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Posted By: Joe Ames In Response To: Making Deer Baloney (Linda Templon)
Date: Tuesday, October 30, 2001 at 8:20 p.m.
In Response To: Making Deer Baloney (Linda Templon)
There's an easy one in this group of recipes..
If this is your first attempt at making sausage, check out some of the posts that may pretain to what you are getting ready to do.
One thing tho', venison is usually very lean a good mixture of 2 parts deer to one part fatty pork would help a lot.
As for the curing, cooking process, after you mix it well (Until it gets sticky), and refrigerate the mix overnight, then either follow the directions in the recipe and bake it, or if you are stuffing it into a casing, then you can cook it in a big pot of water at simmering or just below. Use a thermometer to make sure the middle of the sausage hits at least 160 F.
If you have any other questions just ask.
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