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PostPosted: Sun Nov 08, 2009 10:09 pm 
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Location: Texas
... is now in my frig. I love venison.


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PostPosted: Mon Nov 09, 2009 3:02 pm 
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Won't it go bad in the fridge instead of the freezer?


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PostPosted: Mon Nov 09, 2009 3:53 pm 
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In Memoriam: TimD
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Location: Va Beach, Va
Not the way Hoose eats. (Paybacks are great-aren't they).
Tim


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PostPosted: Mon Nov 09, 2009 4:40 pm 
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It hasn't been transferred to the freezer, yet. I'm aging it and then 40 lbs of it is magically going to be made into sausage.


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PostPosted: Tue Nov 10, 2009 4:58 am 
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I'd be interested in your recipe. Been a long time since I've done sausage, but back in the day we used to put a cure in, take half the mix a freeze is up in bulk for use as fresh sausage, and stuff the other half into casings, hang them in a cold smoker for a day or two, then dry them in a cold refriderator with a drip catcher to let them dry out for up to a month for the dry version. Also, we used to have to add pork fat to our venison for the right consistency.Used to be a yearly fall thing with our family back in the day, but haven't actually done it since the late 60's. Brings back a lot of good memories or Grandpa's rach.
Tim


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