INGREDIENTS Nutrition. Making sausage at home is an easy and safe process as long as you keep good hygiene and follow the meats’ proper mix ratio. It helps to have two people during this process. The jury is still out on how much pork you should add to your venison when making sausage. Pork butt also referred as Boston butt is … When making deer sausage I like to use 60% deer which is 100% lean and 40% pork butt with the fat cap. Using a remote thermometer allows you to monitor the internal temperature of the sausage without opening the smoker door as often. Most ground pork comes in one-pound packages. In modern times, the best way to ensure that your sausage is of the highest quality is to make it yourself. The best way to package sausage is with a vacuum sealer, but zip-style freezer bags or meat tubes from a butcher supply company work as well. I love to hear from y’all! A note on safety here: cured sausages benefit from using a sodium nitrite preservative known as Instacure #1, also known as pink salt or Prague Powder #1, at a rate of one teaspoon per five pounds of meat. It’s time to begin when the meat is partially thawed. I recommend making sausage at home since you can preserve sausages in various ways, and you will make sure there’s always some in your freezer when you get meat cravings. You can experiment with various ingredients for seasoning your sausages, but remember to always taste the mix before filling the casings. A good average ratio to go for would be a 80/20. Ground Venison - I make venison bacon with a combination of ground venison and pork fat. Sausages were popular both among the Greeks and the Romans. Join our ranks to receive the latest news, offers and updates from our team. Basically a sausage is meat, salt and pepper. Directions: Combine all deer sausage ingredients into a mixing bowl and mix well. You can get pork trimmings from your local butcher. I always add about 15-20 percent fat if I’m making hamburger or … If you are making hot dog-style sausages or want a finer grind for breakfast sausage, substitute a finer grind plate on the second pass through. Commercial summer sausage kits abound and can be found in most sporting goods stores, butcher shops, and some groceries. When making deer burger, as Cowgirl stated, I like to get the boxes of end and pieces bacon to grind and mix with the venison. Its hard to find pork fat for me locally but again food lion gives me beef trimings for free that I use for summer sausage and burger. If you have a different type of grinder, your setup may be a little different from ours. Recipe by Aroostook. DO NOT use your fingers or hands. In China, in the Northern and Southern Dynasties that ruled between 59n BC and 420 BC, a sausage made from goat and lamb meat seasoned with various herbs was quite a popular dish. This lubricates the casing and helps it to flow freely off the stuffer tube as it fills. This is what I use with spectacular results. It only takes a few tools and techniques to turn out an outstanding product. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. Above all else, remember that it takes practice. Use spices that you and your kids like, after all you will end up eating it. 8 People talking Join In Now Join the conversation! At this point, the casing can be rinsed. You can also use this same ratio in sausage just add sage, salt,black pepper and some crusted red pepper to make a good sausage but the pork makes a better sausage. What if I stop using pork fat … Continue to end of the casing. 2:1 ratio WT venison & wild hog, then add 20% pure domestic pork fat. If you need to learn the basics of processing venison before making sausage please readdeer processing 101. Maintain this temperature until the internal temp of the sausage is at 70 to 80 degrees Fahrenheit. Pork fat is usually added to the venison meat to add fat. However, it’s all worth the effort when you take that first bite and realize how tasty it is and knowing that you did it with your own two hands. Most meat grinders come with multiple plates that allow you to range your grind from coarse to fine. At this point, you are ready to finish cooking and browning your sausage. You’ll also need to pull the ground pork from the freezer, too. SERVES: 40. The ratio of fatty meat to venison should be 60% venison 40% fatty. a scale to weigh the meat (If you don’t have a scale that’s okay. If the meat becomes too warm during the process and begins to gum up the grinder, ice can be added to the mix to cool things back down. Ground venison is a very and occasionally gamey lean meat that comes from deer, and its texture is generally improved by mixing in pork sausage or beef. I will never forget when I made my first Polish smoked sausage that turned out very well and I proudly gave it to my friend - professional sausage maker Waldemar to try. You won’t get it right the first time but eventually you’ll work out a system