison hash for breakfast the morning after.
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Great minds really do think alike. Put four roasts in the brine yesterday. One for me, one for my son and one each for my best hunting buddies.
Man, that is very generous of you! I'll make some sandwiches for my friends and family, but I'm pretty stingy when it comes to giving venison away, especially corned.
The look heavenly.
Normally, me too. But, in 2014 I was in a bad accident and missed the entire season. These were the people that made sure I had venison that year. It's payback in a good way.
I am making a pasta & shrimp dish, with a pink sauce this weekend. Have my Gulf shrimp, garlic, clam juice, wine, and herbs to make this dish complete.....getting an order of Italian cheese bread from Lil Caesars to wrap it up!
Aside from deep fried, this is my favorite recipe for shrimp.....
Made shrimp po-boys on fresh toasted 7 grain rolls. Cilantro, tomatoes, homemade spicy sub sauce. Garlic chipotle shrimp. Damn they were good. Could have eaten a lot more but disgression.......sucks. lol
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They were pretty good, except for the bacon.......