Pork vs Venison / pork sausage
schreib last edited by
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?
lamurscrappy last edited by
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lamurscrappy last edited by
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.
@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.
It is good.
We like to serve a chub on a small bed of rice next to 4-5 bang bang shrimp.
Everyone loves it.
Hi All, Im New to the Group, I am wondering which class of NTEP scale is necessary for measuring sure cure per haccp protocol. It looks like these scales are rated as I,II,III class and very in price dramatically
thanks for the info, I had not heard of this until 3 years ago and I think the reason it was brined was to cure or preserve it while
frozen. A friend of a friend makes these after hunting season so they can be taken out of the freezer and sliced up for snacks and they are fantastic but he wont share the recipe. When they are unthawed even after many months they are still perfect.
Have you tried freezing any portion and is it still as good when first made?