with your sausage buddy. You are done. Same as that … Pro Tip: We use pork because it has a much more neutral flavor than beef and won’t overpower the natural venison taste. For sausage I pefer a … Print. Try mixing the lean venison with pork butt in a 60/40 ratio. Grind the Venison Meat. This will prevent the formation of botulism spores in the sausage as it cures. Email. Be gentle with the casings because they can break. Natural casings are edible, while fibrous synthetic casings are not and must be peeled from the sausage before eating. Using the recipe as a guide, determine how many pounds of meat are needed. Called lup Cheong, this sausage has evolved during the coming centuries, and its modern version is very popular due to its high shelf life. © 2014 - 2021 mollygreen.com © All Rights Reserved. The secret to preserving flavor is removing as much air as possible from around the sausage before freezing. To make stuffed casing-style sausages, grind and season your meat in the same fashion as loose, then stuff it into the casing with either a sausage stuffer attachment on your grinder or with a dedicated sausage stuffer. It’s not an exact science and a scale would be much easier, but we use what we have on hand. You’ll need: Our meat grinder is an attachment for the KitchenAid stand mixer. Follow the directions for your own meat grinder or sausage stuffer (as far as setting it up and using it). I also added nutmeg and other spices that I liked. He said, “Sure, I have some good back fat for you. Your sausage is now safely cooked. Beef fat has a higher melting point temperature and a stronger flavor. lbs ground deer meat (ground) 2 . The Top 25 BEST GIFTS for Work-At-Home Moms, Gifts For Homesteaders, The 25 BEST Gifts For ANY Homestead, Deer Processing 201: Cleaning and Processing Venison Meat, Deer Hunting with Dad—A Thanksgiving Tradition, Growing Up Hunting: Shaping Who I am Today, Deer Processing 101: Preparing Your Venison, ground pork (how much pork depends on how much venison you are grinding), sausage stuffer (if you are making sausage links). It’s much safer to do it this way. However, this will give it quite a bit of … The casings can be twisted into links as they fill, or filled completely and coiled into one large link. Great info I’m following and making hot Italian deer pork sausage with hand meat grinder and stuffing attachments thanks. Fresh sausage will keep up to one week in the refrigerator or up to a year in the freezer. *You can use a classic sausage ratio of 30% fat by doing 3 1/2 pounds of venison and 1 1/2 pounds of pork fatback. Then add 50% deer meat. Homemade Sausage - The Best Fat to Lean Ratio for Great Flavor After rinsing, open one end and pour in clean water. Optional: 1 ⁄2 teaspoon red pepper flakes. If you do have an air bubble, it will work its way out. To compensate, most butchers and processors cut the final product with a large dose of pork or beef. Seasoning can be as simple as a pre-mixed commercial packet or a custom blend of your own choosing. also i heard you can just add like fat back bacon. This method works with a variety of sausages. Home » Homesteading » Hunting & Wild Game » Deer Processing 301: How to Make Venison Sausage Recipes. This double grind gives the correct sausage texture and helps mix the seasoning evenly throughout the sausage. I figure a butt with the fat cap is around 50/50 So for a 10 lb batch it would be 6lb deer, 2lb pork and 2lb fat and that gives you 20% fat. I get my pork fat from a small independent grocery for $1.65/lb. To replicate a traditional sausage, it helps to have an understanding of basic sausage anatomy: 70% meat, 30% fat, and 10% of the total volume in liquid, plus seasonings. In addition, this meat grinder is perfect for what we do. Don't go too much leaner than 20% fat or your bacon will taste dry and less flavorful. Ratios vary, but the majority of the recipes out there call for 30-50% pork fat. You’ve earned it. The beauty of processing your own venison is that you get to determine what type of sausage your family will like. Then use your favorite pork sausage casing and stuff. I have an alternative method for measuring the meat.). Casings can be natural or synthetic, with natural pork casing being the most popular for fresh sausage. Simply the best sausage recipe we have tried. We have very limited kitchen space so the fewer gadgets we have the better. She and her family are beekeepers, gardeners, hunters, and general “DIYers.” They are always seeking ways to expand their skills and learn the “old ways” whether it’s canning, quilting, or simply trying to find new ways to save money and be good stewards of their God-given resources. I'm talking better-than-from-the-butcher results. From: craig@work To prepare your sausage, you’ll need to pull the cut and packaged venison from the freezer and let it partially thaw. This yields a finished product that is easily