Recent

Check Out Our Forum Tab!

Click On The "Forum" Tab Under The Logo For More Content!
If you are using your phone, click on the menu, then select forum. Make sure you refresh the page!

The views of the poster, may not be the views of the website of "Minnesota Outdoorsman" therefore we are not liable for what our members post, they are solely responsible for what they post. They agreed to a user agreement when signing up to MNO.

« previous next »
Pages: [1]   Go Down

Author Topic: venison sausage  (Read 3735 times)

0 Members and 1 Guest are viewing this topic.

November 11/23/06, 01:10:09 PM

Offline WoodChuck

  • Master Outdoorsman
  • Posts: 916
  • Karma: +2/-0
  • " Minnesota Outdoorsman supporter"
venison sausage
 18 lbs. venision, 10 lbs. of pork, mix all meats togeather and seperate into 3 containers in 3rds by weight. divide spices into 3rds, and put in 3 seperate containers also adding 2 cups of warm water to each spice container stir and mix well. after divideing and mixing the meats add the spices and mix well by hand 2 times at 1 hour intervals. after 2nd mix let set in the fridg. over night. about 8 hrs. does good to season well! you can put sausage into caseings or make patties, both tast great.

pork sausage seasoning / 8oz. = 25 lbs saus.
HAMMS BUTCHER SUPPLY
 14205 N.E. HWY. #65
 ANOKA, MN. 55304

 PHONE.1-800-451- 0599  OR 612- 755-0180
 WOODCHUCK
« Last Edit: November 11/04/08, 05:04:38 PM by Dennis Servaty »
Logged
"i am not the KING FISHER , nor the fisher of men , but i am a fisherman "    membership n. 141
Pages: [1]   Go Up
« previous next »
 

Page created in 0.17 seconds with 33 queries.