Death by 270 WSM and its now sausage.
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Hello from Texas.
I am new here and have made my first batch of fresh venison sausage.January the 8th 9:30am midsize 8 point at 140 yards 270 wsm found its mark…lung shot…not lungs after that…2 holes. Found him 20 yards away in …cactus… dragged him out and onto the road. It took two of us to get his ass in the kubota. Back at camp skinned and packed in ice. Beer the rest of the day. Evening hunt 75lb hog steps out and bingo. Back at camp we had 2 more to do. All done, and the beer flowed.
Fast forward to Feb. the 5th…Now during those few weeks I and my wife got our 11 lb stuffer, 50lb mixer and a #32 hand grinder. We used #32 natural hog casings from our local butcher for stuffing.
Our recipe. Yes, there is no fat added, none. It ground very quick through a 3/8’s plate. I ground twice. After mixing we let it sit for an hour to let the Red Wine do its work but only because we got our presents from Waltons. We were at the last of the second grind when UPS showed up with our new tables we ordered from Waltons. Best $149 for each I spent for solid butchering tables.Walton’s 36 x 24 SS Table Item #: 253997 Its 18 gauge steel, the top and the bottom will hold 300 lbs each. So we enjoyed our Whisky sours while we put the tables together and promptly put the stuffer on one and a steamer tray on the other and went to work. My wife asked for a taster patty so she cooked one up. At first bite she just turned and smiled and said it was perfect.
11.7 lbs venison
2 1/2 cups Spanish Red Wine
1/2 tsp per lb of meat…Accent MSG… ( i call it phosphate ) but that is just me.
1 tbs crushed red pepper
3 tsp of sage
2 tsp of ginger
2 tbs of minced dried onion -
Hello from Texas.
I am new here and have made my first batch of fresh venison sausage.January the 8th 9:30am midsize 8 point at 140 yards 270 wsm found its mark…lung shot…not lungs after that…2 holes. Found him 20 yards away in …cactus… dragged him out and onto the road. It took two of us to get his ass in the kubota. Back at camp skinned and packed in ice. Beer the rest of the day. Evening hunt 75lb hog steps out and bingo. Back at camp we had 2 more to do. All done, and the beer flowed.
Fast forward to Feb. the 5th…Now during those few weeks I and my wife got our 11 lb stuffer, 50lb mixer and a #32 hand grinder. We used #32 natural hog casings from our local butcher for stuffing.
Our recipe. Yes, there is no fat added, none. It ground very quick through a 3/8’s plate. I ground twice. After mixing we let it sit for an hour to let the Red Wine do its work but only because we got our presents from Waltons. We were at the last of the second grind when UPS showed up with our new tables we ordered from Waltons. Best $149 for each I spent for solid butchering tables.Walton’s 36 x 24 SS Table Item #: 253997 Its 18 gauge steel, the top and the bottom will hold 300 lbs each. So we enjoyed our Whisky sours while we put the tables together and promptly put the stuffer on one and a steamer tray on the other and went to work. My wife asked for a taster patty so she cooked one up. At first bite she just turned and smiled and said it was perfect.
11.7 lbs venison
2 1/2 cups Spanish Red Wine
1/2 tsp per lb of meat…Accent MSG… ( i call it phosphate ) but that is just me.
1 tbs crushed red pepper
3 tsp of sage
2 tsp of ginger
2 tbs of minced dried onion270WSM Congrats on the kills and welcome to the community.
Looks like you’re on your way sausage wise -
You know you are too into BBQ when you assumed this was a story about a Weber Smokey Mountain, lol!
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Hello from Texas.
I am new here and have made my first batch of fresh venison sausage.January the 8th 9:30am midsize 8 point at 140 yards 270 wsm found its mark…lung shot…not lungs after that…2 holes. Found him 20 yards away in …cactus… dragged him out and onto the road. It took two of us to get his ass in the kubota. Back at camp skinned and packed in ice. Beer the rest of the day. Evening hunt 75lb hog steps out and bingo. Back at camp we had 2 more to do. All done, and the beer flowed.
Fast forward to Feb. the 5th…Now during those few weeks I and my wife got our 11 lb stuffer, 50lb mixer and a #32 hand grinder. We used #32 natural hog casings from our local butcher for stuffing.
Our recipe. Yes, there is no fat added, none. It ground very quick through a 3/8’s plate. I ground twice. After mixing we let it sit for an hour to let the Red Wine do its work but only because we got our presents from Waltons. We were at the last of the second grind when UPS showed up with our new tables we ordered from Waltons. Best $149 for each I spent for solid butchering tables.Walton’s 36 x 24 SS Table Item #: 253997 Its 18 gauge steel, the top and the bottom will hold 300 lbs each. So we enjoyed our Whisky sours while we put the tables together and promptly put the stuffer on one and a steamer tray on the other and went to work. My wife asked for a taster patty so she cooked one up. At first bite she just turned and smiled and said it was perfect.
