I either use 50/50 trimmed deer and boston butt or 70/30 trimmed deer and pork backfat
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Making sausage
- Thread starter swampsnyper
- Start date
See that’s exactly where my head was. Thanks for the input.
I haven’t decided on my seasoning yet but I went with like 65/35 venison to pork, maybe 60/40. I may go with a breakfast sausage instead…we’ll see how I’m feeling tomorrow. Besides, I plan to shoot one more deer if all goes well in the next 3 weeks, so I should have plenty of trim to play with.
Ive done some 80/20 and they did well. 60/40 would be way too fatty for me but maybe its right there for you. Let us know how it turns out!
I did some bfast sausage yesterday. Maple and also some chorizo. It was 50/50 deer trim and boston butt. Double corse grind gave me the consistency of store bought. Ill never buy store bought again except under extreme duress.
I did some bfast sausage yesterday. Maple and also some chorizo. It was 50/50 deer trim and boston butt. Double corse grind gave me the consistency of store bought. Ill never buy store bought again except under extreme duress.
Also, i took a page from bearded butchers and took all trim from deer and pkgd and froze as i proceeded the deer. I had 115# of trim. I did some in vacuum bags and some in just enough water to get air out. The thought here was no freezer burn.
Both did well and had their advantages and disadvantages. The vacuum packed had some air in it but thawed quicker and i had to slightly refreeze before grinding. The trim frozen in a little water had no air and the ice on the meat actually helped the grind by keeping the meat colder imo and i didnt have to refreeze. I just ground it when it was just thawed enough.
Yall probably already know all this but just in case someone is looking to start
Both did well and had their advantages and disadvantages. The vacuum packed had some air in it but thawed quicker and i had to slightly refreeze before grinding. The trim frozen in a little water had no air and the ice on the meat actually helped the grind by keeping the meat colder imo and i didnt have to refreeze. I just ground it when it was just thawed enough.
Yall probably already know all this but just in case someone is looking to start
Ive had some summer sausage “fat out” on me when i used a lot of fat and let the temps get too high too fast. In the vids from the pros, they very slowly come up to temp and stop quickly at 152 or maybe even lower.
Just a heads up in case you didn’t know
I may have mislead you: the ratio is 60/40 venison to butt, not straight pork fat. The fat content is probably 20% or less overall.
I also keep the meat frozen or in the fridge sandwiched between ice during the entire process from cutting off the animal to packaging:
Here it is after being in the fridge overnight, glass bowl inside another bowl of ice, then I wrapped it in plastic wrap and put a large Yeti ice block on top. It stayed frozen most of the way through and was a dream to hunk up.
I decided on breakfast sausage because I am out of curing salt and I don’t want to do a smoked sausage without it. I used just over 5 lbs of deer trim and just over 3 lbs of “lean” pork butt. I’ll post the seasoning recipe I used later on:
meat’s marinating in the fridge for around 15 hours then I’ll freeze it for a couple hours and grind it coarsely. After that I’ll mix and re-freeze for another half hour or so, then re-grind.
I was going to do coarse/fine have to try a double coarse grind, that’s what they did at the butcher shop I worked in and it sounds like you quite liked it.
Looks great. 2 guys and a cooler does a great vid on when to use or not curing salt. I learned a lot from it. I trust his opinion on this.
I bought a smoke tube and started using that so im using cure #1 in anything that im smoking cause im doing a cold smoke first and the meat stays in the “danger zone” for hours.
The maple bfast and the chorizo was awesome. Italian sausage is today with pizza tonight. I used to have some elk made into Italian sausage and the wife made lasagna from it. Omg
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Good tip on the video, curing salt is a bit b of a great area to me, I need to do some more learnin' on it.
you guys are really making me want to bust my grinder and smoker out!
2 guys is a great channel.
I also won’t do a cold smoke without curing salt, though I go as minimal as possible with it.
Maple is where it’s at. Believe it or not, I’m Italian and I don’t love “Italian sausage” but you make me want to try my own recipe. My dad makes Soppressata, he’s been begging me for some deer meat to try his recipe on.
Eye talian that dont like eye talian
Be thankful that your Dad is knowledgeable and can help you learn. Big deal.
Send me yer eye talian recipe and ill try it. I aint skeerd. Got mine off the internet and prolly sucks
First grind, coarse
after first grind sat for 12 hours in freezer then I hunked it up and…
Second grind, also coarse.
British friend was hankering for “bangers and mash” so i made him some. They were actually quite good. Worth a try. All pork shoulder
Casing job looks perfect
British friend was hankering for “bangers and mash” so i made him some. They were actually quite good. Worth a try. All pork shoulder
thanks. 1st time i've tried to do one long roll and then pinch off and twist. certainly makes for more consistent lengths, but more air pockets for me. these are supposed to be pricked anyway, so i thought wth and tried it. i like doing one at the time better, but at least now i can say ive done it. would do this way if doing a lot at one time, but so far my batches are small (<12#)
goose hunting in the morning so i'm gonna try https://twoguysandacooler.com/smoked-goose-sausage/
I saw this in a BBQ forum. High temp cheese has really low moisture so you can take an aged cheddar and dry it out in your fridge. I tried a 5 yr old cheddar, cut it up in small cubes let it dry on a plate overnight in the fridge and it worked great mixed in burger.