Corpusfishing.com

ecraner1211 · Posted: Sun Jan 11, 2015 3:01 pm Post subject: Venison sausage recipe?!?!?!?

well we have had a blessed season, my wife and I have been lucky enough to take our share of bucks this year and i need some help on making sausage. I bought a legit grinder and have the casings and everything just need some recipes. Any help would be greatly appreciated. Pics of our year will be coming soon.

ratherbefishing · Posted: Sun Jan 11, 2015 6:19 pm Post subject:

See this post. Has a link to a great site with info on making sausage.

http://www.corpusfishing.com/messageboard/phpBB2/viewtopic.php?t=32284&start=0&postdays=0&postorder=asc&highlight=
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kweber · Posted: Mon Jan 12, 2015 1:34 am Post subject:

yes, I found this site awhile back...
sausage needs correct amt of salt and fat...
the rest is personal preference...
deer/pork sausage that is smoked, but not fully cooked is what we make...
I tend to like more garlic, corriander and some sage...
50/50 venison and pork... w/enough fat to keep it from being too dry...
it's a learning thing, so you may end up modifying ratios to suit your taste..
there are sausage spice kits out there to get you started...
BTW... get a stuffer...
the grinder attachment is crude at best.
have fun! try small batches..
if you can hook up w/someone who has experience... show up w/good beer whisky and sharp knives...

Very Happy

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the creepy uncle that scares the kids....

kweber · Posted: Mon Jan 12, 2015 12:19 pm Post subject:

http://www.meatsandsausages.com/
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the creepy uncle that scares the kids....

kweber · Posted: Tue Jan 13, 2015 4:53 am Post subject:

http://www.meatsandsausages.com/sausage-recipes/secrets
probably the best info for first time sausage makers...
most of this was old knowledge passed on to me by 1 or 2 generations before me...they didn't have internet, but they had family and community to go by.
oh yeah... always grind COLD meats...
after the correct amt of salt and fat.. grinding cold is the no3 rule.
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the creepy uncle that scares the kids....

ecraner1211 · Posted: Tue Jan 13, 2015 10:32 am Post subject:

Thanks for the info. I am anxious to try out some recipes! !! Thanks again. .....

yakman34 · Finger Mullet Joined: 16 Oct 2012 Posts: 13

Heres my recipe
30 lb. pork ( boston butt picnic roast )
20 lb. venison ( sinew, silver skin removed )
2 oz. sodium nitrate ( cure salt )
12 oz. non iodized salt
1 oz. garlic powder
4 oz. fine black pepper
8 oz. coarse black pepper
optional ingredients 3 oz. mustard seed, 1/2 oz. red pepper flakes
If you want jalapeno cheese sausage chop up approx. 15 jalapenos seeds removed and 5 lbs. low melt cheese can be bought at moodys or staples street meat market.

Directions:
cube meat in approx. 1 inch cubes venison and pork add seasonings to meat and add all ingredients mix with hands then put meat in freezer until its just about frozen, it will grind better this way and if your grinder starts plugging run some crushed ice thru it also adding a little water to the meat before grinding helps it to pass thru the grinder stuff in qaulity casings i buy mine from staples street. then I usually cold smoke for 4 hrs. using hickory or oak due its milder smoke. of course this is just my take on it and there are thousands of recipes to use and in time you will develope yours to your liking

kweber · Posted: Fri Jan 16, 2015 12:31 pm Post subject:

sounds good...
one suggestion...
more work, but try fresh garlic...
peel and crush thru a garlic press...
heat and cool pressed garlic in some water...
add to chunked meat before grinding...
you'll be surprised as to how much un-ground meat will soak up liquid.
we season everything before grinding...
saves a mixing step.
the crushed garlic is brought to a simmer, then cooled to beer temp.
pour over meat just before grinding...
cold grinds best...
rule no.3
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the creepy uncle that scares the kids....

OSOFARAWAY · Posted: Thu Jan 22, 2015 1:14 pm Post subject:

http://clifcospicesales.com/sunshop/index.php?l=product_detail&p=12

This is the best sausage seasoning I have ever tasted, mixed 50/50 pork butt and deer.
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Salad, Salad, everywhere and not a bite to eat.

mesquitecountry · Posted: Thu Feb 26, 2015 4:23 pm Post subject:

Here are all my recipes.

Feel free to download and share.

Not sure how to upload excel on here or i would. Maybe tyler can help?

http://2coolfishing.com/ttmbforum/showthread.php?t=1282841

ecraner1211 · Posted: Sun Mar 01, 2015 12:30 pm Post subject:

WOW!!!! THANK U SO MUCH. this is so much info I really appreciate it