We want to make deer sausage Kind of like what a braut looks like are these the right ones?
635372
These will work just dandy. I've used them for brats as well as humongous hot dogs. Love them! You can't beat the snap and crunch of natural casings when you take a bite.
635373
Yes. There are many sites on line that discus making sausage Like (http://www.sausagemania.com/tutorial.html) It would be better to read some of these articles before proceeding. One last thing: Casings smell a bit, do not be surprised. You can air them out after soaking.
635374
They did make decent braut's for me. These stretch out much better then the imitations. Never tried deer but I don't see why not.
635375
I'm on a low sodium diet so I made turkey brauts, and yea they look just like regular brauts, just make sure you soak them in warm to hot water for about 5 minutes and wash off the salt so it won't affect the the flavor.
35724
I'd say no. 1) these are narrower than you would use for capicola (these are the right size for kielbasa or brats), and 2) you may need a fibrous casing for capicola depending on the recipe you are using. I have never made capicola but I imagine you follow the same process as salami which requires fermenting and a fibrous casing
1022682
I add chicken stock. You'll just have to experiment with the proportions. It's good stuff!
2046459
The base is a little big but you can put them on a belt sander or a grinder and cut the base down a little bit. It took about ten mins to do all four of them. We make slim jims, summer sausage, smoked sausage etc...after altering them they work for us.
1073867
I dont believe they are but we sent them back asap. They are huge and heavy and something Fred Flinstone would use. Its not something I would use for a nice dinner or with the family and kids to clunky. If you like very large utensils they will be fine.
20059
You can pretty much make them as thick or thin as you want them. I think I get 4 burgers out of a pound of meat. I divide it up in equal parts.
124281
Yes. The type of sausage you are making will determine how coarse or fine of a grinding plate you will use. As an example, when making a summer sausage I use a 6mm plate and when making a Kielbasa I use a 4.5mm plate. Once the meat is ground and seasoned, stuffing into casings is pretty effortless.
995621
They might be. Another brand I've tried are smaller, and also excellent, is from chefscatalog.com. They are made by Trudeau and are red. The quality of each type is the same, but the fit is tighter with The Chefs.
1631632
I have never used it for making sausage so that I could answer your question. However, I used it for making ground meat. I like it.
787808
Yes, I have cut a few of them for built in fitting. I finish with Watco Butcher block finnish. Food Safe.
1245071
There is nothing on the back of the package. They are just natural hog casings and are packed in salt that has to be washed off before you use them. My husband makes a lot of sausage using bear and elk and these are our preferred casings. They make a collogan (or fibrous) casing but we do not like it as well as these. If you get the fibrous casings you have to remove them before eating. Hope this helps.
1692273
There is a snack stick and a sausage stuffing tip available for this jerky gun. The snack stick nipple is comparable to a "Slim Jim" size. The sausage tip is a bit larger.
2278654
Not really. The best place to go for ideas is just to do a Google search. IThey are VERY easy to use. Soak for a few hours, and they are ready to go. The recipes have to do with the meat, not the planks.
643716
Not really sure if I understand your question. Do you mean deer as in the 4 legged critter with antlers or did you mean dear as in my dear husband/wife? If you're talking about the former it would be awkward and messy but doable and there are much better tools available for that job. If you're talking about the latter then this is definitely what your looking for, BUT be prepared for everyone and his brother to hunt you down and when they're through with you you'll wish that you had gutted yourself instead and been done with it!?!?
1710022
They are kind of "berry sweet," a natural flavor that doesn't overcome the meat. I know that is not as direct as Mike's answer but I am going by the flavor. Your after taste will be the meat, not the sweet.
2038995
I would think so. They are basically cast iron skillets. I have heated mine on the stove then put them in the oven. Takes a while for them to reach temperature in the oven for good "char" on meats.
5995
There Are a lot of vids on you tube showing how to do this. Look up sausage stuffing :D