Pork vs Venison / pork sausage



  • Just getting into sausage making because I tagged a small doe. Small amount of meat to mix etc.
    I notice most / ?all? your recipes are geared toward pure beef or pork and not so much blended sausages like what is typical of what hunters make for sausage. Is it reasonable to conclude that any of your standard recipe’s(eg: Holly medium pork sausage, your big seller) can just be directly used for venison sausage assuming you will be using a ratio of pork to venison in the mix? Or, should the ingredients be customized to accommodate the unique characteristics the venison causes?



  • This post is deleted!


  • Generally any of those sausage seasonings such as hollys medium would be a great fit for venison. Typically on breakfast style sausages I add a small amount of red pepper flakes which add a nice touch for venison. Make sure to add between 20% and 30% pork fat (back fat works great). Also for your grind use the course plate and run it through twice. A small amount of water will help with meat spice mixing and grinding. Just make sure to add the water after youve mixed in the seasonings a bit so you dont get clumping.


  • Walton's Employee

    @schreib everything @lamurscrappy said is correct! I have yet to try a seasoning that I like when using pork or beef, that I don’t like on venison. The most important thing when using any wild game like deer or elk that is low in fat content is to add enough pork fat. Venison by itself has very little intramuscular fat or fat caps so adding pork fat fixes this. Now, you could also use fat from beef or other sources but pork fat is unique in that it has a really nice creaminess to it, so that is why we recommend that.

    When adding pork fat the best time to do it is during the grinding process, this will help everything get mixed in really well. If you add it during the mixing process you run the risk of the protein coating the fat but not really mixing with the meat.


Log in to reply
 


Recent Posts

  • J

    The only kind of dehydrator I’ve used for snack sticks is a jerky dehydrator. The snack sticks will shrivel just like jerky but maintain the flavor.
    I’ll try to upload a pic. The ones on the left are the dehydrated sticks and the ones on the right were slow cooked in an oven. AE1C6B3B-E0E4-4A8C-8A71-E5191A0330B1.jpeg

    read more
  • G

    Has anyone tried to dehydrate snack sticks instead of using a smoker?

    read more
  • Tonight’s dinner is a spatchcocked whole chicken marinated in my fermented chili sauce. Sides of grilled sweet peppers from the garden and rice.IMG_20190915_120107_burst_01.jpg IMG_20190915_120728.jpg IMG_20190915_135402.jpg IMG_20190915_183415.jpg IMG_20190915_183828.jpg IMG_20190915_185222.jpg

    read more

Recent Topics


Who's Online [Full List]

16 users active right now (1 members and 15 guests).
Drseibert, trussguy1, MT Elk Hunter

Board Statistics

Our members have made a total of 7.5k posts in 1.4k topics.
We currently have 5.5k members registered.
Please welcome our newest member, logansmith123.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

18
Online

5.5k
Users

1.4k
Topics

7.5k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.