molded into a patty and holds its shape well while cooking. Push the water through the length of the casing, squeezing to eliminate most of the water as you go, and it is ready to use. Before loading the casing onto the stuffer tube, drizzle some vegetable oil onto a paper towel and wipe down the outside of the tube. Add your sausage to the meat tray at the top. Some people believe you should keep a 50/50 ratio. In the previous two articles in this series I covered how to process a deer and how to cut up a deer in to the different cuts of meat. The reason is that no wild animal (except maybe a fall bear) have any substantial amounts of intramuscular fat. Since we use the KitchenAid, our setup involves the mixer, with the grinder attachment installed and a bowl that sits directly underneath the grinder where the meat is pushed out of the machine. Any sausage that is not going to be eaten immediately can be vacuum-sealed or tightly wrapped in foil or freezer paper and frozen. Tie a knot at the end that is left. Another small independent grocery gives me beef fat (for mixing with venison burgers) for free. Go slow and steady so as to keep the air bubbles to a minimum. Wild Chef David Draper has been processing his own (and others) deer and elk for about a dozen years and has viewed adding some type of fat to ground venison as a necessary evil––until now. Beef fat can be used for making pork or venison sausage. Raise the smoker temperature to 160 degrees and leave the sausage in until it hits an internal temperature of at least 152 degrees. Here are some guidelines for Venison or Elk: 1. Pork butt, bacon, pork belly, or pork back fat … Here are a few tips when creating venision sausage: When the links are made, place them on cookie sheet lined with paper towels. You can either use your hands and mix it all together, or you can mix it up really well and put it through the grinder once more. Summer sausage is a great way to use leftover venison trimmings. To store for the freezer, see Step #5 below. 80% lean meat and 20% fat is a good starting point, but you can go up to 30% fat if desired. We used 2.5 pounds of each for a total of 5 pounds. Turn on the machine and stuff the meat mixture through the grinder/stuffer. They will need to sit overnight in the refrigerator before you are ready to package them for the freezer. At this point, raise the smoker temperature to 130 degrees and run until the sausage reaches an internal temperature of 110 degrees. We like to use a 50/50 ratio of ground pork to ground venison. Keeping with the ratio theme, they add pink salt at 0.25 percent of the total weight of the sausage mixture. Start … It’s relatively inexpensive compared to other meat grinders on the market and does a splendid job. The farmer’s sausage is very similar to Elgin sausage, which can be a little spicy and is great if it is smoked. Alternatively, you can make breakfast sausage patties. Combine all ingredient and mix well and then stuff into sausage casings. Try the following recipes when making sausage at home for a nice sampling of fresh sausage. 12 Sugar And Gums Plants You Can Find In The Wilderness, Surviving Isolation – What The Pandemic Taught Us, Martial Law Survival Strategies You Should Know for 2020, Pros and Cons Of 10 Emergency Lighting Options, 2 teaspoons fresh sage, or 1 teaspoon of dried sage, 2 teaspoons fresh thyme, or 1 teaspoon of dried thyme, 5 lbs ground pork, fine grind on the second pass, 3 1/3 Tablespoons finely minced garlic, fresh is best, 3-tbsp liquid smoke, or smoke the sausage for three hours at 200 degrees after stuffing. 3 teaspoons finely chopped fresh sage leaves, 4 teaspoons finely chopped fresh thyme leaves, 1 teaspoon finely chopped fresh rosemary leaves. They can vary from 90% fat – 10% lean to 50% fat … You can use more pork to venison or more venison to pork. It’s really quite easy once you get the steps down. Very satisfying indeed. In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, … This is accomplished by soaking the casing in cold water for thirty minutes, doing a water change then soaking for another thirty minutes. Ground venison is a very and occasionally gamey lean meat that comes from deer, and its texture is generally improved by mixing in pork sausage … lbs pork butt (ground) 1 . More on meat smoking secrets here: Smoking Meat For Long-term Storage – Smoking Secrets For 2021. The pork adds fat to the sausage which is helpful when the sausage is cooked because the venison is incredibly lean and can make very dry sausage. UNITS: US. As I mentioned before, we use a 50/50 ratio of pork to venison. For us, we wanted to try a few different venison sausage recipes. Carefully adjust the casings as they start to fill. According to Outdoor Life, venison contains roughly half of the calories and 1/6th of the saturated fat. Hang the sausage in the smoker and start the smoker at 100 degrees. This is where your