Bear sausage!

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Bear sausage!

Postby Freelance Bowhunter » Tue Sep 05, 2017 8:56 am

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


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tgreeno
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Re: Bear sausage!

Postby tgreeno » Tue Sep 05, 2017 9:09 am

NICE! 8-)
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Re: Bear sausage!

Postby natvbearhntr » Tue Sep 05, 2017 9:34 am

Thanks for sharing. Makes me wonder why I pay meat shops $100's of dollars to make sausage.
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Jackson Marsh
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Re: Bear sausage!

Postby Jackson Marsh » Tue Sep 05, 2017 11:16 am

Man that looks good.
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stash59
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Re: Bear sausage!

Postby stash59 » Tue Sep 05, 2017 12:42 pm

:L: :clap:
Happiness is a large gutpile!!!!!!!
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hunter_mike
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Re: Bear sausage!

Postby hunter_mike » Tue Sep 05, 2017 3:18 pm

:clap:
“The master has failed more times than the beginner has even tried.”
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brancher147
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Re: Bear sausage!

Postby brancher147 » Thu Sep 07, 2017 1:43 am

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!

Postby mainebowhunter » Thu Sep 07, 2017 2:09 am

Bear sausage ....bear hamburg has become a family favorite.
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strutnrut716
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Re: Bear sausage!

Postby strutnrut716 » Thu Sep 07, 2017 3:55 am

Thanks ! Your timing for this video is perfect ..
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Edcyclopedia
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Re: Bear sausage!

Postby Edcyclopedia » Thu Sep 07, 2017 2:22 pm

Love my sausage making equipment too!
Looks gr8...
Expect the Unexpected when you least Expect it...
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Re: Bear sausage!

Postby natvbearhntr » Sun Oct 15, 2017 4:45 pm

@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.
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vtbuck
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Re: Bear sausage!

Postby vtbuck » Mon Oct 16, 2017 3:27 pm

Yum!
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Re: Bear sausage!

Postby Freelance Bowhunter » Tue Oct 17, 2017 2:00 am

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!

Postby daveynewman » Tue Oct 17, 2017 4:50 am

I have yet to try any type of bear meat, I need to get my hands on some so I can try it.
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Re: Bear sausage!

Postby swampyak » Sun Oct 29, 2017 10:54 am

Just made bear brats, bologna and potato sausage today. Family was very happy with all 3

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