Deer Sausage - 12/3/12 | Page 2 | TigerDroppings.com
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Tiger 79
LSU Fan
The Original Tiger 79
Member since Nov 2007
32451 posts

re: Deer Sausage

quote:

I look at deer through my scope and I see that damn butcher table covered in meat.


It certainly is a deterrant to me.

79 Jr. freaked out when I told him I was gonna bring it "up the road" to someone to do it.

So I ended up spending around 100 bucks for the sausage. Damn casings were $26.00 but I got enough in that batch for another good sized deer and a lil one. 18 pounds or so of Boston Butt, spices, time.........yup 80-100 bucks


INFIDEL
LSU Fan
The couch
Member since Aug 2006
14231 posts

re: Deer Sausage
We have a big Hobart commercial grinder. Makes it nice


Tiger 79
LSU Fan
The Original Tiger 79
Member since Nov 2007
32451 posts

re: Deer Sausage
We've come a long way from the hand crank grinder that I still have on the shelf.



Tiger 79
LSU Fan
The Original Tiger 79
Member since Nov 2007
32451 posts

re: Deer Sausage


INFIDEL
LSU Fan
The couch
Member since Aug 2006
14231 posts

re: Deer Sausage
Yes we have.


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Dooshay
LSU Fan
CEBA
Member since Jun 2011
29318 posts

re: Deer Sausage
we've been making ours for a while with the same grinder from cabelas.

meat mixer attachment is great as well.


targil's in opelousas makes a pretty good cajun sausage seasoning. I like the plain old hot cajun sausage, but we've done everything from italian to blueberry sausage


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fishfighter
LSU Fan
Baton Rouge
Member since Apr 2008
20627 posts

re: Deer Sausage
quote:

That 1hp Cabelas Commercial grinder is the tits FWIW


This is what I use and yes, it's the tits. Will be putting mine to work today.


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ea_spartan
New Orleans Saints Fan
Galvez, LA
Member since Feb 2004
1352 posts

re: Deer Sausage
quote:

Do you have a jalapeno sausage recipe?


Has this been posted?


braindeadboxer
LSU Fan
Utopia
Member since Nov 2011
5015 posts

re: Deer Sausage
quote:

Do you have a jalapeno sausage recipe?


quote:

Has this been posted?


I'd like to make some of this myself as well.

Recipes?


INFIDEL
LSU Fan
The couch
Member since Aug 2006
14231 posts

re: Deer Sausage
Posted a half arse recipe. I never measure anything.


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beauxkner
LSU Fan
Flippa City
Member since Jun 2008
457 posts

re: Deer Sausage
quote:

1 HP Commercial from Cabelas



I'm going to get this one today. Aluminum housing with SS cutting blades. Metal gearbox and housing. 500 watt motor.

LINK

What does the OB think?

Also if someone can recommend a vacuum sealer, that would be great. There are so many conflicting reviews online its overwhelming. I'm simply looking for one that is good with moist/wet game, doesn't break, and a warranty is a plus.

ETA link
This post was edited on 12/4 at 9:50 am


tenfoe
Member since Jun 2011
3430 posts

re: Deer Sausage
quote:

I'm going to get this one today. Aluminum housing with SS cutting blades. Metal gearbox and housing. 500 watt motor.



quote:

What does the OB think?


Spend the extra $60 and get the 1/2 horse commercial one if you can. It's 5x the grinder as the one in your link.

Get the best foodsaver sealer you can afford. The newer ones seal much better than the one I have, which is only 5 years old or so. If you buy the bags in a bulk box at Sam's they end up being about the same price (per quart, gallon, etc) as Ziplock brand bags. I got drunk and did the math one night. Did it again when I sobered up, and still came out the same.


beauxkner
LSU Fan
Flippa City
Member since Jun 2008
457 posts

re: Deer Sausage
Where can I get sausage casings around BR?


tenfoe
Member since Jun 2011
3430 posts

re: Deer Sausage
Grocery store. Ask butcher. Tell him how many lbs. of sausage you are making.


hashbrowns
LSU Fan
Shitholeastan
Member since Nov 2011
2380 posts

re: Deer Sausage
All this talk of jerky and sausage is making me hungry. And I don't get the good stuff for another year


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beauxkner
LSU Fan
Flippa City
Member since Jun 2008
457 posts

re: Deer Sausage
I got the 1/2 HP on sale for 299.99 + a $20 off rebate per your recommendation. I have a couple questions about sausage making though:

I made my first batch last night 50/50 boston butt/venison mix. I added a whole diced onion, red bell pepper, bunch of green onion, a generous helping of minced garlic, salt, black pepper, and crushed red pepper. The total mix was about 15lbs, haven't tasted yet, but it looks deelish.

Did I go overkill on ingredients? I ground twice and everything game out pretty even, but when I look at recipes online it always says something like "1tsp of salt 1tsp of pepper for 3lbs ground meat." Does sausage simply not require that much seasoning?

tl;dr

Next question: What is the best way to separate links in 3's? Do you stop and add another casing after the appropriate length? Or do you use butcher twine to separate?

I have another 10lbs I'm going to make into jalepeno/cheddar tonight. Cheese is cubed and in the freezer (3cups), and I've already diced 5 jalepenos. Any other suggestions?

TIA to the always helpful OB and thanks for the recommendation on the grinder. That thing is BA.

As always, TIA


tenfoe
Member since Jun 2011
3430 posts

re: Deer Sausage
quote:

Did I go overkill on ingredients?


When making your own sausage there is one important rule to remember. There are no freaking rules! You don't have an inspector. Make it the way that tastes best to you.

I just make one big long link with each piece of casing. Looks like this.



then hang it in the smoker kinda like this..



Then cut it to however much I want in a pack.



Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
38801 posts

re: Deer Sausage
I just usually buy a couple of packs of Dean Sausage mix from up in NELa, which I really like their mix and add more cayenne and sage...


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beauxkner
LSU Fan
Flippa City
Member since Jun 2008
457 posts

re: Deer Sausage
What if you're packing fresh sausage and not smoked? How do you cut the links without spilling the contents from the two links on either side of the cut?


tenfoe
Member since Jun 2011
3430 posts

re: Deer Sausage
You should be able to twist it up raw into whatever sized links you want. If you want 3 links, twist up 3 whatever length you want and cut the rest off and tie it up. Whatever you lose during the cutting can either be put back into casing (if there is enough) or put up loose for patties. That's what I would do.


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