pork fat to venison ratio for sausage

A much healthier choice. Simply the best sausage recipe we have tried. After trying the above seasoning blend, experiment with it to tailor it to your liking. As I mentioned before, we use a 50/50 ratio of pork to venison. Then add 50% deer meat. If you need to learn the basics of processing venison before making sausage please readdeer processing 101. Boneless pork butt is most commonly used for making sausages. 25 projects for your self-sufficient homestead, The #1 food of Americans during the Great Depression. The oldest record of sausage making dates back to Mesopotamia, from the third millennium BC. Raise the smoker temperature to 160 degrees and leave the sausage in until it hits an internal temperature of at least 152 degrees. 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. You’ll need: Our meat grinder is an attachment for the KitchenAid stand mixer. Each of the recipes we used called for a total of 5 pounds of meat. I use about 20% fat to 80% venison. Try mixing the lean venison with pork butt in a 60/40 ratio. Seasoning can be as simple as a pre-mixed commercial packet or a custom blend of your own choosing. Be gentle with the casings because they can break. A good average ratio to go for would be a 80/20. Beef fat has a higher melting point temperature and a stronger flavor. a scale to weigh the meat (If you don’t have a scale that’s okay. Attachments to fit KitchenAid style mixers are also available and do a good job of grinding and mixing meat. Cased sausages can be refrigerated and cooked fresh, or they can be cured and or smoked for longer storage. The secret to preserving flavor is removing as much air as possible from around the sausage before freezing. I love to hear from y’all! Ground Venison - I make venison bacon with a combination of ground venison and pork fat. If you want to cut in pork trim, use 3 pounds of venison, 1 pound of pork trim, and 1 pound of fatback. However, this will give it quite a bit of … 2. Here are a few tips when creating venision sausage: When the links are made, place them on cookie sheet lined with paper towels. 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. Fat is what keeps a sausage juicy and enjoyable. Remove from the ice water and hang at room temperature until the internal thermometer reads 70 to 75 degrees. 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. Chilling the meat before grinding is always a good idea. 2:1 ratio WT venison & wild hog, then add 20% pure domestic pork fat. INGREDIENTS Nutrition. This is what I use with spectacular results. 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. You can read more about the Duke family’s adventures at www.sangabrielfarm.com. 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. 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. 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 … Clean up and then relax. After rinsing, open one end and pour in clean water. This lubricates the casing and helps it to flow freely off the stuffer tube as it fills. 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). This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. Carefully adjust the casings as they start to fill. This serves a number of purposes, like adding flavor, moisture and composition. *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. 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. I have an alternative method for measuring the meat.). I get my pork fat from a small independent grocery for $1.65/lb. The jury is still out on how much pork you should add to your venison when making sausage. 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. Mix ingredients and stuff into 35mm natural hog casing, pinch, and twist into 10 to 12-inch links. 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. Using a ratio of 50% game meat to 50% pork butts or pork shoulders will give you a high quality sausage with a pork influence. The standby wood for smoking sausage is hickory, but a small amount of apple, cherry, or pecan lends a nice flavor as well. 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. Same as that … Great info I’m following and making hot Italian deer pork sausage with hand meat grinder and stuffing attachments thanks. Best Pork Cut To Make Sausage. Print. You can experiment with various ingredients for seasoning your sausages, but remember to always taste the mix before filling the casings. I did make the mistake of calling a fancy organic butcher and asking if they had any pork trimmings to make deer sausage with. Add your sausage to the meat tray at the top. It’s time to begin when the meat is partially thawed. Alternatively, you can make breakfast sausage patties. Prepper's Since 2014! Partially thawed meat is MUCH easier to clean and process than thawed meat. When making deer sausage I like to use 60% deer which is 100% lean and 40% pork butt with the fat cap. Summer sausage is a cured sausage and requires Instacure #1 to guard against botulism while curing. 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. 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. Another small independent grocery gives me beef fat (for mixing with venison burgers) for free. Natural pork casings are shipped in a salted state and must be hydrated before use. READY IN: 1hr 10mins. If you have a different type of grinder, your setup may be a little different from ours. Keeping with the ratio theme, they add pink salt at 0.25 percent of the total weight of the sausage mixture. Very satisfying indeed. While the meat is thawing, it’s time to set up your work space. 