This ratio will ensure the sausages have flavor, and will stay moist during cooking. You can use more pork to venison or more venison to pork. It is best to put the meat into the refrigerator after every process. Thanks! Ocassionally, if the pork was a bit on the lean side, the butcher may add a little pork belly or back fat into the mix. Thanks for the great question Mike! Grinding fatback alone is more likely to stop up the grinding plates. I have buddies that eat Venison due to the Lack of fat so they won't add any fat and jsut beef. Now is the time to get your work space set up so that it creates an easy flow from one step to the next. Featured Image of Collar Bacon By - Neil Powell Butchers (UK) You will never want store bought sausages again, I guarantee it! And, I can keep it stored in its original box in the cabinet. Clean up and then relax. Divide the meat accordingly and set it aside. Game animals usually offer a very rich and lean meat. My preference is the hog/sheep casings simply because they are natural. So what is the right amount of fat to use in sausages? So long as there is a healthy amount of visual fat in the meat you are using then you should be good to go. Plus, it does not clog the grinder like thawed meat can. We have very limited kitchen space so the fewer gadgets we have the better. It will save you lots of money! Very satisfying indeed. This will work just as well. Use the food scale to add the correct amount. Option 2 : You could use only 2 lbs of pork … It's usually really cheap, too. Start with the venison and run it through the hopper at the top of the grinder. If you need to learn the basics of processing venison before making sausage please readdeer processing 101. Necessary cookies are absolutely essential for the website to function properly. If you are not health conscious and don’t mind a little extra fat and flavor then by all means up the fat ratio slightly. If you try to make “lean” sausages, you will likely be very disappointed with the results as the final cooked product will be dry and crumbly with very little taste. Fat has several vital roles when it comes to sausages. Normally I don’t add fat to my summer sausage, but read the note at the end for a little twist on the recipe. I've tried it a couple of times and can't seem to get it right. After a while pork fat can start to discolor and turn rancid. Using the recipe as a guide, determine how many pounds of meat are needed. Now, the process is very similar to when you were grinding the meat. *Note: This is sausage has an 70/30 ratio of venison to pork fat. After killing a deer, field-dressing and skinning it, I remove the tenderloins and loins and prepare them for cooking or for the freezer. 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). Very good recipe. The good news is that making sausages is not an exact science, and so ballpark ratios are fine. Venison Sausage will be difficult to make healthier without changing the taste dramatically, but here are some ideas. link to How To Prevent Dry & Tough Pork Chops With Perfect Result Every Time! Whilst there are certainly some mass produced, lower quality sausages available in the supermarkets, you’ll find it’s a different story with the ones produced by independent butchers, or your own homemade sausages. A general ratio of fat to lean in sausages is about 25% fat to 75% lean. But for recipes such as taco meat, meatloaf, … i mix mine to one lbs of beef to 4lbs of elk or deer works go for me i never use pork … To eat right away, simple take a small ball of sausage, form into a patty, and cook over medium-heat on the stove (using a cast iron skillet works great). However, I wouldn’t recommend going above 35% or you may just find that the final product isn’t as nice as you hoped it would be. Take the total weight of meat you need for your batch of sausage and then separate the lean from the fat. We also use third-party cookies that help us analyze and understand how you use this website. Look for a marbled cut, so that it has a greater fat content. Yes, I do mix in pork. You also have the option to opt-out of these cookies. What kind of pork or how much pork to add, you ask? Not wanting to be completely out of the trade, I have created this blog and Youtube channel to help teach others all about meat, cooking and simple butchering techniques that can be done in the home kitchen environment. 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. That would depend on how you want your sausage to cook up, how lean your game meat is, what type of game meat and type of pork you are using. For us, we wanted to try a few different venison sausage recipes. They will need to sit overnight in the refrigerator before you are ready to package them for the freezer. If you were making beef sausages, then the chuck would be a good starting point. How much to add depends largely on the amount of fat already in the meat, but about 20 percent, more or less, is a good basic guideline. Each of the recipes we used called for a total of 5 pounds of meat. There are two types of casings, either hog/sheep casings or collagen casings. Same as that how much would you grind into 1.5 pounds of vension. I used Jalapeños to spice this batch up. If you are looking to have a go at making your own sausages, go to your local independent butcher and tell them that you are making your own sausages and would like a 20/80 mix of the type of meat you want to use. If you don’t yet have a meat grinder, you can ask the butcher to grind the meat for you at the same time. ), there may be a butchery dept in your local supermarket that you could use. On the other hand, an authentic The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. link to Collar Bacon - A Tasty Alternative to Gammon Ham. I love to hear from y’all! What kind of sausage are you intending to make? This website uses cookies to improve your experience while you navigate through the website. We like to use a 50/50 ratio of ground pork to ground venison. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. Follow the directions on the casing package on how to prepare them. For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and 1/2 pound of pork fat. Grind it yourself, or have a local processor grind your venison and pack it into 1- to 5-pound burger bags. You will not find pork fat for sale at your neighborhood grocery store, instead, call your local butcher shop and he will be happy to sell you pure pork fat or trimmings. Though fatback is solid at room temperature, it is easier to chop or grind if … Venison sausages are a delicious alternative to their beef or pork counterparts. 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. Venison and other game meats are more strongly and distinctly flavored than their domestic counterparts. Just enjoy the process of finding out, and enjoy the sausages made your way for years to come. The remainder of the deer, with all the entrails removed, is quartered and taken to a meat processor for preparation. If you decide to do likewise, be sure to ask the proce… You can add 25 percent pork and 25 percent beef for three-meat mixture. 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. Butchers love to share their knowledge, and are more than happy to spend time explaining things to those who truly have an interest in what we do. The fat within the animal is where most of the flavor lies, Binding the seasonings and ingredients together. So for a batch of 5lb sausage you would want 4lbs of lean meat and 1lb of mostly fat. Pork fat is better, but I prefer to add my own fat later when making the sausage at home. Now I will show you how to make venison sausage. Pork butt, bacon, pork belly, or pork back fat are what keep the lean meat juicy after cooking. So you really enjoy having cooked pork chops for dinner but shy away from making them because they always seem to turn out dry and tough. You won’t get it right the first time but eventually you’ll work out a system with your sausage buddy. When making venison sausage, do you mix pork in there? This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. 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. To prepare your sausage, you’ll need to pull the cut and packaged venison from the freezer and let it partially thaw. If you are new to making sausages, then you may feel a little intimidated as to whether you have got the right ratio of fat to lean for your sausages. It’s time to begin when the meat is partially thawed. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Once the venison has been ground, either weigh the meat in one-pound increments or you can measure it our way. Some people believe you should keep a 50/50 ratio. Divide into 2 piles so that you have 80% lean and 20% fat. Becasue you do nee to add something. Most ground pork comes in one-pound packages. You can add 25 percent pork and 25 percent beef for three-meat mixture. Turn on the machine and stuff the meat mixture through the grinder/stuffer. Lean deer sausage just tastes dry and unappetizing. It’s much safer to do it this way. For the most homogenous blending of fat and meat, it is best to grind pieces of fatback and meat together. So, for every pound of venison you’ll use a pound of pork. If you’re health concious, you will probably start to decrease the fat content until you reach a level that is too lean, at which point the previous batch to that is your ratio. The beauty of processing your own venison is that you get to determine what type of sausage your family will like. Along with buying the freshest meat you can find, you need to make sure that you keep the meat chilled during the sausage making process. Many butchers will grind the pork butts as they come without, the need to add any extra fat or lean to the mix, and the results are usually a very tasty sausage. how much salt and pepper per pound of sausage If so how much? If you don’t have a butcher or 20% ground meat, then you can just purchase some kind of pork joints that have fat with them and then trim them when you get home. 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). Now that you know how to make sausage, go forth and make it! 