Podcast: Episode 325, A Wild Game Sausage Party
Justin talks with Adam and John of the Harvesting Nature Crew, and Ryan of The Way We Hunt. They talk about all things wild game sausage. Including their favorite recipes, the necessary equipment for sausage making, some tips and tricks, plus much more!
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Recipes:
Ancho and Chipotle Chile Smoked Venison Sausage by John Vile
Alligator Sausage at The Way We Hunt
Justin’s Smoked Wild Game Cheese Sausage AKA Kasekrainer
Show Notes:
Updates from the crew
Introducing Adam Steele of the Harvesting Nature Crew
Gobblers and Garbage
Introducing John Vile of the Harvesting Nature Crew
Bi-State Shad Tournament
Tips for shad fishing
The Founding Fish
SBCANNING.COM – Fresh pork sausage
The last dab hot sauce
https://www.evergladesseasoning.com/
digressing into bobcats
adding heat later
Have a good breakfast, Italian, and bratwurst
Start with the basic three ingredients
Sourcing High Temp Cheese
4 major pieces of equipment that help you make sausage
Meat Grinders
Sausage stuffers
Scales
Stuffers vs. grinders for stuffing sausage casings
Irish breakfast sausage
Emulsification by accident
cooking the meat while in the grinder is bad and how to avoid it
prepping the meat before going into the grinder – close to frozen
cut into strips not just chunks
keeping everything cold
use food grade oil to lubricate
HOT TIPS: Using emory paper to remove high spots on grind plates
match up Every plate with its own blade
work in large batches
freezing ground meat flat
thinking ahead for portion sizes
Casings – natural vs collagen, size, and diameter
fat ratio for mixing
HOT TIPS: Teamwork helps make stuffing sausage easier
developing a good bind
pink salt/insta-cure for cold smoking
#1 vs. #2 cure
bologna instead of sausage
how many slim jims do you have to eat to consume too much nitrate/nitrites
don’t be afraid to try it yourself and have fun
