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> hi mountain sausage kits
fishingsfun
Posted: Dec 10, 2015 - 09:05 pm


Smolt Trout
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has anyone used these kits?i bought 2 kits cause i have 50-60 lbs of cubed venison from this fall.

the reviews are excellent,kit comes with everything except the meat.i read all the 300+ reviews and the odd one said it needed pepper and whole mustard seed,ill also add cultured buttermilk,paprika,marjorum,coriander and some onion powder.....bit of sugar

the sugar and buttermilk give it the "tangy taste"

anyone ever try these kits at all?
im looking forward to crankin polka and grindin sausages!

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onthehook
Posted: Dec 13, 2015 - 05:46 pm


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I used their pepperette and kolbasa kits a few years back. They both turned out good taste wise, but the consistency was a little off on both. The casings on the kolbasa turned out like I wanted the ones on the pepperettes to and vice versa. I followed the instructions on the box on using the oven to make these and that was how they turned out.

I used another box a few weeks later and did them in the fridge using a slightly different method. I forget now the different names in the 2 processes (nitrate, nitrite I think) and these ones turned out tasting pretty much the same, this time the casing on the pepperettes shrunk onto the meat sealing them well.

I watch for this kits to go on sale at TSC and Princess Auto as they can be 50% off at times. I would recommend using them and modifying to your taste if need be.

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fishingsfun
Posted: Dec 14, 2015 - 03:59 pm


Smolt Trout
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so i made the sausages on saturday,use 21 lbs of venison and 8 lbs of fatty pork and the whole kit..produced 7 x 4+ lb rolls
i did add extra stuff as per some of the reviews on the cabelas website.....garlic powder,onion powder,coriander,ginger,buttermilk,course ground pepper,paprika,marjorum and whole mustard seed

ground with course plate,seasoned and ground again into casings...quite simple really...we let cure for 30 hours,then about 6 hours on the smoker with hickory till internal temp hit 155...then into ice bath,dry and hung for 24 hours

i am super happy with the finished product....better than any sausage you get from the deli

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fishingsfun
Posted: Dec 14, 2015 - 04:00 pm


Smolt Trout
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pic..........................

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fishingsfun
Posted: Dec 14, 2015 - 04:01 pm


Smolt Trout
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fishingsfun
Posted: Dec 14, 2015 - 04:01 pm


Smolt Trout
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fishingsfun
Posted: Dec 14, 2015 - 04:01 pm


Smolt Trout
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fishingsfun
Posted: Dec 14, 2015 - 04:02 pm


Smolt Trout
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really yummy!



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fishingsfun
Posted: Dec 15, 2015 - 06:43 pm


Smolt Trout
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and jerky made today......well its almost done...

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