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Deer sausage recipe
Posted on 1/22/24 at 4:53 pm
Posted on 1/22/24 at 4:53 pm
I used to get the “Cajun” sausage from Deer Depot. I now live in N La and want to make my own. Any suggestions or direction is appreciated.
7
Posted on 1/22/24 at 5:02 pm to dbllung
Rebels Butcher Supply out of Jackson has some good sausage seasonings. You can order it on their website. I like to kick the "Cajun" seasoning up with a little cayenne and/or black pepper. But it's good on its own.
Posted on 1/22/24 at 5:35 pm to dbllung
If you're really ready to go down that rabbit hole this is a great place to start:
Smoking Meat Forum
Start by reading anything from Indaswamp... as you may have guess by his name he's a Louisiana baw.
Posted on 1/22/24 at 5:41 pm to dbllung
When you find a way to erase the gaminess and dryness let me know. The rest is easy. Nobody seems to know how to keep it moist and non gamey even using a 60/40 deer pork mix.
Posted on 1/22/24 at 7:44 pm to dbllung
Have to make my own here in Ky.
to mimic the taste of sausage from back home in Evangeline Parish.
I use per 1 lb of meat:
.25 tbs of cayenne pepper
.125 tbs of garlic powder
.20 tbs of salt
I prefer to make it 50/50. ( I love the deer taste)
Add some extra water before stuffing to help it moist( have also added a little powdered milk)
Smoke over pecan when I can get it up here, have used shagbark hickory, even cherry in a pinch.
Usually can go to the local IGA up here and buy a hank(roughly 100lbs worth of sausage)of casing. Store what casing you don’t use in strong salt water in freezer and it will last a good long while.
That’s all I got .
to mimic the taste of sausage from back home in Evangeline Parish.
I use per 1 lb of meat:
.25 tbs of cayenne pepper
.125 tbs of garlic powder
.20 tbs of salt
I prefer to make it 50/50. ( I love the deer taste)
Add some extra water before stuffing to help it moist( have also added a little powdered milk)
Smoke over pecan when I can get it up here, have used shagbark hickory, even cherry in a pinch.
Usually can go to the local IGA up here and buy a hank(roughly 100lbs worth of sausage)of casing. Store what casing you don’t use in strong salt water in freezer and it will last a good long while.
That’s all I got .
This post was edited on 1/23/24 at 7:35 am
Posted on 1/23/24 at 6:54 am to dbllung
Your answers will be all over the place, everyone has a different pallet. Two things I’ll tell you is one, don’t get a mix with sage in it unless you want it to taste like breakfast sausage. Two, before stuffing the casing make a small patty and test fry it. Simple to do and you’ll know what you have from there. Good luck.
Posted on 1/23/24 at 8:02 am to dbllung
Posted on 1/24/24 at 12:50 pm to dbllung
Deep South Blenders Green Onion Sausage is what we use. 1 pack of seasoning, 8 cups of water and 25 lbs of groind meat, we use 50/50 deer/Boston Butts.
Some times we add a 24 oz can of jalapenos to it and sometimes we add 4 bunches of chopped green onions to it.
Deep South Blenders
Some times we add a 24 oz can of jalapenos to it and sometimes we add 4 bunches of chopped green onions to it.
Deep South Blenders
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