Recently, a couple of weeks ago, I got ono (hungry) for Venison Schnitzels


with Jager Sauce and German style fried Potatoes. Of course I had to saute some garden fresh vegetables!

cdavis Thanks,I have been working on a great Sausage recipe for Venison for a few years now. The recipe is real close, now I need to get better smoking them!

Thanks, I have been working on making a great smoked Sausage

Tasty
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I just went on and it said 8 hours left, something is really screwy with the Website. LOL I really don’t know why a Drawing would be held for a month that technically was not over yet. Was it only to redraw for the knives?

I always fry a taste test at the time I am making the sausage or Burger Mix. That way I can adjust the taste before going directly into the process that is next, bulk bags, patties, links. Then I take a break by putting it all in the refrigerator or freezer as I usually am making 50-100 of Sausage and Burger Mix at a time. Fresh Links get Vacuum sealed, as well as bulk and patties after getting them partially frozen to maintain the shape when Vacuum Sealing.

What size of ham (Lbs) do you make hams with? Thanks for sharing you method, I have been thinking about how to do this for some time, as I want to turn the hams into Sausage that can be smoked …hoping to generate a Sausage with more of a old world flair to it. You brought me me one step closer, Thanks!

Another thing to consider is when you are making large amounts of Sausage it is easier to keep everything ice cold to end up with a Sausage that is a better end product.