Not sausage related but my Christmas present to me came over the weekend. A presto 23qt pressure canner. My boss recommended pressure canning venison and I have to say, it is amazing! Cold packed 1" chunks with 1/2tsp salt per pint and it came out better than beef! Plus no growth hormones or nonsense. Zero gameyness, and this was a mature whitetail buck. Hopefully this will get Mrs. Bubba to eat venison. Saves a lot on freezer space. I highly recommend!

Picked this up yesterday for $100. Runs great! gonna need LOTS of cleanup to be sanitary but worth the 3hr drive to pick up. Gonna need more bambi tags this fall!

Read the bible (Great Sausage recipes and meat curing) by Rytek Kutas, buy a digital scale and a calculator. Then read the bible again. It ain’t rocket science, its making sausage.
Waltons has meatgistics, youtube, etc. Way more than any other sausage retailer offers us.

Bambi dogs came out nice. The powered mixer was sweet for protein extraction and the new propane offset performed perfectly. Nice even smoke and held 175 throughout the smoke


I have found that fat out is caused by 2 things mostly. Not enough protein extraction or not stepping up temp SLOOOWLY when thermal processing. I think you had plenty of PE but you really need to find a way to step up your TP very slowly. I start at 125deg for 30-45min then go to 135,145,155,165,175 until internal temp is 160. Never go above 180’F or you risk fat out. I have been skipping the smoker altogether and sous viding my bambi dogs and bambi bologna. Add recommended ammt of hickory powder and put them in naked (the dogs that is) ice water bath and strip celulose. I make a good bit of bambi dogs and bologna. To me, the smoker puts a “rind” on the outside of by bambi dogs that I dont care for.
Oh, 30% pork fat minimum. Fat is flavor! and the venison needs it.

For what its worth, I started off with a 32 and have progressed to a #12. I know bassakwards but the 12 weighs nothing compared to the behemeth. If I have a BIG job, I can always break out the #22 carnivore, but it does not happen very often. The #32 is a home made porkert style with a big pully and 1.5hp motor. Quite unweildy. I keep saying I’m gonna sell it, but it aint eatin nuthin.

I just canned 22lbs of venison yesterday and it came out fantastic. I too bought the three piece jiggler weight for my gauged 23qt. The gray truck delivered the jiggler between batch 1 and 2 of the day. I have to say, the weight made all the difference. No more babysitting the canner. Just listen for the “jiggle” from the next room. Of course, it wont work for everyone. I’m below 1000’ sea level so 10lbs works perfect for me. The weight is three piece, every piece = 5psi. The venison came out flakey and delicious. Took all the gamey taste out of the old buck. Free’d up a lot of freezer space too.

I would personally keep the fat and lean separated. Grind the lean twice and the fat once. When mixing, add the fat at the end slowly and only mix to incorperate not blend. This will give you excellent fat particle definition in the brat.
I did this in breakfast sausage last weekend and it made all the difference.

Grimpuppy 16.8g.
Man this stuff is good! Im sitting down to a sandwich now. This is hands down the best sausage I have ever made! I owe it all to Jon, Austin and everyone here at MeatGistics

Guess I should have followed up on this.
I did 15lb of 50/50 pork butt, straight venison. Ground twice, then thru the champion juicer to emulsify. Added hickory powder per the conversion chart. Used Waltons bologna seasoning. not frank and bologna. Just regular bologna. Stuffed in 4" fibre casings. Sous Vide start to finish. Ramped up cook schedule 10deg every hour starting at 120. Finished to 160, pulled, ice bath, sliced and OMG this is the best sausage I have ever made. Perfect pallet feel. Creamy, smooth, same texture at edge as in middle of chub. I will certainly do this again and again. I will now do my bambi dogs the exact same way. No smoker needed.

Jonathon Maybe you can demo one on your Thurs livestream sometime??? Bologna maybe???

Cleaned up nicely.

processhead it did not come with the grinder but does have the speed multiplier thingy. I have plenty of grinders with my cabelas 12 &22. I think I will fab an adapter to run my 20lb LEM mixer off this thing (without the speed multiplier thingy)
Gonna finish the polishing process, sharpen the blades, sanitize, and run a 25lb batch of bambi bologna tomorrow or Sun

Just did 33 more pints last night due to a successful gun season. Man this stuff will make your tongue slap your brains out!

JoeB when i pulled them from the pool at 160it, they went directly in meat lug of ice and water. Wouldnt have been a surge. I had no wrinkling shrinkege fatting etc. Came out almost perfect.
Next time i will grind everything thru a 1/8" plate before the champion to give it a little smoother look internally. but all in all the 4" fibre casings worked well. Should fit on hb bun perfectly.

The Outhouse grouse
Back in the 80’s My late grand parents owned a farm in southern Ohio. Ruffed grouse was a meal we were fortunate to have a couple times a year. My grandfather was hankering for a grouse dinner and it was in season so he gathered up myself, my sister and grandmother to hunt down these delicious birds for dinner. Shotguns in hand, we split up. Grandpa (Pop) and I took off in a clockwise direction from the house and grandma and sis went counter clockwise. Pop and I ha nott walked a hundred yards when we heard the report of a shotgun. We couldn’t believe the ladies had out hunted us! We met back up at the house after circling the property and saw my sister holding a dead grouse by the neck. I will never forget the smile on her face and the tears of laughter on my grandmothers. Pop asked what was so funny and grandma explained that soon after the hunt began, they jumped a grouse not far from the backdoor of the house. She stated that my sister raised the shotgun and fired. Being a novice hunter in her early teens, she missed the grouse all together and in its panic, the bird flew directly into the side of the outhouse breaking its neck. We all shared a good laugh and grandmother prepared a fine and pelletless bird for the evening meal. I owe my outdoor passion to my grandparents and miss them everyday. And yes this is a true story, Bubba

Jonathon said in #22 grinder knife:

Team Orange (216)
Team Blue (224)

Current stats. I don’t think it has ever been a larger than 12 user gap!

Of course Blue is ahead. You keep sending out blue hats… Looks to me like a presidential election deal all over again.

akdave the champion juicer does an amazing job at a fraction of the cost of a buffalo chopper. As for speed, it works about as fast as a #12 grinder. So not that fast. But, i didnt grind my venison at all, just the one time my deer butcher did. So u are saving 2 additional grinds per the 3 grind method. If i remember, i took ground meat out of package, added 20% ground back fat, mixed it all with seasonings and binder. Then ran it thru the juicer and immediatly stuffed. Texture is perfectly smooth. Chomping at the bit to run another batch! Need to perfect my cooking process though since i had a major fat out last time.

cdavis Look up the SCTP and get him on a local shooting team. I have been a head coach here in Ohio for over 10yrs. Great program and gets the kids off their phone and away from the tv for some good outdoor time!