Anybody into it? What type machine do you use? I bought a hydralic machine that can do 5 pounds in a heartbeat once you get the hang of it. Hook it up to the garden hose.

I've done a few different sausages, started doing it so I could have real andouille which isnt available around here. Done italian, breakfast, boudin, venison and turkey.

Any tips or recipes on how to make some good home made venison sausage?

Gotta have some fat in it, I usually use pork. There are tons and tons of venison recipes on the web, it just depends on what type of spices you like, if you like it smoked, just however you want to do it really.

I got started using this guys spice blends, they are pretty good.

http://sausagesource.com/

We made some breakfeast, Italian and hot italian last winter out of moose.

It was kind of a pain learning, but they all came out great.
Couldn't get just pork fat in the winter, so I got alot of pork butts, and used the meat as well as the fat.
I beleive it was near 1lb moose and .5 lb pork was the ratio..

it came out great I think, the prok really helped the texture and the meat to 'stick" together and not crumble.

we found that to grind it, near frozen is the best temp so the grinder doesn't clog.

do you use the high temp cheese stuff?? or regular cheese?

I make my own sausage. I get my casings from Tom's in Beckley. I use a little 1hp grinder that I got from Gander Mountain. It does the trick. I do mostly 3/4 Venison, 1/4 pork. I make sweet italian (my own recipe) (loose), a savory breakfast sausage (patties), and garlic and 3 cheese in a link.

Lil Bit care to share your breakfast sausage recipe????

Pm on its way

HELLUVA good???lol.. We got crap cheese here.

are you from pulaski???

I have Bruce Aidells's Complete Sausage Book that is also great and has lots of recipes that use sausage in them as well.

http://www.amazon.com/Bruce-Aidellss-Com...4143&sr=8-1

Cuba Cheese.

I spent alot of time in Altmar, Pulaski and as some say OS wegg O..

which is it??
OS Wegg O or OS wee go??

I dont know how many of you guys have ever eaten a neutra but I will tell you this ---

My dad will step over a T-bone to get at a neutra. They are really, really, good if you cook them right on the grill.

Older beavers are too tough to me and are hard to cook right unless you just boil them to pieces.

I think of them as really good dog food.

A couple times I have blasted hut sites and found several tiny beavers in the hole a little bigger than a big red squirell. Those eat really good, REAL good.

I bet it would and that IS a good idea!!!!! HHHHHMMMMMMMMMMMMMM