Did up some venison shanks in beer (Bloody good it was to!) as well as some venison and pork sausages. All up about 13kg of mince and snags.


First use of my new sausage stuffer

4kg of snags

They look really good snags !
Pete

The meat tastes good. Mix is about 8kg of venison, 4kg-ish of pork shoulder and 2kg of pork fat.

Nice all right. Have just done a batch of venison sausages with no added fat and bay leaves, garlic, celery seed annnnd a massive dose of red wine. Will be my go to recipe now as they came out really rich and tasty and the wine /moisture content has kept them from being too dry.

quote:

The meat tastes good. Mix is about 8kg of venison, 4kg-ish of pork shoulder and 2kg of pork fat.

Thanks for the mix, I will keep a note of that as have a few Kgs of venison in the freezer.

Pete

The seasoning I used was herb and red wine. Got that from Toowoomba Butcher Supplies.

The seasoning sounds good, although I might put a splash of real red wine in the mix

Pete

Who did the snag linking Bakesey? They look very pro and even.

The Snag Bros are heading here this month with 20-30 KGs of pork fat to add to the veni that i have been shooting recently.
We (they) are doing snags and also salami`s which btw come out a real treat. They only get better as new recipes are tried.

I did Gryph. Watched it on Scott Rea’s YouTube channel. I would like to do a salami but it scares me a little. I do want to do my own bacon at some stage.

You did well.
My mates are self taught snag and salami makers and you can do it too although the humid Qld climate isnt that good for the cure but there are ways about that too.

Yeah that’s what I’m worried about. Ted Mitchell makes a venison salami up here but he has a lot more experience. Perhaps I need a posting down to East Sale!