Review: DIY-LEM Summer Sausage Kit

[redneckmedic]

I assume you know that letting all that meat warm up that much is fairly dangerous, right?

Your meat AND your grinder should both be as cold as possible. When I ground meat in the past the grinder lived in the freezer until I needed it.

The meat was already ground (at the time of butchering), I only let it warm to soften it up to mix better. And I think the word dangerous is a bit overkill. We are talking about a an hour process, two at the most from 34 degrees to oven.

 

[Lost River Farms]

Lem Summer Sausage kit.

50 % elk
25 % deer
25 pork


In the fridge curing ...


In the oven at 180 ... looking for an internal 165

 

[peberly400]

Toss one of them my way! looks delicious