sausage becomes yours. When everything is ready, mix it into the ground venison/pork. Turn off the machine and either push the meat back into the casing or make a new link at that point by twisting the casing. This produces a very lean meat that can be seasoned accordingly for sausage or ground meat. Venison even has 10% less fat … Wild game is naturally very lean, making sausage with wild game requires a person to supplement with pork or beef fat. Depending on what you’re planning to cook, you may want to add fat to your ground venison. Tweet. Either way, it pays to stop the sausage-making process after the first batch and fry a sample piece to check for taste before mixing the entire batch. We discovered that the best time to twist the casings (to make the links) is when the person filling the meat tray takes a break to add more meat. Compared to the other 7 primal cuts pork butt usually contains 20 – 30 % fat, which provides an ideal fat to meat ratio for sausage making. This serves a number of purposes, like adding flavor, moisture and composition. Use the stomper, a wooden device that pushes the meat through the chute into the grinder. Add a sausage stuffer to your meat grinder attachment. if i grind 1.5lbs of venison how much pork fat should i add to 1.5 pounds of venison. Filling the casing works best as a two-person job. After trying the above seasoning blend, experiment with it to tailor it to your liking. Venison Bratwurst Sausage. There is a difference in Pork Trimmings. Leaner mixes make excellent sausage as well but tend to be drier and may crumble as the sausage cooks. Boneless pork butt is most commonly used for making sausages. Great to make and freeze. 25 projects for your self-sufficient homestead, The #1 food of Americans during the Great Depression. Using the Pearsons square and figuring my burger is 55% fat and the Venison I need to add is 3% fat, I would need to do a approximate 50/50 split to get to a 30% fat content for my sausage. While the meat is thawing, it’s time to set up your work space. To eat right away, simple take a small ball of sausage, form into a patty, and cook over medium-heat on the stove (using a cast iron skillet works great). As the meat is expelled through the stuffer it will start to fill the casings. TIP: Always cook and taste a small portion of the sausage before packaging it so that you can adjust the seasonings if necessary. My preference is the hog/sheep casings simply because they are natural. You can read more about the Duke family’s adventures at www.sangabrielfarm.com. Remove it from the smoker and submerge in an ice water bath to stop the cooking process. You can either use the steaks, the stew meat, or the little pieces that were saved from when you processed the deer (see Deer Processing 201). ADD YOUR PHOTO. Chilling the meat before grinding is always a good idea. Partially thawed meat is MUCH easier to clean and process than thawed meat. Cased sausages can be refrigerated and cooked fresh, or they can be cured and or smoked for longer storage. If you want to cut in pork trim, use 3 pounds of venison, 1 pound of pork trim, and 1 pound of fatback. So I need to figure out the fat percentage of my burger. We typically make breakfast sausage, but this year I wanted something different, so we tried three different deer sausage recipes; Italian sausage, farmer’s sausage, and breakfast sausage. Meredith Duke is a homesteading mama on the outskirts of Austin, Texas. Add Fat. Pork fat has more favorable qualities which is why it is more common. Follow the directions on the casing package on how to prepare them. I want to make burgers for the first time. You send the meat, fat, and seasonings through the grinder and then blend with an ice-cold liquid. Once the venison has been ground, either weigh the meat in one-pound increments or you can measure it our way. A tablet with cuneiform writing describes a dish containing intestine casings filled with some sort of mixed meat. When making pork or wild game breakfast sausage, a 70/30 ratio of lean meat to pork fat is a great place to start. One for adding meat to the tray/stuffer and the other to handle the links and casings as the sausage is being made and stuffed. Fat is what keeps a sausage juicy and enjoyable. A much healthier choice. Something to keep in mind is that when we make venison sausage, we tend to purchase 10-12 packages of ground pork (which roughly equals 20-24 pounds of sausage when it’s all said and done). Mix ingredients and stuff into 35mm natural hog casing, pinch, and twist into 10 to 12-inch links. Summer sausage is a cured sausage and requires Instacure #1 to guard against botulism while curing. You want a total of 25% fat in your sausage for flavor and seasonings to … Best Pork Cut To Make Sausage. Eric M Wilkens. If you have any questions, please feel free to send me an email or comment below. I use about 20% fat to 80% venison. Once