Smoked pheasant ideas
I have a bunch of pheasant I’d like to turn in to sausage. It’s already been smoked. I’m new to sausage making so looking for some ideas on this. What seasongs to use, what to add to it such as pork, etc. Since the pheasant is smoked, adding pork and making a “fresh” sausage ok?
macminn18 No, that won’t work…well unless it was cold smoked? For sausage, you need to be using uncooked meat because after it has been cooked the proteins have already been denatured and reformed into a “solid” structure, you can’t break those bounds down and reform them again. Now, if you are talking about pheasant that has been cold smoked and then you want to make sausage that is a different story and an interesting idea!
We made snack sticks in the above video
There are a few more ideas here https://pheasantsforever.org/BlogLanding.aspx?categoryid=369
We did some out of the Hatch Green Chili with pork fat and they were excellent, that video should be up on Pheasant Forever soon
I would add pork fat if you can find it instead of adding straight pork as the pheasant will get lost in the meat of the pork but won’t with just the fat.
A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics
Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at [email protected] with any suggested topics or questions!
Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!
A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.
Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s