Looking for new suggestions on breakfast sausage mixes. I have used Lems, Leggs and others, but always on the lookout for that Jimmy Dean flavor. Any suggestions..
Hi Country mixes out of Lincoln Montana. Great Stuff!! Pull them up on the internet and order a package of their mix. It's gooooooooooooooooooood................. :grin:
Speaking of sausage, how much will that package to try that you sent to me make??? 20 pounds, 30 pounds? I guess I'm going to try and kill a whitetail with my bow so I can make some more and use that package...............I hope! I have Jerky meat thawing so I can start it up probably in the morning if it thaws completely. I already have the Hi-Country Original flavor with 16 POUNDS of thin sliced elk meat to go to the dehydrator. Sound good doesn't it Rod!
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David
Have used Chambers for years and am now using Leggs. I will say we add other ingredients. For venison
3/4-1oz sage /10#
1/4oz/10# Blk pepper
0-3 Tbs/10# crushed red pepper
optional for taste 1/2 oz/10# Morton Tender Quick
For stuffed aged and smoked 1oz/10# Morton Tender Quick
We find the venison needs more sage than pork however we do add extra to just pork.
For venison we only use pork fat as it is richer and last longer if frozen.
Strive for 28-40% final fat value this means 40-60% of total venison is a fat and lean combo as we use trimmings most of the time. Any meat that is to be cold smoked needs to be treated to protect it form botulism, this is the reason for the Tender Quick and it also adds just a hint of a ham type flavor.
