I have made summer sausage from kits and from recipes with all kind of exotic ingredients like encapsulated ascorbic acid, Fermento, high temperature cheese, etc. If you know the history of summer sausage, it was made by local people from local ingredients and just included meat and seasonings and then was smoked. With all my experimenting, I found I liked the old simple recipe and it is now my go to. Welcome to OFG Summer Sausage. Continue reading OFG Summer Sausage
This is the second of the sausages I made when my friend, Marj, gave me some ground Moose. The first was German Bologna. I decided to go with another German sausage, Mettwurst for the second one. Continue reading Mettwurst
A generous friend gave me some ground moose! Thanks, Marj. I decided to make something with it and share it with her. I decided to experiment with making German Bologna with moose. It is normally made with a combination of pork and beef but I tried pork and moose. Continue reading German Bologna
This is the second part of my first attempt at making sausage on my Louisiana Grills Pellet Smoker. In the prior post I showed the way I made Smokehouse Summer Sausage. I made this bologna at the same time using a mix from LEM products called Backwoods Trail Bologna. I bought the kit version that includes the sausage casings. Continue reading Backwoods Trail Bologna
I still have some moose given to me by a generous friend. One of the pieces was a chuck roast. I decided to use it in one of my favourite recipes, Beef Barley Stew.
Thanks to a generous friend, I have access to moose meat. I am way too lazy to hunt myself. For this cook we had some Moose Sirloin Steaks. Continue reading Moose Sirloin
Hi Mountain Kit
I am still using the moose meat my friend gave me. I was seeing her today so I spent the last couple of days making this sausage so I could share it with her.
Thanks to My Friend!
A very generous friend gave me a bag of frozen moose. If you have never had moose meat, you do not realize how generous this is. It is not gamy like venison and has a wonderful texture. It is my intention to process some of the meat and give half the product to her. I started with Peppered Jerky.
I am way too lazy to hunt but I do love game. Recently a friend, thanks Marj, gave me a three pound moose shoulder roast and a couple of steaks. I love moose! Continue reading The Moose Is Loose!