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Old September 21st, 2020, 03:47 PM #31
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doubt you want to make the drive, but it's worth it: M & G Wild Game Processing in Westminster. Best venison sausage I've ever had.
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Old September 22nd, 2020, 08:16 AM #32
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doubt you want to make the drive, but it's worth it: M & G Wild Game Processing in Westminster. Best venison sausage I've ever had.
And multiple in house taxidermy options. Both do great work. M&G is my go to when the wife has plans and its too warm to let them hang in the garage.
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Old September 22nd, 2020, 08:26 AM #33
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We should have a sub-forum in here "Deer processing" and it can have all the how to cut it, store it and prepare it later on.

Make your own sausages. this one is a good recipe. I add half pork for my wife that doesn't like game meats as much. Go 30% fat if just venison as 20% is pretty dry.
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Old September 22nd, 2020, 08:30 AM #34
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Then there is how much freezer to buy. Bigger is always better. I used to freeze milk jugs in it before. Now it seems I need a bigger one or the daughter to move out.
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Old September 22nd, 2020, 09:35 AM #35
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I recently did some pork chorizo that came out well. Next time I have venison I will do it with bambi and 50% pork. Here's the recipe (found on internet) scaled up for 15 pounds of meat. The amount of spice added was unnerving when making it, but it came out great.

What actually went in was a slight variation of this (depending on what I had on hand) but it was good...
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Old September 22nd, 2020, 09:54 AM #36
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What does pretty well mean? Spicy? Salty? Did you do it fresh or cured?

Also whats with the colored cells? Paprika is blue and red marked twice.

I am starting to switch over recipes to grams. Walmart also has this really cool measuring cup like a triple shot glass size and measures multiple tablespoons and teaspoons making life easier. Grams is much easier on the scale, but the measuring cup is helping me switch as everything weighs different based on which spice it is per spoon.
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Old September 22nd, 2020, 10:33 AM #37
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'Pretty well' - It was just very flavorful. I wouldn't call it spicy, but I like spicy foods.

The colored sections denote the mix of 'Or' components that go together. I did to make sure I didn't do ALL of those. So pick one of the colors use those ingredients but not all..

I did it fresh and froze it with no cure...

I'll search for the original recipe (for 1 pound of sausage) and try to post it.

Here it is...

https://honestcooking.com/authentic-...xican-chorizo/

I did it with some cayenne pepper and a mix of regular and smoked paprika (50/50)...
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Old September 23rd, 2020, 11:39 AM #38
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Then there is how much freezer to buy. Bigger is always better. I used to freeze milk jugs in it before. Now it seems I need a bigger one or the daughter to move out.
You can fit 6 big deer in #1. More if you take a few yearlings or fawns.
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