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Had to vacuum these bad boys up!! Man are they awesome. Ended up with 143 brats. Rottie would be proud. https://uploads.tapatalk-cdn.com/201...c00c271887.jpghttps://uploads.tapatalk-cdn.com/201...e499978f9e.jpghttps://uploads.tapatalk-cdn.com/201...d013e4728e.jpg
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Good job. I made Jalapeno and cheddar sausage not to long ago. Cook 2 7" links up was so good cooked 2 more up. Friend of mine is bringing me 100 pounds of venison to turn into what ever i want and half of what i make i get to keep.
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Wow!! Jackpot!! Can’t wait to hear what you do with it buddy.Quote:
Originally Posted by Rottieman33
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Nice....
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Recipe???? Like to try them with goose meat.
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Goose sausage rocks it also Enjoy!Quote:
Originally Posted by Pdeleone
What spice/flavor/smoke goes with goose?
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we have several we use,most come off the interweb and we tweek them for our taste,this one is one of the ones we use not much tweeking to itQuote:
Originally Posted by Muddydawg75
https://honest-food.net/smoked-canada-goose-sausage/
http://www.thefunkykitchen.com/tag/goose-sausage/
We also make pepperoni sticks and use the same recipe as we do for venision
As far as smokin we use Apple and maple cut in the spring and dried during summer so we are a yr behind on the wood for smoking
Thanks... I use a lot of LEM products, but lately I have been using more of AC Leggs.... and that's opened other brands to me, but I'm never sure.
Buy from LEMS also,most of our seasonings use to come from there,but we do most of our own now,once learned howQuote:
Originally Posted by Muddydawg75
I started looking for butcher supply stores. So far southern Indiana butcher supply has been a go to....
Then I just found butcher-baker.com.... but have not ordered from them yet.
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