Making Sausage and Ground venison ?'s
 

alright guys I decided that I am never going to take my meat to the processor again, so I bought a meat grinder and I was wondering what everyone mixes with their sausage (i.e. spices, meats whatever), And where do you buy the sausage lining? Also do you use pork fat or beef fat to mix with you burger? And do you add anything else? Sorry for all the questions, but I appreciate your replys.

RE: Making Sausage and Ground venison ?'s
 

My brother uses pork steak, grinds it up, not bad! He gets the casings and some kind of seasoning at a local grocery store.

RE: Making Sausage and Ground venison ?'s
 

For italian sausage, I grind up pork chops and pork fat. The casings I get at Shop Rite, the local supermarket. I ask for enough for about "_____" pounds of sausage.

I have a video that has a website, I'll post it tomorrow.

Greg

RE: Making Sausage and Ground venison ?'s
 

A friend of mine that I work with called the local processing place to ask what it would cost to have an average sized doe processed and made into some sausage, jerky, and other stuff. $250. My buddy just about dropped the phone. I gave him this to try.

This one requires no lining or stuffing. All you need is straight ground venison. I don't mix any pork or beef or anything else with it. It doesn't need it. Try it out. You will enjoy it. It makes basically "summer sausage" without a skin.

2 pounds of ground meat
1 cup water
3 Tbs of "Tender Quick Salt"
1 tsp mustard seed
2 tsp liquid smoke
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp pepper

Mix all in bowl
Divide into three equal parts
Roll into logs and wrap in foil
Refrigerate overnight

Next day. Use a toothpick to poke some holes in the bottom of the logs for the juice to drain out.
Place on a cookie sheet that will hold some liquid
Bake at 350 for 1 hour 15 minutes. Take out and drain on a rack with something under it to catch additional juices. Eat when cool.

RE: Making Sausage and Ground venison ?'s
 

Visit here for good info and products...

http://www.lemproducts.com/

RE: Making Sausage and Ground venison ?'s
 

I use these guys for spice and caseings , excellent stuff , my alltime favorite is sweet italian sausage , got about 20 lbs in the freazer now . It wont last long !

http://www.yeagerspice.com/

RE: Making Sausage and Ground venison ?'s
 

http://www.sausagemaker.com/

For all your needs.:D

I use beef fat in some and pork fat in another just for variety, I also add both to batches that I will turn into meatballs or meatloaf.

You don't necessarily need casings, just roll into a log, partially freeze then slice into patties.

For 10 lbs Sweet It. sausage- to the meat I add,-4 tbs salt, 2 cups Ice water, 3 tsp fennel seeds, 2 tsp black pepper, 1 tb sugar, mix well and stuff

Fresh breakfast sausage- for 10 lbs meat add- 4 tbs salt, 1 tb ground white pepper, 2 tbs sage, 1 tsp ginger, 1 tb nutmeg, 1 tb thyme, 2 cups ice water. If you are going to freeze for any length of time then omit the sage as it doesn't freeze well and you'll never know it's not there.

Ps. The more fat you add the jucier it is.:D

RE: Making Sausage and Ground venison ?'s
 

I'm planning to make my first sausage links this year too. I have had it done locally every now and then and although I don't know any exact ratios of the seasonings I always instruct that the blend be 60/40 with a double shot of garlic and 8 oz of red pepper per 100 pounds of meat. They add saltpeter and sell me their boston butt pork roasts (if I dont provide feral hog pork).

I also request that they lightly smoke the links. Starting two years ago they now package everything in sealed vac. packaging. I bought a foodsaver (As Seen on TV!) and it works very well storing your bounty!

Good eating.

RE: Making Sausage and Ground venison ?'s
 

I purchased spice packs (Italian and Breakfast) and casings from a company named Gregger's Meats. You can search for them online...I believe they are in Washington State.

I purchase several pounds of lean pork, which of course has a slab of fat as well, and gring it in to the venison. I have found that this gives a much better end product.

My mouth is watering just thinking of it.....[:-]