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. This is accomplished by soaking the casing in cold water for thirty minutes, doing a water change then soaking for another thirty minutes. Turn on the machine and stuff the meat mixture through the grinder/stuffer. We simply place the venison in the container until it looks like the pork did before we unwrapped it. Maintain this temperature until the internal temp of the sausage is at 70 to 80 degrees Fahrenheit. Here are some guidelines for Venison or Elk: 1. This double grind gives the correct sausage texture and helps mix the seasoning evenly throughout the sausage. It helps to have two people during this process. Follow the directions on the casing package on how to prepare them. UNITS: US. For us, we wanted to try a few different venison sausage recipes. Any sausage that is not going to be eaten immediately can be vacuum-sealed or tightly wrapped in foil or freezer paper and frozen. We have very limited kitchen space so the fewer gadgets we have the better. Summer sausage is either slowly cooked or, preferably, smoked at low temperatures. Beef fat can be used for making pork or venison sausage. This yields a finished product that is easily molded into a patty and holds its shape well while cooking. 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. what ratio do you guys use when grinding your venison. Once you are at this point, the sausage gets refrigerated overnight to continue to set to the correct texture. 50% pork butts as they have 50% meat 50% pork fat. Recipe by Aroostook. That is 80% venison and 20% beef fat. In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, … Ratios vary, but the majority of the recipes out there call for 30-50% pork fat. I like to make 60/40 venison sausage, which means you mix 60% venison with 40% pork 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. Homemade Sausage - The Best Fat to Lean Ratio for Great Flavor This basic recipe makes a good starting point for customizing your own seasoning blend. ADD YOUR PHOTO. Tie a knot at the end that is left. I also added nutmeg and other spices that I liked. It is so much healthier than pork or beef breakfast sausage, because Venison Sausage is lower in fat! Grind the Venison Meat. 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. 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. This will prevent the formation of botulism spores in the sausage as it cures. Start with the venison and run it through the hopper at the top of the grinder. Soak them in water for a specified amount of time and later inse them with water to remove all the salt. 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. You’ll also need to pull the ground pork from the freezer, too. Try mixing the lean venison with pork butt in a 60/40 ratio. Run approximately 12 inches of sausage, pinch at six inches, and twist. 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. If you have any questions, please feel free to send me an email or comment below. In modern times, the best way to ensure that your sausage is of the highest quality is to make it yourself. Using a remote thermometer allows you to monitor the internal temperature of the sausage without opening the smoker door as often. To prepare your sausage, you’ll need to pull the cut and packaged venison from the freezer and let it partially thaw. Now, the process is very similar to when you were grinding the meat. A tablet with cuneiform writing describes a dish containing intestine casings filled with some sort of mixed meat. Sausages were popular both among the Greeks and the Romans. Step 2: Add the spices. Add Fat. You can use more pork to venison or more venison to pork. Summer sausage is a cured sausage and requires Instacure #1 to guard against botulism while curing. Try the following recipes when making sausage at home for a nice sampling of fresh sausage. If you do have an air bubble, it will work its way out. Mix all ingredients and stuff into 35mm natural hog casings. It’s really quite easy once you get the steps down. Now is the time to get your work space set up so that it creates an easy flow from one step to the next. Pork fat is usually added to the venison meat to add fat. 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. 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. Join our ranks to receive the latest news, offers and updates from our team. Pick a recipe (there are three links at the bottom of this post to get you started), gather your ingredients, and prepare the seasonings as directed. Tweet. Combine all ingredient and mix well and then stuff into sausage casings. It’s much safer to do it this way. Sausage making is one of the most efficient outcomes of butchery, and in Ancient times all sorts of “leftover” meats were used to make sausages. You’ve earned it. Sausage can be either loose, like breakfast sausage, or stuffed into casings like Bratwurst, Chorizo, or Andouille. 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. They will need to sit overnight in the refrigerator before you are ready to package them for the freezer. SERVES: 40. Add a sausage stuffer to your meat grinder attachment. Now I will show you how to make venison sausage. Depending on what you’re planning to cook, you may want to add fat to your ground venison. Optional: 1 ⁄2 teaspoon red pepper flakes. There are two types of casings, either hog/sheep casings or collagen casings. Deer Processing 301: How to Make Venison Sausage Recipes, Best Family Board Games, 17 Games That Make Great Gifts, WAHM Gifts! Meredith Duke is a homesteading mama on the outskirts of Austin, Texas. 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). If cooking your sausage in the oven, follow the same temperature and time guidelines. Follow the directions for your own meat grinder or sausage stuffer (as far as setting it up and using it). I want to make burgers for the first time. Well my friend’s judgement was as follows: For him it was supposed to be the classical Polish Smoked Sausage and all … There is a difference in Pork Trimmings. Mix all ingredients and stuff into 35mm natural hog casing, coiling sausage as it fills. lbs pork butt (ground) 1 . Home » Homesteading » Hunting & Wild Game » Deer Processing 301: How to Make Venison Sausage Recipes. Divide the meat accordingly and set it aside. Start with the coarse plate, mixing your lean to fat in the basic ratio you desire.

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