11.7 lbs venison
2 1/2 cups Spanish Red Wine
1/2 tsp per lb of meat…Accent MSG… ( i call it phosphate ) but that is just me.
1 tbs crushed red pepper
3 tsp of sage
2 tsp of ginger
2 tbs of minced dried onion270WSM congrats on your harvest. Sounds like you have got a good start on filling your freezer
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Hello from Texas.
I am new here and have made my first batch of fresh venison sausage.January the 8th 9:30am midsize 8 point at 140 yards 270 wsm found its mark…lung shot…not lungs after that…2 holes. Found him 20 yards away in …cactus… dragged him out and onto the road. It took two of us to get his ass in the kubota. Back at camp skinned and packed in ice. Beer the rest of the day. Evening hunt 75lb hog steps out and bingo. Back at camp we had 2 more to do. All done, and the beer flowed.
Fast forward to Feb. the 5th…Now during those few weeks I and my wife got our 11 lb stuffer, 50lb mixer and a #32 hand grinder. We used #32 natural hog casings from our local butcher for stuffing.
Our recipe. Yes, there is no fat added, none. It ground very quick through a 3/8’s plate. I ground twice. After mixing we let it sit for an hour to let the Red Wine do its work but only because we got our presents from Waltons. We were at the last of the second grind when UPS showed up with our new tables we ordered from Waltons. Best $149 for each I spent for solid butchering tables.Walton’s 36 x 24 SS Table Item #: 253997 Its 18 gauge steel, the top and the bottom will hold 300 lbs each. So we enjoyed our Whisky sours while we put the tables together and promptly put the stuffer on one and a steamer tray on the other and went to work. My wife asked for a taster patty so she cooked one up. At first bite she just turned and smiled and said it was perfect.
11.7 lbs venison
2 1/2 cups Spanish Red Wine
1/2 tsp per lb of meat…Accent MSG… ( i call it phosphate ) but that is just me.
1 tbs crushed red pepper
3 tsp of sage
2 tsp of ginger
2 tbs of minced dried onion270WSM Let us know what you thought of your process and the outcome!
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Hello from Texas.
I am new here and have made my first batch of fresh venison sausage.January the 8th 9:30am midsize 8 point at 140 yards 270 wsm found its mark…lung shot…not lungs after that…2 holes. Found him 20 yards away in …cactus… dragged him out and onto the road. It took two of us to get his ass in the kubota. Back at camp skinned and packed in ice. Beer the rest of the day. Evening hunt 75lb hog steps out and bingo. Back at camp we had 2 more to do. All done, and the beer flowed.
Fast forward to Feb. the 5th…Now during those few weeks I and my wife got our 11 lb stuffer, 50lb mixer and a #32 hand grinder. We used #32 natural hog casings from our local butcher for stuffing.
Our recipe. Yes, there is no fat added, none. It ground very quick through a 3/8’s plate. I ground twice. After mixing we let it sit for an hour to let the Red Wine do its work but only because we got our presents from Waltons. We were at the last of the second grind when UPS showed up with our new tables we ordered from Waltons. Best $149 for each I spent for solid butchering tables.Walton’s 36 x 24 SS Table Item #: 253997 Its 18 gauge steel, the top and the bottom will hold 300 lbs each. So we enjoyed our Whisky sours while we put the tables together and promptly put the stuffer on one and a steamer tray on the other and went to work. My wife asked for a taster patty so she cooked one up. At first bite she just turned and smiled and said it was perfect.
11.7 lbs venison
2 1/2 cups Spanish Red Wine
1/2 tsp per lb of meat…Accent MSG… ( i call it phosphate ) but that is just me.
1 tbs crushed red pepper
3 tsp of sage
2 tsp of ginger
2 tbs of minced dried onion270WSM Nice. Also thanks for sharing your review of the table. I have one in my cart but hadn’t ordered yet. After hearing how good yours worked, think it’s time to go ahead with the order.
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Hello from Texas.
I am new here and have made my first batch of fresh venison sausage.January the 8th 9:30am midsize 8 point at 140 yards 270 wsm found its mark…lung shot…not lungs after that…2 holes. Found him 20 yards away in …cactus… dragged him out and onto the road. It took two of us to get his ass in the kubota. Back at camp skinned and packed in ice. Beer the rest of the day. Evening hunt 75lb hog steps out and bingo. Back at camp we had 2 more to do. All done, and the beer flowed.
Fast forward to Feb. the 5th…Now during those few weeks I and my wife got our 11 lb stuffer, 50lb mixer and a #32 hand grinder. We used #32 natural hog casings from our local butcher for stuffing.
