I have a place I take my game meat to, and every time I do it comes out perfect. No variation between batches, as these folks have it down. Northwest Sausage and Deli is great.

Every time I take my sausage someplace else, it doesn't work out. Either they screw with me, or it just doesn't turn out the way I like it. One time I gave them my meat scraps during the deer season and after 3 weeks I called, said it would be another 2 weeks. We played this game for a while, when finally 6 months later he said he'd have half of it ready by the weekend. I told him where he could put the sausage, and I never picked it up.

This year I had set aside some elk scraps in case I wanted to do something different, and I found a place that does my favorite sausage, Land Jaeger. I bought a pound from the store, and it was great. A few weeks later I tried another batch, also great.

I took in 52 pounds of scrap a week or so ago and had them make me some. Spent $200 on the processing, and it looked great! Took a taste, and it was nothing at all like what I had tried. The mouth feel (texture) was perfect, looked great, but it just didn't taste anything like their retail product. I know that game meat has a different taste, but the difference wasn't due to that. Not going to trash them publicly, so don't bother.

Anybody want about 50 pounds of Land Jaeger, free? I'll deliver bewteen Aberdeen and McCleary.

If you still have it I'll take it. Could come get it on Saturday. Let me know

DF

If you have the time you should do it yourself. I'll make a thread of the latest batch of duck sausage I made and the recipe. Its real easy and a decent way to kill a six pack on a rainy day.

ill come get some. if it is still there ill pm u.

BW and Hunter 333 you guys have some reserved, check your PM's. I had 3 folks express an interest. It is bulk packed, so you'll need to pack it for the freezer. I didn't see teh need to spend the cash on packaging once I tasted it.

J7, I'd be interested in your recipes. What machinery do I need? I'm sure the payback would be there in a season or two with as much as I do, and I already do my own butchering.

I usually process about 200-300 pounds a year that doesn't go into steaks, I kill multiple animals every year, so to a quality meat packer I am a great income stream throughout time. (All businesses should recognize and treat quality customers as such.)

Next time, I'll try a smaller batch before I commit. Man, this is three times. If only I could get Northwest Sausage and Deli to make Land Jaeger, I'd be in heaven.

Ok DF

I have all the pics ready I just have to size them for a thread. I'll try to get that up for everyone tommorow evening.

Save a handful of that stuff and a bunch of us can get together and I'll tell you the whole pnama story over beers.

I wouldn't be too hard on them, it's a bit of an art...I used to try to make sausage, tough to nail it down with so many variable, i.e. fat content of the original meat, fat content of the pork you mix in are biggies, my smoker was not super heat controlled and I usually wound up with sausage jerky...so I eventually just gave up and started fishing.

stam

I'll save a bit Stam.

I want in on that party. I know there is the "rest of the story".

Deal Dave. Might have to make it happen in somebody's boat.

If it was really screwed up, I would have given the name.

ever tried bay city sausage out towards westport?

I have and I wasn't very impressed.

i like theyre peperoni sometimes, keep trying to find a new place around here but havnt had any luck

+ 1 for Northwest deli. Best move I ever made switching to them. At least you know your getting your own meat back. I had 60lbs of elk teryaki summer sausage done.....incredible. Beer aint half bad either....grin.

I like Heritage meats in Rochester. used them for years before they moved to Rochester.I took 100 lbs of Idaho white tail t ohim this year and love the summer sausage and peperonie.

Never cared for NW Sausage myself. they do have a great deli for lunch. Love their Rubben sandwich!!!!!


Kris

Didnt know there was a meat place in rottenfester....Ill have to check it out.

Heritage meats in Rochester, was east Oly meats. They moved about a year ago to Rochester. The best in my opinion is Johnson's meats in east Oly. And that is after having stuf done at the others mentioned. They are all good. But my vote for best is Johnson's.
Buck

Johnsons is good...but you are not getting your own meat. Thats where I used to take mine until I found that out. I dont want others meat mixed with mine.

I haven'thad that probelm at Johnson's. But I also wait to take mine in until after the main seasons are over. I usually wait until Dec. or Jan when they aren't inundated with meat?
Buck

Thats a good idea.....hell, wait even longer if ya can. I believe its stated on there brochure that they mix the meat. I spend alot of time making sure I get most of the sinew and hair etc. off make sure its clean.....dont want someone elses gut slimed haired up meat with mine....just seems counterproductive.