<![CDATA[New to this!]]>I have always paid for someone to make all my sausage each year from the deer I harvest. My father in law always took it in to his buddies but my father in law passed away this summer and his buddy has health issues so I could go somewhere else bur I want to get into doing it myself. In the past I would get jalapeño and wild rice, Christmas and Honey garlic with deer/pork. They were fresh sausage that I would cook and the whole family would eat them all up! I have access to a grinder and stuffer with a big area to take this on. I have 65 pounds of deer and it’s frozen in 10lb bags because I would like to try smaller batches to start off with. So this might be a can of worms but can someone let me know a good recipe to start off with and ratios?

Thanks!

]]>https://waltonsdev.nodebb.com/topic/3437/new-to-thisRSS for NodeFri, 11 Sep 2026 21:15:35 GMTMon, 15 Feb 2021 23:49:52 GMT60<![CDATA[Reply to New to this! on Thu, 18 Feb 2021 14:13:03 GMT]]>smokinbubba Thanks bubba. Everyone makes do with the resources they have. I personally find it helpful to know my audience before I lather advice. Generates more smiles then frowns😎

]]>https://waltonsdev.nodebb.com/post/31255https://waltonsdev.nodebb.com/post/31255Thu, 18 Feb 2021 14:13:03 GMT<![CDATA[Reply to New to this! on Thu, 18 Feb 2021 14:05:07 GMT]]>Jonathon Looking forward to it. Sounds great. Thanks😎

]]>https://waltonsdev.nodebb.com/post/31254https://waltonsdev.nodebb.com/post/31254Thu, 18 Feb 2021 14:05:07 GMT<![CDATA[Reply to New to this! on Thu, 18 Feb 2021 14:01:04 GMT]]>JoeB You also are just about 250 miles from Wichita, so when we eventually do our Meatgisitcs “Meatup” we will hope to see you!

]]>https://waltonsdev.nodebb.com/post/31252https://waltonsdev.nodebb.com/post/31252Thu, 18 Feb 2021 14:01:04 GMT<![CDATA[Reply to New to this! on Thu, 18 Feb 2021 13:10:32 GMT]]>JoeB Sounds like you get by just fine. Taps every night would be very cool. I think many of us take for granted the access we have to good quality meat. I drive by 1 costco and 2 sams just on my way home. I am very blessed.

]]>https://waltonsdev.nodebb.com/post/31246https://waltonsdev.nodebb.com/post/31246Thu, 18 Feb 2021 13:10:32 GMT<![CDATA[Reply to New to this! on Thu, 18 Feb 2021 01:01:58 GMT]]>smokinbubba Thank you for those kind and thoughtful remarks Bubba.☺ No I’m not fortunate enough to enjoy a Montana mountain top bliss. I live in Lawton OK, the center of the USA. 150m south is Dallas, 100m north is OKC. Our pop is under 100k. We have 1 Sam’s, and it’s a class B store. The class A 's are in the bigger cities. I have no complaints, The colors fly here every day, and they don’t run. I am close enough to Ft Sill to hear the taps sounded ever night. It is what it is, but i still can’t buy B.O pork locally. 😎 Now you could come down here and Open up a Costco’s. It would save me starting a pig farm😊 Cheers… Never punch a man in the face that is chewing tobacco.😉

]]>https://waltonsdev.nodebb.com/post/31240https://waltonsdev.nodebb.com/post/31240Thu, 18 Feb 2021 01:01:58 GMT<![CDATA[Reply to New to this! on Wed, 17 Feb 2021 22:39:30 GMT]]>JoeB dude do u live on a mountain top in Montana? I thought sams were everywhere! I think I would have to raise hogs.lots of hogs.

