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Deer sausage recipes
Posted on 11/10/21 at 10:20 am
Posted on 11/10/21 at 10:20 am
Hey I’m looking to start making my own deer sausage instead of sending it off. Do y’all have any good recipes or website recommendations? TIA
10
Posted on 11/10/21 at 10:36 am to Yeahyouright00
Posted on 11/10/21 at 10:36 am to Yeahyouright00
We have tried so many recipes it's not funny. Some great, some ok. We found most on the smoking meats forum. It takes a lot of time and money mixing and getting all the spices.
We have settled into using the sausagemaker blends. Very quick and they are delicious. We have used kielbasa, Italian, and summer (more work here obviously). We mix with at least 50% pork butt, but usually more. Pretty sure they have a 100% deer recipe on the label but we haven't tried those.
sausagemaker
We have settled into using the sausagemaker blends. Very quick and they are delicious. We have used kielbasa, Italian, and summer (more work here obviously). We mix with at least 50% pork butt, but usually more. Pretty sure they have a 100% deer recipe on the label but we haven't tried those.
sausagemaker
Posted on 11/10/21 at 10:48 am to Yeahyouright00
Posted on 11/10/21 at 1:46 pm to Yeahyouright00
Mid south makes a green onion seasoning blend that can be added to your deer meat mix. Have used it several times. I like it. Just prep your meat, mix in your pork/pork fat and the seasoning package. Ready for stuffing. Each package makes 25# if I remember correctly.
Green Onion Sausage mix
Green Onion Sausage mix
This post was edited on 11/10/21 at 2:44 pm
Posted on 11/10/21 at 3:02 pm to Yeahyouright00
LINK
good spice company if you want premade, but i like to make my own.
1.5-2% of meat weight kosher salt, then anywhere from .5% to 1.5% of any other seasonings you like, plus one tsp. of sodium nitrite(cure #1) and of course your desired amount of fat.
i like to season the night before by cubing up meat, making a slurry of spices with 1/2 cup of water or wine and mixing into the meat.
30 min before grinding, put meat and grinding implements into the freezer so you don't melt the fat.
return to fridge before stuffing.
once stuffed, let sit overnight to bloom(nitrite chemical reaction).
set smoker to 160*F and smoke to 152*F(~3hrs), pull and dip in cold water for a minute.
vacuum seal
done
personally, i like to dry cure deer sausage so i use a #2 and hang in a curing chamber for a month. best stuff you'll ever have.
good spice company if you want premade, but i like to make my own.
1.5-2% of meat weight kosher salt, then anywhere from .5% to 1.5% of any other seasonings you like, plus one tsp. of sodium nitrite(cure #1) and of course your desired amount of fat.
i like to season the night before by cubing up meat, making a slurry of spices with 1/2 cup of water or wine and mixing into the meat.
30 min before grinding, put meat and grinding implements into the freezer so you don't melt the fat.
return to fridge before stuffing.
once stuffed, let sit overnight to bloom(nitrite chemical reaction).
set smoker to 160*F and smoke to 152*F(~3hrs), pull and dip in cold water for a minute.
vacuum seal
done
personally, i like to dry cure deer sausage so i use a #2 and hang in a curing chamber for a month. best stuff you'll ever have.
Posted on 11/10/21 at 3:03 pm to Yeahyouright00
Rebel for sure. Great spices and good customer service.
Posted on 11/10/21 at 6:26 pm to Yeahyouright00
LINK
Check out our resident OB seasoning maker gotblaze’s company ragin blaze.
He was generous enough to give me some different blends when I posed the same question last hunting season.
Quality stuff, recommend them.
Check out our resident OB seasoning maker gotblaze’s company ragin blaze.
He was generous enough to give me some different blends when I posed the same question last hunting season.
Quality stuff, recommend them.
Posted on 11/11/21 at 6:22 am to Yeahyouright00
50 lbs recipe:
30 lbs deboned pork Boston butts
20 lbs deboned venison
3 oz cayenne pepper
2 cups of diced green onions
1 cup table salt
1 cup finely chopped garlic
Blend all ingredients and then grind and stuff into casings or make patties. We usually use casings and cold smoke the sausage overnight (12 hours).
30 lbs deboned pork Boston butts
20 lbs deboned venison
3 oz cayenne pepper
2 cups of diced green onions
1 cup table salt
1 cup finely chopped garlic
Blend all ingredients and then grind and stuff into casings or make patties. We usually use casings and cold smoke the sausage overnight (12 hours).
Posted on 11/11/21 at 7:24 am to Yeahyouright00
if i have to pay someone to make me some deer sausage with a certain percentage of pork in it, i'll just buy pure pork.
Posted on 11/11/21 at 9:14 am to Yeahyouright00
Leggs old plantation pork sausage seasoning
12.5 lbs deer
12.5 lbs pork butt
3 lbs bacon end pieces
Large double hand bundle of green onions
That’s my go to for green onion
I have also upped the bacon and added two bottles maple syrup for breakfast sausage. Note no green onion if doing this
12.5 lbs deer
12.5 lbs pork butt
3 lbs bacon end pieces
Large double hand bundle of green onions
That’s my go to for green onion
I have also upped the bacon and added two bottles maple syrup for breakfast sausage. Note no green onion if doing this
This post was edited on 11/11/21 at 9:15 am
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