I process own deer each year. I am looking for a new venison sausage recipe. We usually only have about 100 lbs of trimmings between my brother and I but this year we shot a few more deer then we expected. Have over 250 lbs anyone have a favorite they would care to share?
venison sausage
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hobbeeman
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Just finished making 55lbs last W/E...I used a spice mix that was 2 cups of seasonings for 50 lbs of meat. ADKINS FARM STYLE SAUSAGE SEASONING. After mixing it with the meat I had (ground of course), I divided it into 4 piles and added some other seasonings for specific types of sausage.
Summer Sausage: 1 Cup Sugar and 1tsp of garlic powder
Snack sticks/Slim Jims:1Cup sugar, 1tsp dry mustard, 1/2 tsp garlic powder
German Sausage type:1Cup Sugar
Breakfast sausage:no more spices but I added 3.5 lbs of ground Bacon Ends from Wally World
I stuffed them into the appropriate tubes or bags. After this is where my process broke down some. I wanted to cold smoke the german Sausage, but I left my almost dead fire alone for about thirty minutes, then I looked out the window and saw the orange glow of a pretty good blaze in my smoker..the meat had started to cook, or had cooked all the way, prior to getting smoked very much. (It tastes ok, but not the way I wanted it to) I had similar problems with the Summer sausage.
I wish that I had put some tabasco into the Slim Jims, (I processed them in the same dehydrator that I use for jerky. Took about 3 days to dry) ...But the Breakfast sausage turned out fantastic!
Hope this helps,
Took the better half of one whole day, even with my son helping me with the sausage tube stuffing process.
Summer Sausage: 1 Cup Sugar and 1tsp of garlic powder
Snack sticks/Slim Jims:1Cup sugar, 1tsp dry mustard, 1/2 tsp garlic powder
German Sausage type:1Cup Sugar
Breakfast sausage:no more spices but I added 3.5 lbs of ground Bacon Ends from Wally World
I stuffed them into the appropriate tubes or bags. After this is where my process broke down some. I wanted to cold smoke the german Sausage, but I left my almost dead fire alone for about thirty minutes, then I looked out the window and saw the orange glow of a pretty good blaze in my smoker..the meat had started to cook, or had cooked all the way, prior to getting smoked very much. (It tastes ok, but not the way I wanted it to) I had similar problems with the Summer sausage.
I wish that I had put some tabasco into the Slim Jims, (I processed them in the same dehydrator that I use for jerky. Took about 3 days to dry) ...But the Breakfast sausage turned out fantastic!
Hope this helps,
Took the better half of one whole day, even with my son helping me with the sausage tube stuffing process.
Look here:
http://www.wwf5.com/stuffers.com/content/recipes/sausrecp.pdf
Not all venison, but you can substitute venison/pork in most of them.
http://www.wwf5.com/stuffers.com/content/recipes/sausrecp.pdf
Not all venison, but you can substitute venison/pork in most of them.
Rembrandt
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- Feb 1, 2003
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- 4,657
Kimber1911_06238
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just make sure you add enough fatty meat like pork, bacon ends, etc. if you don't the sausage will be VERY dry
ks farmboy
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- Nov 23, 2007
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try the sausage mix available at cabelas. ive used that in the past and have never heard any complaints.
MCgunner
Member
I'll always buy bacon end pieces (cheap) for the pork fat. I like 60 percent pork fat with venison. Venison is dry.
I just add seasoning in no particular amount as I grind, just a dash of this and that with the pieces as they go through. This grinds the pepper corns, too.
Sage- don't skimp
pepper corns
garlic salt
dash of marjoram
dash of thyme
dried minced onion
mustard seed
dash of minced garlic
Grind first with seasonings, then attach stuffer and stuff or just use for breakfast sausage. I stuff most of mine anymore, don't eat breakfast too often other than a bowl of cereal now and then.
I'll freeze, then thaw and smoke on my smoker with mesquite wood for preparation.
I also do wild hog sausage and it's so lean I like to add bacon pieces to it, about 40 percent, too. Dry sausage just uses less fat. You can go 100 percent with the wild hog, but venison needs some fat. 60% venison to 40% fat is quite dry if you prefer dry sausage.
The more pepper corns you use, the hotter it'll be, and if you really like hot sausage, you can mix some jalapeño or cayenne in with it. I like fairly warm sausage, but the wife don't. Sometimes I'll just increase the pepper corn in a few links and label it "hot" for me.
I just add seasoning in no particular amount as I grind, just a dash of this and that with the pieces as they go through. This grinds the pepper corns, too.
Sage- don't skimp
pepper corns
garlic salt
dash of marjoram
dash of thyme
dried minced onion
mustard seed
dash of minced garlic
Grind first with seasonings, then attach stuffer and stuff or just use for breakfast sausage. I stuff most of mine anymore, don't eat breakfast too often other than a bowl of cereal now and then.
I'll freeze, then thaw and smoke on my smoker with mesquite wood for preparation.I also do wild hog sausage and it's so lean I like to add bacon pieces to it, about 40 percent, too. Dry sausage just uses less fat. You can go 100 percent with the wild hog, but venison needs some fat. 60% venison to 40% fat is quite dry if you prefer dry sausage.
The more pepper corns you use, the hotter it'll be, and if you really like hot sausage, you can mix some jalapeño or cayenne in with it. I like fairly warm sausage, but the wife don't. Sometimes I'll just increase the pepper corn in a few links and label it "hot" for me.
Here's Sandy's dad's recipe. He just called it Good Pork Sausage:
16 lbs. fresh lean pork (substitute venison, antelope, etc.).
8 lbs. fresh fat pork (we use pork butt roasts).
8 tbsp. salt.
6 tbsp. black pepper.
9 tbsp. sage.
6 tsp. red pepper flakes.
Makes 24 lbs. breakfast sausage.
Mix well, fry a patty, taste, and then add more seasoning to taste.
16 lbs. fresh lean pork (substitute venison, antelope, etc.).
8 lbs. fresh fat pork (we use pork butt roasts).
8 tbsp. salt.
6 tbsp. black pepper.
9 tbsp. sage.
6 tsp. red pepper flakes.
Makes 24 lbs. breakfast sausage.
Mix well, fry a patty, taste, and then add more seasoning to taste.
Polishrifleman
Member
Larry uses a method similar to us except we have a taste testing party. We come up with 5 or so recipes to try have some friends over and mix up a batch of each (about a pound) everyone makes comments and then you make an entire batch of the winner.
TimboKhan
Member
No probably about it, it IS cheap!!! Not the best stuff in the world for you, though....
MCgunner
Member
I'll keep using bacon ends, thanks.
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