Wacked em, Sacked em, & Packed em

Squirrel Pot Pie, Rabbit, Pheasant, etc. All those small critters we love to chase and put on the dinner plate.
Russman
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Wacked em, Sacked em, & Packed em

Postby Russman » Sat Jan 09, 2016 2:48 pm

So the question is how many squirrels does it take to make five pounds of hot Italian sausage and one and a half pounds of pepper sticks. The answer 16. 16 squirrels yielded six and a half pounds of meat lot of fun lot of shooting a lot of work, was the end result worth it absolutely. I used LEM seasonings for making my sausages. I normally turn these guys into pot pies but wanted to try a different approach in being as I had as many as I did in the freezer I figured why not give something different a try. Absolutely delicious consistency is very similar to a store bought chicken sausage. I also did my normal 5 pounds of hot Italian venison sausage, 5 pounds of pepper sticks, 5 pounds of venison pepperoni, & 5 pounds of venison jalapeno and cheese summer sausage Enjoy we do here
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k-villa
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Re: Wacked em, Sacked em, & Packed em

Postby k-villa » Sat Jan 09, 2016 10:29 pm

Nicely done and looks very yummy. Which is your go to favorite every year with no changes needed? I'm going to try some sausage here soon myself, esp the one with no added pork fat and see what happens. I must say, your operation looks very clean.
Concept Believer - faith in your archery equipment
Concept P50 - 9 for 11 on gray squirrels
Both bows are tack drivers!

Russman
Posts: 100
Joined: Wed Nov 25, 2015 4:50 pm

Re: Wacked em, Sacked em, & Packed em

Postby Russman » Sun Jan 10, 2016 4:39 pm

Pepper sticks or variations of whether it be hot or snack sticks. Italian sausage is always a winner especially being its always the same no smoking, sticks and summer sausage and pepperoni get smoked, so being I use charcoal and apple sticks to cook and smoke, I usually have slightly different tastes with each batch because of temperature and smoke amount changes, however all are close and taste great and go fast. One thing I have done differently is using LEM seasonings I buy the 5 lbs pack kits but mix 5.5 -6 lbs of meat lot of flavor in the package and thinning it out a bit seems to cut down on the saltiness. The squirrels I did straight squirrel had enough fat on them and when cooked up stayed moist and good texture. As for deer I do 33% pork I normally pick up a pork butt and put whole thing through grinder, as for no fat added venison sausage may come out like tasty cardboard, but it's worth a try cook it med rare should work, or throw a couple squirrels in the mix.
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k-villa
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Re: Wacked em, Sacked em, & Packed em

Postby k-villa » Sun Jan 10, 2016 8:47 pm

The roselinda party is really calling now. I haven't done much smoking or sausage making for that matter but the German in me loves the smoked, salty, fatty meats. I made pepperoni once and it was so salty it went to waste. I'm taking it you need the sausage stuffer? The smoker, home made? It looks like with that much charcoal it would get too hot. I have a smoker I bought years ago at a yardsale and it does seem hard to regulate or a trick to learning how much to use and how long.

Once the season is over, I am going to try making this pork-free sausage which doesn't look like it turns out like cardboard:
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Concept Believer - faith in your archery equipment
Concept P50 - 9 for 11 on gray squirrels
Both bows are tack drivers!

Russman
Posts: 100
Joined: Wed Nov 25, 2015 4:50 pm

Re: Wacked em, Sacked em, & Packed em

Postby Russman » Mon Jan 11, 2016 5:16 am

Stuffer needed for casing sausage, the vertical stuffer I have now is great super easy, I bought a cheap horizontal stuffer almost broke my hand before the handle broke. Smoker my dad made sometime around when I was born, it has no insulation on it when it's real cold out I put a hot water heater insulation wrap around it, that much charcoal will keep it at around 190 degrees for a few hours, the amount all depends on out side temp that particular day it was about 30 out. sticks only take about a hour pepperoni and summer sausage stay in about 5 -6 hours to fully cook through.


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