Hey Frankie, it's that time of year again.

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Coyote Jack

Coyote Jack

Member #55, I'm old
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It's the time of year when us squirrels stock up for the long winter months. The firewood is all split and stacked, the vehicles are all checked for anti-freeze levels and most importantly it's food bottling time. The pickles are all made, the salsa and the spaghetti and pizza sauces are made. But most importantly, it's sausage making time. I spent Friday running a small batch of Brats, Italians and Cajuns. Only 5 lbs of each but enough to test everything out. I had some Cajun's last night, yum yum! Here's some pics of the bounty and maybe a sneak preview of what is next on the menu.

Jack
 

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Hey Jack if there as good as last years they will be awesome some of the best sausage I ever ate .
 
I never got the halibut draw this year Jack so I have none to trade lol.
How about winter flounder I start them next week in my opinion there better than halibut anyway .
 
Jack those look great, I"m jealous! The wife said she wanted to try that, bought the attachment for the food processor, even bought the cases or whatever they're called but she hasn't tried it yet, says she's "scared". Maybe I can ask you for some advice on a simple start? I know, just do it, but again she's a little intimidated.
 
71340Duster said:
Jack those look great, I"m jealous! The wife said she wanted to try that, bought the attachment for the food processor, even bought the cases or whatever they're called but she hasn't tried it yet, says she's "scared". Maybe I can ask you for some advice on a simple start? I know, just do it, but again she's a little intimidated.
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Not a problem. It is quite easy really, just takes some time and a good recipe. If you want to make any of the kind that I make, just let me know and I will email you the recipe's and maybe a tip or two.

Jack
 
jimjimjimmy said:
I never got the halibut draw this year Jack so I have none to trade lol.
How about winter flounder I start them next week in my opinion there better than halibut anyway .
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I will ask Phyllis but I already know what she will say, trade for lots of flounder or were divorced. LOL

Jack
 
Coyote Jack said:
Not a problem. It is quite easy really, just takes some time and a good recipe. If you want to make any of the kind that I make, just let me know and I will email you the recipe's and maybe a tip or two.

Jack
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Jack,
Thanks, I'll take you up on that and PM you my email address. I don't however have the critter pictured in your post, but have 1/4 beef now and am on the wait for a Jan 1/2 pig butcher.

Rich
 
71340Duster said:
Jack,
Thanks, I'll take you up on that and PM you my email address. I don't however have the critter pictured in your post, but have 1/4 beef now and am on the wait for a Jan 1/2 pig butcher.

Rich
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Those sausage in the pics are pig shoulder. The same cut that they make a smoked picnic, bone in ham out of. It's just not smoked. As in still raw. I use my meat grinder to make burger out of it.

After the hunting season I will be making more sausage out of moose and deer, hopefully. I am off to the hunting woods for the moose hunt in a few minutes so don't be surprised if I am slow to respond to a PM for the next week.

Jack
 
Good luck up there fellas. Last year I remember a few members really got dumped on.
 
The one thing I found out right away when I started making sausage, was that it needed quite a bit more fat in it than I thought. :D

My first sausages were pretty lean and dry.
 
Lol. Dindu's. Are too easy. No sport in that. I do like to make them run though.
 
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