Let's Talk BBQ

Recipes => Recipes => Game Meats => Topic started by: nepas on January 17, 2012, 09:02:10 AM

Title: More Venison
Post by: nepas on January 17, 2012, 09:02:10 AM

Got another round going today. 10 lbs going to be split, nacho cheese, teriyaki and black forest.


Have some trimming to do yet but still kinda frozen.

(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC00973.jpg)

Title: Re: More Venison
Post by: ACW3 on January 17, 2012, 09:47:29 AM

Man, you have been making some venison sausage this year.  Your neighbors must have had a good deer season there in GA.

Art

Title: Re: More Venison
Post by: nepas on January 17, 2012, 10:53:20 AM

Quote from: ACW3 on January 17, 2012, 09:47:29 AM

Man, you have been making some venison sausage this year.  Your neighbors must have had a good deer season there in GA.

Art

I ran into a guy one day at Bass Pro by the grinders. He was complaining about the price of them and the price of his butcher  ;D

I had to tell him about some of the stuff i do. So i been doing his and another guys venison. Sounds like i will have a few more next season.


Got some trim done and 1st grind thru med plate.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC00974.jpg)


2nd grind thru fine plate. Fat has been cut in.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC00975.jpg)


Another 5 lbs.  Got 25 more lbs in the freezer. Going to do some venison LJ for the SO.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC00976.jpg)

Title: Re: More Venison
Post by: ACW3 on January 17, 2012, 05:13:29 PM

Well, at the very least you will be able to supplement your sausage making/smoking habit.  Nice side line.

Art