you are at this point, the sausage gets refrigerated overnight to continue to set to the correct texture. Now that your sausage has been prepared either as links or as patties, wrap the sausage in freezer paper, tape it closed, label it, and place it in the freezer. Summer sausage is a cured sausage and requires Instacure #1 to guard against botulism while curing. ... or beef fat. 50% pork butts as they have 50% meat 50% pork fat. Sausage can be either loose, like breakfast sausage, or stuffed into casings like Bratwurst, Chorizo, or Andouille. The best smoker for making sausage is an electric model with the ability to start the temp as low as 100 degrees. Now, the process is very similar to when you were grinding the meat. I like sausage/snack sticks with 20% fat. As far as meat grinders go, they range from small, tabletop, hand-crank models to electric meat grinders like those from Weston Products or LEM’s. We don’t have a food scale so we empty one of the ground pork packages into a bowl and add ground venison to the empty pork package (without packing it down). Mix all ingredients and stuff into 35mm natural hog casing, coiling sausage as it fills. 2. 2 . Mix all ingredients and stuff into 35mm natural hog casings. Summer sausage is either slowly cooked or, preferably, smoked at low temperatures. And for a good reason, sausage, made correctly, cannot only help to preserve meat but is one of the finest meals you can put on a plate. Pan fry or oven broil with medium heat. I have included salt, pepper, garlic, and added optional marjoram. That is 80% venison and 20% beef fat. It’s time to begin when the meat is partially thawed. Each of the recipes we used called for a total of 5 pounds of meat. The oldest record of sausage making dates back to Mesopotamia, from the third millennium BC. Deer Processing 301: How to Make Venison Sausage Recipes, Best Family Board Games, 17 Games That Make Great Gifts, WAHM Gifts! The sausage has a high lactobacilli content, which helps preserve the meat, but it also gives it a sour taste. I like to make 60/40 venison sausage, which means you mix 60% venison with 40% pork fat … what ratio do you guys use when grinding your venison. Run approximately 12 inches of sausage, pinch at six inches, and twist. READY IN: 1hr 10mins. Step 2: Add the spices. Well my friend’s judgement was as follows: For him it was supposed to be the classical Polish Smoked Sausage and all … It is so much healthier than pork or beef breakfast sausage, because Venison Sausage is lower in fat! Now that you know how to make sausage, go forth and make it! This is completely subjective, though. There are two types of casings, either hog/sheep casings or collagen casings. Soak them in water for a specified amount of time and later inse them with water to remove all the salt. Divide the meat accordingly and set it aside. The first person works the stuffer while the second holds the casing and either twists the individual links or coils the long sausage as the casing fills. Yes, it takes time and is a lot of work. So, for every pound of venison you’ll use a pound of pork. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. We simply place the venison in the container until it looks like the pork did before we unwrapped it. If cooking your sausage in the oven, follow the same temperature and time guidelines. Additional pepper, maple syrup, different herbs, chili powder, garlic, just about anything you like can be blended in. And, I can keep it stored in its original box in the cabinet. After running the meat through the coarse plate, add your seasoning and run the meat through the coarse plate again. Summer sausage is a great way to use leftover venison trimmings. Simply follow the mixing instructions on the kit of choice and stuff with a large tube into the supplied casings. Either way you really need to incorporate the seasonings thoroughly into the meat mixture. If one breaks, stop adding meat. I need to contact my processor and ask what they added for pork, pork fat trim or more pork meat. Feel free to experiment. Now I will show you how to make venison sausage. Start with the coarse plate, mixing your lean to fat in the basic ratio you desire. Start with the venison and run it through the hopper at the top of the grinder. Prepper's Since 2014! Attachments to fit KitchenAid style mixers are also available and do a good job of grinding and mixing meat. I guess you could use really fatty beef instead of pork, but seriously.... yuck! These kits come with the proper amount of seasonings, cure, and synthetic casings to do anywhere from ten to twenty-five pounds of summer sausage. Once the stuffer is set up and the casings are prepared, slide a casing all the way onto the stuffer. We have the will to outlast everything! Natural pork casings are shipped in a salted state and must be hydrated before use.
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