]]>https://waltonsdev.nodebb.com/post/31232https://waltonsdev.nodebb.com/post/31232Wed, 17 Feb 2021 22:39:30 GMT<![CDATA[Reply to New to this! on Wed, 17 Feb 2021 22:07:32 GMT]]>I resemble that remark😎

]]>https://waltonsdev.nodebb.com/post/31229https://waltonsdev.nodebb.com/post/31229Wed, 17 Feb 2021 22:07:32 GMT<![CDATA[Reply to New to this! on Wed, 17 Feb 2021 21:49:04 GMT]]>fred flintstone ?

]]>https://waltonsdev.nodebb.com/post/31228https://waltonsdev.nodebb.com/post/31228Wed, 17 Feb 2021 21:49:04 GMT<![CDATA[Reply to New to this! on Wed, 17 Feb 2021 22:08:44 GMT]]>processhead A Costco would great but never been to 1. Closest for me is a 300m round trip. Restaurant Depot is 200m and have the only butt B.O. by case Sam’s doesn’t carry it. Now beef is not a problem. Dinosaur ribs for everyone😎

]]>https://waltonsdev.nodebb.com/post/31226https://waltonsdev.nodebb.com/post/31226Wed, 17 Feb 2021 22:08:44 GMT<![CDATA[Reply to New to this! on Wed, 17 Feb 2021 16:07:19 GMT]]>smokinbubba said in New to this!:

BBQ guys say that Costco is good too. I don’t have one close or a membership there.

I have also been impressed with the overall quality and price of Costco meat here in our area.

]]>https://waltonsdev.nodebb.com/post/31201https://waltonsdev.nodebb.com/post/31201Wed, 17 Feb 2021 16:07:19 GMT<![CDATA[Reply to New to this! on Wed, 17 Feb 2021 14:40:52 GMT]]>BBQ guys say that Costco is good too. I don’t have one close or a membership there.

]]>https://waltonsdev.nodebb.com/post/31184https://waltonsdev.nodebb.com/post/31184Wed, 17 Feb 2021 14:40:52 GMT<![CDATA[Reply to New to this! on Wed, 17 Feb 2021 01:26:29 GMT]]>Ask for the discount by case… I think 10% Also if you go early in the morning they will fabricate a full ribeye roast into 1" steaks free, and blister wrap. Savings $2 per pound😎

]]>https://waltonsdev.nodebb.com/post/31165https://waltonsdev.nodebb.com/post/31165Wed, 17 Feb 2021 01:26:29 GMT<![CDATA[Reply to New to this! on Tue, 16 Feb 2021 20:25:46 GMT]]>smokinbubba that’s where I get pork for sausage and most of the meat I buy. I think their quality is pretty good

]]>https://waltonsdev.nodebb.com/post/31131https://waltonsdev.nodebb.com/post/31131Tue, 16 Feb 2021 20:25:46 GMT<![CDATA[Reply to New to this! on Tue, 16 Feb 2021 20:05:57 GMT]]>smokinbubba I agree, Sams pork butt by the case works for me also. But they don’t sell Butt B-O. Have to make a 200m round trip to buy cases at R.D. B.O. always has a good fat cap. I also by Sams chuck roll (black angus) by the case. I get a discount for case buys.

]]>https://waltonsdev.nodebb.com/post/31130https://waltonsdev.nodebb.com/post/31130Tue, 16 Feb 2021 20:05:57 GMT<![CDATA[Reply to New to this! on Tue, 16 Feb 2021 14:01:36 GMT]]>camhagen A good, easy place to start is just with fresh sausage. It is the easiest as you have to worry about the least # of things. Fresh sausage would be Brats or Breakfast sausage or really anything you do not add cure to and are planning on cooking on a grill or pan or oven at high temps. The Hatch Green Chili works really well with deer. I would recommend adding 20-30% of your dears weight (so 2-3 lb for a 10 lb batch) to your sausage depending on your preferences. For more info on how to make Fresh Sausage check out the Fresh Sausage section of Meatgistics university

Nice to hear even more people are picking up the art of sausage making.

Oh, and we have almost every Excalibur Seasoning, Additive and Cure broken down by 1 and 5 lb btaches. You can find that by clicking on the Scales icon at the top where it says conversion chart.

