Time to get the grinder warmed up - Printable Version +- Historic Shooting Forums (http://historicshooting.com) +-- Forum: General (http://historicshooting.com/forum-1.html) +--- Forum: The front porch (http://historicshooting.com/forum-3.html) +--- Thread: Time to get the grinder warmed up (/thread-412.html)

Time to get the grinder warmed up - Dave Roelle - 04-08-2013 Finally got a day to build sausage from the hunting season. Craig and i spent all day processing 214 pounds of venison and wild hog to Spicy itallian, Spicy cajun and polish links. The mix came out 50% venison---30% hog and 20% trimmed fat-----------thats Craig in the pics. Time to chase some turkeys in south texas next weekend------might even sneak up onna Nilgai Dave DURN THE PICS DIDN'T ATTACH RE: Time to get the grinder warmed up - Don McDowell - 04-08-2013 Do ya need my mailing address? RE: Time to get the grinder warmed up - Dave Roelle - 04-08-2013 Not a problem Mr McDowell------------frozen with a dry ice pack oughta do it RE: Time to get the grinder warmed up - Ironramrod - 04-08-2013 That's good lookin' sausage guys. You guys would fit in real well w/ all the Germans, Russians, and Norweigans around here. Regards RE: Time to get the grinder warmed up - Dave Roelle - 04-08-2013 That was a 50# run of spicy italian-------------take the links brown em in a little olive oil------bury them with green peppers and onions and put em ona hogie----------garlic spicy dill pickles and your favorite brew ----hard combination to beat--------------well the cajun links are pretty tastie too RE: Time to get the grinder warmed up - Ironramrod - 04-10-2013 Dave R., Would you be willing to share the spices and amounts you guys use in your spicy Cajun and spicy Italian recipes, please? Old Army mess sergeants do this sort of thing, and I'm always looking for different ideas especially from different areas. Thanks. Regards IR RE: Time to get the grinder warmed up - Dave Roelle - 04-10-2013 Hi Ramrod-----------------i have to admit to using "store bought" blended spices Its just more cost effective------------when ya buy each individual spice ya just end up with a bunch of odds and ends leftovers of spices that go stale I have used the "leggs old plantation" blends for heck the last 20 years or so and find them consistant and repeatable http://www.alliedkenco.com/ Have a peek at the attached link and you can see bunches of different options--------most list the ingredients but not the ratios We are blessed to have an outfit like Kenco just a few clicks down the road, they literally have everything for processing meat This area of Texas has a huge German and Czech population tracing back several generations--------so sausage making is second nature around here If ya see a mix you would like to try i'll be glad to pick it up and send to ya Dave RE: Time to get the grinder warmed up - Ironramrod - 04-10-2013 Dave, Thanks for the kind offer, but after taking a walk around web link you posted I find there are several things I would like to get. I think I need to put together a list and order some of this stuff online. That's probably the best supplied "meat shop" store I've ever seen. Thanks again for the offer and the website. Regards IR RE: Time to get the grinder warmed up - Dave Roelle - 04-10-2013 Any time Sir-------------Glad ya enjoyed the Kenco site--------------its a really fun place to spend looking through the goodies Dave