Friday night was a real blast, NOT! I decided to make some sausages, jerky and smoke some trout, not smart all in one night! :roll:
Anyways, I made about 30 lbs of fresh italian sausage from my deer, it turned out damn good, i have an older style of sausage stuffer so that was tricky, but luckily i had a buddy there to help me out. I used my kitchen aid grinder attachment for the first time, and i have to say i was seriuosly impressed with it.
Since this was my first attempt at sausage by myself, without the supervision of my stepdad who is a pro. I just used the hi mountain italian sausage kit, and left the cure out of it, because i didn't plan on smoking any of it. when doing sausage or jerky, hi mountain is the way to go, the sausage kit came with the seasoning, cure, and casings. all i had to do was add deer and pork butt.
i also made a few pounds of jerky and smoked a few trout.
the freezer is now full, i took a bunch of duck out of the fridge to smoke, any suggestions for a brine???
i wasn't real good at getting consistent length and girth till the last 15 lbs.
here are the trout, the skin peeled right off and the meat flaked right off the bone, i used a brown sugar rosemary brine and smoked with Mesquite wood chips, the fish tastes just like jerky, it was pretty damn good for my first attempt at smoking fish.
