Just stuffed a batch of 60% venison and 40% gr. pork with a premixed beer seasoning and instacure and whole mustard seeds. Fried up a patty and it was great!!!(http://[img]http://i357.photobucket.com/albums/oo11/piker_dave/Beersausage008.jpg)(http://i357.photobucket.com/albums/oo11/piker_dave/Beersausage009.jpg)(http://i357.photobucket.com/albums/oo11/piker_dave/beersausage010.jpg)(http://i357.photobucket.com/albums/oo11/piker_dave/beersausage011.jpg)[/img]
Looks great Piker!
Can't wait to see the finished product. ;)
Mike
Its done! I add instacure to all of my fresh sausage for the flavour and colour. I will just freeze what I wont be eating in the next few days.
Quote from: Piker on April 25, 2009, 02:13:26 PM
Its done! I add instacure to all of my fresh sausage for the flavour and colour. I will just freeze what I wont be eating in the next few days.
Well there ya go! ;D
I assumed you were smoking it. It still looks great and will taste even better. ;)
Mike
I just bbq'ed a chunk and it was delicious. Without a doubt the best I have made. The sesaonings comes from Halfords in Calgary. I use them a lot as they are close and shipping does not break you!
Piker
I have a friend here in Moose Jaw that uses their products as well and swears by them. I just recently got a catalogue from them. I guess I will have to order some stuff and give them a shot.
Mike
Piker that is nice, good job.
nepas
Looks great Piker.
How do you like the Collagen casings on fresh sausage? Much of a difference from Natural other than the Snap?
The collagen casings are so much easier to work with. I put a little cooking oil on the stuffing horn and my hands are a bit oily it makes them very soft and supple. I had a quite large supply and as I am getting near the last of them I can tell they are not as good as they once were. An odd tear which never happened before. I can do everything with them as I could with naturals. Piker