Bear sausage!
- Freelance Bowhunter
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Bear sausage!
Just processed a lot of meat this weekend. Did three videos, one on jerky, one on summer sausage and one on breakfast sausage. Here's the one on summer sausage. Enjoy.
https://www.youtube.com/watch?v=XAhO068CP7Q
https://www.youtube.com/watch?v=XAhO068CP7Q
- tgreeno
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Re: Bear sausage!
NICE!
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It's better to keep your mouth shut and appear stupid, than to open it an remove all doubt
It's better to keep your mouth shut and appear stupid, than to open it an remove all doubt
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Re: Bear sausage!
Thanks for sharing. Makes me wonder why I pay meat shops $100's of dollars to make sausage.
- Jackson Marsh
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Re: Bear sausage!
Man that looks good.
- stash59
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- hunter_mike
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Re: Bear sausage!
“The master has failed more times than the beginner has even tried.”
- brancher147
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Re: Bear sausage!
Bear sausage is the way to go...I usually grind the whole bear. I have done ground bear jerky also.
Some do. Some don't. I just might...
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Re: Bear sausage!
Bear sausage ....bear hamburg has become a family favorite.
- strutnrut716
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Re: Bear sausage!
Thanks ! Your timing for this video is perfect ..
- Edcyclopedia
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Re: Bear sausage!
Love my sausage making equipment too!
Looks gr8...
Looks gr8...
Expect the Unexpected when you least Expect it...
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Re: Bear sausage!
@Freelance Bowhunter When I take the sausage out of the smoker are the sticks going to be soft? Do I need to let them sit for a while before sealing and freezing them? I cooked them at 170 for about 3.5 hours. I didn't check the internal temp before I took them out. They have been sitting out for a few hours now and seem to be firming up a little and also the casing is starting to wrinkle a bit. I know some guys hang their sausage and allow them to dry out a bit. Thanks for any advice.
- vtbuck
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Re: Bear sausage!
Yum!
Perfection is a dream, practice is hard work, and achieving a goal is making that goal a reality.
- Freelance Bowhunter
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Re: Bear sausage!
natvbearhntr wrote:@Freelance Bowhunter When I take the sausage out of the smoker are the sticks going to be soft? Do I need to let them sit for a while before sealing and freezing them? I cooked them at 170 for about 3.5 hours. I didn't check the internal temp before I took them out. They have been sitting out for a few hours now and seem to be firming up a little and also the casing is starting to wrinkle a bit. I know some guys hang their sausage and allow them to dry out a bit. Thanks for any advice.
I just cool mine in a fridge for a couple hours, they firm right up, then they go in the freezer. They will not be hard like hard salami, but they will be firm enough to slice, etc. The casings are shrinking because they are thoroughly cooked. If you want the casings to stay tight, then maybe cut an hour off the smoking time. Hope yours turns out as good as mine. Fantastic.
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Re: Bear sausage!
I have yet to try any type of bear meat, I need to get my hands on some so I can try it.
YOUTUBE CHANNEL
https://m.youtube.com/channel/UC4nCYfIyRKpg_fetLXKBaBA
https://m.youtube.com/channel/UC4nCYfIyRKpg_fetLXKBaBA
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Re: Bear sausage!
Just made bear brats, bologna and potato sausage today. Family was very happy with all 3
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