Deer hunters (make, difference)

[1AngryTaxPayer]

I need a good venison sausage recipe. What do you do with your Deer? I've been using a processor but I'm getting them with enough regularity I want to process my own again. I do great butchering just haven't done my own sausage to date.

[ferretkona]

For sausage I blended 50/50 with some Jimmy Dean sausage. I see this done in small towns selling venison.

[lifelongMOgal]

Venison Sausage Recipes and Instructions


http://www.youtube.com/watch?v=d5fHQqg5yfA

[jimboburnsy]

If you don't want to adulterate your venison with beef tallow, you can use bread crumbs as a glutenizing/anti-drying agent for very lean meat. This works if you are forming hamburger patties or if you are making sausage.

I usually bone out and mince the shoulders and neck roast from a deer for grinding. Most often I just double-grind and freeze in 1 lb. portions, but every so often we get a wild hair and make "breakfast style" sausage.

Oh, salt, fennel and black pepper are the most important ingredients. If you're making links and want them to look like hot links, you should add cayenne and paprika for color. I like to seed and mince a fresh, red jalapeno or three, four, five or six (depending on the size of the batch) and mix it in with the meat but a traditionalist would tell you to use red pepper flakes. Sometimes I can't resist a splash of worchestire sauce, but I don't notice a difference one way or the other, really.

[1AngryTaxPayer]

Thanks fellas! I'll let you know how it goes.

[lifelongMOgal]

Originally Posted by 1AngryTaxPayer

Thanks fellas! I'll let you know how it goes.

When can we expect samples in the mail?

[faabala]

I wasted about 20 lbs of venison making sausages this fall. I ground it all after removing all fat and silver skin and added a 7 lb pork shoulder. It was so dry and mealy that it was inedible. Next time I'm adding at least one third clean pork back fat. The pork shoulder was too lean.

My deer burger cut with 25% smoked bacon is great!

Here is my favorite site for sausage recipes....

http://lpoli.50webs.com/index.htm

[1AngryTaxPayer]

This is coming out well. I decided to grind the whole batch and then portion it out so I can add spices each time I thaw some out. So far fresh Jalapenos with sharp cheddar came out primo.

I added in plenty of spare beef/pork fat too.

[Bulldogdad]

Originally Posted by 1AngryTaxPayer

This is coming out well. I decided to grind the whole batch and then portion it out so I can add spices each time I thaw some out. So far fresh Jalapenos with sharp cheddar came out primo.

I added in plenty of spare beef/pork fat too.

When you gonna try Salami?

[1AngryTaxPayer]

Originally Posted by Bulldogdad

When you gonna try Salami?

Got the grinder going again today. Yep, I'm for sure getting into this now