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02-17-2008, 12:02 PM
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Garlic sausage -Kovbasa - in the making.
Cured & cooked garlic sausage blooming during air drying after being slow-cooked in hot water and before going into the smoker. 50% ground pork, 50% mule deer
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“Beware the man with one rifle. He may not have enough interest in it to be competent.” Mike Venturino CSSA Member 
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02-18-2008, 10:56 AM
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I want some, we got alot of whitetail and mule deer sausage right now. Not sure if its the same with the garlic. Definitly no pork in ours, Id like to try though. Looks too good!
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Anthony Martinovic September 1'st is a special day for a special age. It's been two years, and I'm still missin' it.
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02-19-2008, 06:31 PM
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I have some elk meat coming next week so I will do up a good batch and drop some off for you to critique Steven. I also want you to try our maple-flavoured fresh sausage too.
I also want to try some bear/deer/pork Kovbasa as I think it should be a winner!
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“Beware the man with one rifle. He may not have enough interest in it to be competent.” Mike Venturino CSSA Member Last edited by Cariboo; 02-19-2008 at 07:42 PM.
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02-26-2008, 08:50 AM
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Boo that sausage looks very professional! How long have you been making your own? I made 40 lbs of Elk Chorizo and 40lbs of Elk breakfast frying sausage last week. I ran out of trim as i was planning on doing a bratwurst and Italian as well. its always a learning curve but i tell you i get satisfaction out of making my own, over paying big bucks at the local abatoire.
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02-26-2008, 01:58 PM
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Springer, We used to make all our own sausage when I was a kid in Saskatchewan using ducks, geese, deer, elk, dry milch cows etc .
 Like a lot of things in life I wish I would have paid better attention to what my elders tried to teach me before they passed on.A while back Steven gave me a crash course on fresh sausage at his place and shortly after we tried a couple of batches of our own followed by the Kovbasa.
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“Beware the man with one rifle. He may not have enough interest in it to be competent.” Mike Venturino CSSA Member
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03-02-2008, 12:34 PM
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Another day , another batch
Elk & pork maple sausage and more Kovbasa. Sink full of elk trimmings  Weighing binder & seasonings  Elk & pork maple sausages  Kovbasa waiting their turn in the water  Kovbasa being cooked in hot water bath  Fresh out of the smoker 
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“Beware the man with one rifle. He may not have enough interest in it to be competent.” Mike Venturino CSSA Member Last edited by Cariboo; 03-02-2008 at 12:37 PM.
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03-02-2008, 08:03 PM
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Quote:
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03-02-2008, 09:00 PM
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Quote:
No. I figure we would be making about 3 dollars an hour if the meat was free! LoL I also blame Steven for getting me started on the sausage making. When we made up a batch of fresh sausage at his place a while back he made it seem soooo easy! LoL
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“Beware the man with one rifle. He may not have enough interest in it to be competent.” Mike Venturino CSSA Member
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