Let the sausage making begin

[Scenic]

And that's a wrap.   Every thing cut, sealed and froze....except for some samples of course.

[KEN W]

How is it? Favorite family flavor?

[Scenic]

How is it? Favorite family flavor?

It is a toss up between the Honey BBq or the Honey Siracha sticks.

[LPS]

That is beautiful Scenic.   

[Scenic]

That is beautiful Scenic.   

Thanks.

[Bobberineyes]

They look great Scenic! You ever tried making casing less sticks?

[Scenic]

I tried to do them once.  They turned out....marginal for me.   They seemed to be harder to package and they dried out a bit to much.  The drying out might have been my doing.  Then I just never tried to make them again. 

[glenn57]

Question for you experts that do your own stuff. I got roughly 68 lbs of  trimmings. I'm bringing about half to McDonald's meat today for them to  make summer sausage and  sticks

Common sense says it'll take more trimming for the SS. SO, the question is if I'm bringing about  32 lbs how many lbs should I gear  towards SS  vs sticks to make respectful batches 

[Jerkbiat]

I would ask McDonald's. When I make summer sausage and snack sticks I blend 60/40 venison to pork. Not sure what they do with their recipes.

[Leech~~]

Question for you experts that do your own stuff. I got roughly 68 lbs of  trimmings. I'm bringing about half to McDonald's meat today for them to  make summer sausage and  sticks

Common sense says it'll take more trimming for the SS. SO, the question is if I'm bringing about  32 lbs how many lbs should I gear  towards SS  vs sticks to make respectful batches

Word: Check out Petty Brothers in Annandale, mn.  I've brought about 10 deer to them and really like their stuff and prices.   

[glenn57]

Question for you experts that do your own stuff. I got roughly 68 lbs of  trimmings. I'm bringing about half to McDonald's meat today for them to  make summer sausage and  sticks

Common sense says it'll take more trimming for the SS. SO, the question is if I'm bringing about  32 lbs how many lbs should I gear  towards SS  vs sticks to make respectful batches

Word: Check out Petty Brothers in Annandale, mn.  I've brought about 10 deer to them and really like their stuff and prices.   

wadda have made there? remember i'm an old codger pretty set in my ways!!!!!

[Leech~~]

Question for you experts that do your own stuff. I got roughly 68 lbs of  trimmings. I'm bringing about half to McDonald's meat today for them to  make summer sausage and  sticks

Common sense says it'll take more trimming for the SS. SO, the question is if I'm bringing about  32 lbs how many lbs should I gear  towards SS  vs sticks to make respectful batches

Word: Check out Petty Brothers in Annandale, mn.  I've brought about 10 deer to them and really like their stuff and prices.   

wadda have made there? remember i'm an old codger pretty set in my ways!!!!!

One of the Petty's pasted away and the other retired.  Their sons now run the business and they have a new shop on 55 if you haven't been there in a while. 
I've had made:
Summer sausage
Salami (which I like the best) 
Pepperoni sticks
Hot Italian ring sausage
Pretty much all their smoked and fresh brats, but mostly the Wild rice. 
Breakfast link and patty sausage

The thing I really liked about their sausage is, you could freeze it and it wouldn't get all mushy when thawed out like other shops I used in the past.   

[Scenic]

It will depend on your trim and their process.  VERY lean trim we use 70/30 or 60/40 depending on our pork.  You will need to check with them to see how they do things.   

[glenn57]

i brought 38 lbs of trimmings to mcdonalds in clear lake yesterday......trying to figure out how much trimmings to what i wanted was hard. they said the summer sausage its a 70/30 pork mix!!!!

[Scenic]

Just need to get yourself some equipment there Glenn.... you could make ss. sticks or brats.  Good retirement hobby... 

[KEN W]

Made 5 lbs of Snow Goose Honey BBQ sticks today.

[Jerkbiat]

Sound and look yummy!

[mike89]

sounds tasty!!!

[KEN W]

They are pretty good. Next I am trying Pepperoni Stick Seasoning.

[LPS]

They do look great. 

[Scenic]

Those look really good.

[KEN W]

4 lbs Snow Goose, 1 lb pork fat
Honey BBQ Seasoning
21mm collagen casings
Cure
150 degrees

[Scenic]

I think the next up for us is a batch of Polish.  This weekend might be a good weekend for making sausage.  Supposed to be really cold up here.