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.