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. We fried up three rounds of patties until we were satisfied and in the end it was delicious. I prefer to add 50/50 pork trim to my products rather than 100% back fat. When everything is ready, mix it into the ground venison/pork. Not only does it have a bad taste, but also you are potentially opening yourself up to making yourself ill. Pan fry or oven broil with medium heat. Based on 10 lb batches, here is what I recommend: 50/50 trim: I add 6lbs of venison and 4lbs of 50/50 to make … Venison Summer Sausage with a little beef fat added. For those who think it turns out dry here's a tip. https://www.realcajunrecipes.com/recipe/venison-deer-and-pork-sausage The farmer’s sausage is very similar to Elgin sausage, which can be a little spicy and is great if it is smoked. If you don’t have an independent butcher local to you (we are a dying breed unfortunately! As I mentioned before, we use a 50/50 ratio of pork to venison. You want to use about 30% … Don’t take chances – CHILL IT DOWN BETWEEN STEPS! So how much fat should you add? The amount of fat to add to your venison will depend on what you want to prepare. I ask that they cut the hams into steaks, then grind the rest of the meat and package it in 1- or 2-pound packages. Game meat is very usually very lean. That causes one of the main challenges … This also comes off the shoulder of the animal but may not have quite enough fat on its own. How Much Fat … Go slow and steady so as to keep the air bubbles to a minimum. We simply place the venison in the container until it looks like the pork did before we unwrapped it. Follow the directions for your own meat grinder or sausage stuffer (as far as setting it up and using it). Either way you really need to incorporate the seasonings thoroughly into the meat mixture. 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. Sausages can sometimes get a bad rap as being unhealthy due to the amount of fat content, or low quality meat used. Once the stuffer is set up and the casings are prepared, slide a casing all the way onto the stuffer. Therefore the shoulder of these animals would not likely produce the correct fat to lean ratio for making sausages. We will now look deeper into how much of a difference the fat to lean ratio makes in a good sausage, and some tips you can try when making your own homemade sausage recipes. Soak them in water for a specified amount of time and later inse them with water to remove all the salt. Add Fat. Add pork for flavor and to provide some fat to the lean game meat. Making venison sausage is a yearly ritual with my friends. Depending on the type of flavor you want, pork adds the fat without overpowering the original meat, beef fat can have a stronger flavor that could compete with the original meat. Use the stomper, a wooden device that pushes the meat through the chute into the grinder. Deer Processing 301: How to Make Venison Sausage Recipes, Best Family Board Games, 17 Games That Make Great Gifts, WAHM Gifts! It will still taste the same and you’re building memories at the same time. You really should chill the meat back down after every 20-30 mins of it being out of refrigeration. DO NOT use your fingers or hands. We don’t have a food scale so we empty one of the ground pork packages into a bowl and add ground venison to the empty pork package (without packing it down). Tie a knot at the end that is left. We used 2.5 pounds of each for a total of 5 pounds. By clicking “Accept”, you consent to the use of ALL the cookies. Salt This ratio will ensure the sausages have flavor, and will stay moist during cooking. You’ll also need to pull the ground pork from the freezer, too. Partially thawed meat is MUCH easier to clean and process than thawed meat. Venison sausage is easy and … So to begin with I suggest you return the meat to the refrigerator after each of these steps: It may seem a bit time consuming, but it only takes 20 minutes for dangerous bacteria to start multiplying once the meat begins to warm up. Once you have your 2 piles, grind them together and you will have your 20/80 mix ready to go. This is a venison sausage recipe, but the addition of pork fat keeps the lean deer meat from drying out during the cooking process. I always add about 15-20 percent fat if I’m making hamburger or kebabs, which makes the meat juicier and more flavorful. Add a sausage stuffer to your meat grinder attachment. For things like venison chilies, sloppy joes, and tacos, we recommend a 10% fat … Without exception, if we are talking about pork sausages, then the pork butt (shoulder) is about as close to the 20/80 ratio that you can get. You are done. Joined Aug 26, 2019 Messages 102. Option 1 : For a lower sodium amount, you could lessen or omit the added salt. Pork fat is the best fat for venison sausage or most any sausage. Good pork fat can be had in any decent supermarket and in all butcher shops. Use the food scale to add the correct amount. This year we mixed up two recipes using some ground venison fawn and some ground pork. I like a lean 85/15 ratio for burger. Pork helps bind the mixture and provides moisture. You’ll need: Our meat grinder is an attachment for the KitchenAid stand mixer. It’s really quite easy once you get the steps down. Venison doesn’t have much. Nov 19, 2003 #3 A. AZHUNTERR New member.

Homemade Water Sausage Stuffer, Dewalt Power Washer Parts, Best Diy Electric Skateboard, Icue H100i Rgb Pro Xt Manual, Benefits Of Having A Black Dog Astrology, Passion Of Mind Movie Ending Explanation, Steel Coke Can,