How many sausage makers do we have on the site?

[Pete Mazz]

I've made it before but that was quite a while back. 2 friends and myself have been kicking around making a large batch. I have a grinder and just picked up a vacuum sealer. Other guy has a large sausage press.

As someone once said.... "Damn! Now I'm hungry."

[coma44]

"Coma, how was the bear sausage? I've ate damn near every critter, except bear."

Bear meat handled and cooked right is light years better than store bought beef.

The Hot links and both Italian hot and sweet were off the hook. The Maple breakfast needs a little more work.
We also had a lot of stew meat and pot roasts on the other trips or gatherings over the next year or so.

Bear Pot Roast

Puff, not necessarily ground more times. There are many different size plates that you put in your grinder. That determines the size of the meat once it come out

Exactly, we used to only have the small 1/8" hole plate and all the burger and sausage we made had a very fine grind.

We have since bought medium and large hole plates (3/16" and 3/8") and using the middle plate has helped make our sausages even better. When the meat is too course you get bugger chunks of fat and tuff bits. If the grind is too fine the sausage has little texture and seems to dry out faster when you cook it.

Last batch of venison was about perfect.

[Grabber70Mach]

Man that looks good, doing some homemade sausage is on my to do list for one day.

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[Puff]

Well, that surely looks GREAT!

[Clover Ridge Smokers]