Our recipe. Yes, there is no fat added, none. It ground very quick through a 3/8’s plate. I ground twice. After mixing we let it sit for an hour to let the Red Wine do its work but only because we got our presents from Waltons. We were at the last of the second grind when UPS showed up with our new tables we ordered from Waltons. Best $149 for each I spent for solid butchering tables.Walton’s 36 x 24 SS Table Item #: 253997 Its 18 gauge steel, the top and the bottom will hold 300 lbs each. So we enjoyed our Whisky sours while we put the tables together and promptly put the stuffer on one and a steamer tray on the other and went to work. My wife asked for a taster patty so she cooked one up. At first bite she just turned and smiled and said it was perfect.
11.7 lbs venison
2 1/2 cups Spanish Red Wine
1/2 tsp per lb of meat…Accent MSG… ( i call it phosphate ) but that is just me.
1 tbs crushed red pepper
3 tsp of sage
2 tsp of ginger
2 tbs of minced dried onion270WSM congrats to you and your wife
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Hello from Texas.
I am new here and have made my first batch of fresh venison sausage.January the 8th 9:30am midsize 8 point at 140 yards 270 wsm found its mark…lung shot…not lungs after that…2 holes. Found him 20 yards away in …cactus… dragged him out and onto the road. It took two of us to get his ass in the kubota. Back at camp skinned and packed in ice. Beer the rest of the day. Evening hunt 75lb hog steps out and bingo. Back at camp we had 2 more to do. All done, and the beer flowed.
Fast forward to Feb. the 5th…Now during those few weeks I and my wife got our 11 lb stuffer, 50lb mixer and a #32 hand grinder. We used #32 natural hog casings from our local butcher for stuffing.
Our recipe. Yes, there is no fat added, none. It ground very quick through a 3/8’s plate. I ground twice. After mixing we let it sit for an hour to let the Red Wine do its work but only because we got our presents from Waltons. We were at the last of the second grind when UPS showed up with our new tables we ordered from Waltons. Best $149 for each I spent for solid butchering tables.Walton’s 36 x 24 SS Table Item #: 253997 Its 18 gauge steel, the top and the bottom will hold 300 lbs each. So we enjoyed our Whisky sours while we put the tables together and promptly put the stuffer on one and a steamer tray on the other and went to work. My wife asked for a taster patty so she cooked one up. At first bite she just turned and smiled and said it was perfect.
11.7 lbs venison
2 1/2 cups Spanish Red Wine
1/2 tsp per lb of meat…Accent MSG… ( i call it phosphate ) but that is just me.
1 tbs crushed red pepper
3 tsp of sage
2 tsp of ginger
2 tbs of minced dried onion270WSM Welcome aboard and thanks for sharing your recipe and the review on the tables.
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Thanks to all of you.
The tables are perfect for our uses. We ordered two of them and I and my wife put them together and used vice grips for welding to hold them together. I contacted customer service about them and Raven , a young lady there, answered my questions super fast with follow up info. I have never had that quick of a response from any customer service division. Thumbs up to Raven and Walton’s. Raven said they will be updating the description to include the gauge of steel and the poundage that they will support.
The hardware is solid and will work. I am 6’ 1" at 210 lbs and I sat on the top it was fine. I crawled onto the bottom shelf and it held. Now, remember that its only allen screws holding up the shelf, but they are large and take a good bite into the table leg. I used an electric drill to torque them down. -
Hello from Texas.
I am new here and have made my first batch of fresh venison sausage.January the 8th 9:30am midsize 8 point at 140 yards 270 wsm found its mark…lung shot…not lungs after that…2 holes. Found him 20 yards away in …cactus… dragged him out and onto the road. It took two of us to get his ass in the kubota. Back at camp skinned and packed in ice. Beer the rest of the day. Evening hunt 75lb hog steps out and bingo. Back at camp we had 2 more to do. All done, and the beer flowed.
Fast forward to Feb. the 5th…Now during those few weeks I and my wife got our 11 lb stuffer, 50lb mixer and a #32 hand grinder. We used #32 natural hog casings from our local butcher for stuffing.
Our recipe. Yes, there is no fat added, none. It ground very quick through a 3/8’s plate. I ground twice. After mixing we let it sit for an hour to let the Red Wine do its work but only because we got our presents from Waltons. We were at the last of the second grind when UPS showed up with our new tables we ordered from Waltons. Best $149 for each I spent for solid butchering tables.Walton’s 36 x 24 SS Table Item #: 253997 Its 18 gauge steel, the top and the bottom will hold 300 lbs each. So we enjoyed our Whisky sours while we put the tables together and promptly put the stuffer on one and a steamer tray on the other and went to work. My wife asked for a taster patty so she cooked one up. At first bite she just turned and smiled and said it was perfect.
11.7 lbs venison
2 1/2 cups Spanish Red Wine
1/2 tsp per lb of meat…Accent MSG… ( i call it phosphate ) but that is just me.
1 tbs crushed red pepper
3 tsp of sage
2 tsp of ginger
2 tbs of minced dried onion270WSM Congratulations on everything to both of you. You both have great helpers to get the job done. Yes, that Spanish Red Wine helps just about everything.
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