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Ingredients: 1 egg white, lightly beaten 1/4 cup finely chopped onion 1/4 cup finely snipped dried apple (or 1/2 cup finely chopped fresh apple) 1/4 cup seasoned breadcrumbs 2 tablespoons fresh parsley, finely chopped 1/2 teaspoon sea salt 1/2 teaspoon ground sage 1/4 teaspoon ground nutmeg 1/4 teaspoon black pepper Dash of cayenne pepper 1/2 lb ground turkey breast Directions: 1. Prepare the Sausage Mixture: In a medium-sized mixing bowl, combine the egg white, onion, apples, breadcrumbs, pa …

Ingredients: Backwoods Sweet Italian Sausage Seasoning (follow package instructions) Natural hog casings (soaked and rinsed) Red and yellow bell peppers (sliced) Onions (sliced) Directions: 1. Prepare the Sausage Mixture: Mix ground pork or a venison-pork blend with Backwoods Sweet Italian Sausage Seasoning according to package instructions. Knead thoroughly until the mixture becomes tacky for even seasoning distribution. 2. Prepare the Casings: Rinse natural hog casings under cold water, t …

Ingredients: 8 lbs venison trimmings (remove all deer fat for the best flavor) 2 lbs pork fat (for moisture and texture) 1 sausage seasoning packet (for 10 lbs of meat) Cold water (optional, for easier mixing) Directions: 1. Prepare the Meat: Trim all deer fat and sinew from the venison to avoid any gamey taste. Cut venison and pork fat into small chunks for easier grinding. 2. First Grind: Using a 3/8" grinder plate, grind the venison and pork fat together. If you prefer a finer sausage, y …

We are never short of tips that's for sure. LEM brings you the best of the best tips on grinding, jerky & sausage making, using our burger press, collagen, and more.Grinder tips Use LEM's Ground Meat Packaging Systems in conjunction with your LEM Grinder for efficient freezer storage of your game.LEM Grinders are commercial-grade. They can grind between 160 lbs/hr (#5 Unit) and 360 lbs/hr (#12 Unit) but meant for home-use.A word about Wattage: Wattage is relatively meaningless when comparing …

Smoked sausage has been made and enjoyed around the world for centuries. Originally, smoking sausage was to preserve meat for a longer period of time, but with the invention of freezers and refrigerators, smoked sausage has become a delicacy purely for its smoky flavor and these days is often served as a snack by itself, or as an ingredient of stews, soups, and other meals. Though smoked sausage is widely available in stores, many hunters and chefs prefer learning how to smoke sausage themselves …

What exactly are Fresh and Cured Sausages? How do they differ?Fresh sausage is simply meat with your choice of sausage seasoning. It is mixed together and then used right away or frozen for a later date – it is not shelf stable or preserved. Great examples of Fresh Sausage include Breakfast Sausage (links or patties), Italian Sausage, Chorizo and Polish Sausage. Typically, fresh sausage is fried in a skillet or grilled and can be made with or without casings. On the other hand, Cured Sausage is …

I generally stuff approximately 40 to 50 lb of sausage per season. I use LEM products to streamline my sausage making process. The only time I have said that I wish I had bought something different is my upright stuffer. I bought the 5 lb stuffer. I wish I had bought the 15 lb stuffer. It’s a small thing, but stopping to reload the stuffer takes more time. Once I have everything the way I like it I just want to roll with it. Sausage Stuffers vary widely. Don’t jump on the first one you see. Take …

Nothing goes with a cold beer on a hot day quite like summer sausage and a hunk of cheese. Some people (including quite a few here at LEM) even add cheese to their summer sausage. But whether you like cheese on the side or cheese in your sausage, stuffing sausage is a great way to use venison. For the curious among you, we’ll touch on the history of summer sausage before stepping through a how-to on sausage making and finally, we’ll include a few of our favorite recipes.Why is it called Summer S …

We gathered our LEM staff and asked that everybody submit their top Tips & Hints for when they make sausage at home. Here’s the top 11 Tips & Hints from inside LEM to make your job easier: You need to test the internal temperature of your sausage to make sure it has cooked all the way through, just as you would with other meats. When making sausage, make a shorter sausage of the same width, to use for testing the internal temperature of the meat instead of puncturing a larger one.Put a p …

There’s nothing like serving up a plate of sausages or burgers and knowing absolutely everything in that meat is something you wanted in the mix. That’s what we all aspire to, sure. There are, however, some finer points or questions where you might need some answers.That’s where we come in. Our company was founded on a simple goal, help simplify game processing for the average hunter, so let’s answer the most commonly debated questions around meat processing. When we’re finished you can cross th …