New sausage stuffer came in on Friday so my wife and I got to work yesterday afternoon making our first batch of sausages and some pepperettes.
For the sausages I ground up 16lbs of venison and pork shoulder in a 10lbs Venison to 6lbs Pork Shoulder. Seasoned them with a Garlic Pepper Bratt mix.
8lbs had cure added to so they could be made into smoked sausages (Garlic Smokies). The other 8lbs was left uncured to make fresh sausage Garlic Bratt's. Cooked up a few uncased breakfast sausage links in the air fryer this morning from the remaining mix pulled from the bottom horn of the stuffer after we finished. They were juicy and had great texture, so looking forward to trying the finished sausages.
We then turned our attention to making some smoked pepperettes using 6lbs of Venison and 2lbs of Beef Brisket trim like the previous strips I made last week. This time using some Whyoming hunters blend seasoning from Peavey. They got stuffed in 17mm mahogany casings and are curing for 24hrs before hitting the smoker this afternoon along with the smoked sausages.
For the sausages I ground up 16lbs of venison and pork shoulder in a 10lbs Venison to 6lbs Pork Shoulder. Seasoned them with a Garlic Pepper Bratt mix.
8lbs had cure added to so they could be made into smoked sausages (Garlic Smokies). The other 8lbs was left uncured to make fresh sausage Garlic Bratt's. Cooked up a few uncased breakfast sausage links in the air fryer this morning from the remaining mix pulled from the bottom horn of the stuffer after we finished. They were juicy and had great texture, so looking forward to trying the finished sausages.
We then turned our attention to making some smoked pepperettes using 6lbs of Venison and 2lbs of Beef Brisket trim like the previous strips I made last week. This time using some Whyoming hunters blend seasoning from Peavey. They got stuffed in 17mm mahogany casings and are curing for 24hrs before hitting the smoker this afternoon along with the smoked sausages.
