I'll be making sausage out of deer for the first time. I have some recipes I think I'll like, (breakfast and linguisa!!!!!!!!) but what kind of sewit (sp?) ~fat~ should I use?
And how much?
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I want to leave this world like my Grandpa . . .
Happy and asleep.
Not kicking and screaming like everyone else in the car!
We would buy a pork shoulder and bone it out to be ground with our venison, anywhere from 80/20 venison/pork to 50/50.
If you use real skins make sure you rince them out thoroughly, that brine they come in is salty!
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"guns aren't for killing people, guns are for killing dangerous and delicious animals"
- Homer Simpson
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(='.'=) <------------------ Bunnny!!!
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"If you ever go into the bush, there are grizzly bears lurking behind just about every bush, waiting to pounce, so you need a powerful gun with huge bullets" - Gatehouse ~ 2004
In my recipe book by the sausage maker it says it will give it a bitter taste. They don't say how long a long time is. I'm thinking over 6 months. I've made it without the sage and it came out just fine. I guess the nutmeg and ginger in the recipe is enough flavor.
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THE FOUR SEASONS- ALMOST SUMMER, SUMMER, STILL SUMMER & DEER SEASON
Sausage making ???'s
