Where to go..... Elk saugage

[Cutter]

I'm looking for a butcher who makes great saugage. Someone who does not batch meats and makes kilbosa, pepperoni, and summer saugage. I live in Aloha and would prefer to stay on the west side, but will drive for the best stuff.

Thanks for any advice.

[jet]

Scott

I also Live in Aloha.

I used manage a meat dept for 8 years I also had a commercial smoker, I used to create some great stuff. I created many of the reciepes and swapped reciepes with many other guys. I really have seen alot of good stuff and tons of bad stuff.

Now that I do not have access to commercial smoker,I looked for a shop that can give the finished product(Elk stick in this case) a water bath after the end of the cooking process to cool the product so it does not wrinkle. If you want pepperoni you want it to cool naturally so it will wrinkle. That is why at home you can create pepperoni and not beef stick.

Sorry to ramble, I did find some great guys in Beavercreek near Orgon city. They own the shop called "Shy Anne". All the guys there are ex meat cutters and know what they are doing.

I know many concerns with smaller shops. Will I get my meat back, the original meat that I brought in. They have a system to make sure you do. They Vacume pack the finished product so it will last in the freezer as part of the service. Last years elk pepperoni still taste as good as the day I picked it up.

Jet~~

another Scott

[Joe]

I finally got tired of wondering if I was getting my own meat back and the expense fo having Summer Sausage made.

I purchased a Cabelas grinder w/ sausage tubes and some seasoning a made my own SS out of my Bighorn sheep and it is as good or better as any professionally made product I have tried. Took me about 3 hours to prepare then I cooked it in our convection oven.

Really easy to do if you have a little time.

[Lipripper]

I too tired of wondering who's meat I was eating and the expense of having someone else make it. We estarted making our own sausage and pepperoni 10 years ago. The initial expense was quite large but I figure we paid ourselves back inside of 2 years. There is a small learing curve but nothing that would ruin a batch of meat. There is a book called "GREAT SAUSAGE RECIPES AND MEAT CURING" available through The Sausage Maker in New York. Do a search in the fishing community for my posts on the book. Good luck

[Rauly]

Ken Werner in Tillamook does all of my game and I believe he does about as good a job as anyone can do. You also get your own game back!