QuietJourney Forums - sausages or other cured meats?

May 25^th, 2026 at 10:17pm (UTC)

QuietJourney Forums › Boundary Waters / Quetico Discussion Forums › What's Cooking? › sausages or other cured meats?

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sausages or other cured meats? (Read 32621 times)

mad_angler Lurker Offline Posts: 3 Location: South Central Wisconsin Joined: Aug 19^th, 2009	Re: sausages or other cured meats? Reply #30 - Aug 21^st, 2009 at 8:31pm	Quote Print Post
	marlin55388 wrote on Mar 24^th, 2009 at 2:03am: My boyz figured out this year that venison peppersticks heated infront of the Mr. Heater on our ice fishing excursions were tasty too... You mention a good point. When heated a little, summer sausage and other sausage sticks taste even better...


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solotripper Inukshuk Offline Posts: 8105 Location: clarkston MI Joined: Mar 14^th, 2005	Re: sausages or other cured meats? Reply #31 - Aug 21^st, 2009 at 11:04pm	Quote Print Post
	mad_angler wrote on Aug 21^st, 2009 at 8:31pm: marlin55388 wrote on Mar 24^th, 2009 at 2:03am: My boyz figured out this year that venison peppersticks heated infront of the Mr. Heater on our ice fishing excursions were tasty too... You mention a good point. When heated a little, summer sausage and other sausage sticks taste even better... Heating anything cured with spices, releases oils in the spice, which gives you a boost in flavor. A little related tip. When pan sautéing/ meat/fish/poultry, instead of adding the spices afterward or sprinkling on while cooking, when you add the cooking oil to pan, sprinkle in the spices. Don't crank up the heat too high, the spices will get bitter, but at a sauté, the dry spice will release its oil, and give a more intense flavor than spice sprinkled in late in the cooking process


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marlin55388 Inukshuk Offline Posts: 1230 Location: Watertown, MN Joined: Mar 6^th, 2009	Re: sausages or other cured meats? Reply #32 - Aug 22^nd, 2009 at 6:25am	Quote Print Post
	YAH just say GAR-leek


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IBFLY Ex Member	Re: sausages or other cured meats? Reply #33 - Mar 16^th, 2010 at 4:06am	Quote Print Post
	I bring Schmidt's german beer sausage, garlic sausage and landjaegers. These are phenomena; - made in Nicollet, MN, USA (small town near New Ulm - big German area) Like a few other posts here - it is a faily owned operation that;s been around for a very long time - high quality, amazing stuff. I bring several sticks with me on each trip. They keep well for days and days on the trail. (You need to *Login* or *Register* to view media files and links)
	« Last Edit: Mar 16^th, 2010 at 5:14am by db »

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mastertangler Inukshuk Offline Posts: 3111 Location: florida Joined: Feb 1^st, 2010	Re: sausages or other cured meats? Reply #34 - Mar 16^th, 2010 at 10:57pm	Quote Print Post
	Hey Ibfly This has caught my interest. Sounds like something that would be a great surprise for the first night eats for my crew. I know this is going to sound kind of dopey but doesn't this stuff have to stay refrigerated? Zero experience with this sort of thing other than running down to the grocery store and throwin a few brats on the grill. What you have suggested is it like a "summer sausage" or do you put the fire to them? I wonder if they would they even ship something like that to Michigan? Anyway sounds like the real deal. Care to elaborate further?


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