sausage fest 2023!

[noharleyyet]

No sausage threads w/o spoiler warning...

 

[Boarmaster]

We just had a chat about sausage fest over the weekend. It looks like we will be making about 200lbs of ring bologna, summer sausage, and hot sticks in March. That is how much we made last year as well. All of the spices and seasonings are on order. We are currently watching the grocery store fliers for cheap pork to mix with. 10 years ago when we started we could find pork butts for .69/lb, now we are hoping to get them for $1.69/lb.

Still a deal todays prices when you look at the cost per lb of sausages at the store.
plus you know what in them.

 

[Addicting]

Made my annual order to Waltons for seasonings. $380 hurts the wallet

 

[Jamen]

Made my annual order to Waltons for seasonings. $380 hurts the wallet

Nothing about the entire process is cheap anymore. The cheapest part for me was my deer tag. But i enjoy knowing where the meat came from and how it was made. Nothing better than a full freezer!

 

[Nick87]

Made my annual order to Waltons for seasonings. $380 hurts the wallet

Can you imagine if you'd have had a processor do it?

 

[Jamen]

Can you imagine if you'd have had a processor do it?

We skin and debone deer for people in the fall. One guy brought us his deer this year and he was saying last year he paid over $800 for one deer to be made in sausage. absolutely crazy.

 

[Nick87]

We skin and debone deer for people in the fall. One guy brought us his deer this year and he was saying last year he paid over $800 for one deer to be made in sausage. absolutely crazy.

I believe it.

 

[JEL]

We skin and debone deer for people in the fall. One guy brought us his deer this year and he was saying last year he paid over $800 for one deer to be made in sausage. absolutely crazy.

That's just stupid.

 

[Nick87]

@Gellar I just browsed over Waltons sight, that was a rabbit hole I didn't need to go down. Sitting here thinking I should've killed about three more deer.

 

[jmcd]

I spend WAY too much time making jerky, sticks, and several kinds of sausage thru the winter. Easily done 300# since Xmas. Tons of fun and saves $$. You can turn out better quality than a processor as well.

 

[FREAK]

Do you guys use 30-40% pork fat in your Brats? Talked to the lady outside of three forks that owns the meat processing store and she said that was the key to getting the texture right. Tried it out and they turned out great. I like their “blue ribbon” seasoning. Just a nice classic brat flavor.

 

[Wild Bill]

Tons of fun

You must have some buddies to help you and a nice big garage to do it in because when I have to summon my wife to help me in our small kitchen it is far from "tons of fun."

 

[Jamen]

Do you guys use 30-40% pork fat in your Brats? Talked to the lady outside of three forks that owns the meat processing store and she said that was the key to getting the texture right. Tried it out and they turned out great. I like their “blue ribbon” seasoning. Just a nice classic brat flavor.

That is what i aim for is 30%. I know some people that do 33% deer, Beef, and pork. But i try to shoot for 70/30 on mine. Not too greasy but just enough to not make it dry.

 

[Nick87]

You must have some buddies to help you and a nice big garage to do it in because when I have to summon my wife to help me in our small kitchen it is far from "tons of fun."

I can totally relate to that, my wife hates this time of year, we bought our current house last year and there is a small kitchen in the basement. Wife was ecstatic that I can stay out of her kitchen. Upon further review the SOB that owned the house before ran the kitchen sink to the sump pump not the ejector pit. I mean who the F does that. Needless to say she's less than thrilled until I reroute the plumbing down there. Should of just dug deep and built a house I guess fixing someone else's jack jobs is getting old.

 

[Gellar]

@Gellar I just browsed over Waltons sight, that was a rabbit hole I didn't need to go down. Sitting here thinking I should've killed about three more deer.

I think I am officially out of everything we made from last year!

 

[jmcd]

You must have some buddies to help you and a nice big garage to do it in because when I have to summon my wife to help me in our small kitchen it is far from "tons of fun."

Two teenage boys who are pretty good help. I must confess, wives generally complicate the process…… may partly be why I don’t have that issue

 

[jmcd]

That is what i aim for is 30%. I know some people that do 33% deer, Beef, and pork. But i try to shoot for 70/30 on mine. Not too greasy but just enough to not make it dry.

I Shoot for 20-25. I just don’t like all the grease. Personal preference I suppose.
I just did a batch with her Mango-habanero brat seasoning and added dried mangos to it…….out of this world!