Bear sausage!

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Freelance Bowhunter
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Bear sausage!

Unread postby Freelance Bowhunter » Tue Sep 05, 2017 6:56 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!

Unread postby tgreeno » Tue Sep 05, 2017 7:09 am

NICE! 8-)
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Re: Bear sausage!

Unread postby natvbearhntr » Tue Sep 05, 2017 7:34 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!

Unread postby Jackson Marsh » Tue Sep 05, 2017 9:16 am

Man that looks good.
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Re: Bear sausage!

Unread postby stash59 » Tue Sep 05, 2017 10:42 am

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

Unread postby hunter_mike » Tue Sep 05, 2017 1:18 pm

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

Unread postby brancher147 » Wed Sep 06, 2017 11:43 pm

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!

Unread postby mainebowhunter » Thu Sep 07, 2017 12:09 am

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

Unread postby strutnrut716 » Thu Sep 07, 2017 1:55 am

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

Unread postby Edcyclopedia » Thu Sep 07, 2017 12:22 pm

Love my sausage making equipment too!
Looks gr8...
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Re: Bear sausage!

Unread postby natvbearhntr » Sun Oct 15, 2017 2:45 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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Re: Bear sausage!

Unread postby vtbuck » Mon Oct 16, 2017 1:27 pm

Yum!
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Re: Bear sausage!

Unread postby Freelance Bowhunter » Tue Oct 17, 2017 12:00 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!

Unread postby daveynewman » Tue Oct 17, 2017 2:50 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!

Unread postby swampyak » Sun Oct 29, 2017 8:54 am

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


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