Team Blue

Does anyone have a great homemade ice cream recipe that they are willing to share? Chef

jeffreyf Bison burgers are pretty amazing honestly, we have a local place that makes my favorite burger and it is a bison burger. For snack sticks or other sausage I don;t know how well that will go. Very lean meat so you would have to add some pork fat or something anyway. If you do go for the snack sticks add pork fat to make up the 20%. So, if the bison was 5% fat and you got 10 lb you would have 5% fat already, so add 1.5 lb to get to 20 %

Any seasoning that has MSG in it will has MSG in the title. I think there are MSG free versions of most of these seasonings as well. So, when you click on this link https://www.waltonsinc.com/catalogsearch/result/?q=msg just know that when Willies is on there is still the MSG free version of that as well.

i can confirm Walla Walla sweet onions are ridiculously good!

wvhunter1965 lol fair enough!

metlman501 With collagen casings I think that is how i would approach it. With natural hog casings they hold the twist much better so you could stuff, link, cut And Lightly freeze before packing or just pack and Freeze. If you choose to pack and freeze they will flatten out like mentioned before.
I feel like if you get the pre tubed hog casings then they are just as easy to work with as the collagen and i prefer the end product better.

deweymeats I would add some sodium lactate as a microbial intervention along with the cure.

This is not something i would recommend from a food safety stand point. Without a Water activity meter and Ph it really is a shot in the dark if it is safe to eat. You would also need ECA or a Starter culture to lower the PH.

Can’t say I’ve ever had buffalo, but i think making snack sticks out of stew meat would get pretty pricey. I’d probably just go with steaks, hard to beat a steak.

There is not.