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.
@papasop I have a response from the manufacturer…
They said that they designed the mixer in a way that it would not need to run in reverse for a long time. It should mix efficiently enough in one direction and it was designed to mix in just 1 direction. So, using the grinder in any scenario (grinding or mixing) you should limit the reverse time to approximately 5 seconds at one time.
My own opinion on the mixing is that I wouldn’t mix in just 1 direction though. I think there is still a benefit to going in reverse, even if temporarily, so I think my course of action for the future will probably be to mix 90% of the time in 1 direction, but still do the reverse in the 5 second interval. Probably something like 30 to 60 seconds forward, 5 seconds backward, then another 30 to 60 forward, etc… I think that would get enough benefit of a direction mix cycle, but still limit the reverse action as much as possible.
@jonathon Moscow Mules!! I’m sold. Will It BBQ is on the way soon for sure!
@alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!
@Danbow Back when I was in customer service I know I talked to someone who either said his wife did it exactly how you are explaining it or I talked to the woman who did it, I wonder if I was talking to either you or your wife?!
Wrapping it in foil would keep more moisture in the product, same basic process that some people do when they are smoking ribs. I can absolutely see how this would work and I think the way she is doing it, without a casing, would be more effective when wrapping it in foil. I don’t think you’ll ever convert me from using a casing but we might be making some updates here and when we do I might have access to an oven and will give this a try!
Lol, no rice in Andoullie. You are thinking of Boudin.
I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
The recipe I use is hundred plus years ago and I added some modern safeguards and seasonings. By the way, I use Boston Butt & Cushion Meat, in lieu of the hogs head and neck.
The Smoke Houses are selling it for over $10 a pound here and I can make it for $1.30.
LaPlace, LA is, The Andoullie Capital of the World!
@jonathon Thank you for your quick and detailed response. It is greatly appreciated. Just another reason why Walton’s is the best. For some reason, I thought that you needed to soak the collagen before loading it on the stuffing horn. Thanks for the correction there.