Thanks gents. I bought both books. Sometimes my common sense is lacking.
Hot Sauce – Franks
1 tsp Prague powder
4Tbs pickling salt
Let the spice mixing commence 5# batch
Rochester NY transplant from PA farm country. Been butchering and processing animals for years. I don’t like hunting, too cold… but I like the processing part so I found some friends that bring the venison, I bring the knowledge and tools: 3/4 hp grinder, 15# vertical stuffer, small vertical smoker, and a custom built 4x4x2 propane assisted smoker to process massive amounts of snack sticks-old PA dutch family recipe, Italian sausage, hot dogs.
I use lots of natural and collagen casings, like the bulk pack of small slim jim collagens are perfect. Typically run 100# batches of slim jims- cheese, no cheese, mild, hot… you name it we make it but always used base family recipe, worked for the first 100 years, good enough for me…
Do some BBQ, ribs and butts mostly. Getting into sous vide now to add a new angle.
Parksider The processing part is definitely just as fun as the hunting is!
Welcome to the community!