]]>https://waltonsdev.nodebb.com/post/31091https://waltonsdev.nodebb.com/post/31091Tue, 16 Feb 2021 14:01:36 GMT<![CDATA[Reply to New to this! on Tue, 16 Feb 2021 13:53:06 GMT]]>JoeB nothing wrong with pork from sams. I buy a lot of butts from them and the quality is very good. By the case is the way to go. My local sams carry IBP pork, a division of Tyson. Come to think of it, i’m about ready for a new case!

]]>https://waltonsdev.nodebb.com/post/31088https://waltonsdev.nodebb.com/post/31088Tue, 16 Feb 2021 13:53:06 GMT<![CDATA[Reply to New to this! on Tue, 16 Feb 2021 12:25:02 GMT]]>twilliams We’ve had a few 20-30 years ago. No demand and undercut by Sam’s and Restaurant Depot. I get some of my meat from our local commissary at Ft Sill, but they even stopped the fat thing because of an FDA reg. Plenty of BBQ places, they buy in bulk and trucked in. Wild Boar carry a lot of Disease, and shoulder length gloves to clean and process. You have a choice, burn or shave the hair off before gutting, so the parasites’ won’t migrate in the meat. Some of which won’t die till 195* 😎

]]>https://waltonsdev.nodebb.com/post/31085https://waltonsdev.nodebb.com/post/31085Tue, 16 Feb 2021 12:25:02 GMT<![CDATA[Reply to New to this! on Tue, 16 Feb 2021 03:23:27 GMT]]>This is Beef country. Most locals think sausage is none eatable 😎

]]>https://waltonsdev.nodebb.com/post/31077https://waltonsdev.nodebb.com/post/31077Tue, 16 Feb 2021 03:23:27 GMT<![CDATA[Reply to New to this! on Tue, 16 Feb 2021 03:09:20 GMT]]>Boar. Ck out what it takes to process after the kill😎

]]>https://waltonsdev.nodebb.com/post/31076https://waltonsdev.nodebb.com/post/31076Tue, 16 Feb 2021 03:09:20 GMT<![CDATA[Reply to New to this! on Tue, 16 Feb 2021 03:03:42 GMT]]>JoeB no, i just process for friends, coworkers and myself. I consider them customers as they are always asking what i have on hand. As well as do a few weddings and graduations with pulled pork sandwiches. As long as i dont do more than 12 caterings a year i dont need a food license, although i thought about getting one just because

]]>https://waltonsdev.nodebb.com/post/31074https://waltonsdev.nodebb.com/post/31074Tue, 16 Feb 2021 03:03:42 GMT<![CDATA[Reply to New to this! on Tue, 16 Feb 2021 02:58:15 GMT]]>twilliams I must have misunderstood you. You said customers … you must be FDA sanctioned. I am a home processor. Don’t have Customers 😎

]]>https://waltonsdev.nodebb.com/post/31073https://waltonsdev.nodebb.com/post/31073Tue, 16 Feb 2021 02:58:15 GMT<![CDATA[Reply to New to this! on Tue, 16 Feb 2021 02:54:10 GMT]]>JoeB what about wild hogs? Are they not plentiful down there? Although i am pretty sure they would be quite lean

]]>https://waltonsdev.nodebb.com/post/31072https://waltonsdev.nodebb.com/post/31072Tue, 16 Feb 2021 02:54:10 GMT<![CDATA[Reply to New to this! on Tue, 16 Feb 2021 02:53:03 GMT]]>JoeB i just cant fathom that, sounds like i could have a pretty good successful business down there if i wanted. Unless your states dont allow buthcher plants and meat markets. I thought down south was king for barbecues and cook off competitions. Its is a big country, i guess i am quite fortunate on that front

]]>https://waltonsdev.nodebb.com/post/31071https://waltonsdev.nodebb.com/post/31071Tue, 16 Feb 2021 02:53:03 GMT