Venison sausage train

 Forequarter of Fallow Deer

 Barrel or loins still in 1 piece

 Hind quarters

 Some stir fry made from the topside, Sirloins ( porterhouse) and some round as schnitzels

 me demonstrating how to bone out hind Leg

 Doing some Mince

A tray with stirfry, steaks etc

 Hmmm, the leftovers

			Kilos	Product
28/07/2012	Our Recipe		8.2	Venison
		30%	2.46	Pork Fat
			1.7	21%	Water
			1	12%	Sausage Maker
	produced		sprinkle	Thyme
	150 snags		sprinkle	Parsley
			tablespoon	Paprika
Very Lean- bloody beautiful			7 cloves	Garlic
			2 teaspoon	Chilli
			1 tablespoon	Nutmeg

The journey continues- Bring on the Sausage train

 Firstly, all the meat goes through the course plate

 Pork Fat = 30%

 Meat and pork fat running through the mincer- 1 X course plate, 1 X medium plate then 2 X fine plate till its a sticky pale colour.

 Then the fun of running the mixture into the skins- skins are dry before mixture then splash a little water over once filled

  make them all up first then make then link them

Snags

 made up to 150 snags from 8 kg's of meat,

 Tried and tested- bloody beautiful

 Another Free feed form the wilds of Gippsland- thank you very much

 Mason with Snags

 Chloe taking photos with phone