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Speedgoat Summer Sausage

1 reply to this topic

#1 Male OFFLINE   sam3


    5 Pointer

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Posted 02/01/13 - 06:18 AM

3lbs of ground pork and 3 lbs of pronghorn Antelope. And my usual seasonings.
Sorry for the blurry pic.

Mixed and going to let this rest overnight and get happy.

Ready to be stuffed.

4 chubs and one mini. :)

Rolling with Pecan for a total of three hours.

Once we hit 130 or so, I put them in a hot bath @165 degrees until I hit an IT of 155.
Everyone into the pool!

Then into an ice bath

Going to let these bloom for a bit. Then into the rerig overnight to mellow.

Money shot.

Perfect consistency. Antelope is really good!
Thanks for looking!

#2 OFFLINE   SuperOx


    Button Buck

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Posted 02/01/13 - 06:56 AM

Looks great!

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