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Venison sausage.
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<blockquote data-quote="Coyote Shadow Tracker" data-source="post: 2640697" data-attributes="member: 116439"><p>Another tip is adding "Feezed Dried cheese & jalapeno peppers". They come packed as tiny bits and add to your Venison Kielbasa when mixing your meats and fat.</p><p>Then you can have Kielbasa with a hint of cheese and tang from the jalapeno.</p><p>You can purchase from a restaurant supply company.</p><p>Jill and I used to grind up a deer or two and make Smoked Kielbasa with cheese & peppers or just plain. Everyone wanted a ring or two and said we should sell it. Would have to get about $100 a pound for all the work involved. </p><p>Go hunting, all hunting equipment costs and time hunting, shoot the deer, field dress, come home and process, meats purchase pork & fat and seasoning, grind up everything, pack into rings, stay up for 24 hours smoking, then vacuum pack, freeze.</p></blockquote><p></p>
[QUOTE="Coyote Shadow Tracker, post: 2640697, member: 116439"] Another tip is adding "Feezed Dried cheese & jalapeno peppers". They come packed as tiny bits and add to your Venison Kielbasa when mixing your meats and fat. Then you can have Kielbasa with a hint of cheese and tang from the jalapeno. You can purchase from a restaurant supply company. Jill and I used to grind up a deer or two and make Smoked Kielbasa with cheese & peppers or just plain. Everyone wanted a ring or two and said we should sell it. Would have to get about $100 a pound for all the work involved. Go hunting, all hunting equipment costs and time hunting, shoot the deer, field dress, come home and process, meats purchase pork & fat and seasoning, grind up everything, pack into rings, stay up for 24 hours smoking, then vacuum pack, freeze. [/QUOTE]
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Venison sausage.
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