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OB sausage gurus, give a rookie some tips
Posted on 1/20/16 at 9:53 am
Posted on 1/20/16 at 9:53 am
I think I'm gonna try making some very soon and would appreciate any pointers.
Best casing?
Do you add fat?
How do you smoke it and for how long?
Best casing?
Do you add fat?
How do you smoke it and for how long?
8
Posted on 1/20/16 at 9:59 am to bamarep
i use pork casing, mix deer 50/50 with pork shoulder, also when you smoke it, make sure you hang it up in your smoker, cooks way more evenly and smoke flavor distributes better
also smoke at a low temp like 150-160 until you get desired color on sausage you want
also smoke at a low temp like 150-160 until you get desired color on sausage you want
Posted on 1/20/16 at 10:00 am to bamarep
Whatever Targil sells
60/40. 60 being Boston butt roasts
Use pecan, keep temp low, and pull when it looks good to you.
60/40. 60 being Boston butt roasts
Use pecan, keep temp low, and pull when it looks good to you.
Posted on 1/20/16 at 10:01 am to Ignignot
Do you use a pre-mixed seasoning pack or do you make your own?
Posted on 1/20/16 at 10:01 am to bamarep
quote:
Do you add fat?
I quit making deer sausage years ago because I just as soon spend a little extra change and buy pure pork. yes........add pork to your mix. I would recommend at least 60/40 pork to deer.
Posted on 1/20/16 at 10:07 am to bamarep
Of you are running the sausage and having trouble splitting the casing, you can use mineral oil, on the casing, in a spray bottle for lubrication to make it run smoother.
Posted on 1/20/16 at 10:10 am to oldcharlie8
Use to do 60 pork 40 deer. Really suppressed the venison flavor. Never really cared for any I could make or get made at that percentage. Experimented and found that a 50 50 with a low lean meat pork sode with substantially more pork fat on that 50 really helped the Venison flavor pop. So now im 50/50 but the 50 pork is almost 70% fat to lean pork. Also like the larger casings and only pecan/hickory smoke.....just mu take...good luck.
This post was edited on 1/20/16 at 10:12 am
Posted on 1/20/16 at 10:13 am to Duck Bucks and Zero
quote:
Really suppressed the venison flavor.
pork flavor is better than deer any day as for as I'm concerned.
Posted on 1/20/16 at 10:14 am to Duck Bucks and Zero
Thanks guys keep the tips coming, especially on the seasoning end.
Posted on 1/20/16 at 10:21 am to bamarep
You can get natural pork casing from a local grocery/butcher. I use Dorignacs in Metairie. 2 sections is enough for a deer if you're saving a few roasts.
Use Boston Butt to add fat to the venison. Use at least 40% pork. If your butcher has pork fat trimming, get some. (I think Boston Butt is actually the shoulder.)
We have not smoked sausage yet. I make Italian, green onion and regular (sage). You can play with recipes a lot. One day my son developed a spiced apple one and my dad did a Greek one; that was a long day but the sausage was awesome.
Use Boston Butt to add fat to the venison. Use at least 40% pork. If your butcher has pork fat trimming, get some. (I think Boston Butt is actually the shoulder.)
We have not smoked sausage yet. I make Italian, green onion and regular (sage). You can play with recipes a lot. One day my son developed a spiced apple one and my dad did a Greek one; that was a long day but the sausage was awesome.
Posted on 1/20/16 at 10:28 am to bamarep
Go to your local meat market and see if they will sell you ribeye trimmings to use for your fat. Makes much better sausage
Posted on 1/20/16 at 10:29 am to oldcharlie8
Old charlie 8 i agree pork flavor is great, for that I make or buy pork sausage. But for deer sausage i want to taste Venison not the pork.
Posted on 1/20/16 at 11:05 am to bamarep
leblancs boudin seasoning, from a little place in st amant, la
Posted on 1/20/16 at 11:11 am to Ignignot
Who the frick doesn't like the taste of deer? I am no sausage making fool but I eat the shite out of it. I understand cutting it with pork to make more, but why do people use more pork than deer? Is it just to "cut the venison taste" or is there another reason?
Posted on 1/20/16 at 11:13 am to Big_country346
venison is too lean, need the fatty meat in sausage.
This post was edited on 1/20/16 at 11:13 am
Posted on 1/20/16 at 11:15 am to Big_country346
quote:
I understand cutting it with pork to make more
No they add the pork so it isn't dry
Posted on 1/20/16 at 11:19 am to Big_country346
I use pork so its not dry as hell. Deer is extremely lean and would be very dry if you didn't cut it with pork. I prefer to go 50/50 with my sausage.
I'll buy boston butts and cut it with that. If you ask 10 people how they do it, you will get 10 different answers. Best way to learn is to do what works best for you. Hardest part is getting your seasonings down. Its all downhill after that
I'll buy boston butts and cut it with that. If you ask 10 people how they do it, you will get 10 different answers. Best way to learn is to do what works best for you. Hardest part is getting your seasonings down. Its all downhill after that
Posted on 1/20/16 at 11:47 am to bamarep
My best tip.....
Cut your meat 3/4"-1" square and as long as possible. Then season the meat. Then run it through the grinder. It is much easier to run through the grinder when you cut it into strips. Also if you going to mix your deer with pork, we do 12 1/2#s deer and 12 1/2# pork (pork shoulder) mix it while its in chunk form. It's harder to mix after its all grinded together.
Next, if your making sausage get a sausage stuffer. The cheapest sausage stuffer works better than the best stuffer from the a meat grinder.
ETA; Spelling and to note that we use Feel South Green Onion Sausage mix. It as seasons 25#s meat alond with the mix we add 1 bunch of fresh green onions.
We also do a jalapeno blend. In lieu of green onions we add a 12oz jar of of Trappeys sliced jalapenks.
Cut your meat 3/4"-1" square and as long as possible. Then season the meat. Then run it through the grinder. It is much easier to run through the grinder when you cut it into strips. Also if you going to mix your deer with pork, we do 12 1/2#s deer and 12 1/2# pork (pork shoulder) mix it while its in chunk form. It's harder to mix after its all grinded together.
Next, if your making sausage get a sausage stuffer. The cheapest sausage stuffer works better than the best stuffer from the a meat grinder.
ETA; Spelling and to note that we use Feel South Green Onion Sausage mix. It as seasons 25#s meat alond with the mix we add 1 bunch of fresh green onions.
We also do a jalapeno blend. In lieu of green onions we add a 12oz jar of of Trappeys sliced jalapenks.
This post was edited on 1/20/16 at 11:54 am
Posted on 1/20/16 at 12:13 pm to CHEDBALLZ
How do you make the individual "links?" Twist the casing at the desired length?
Posted on 1/20/16 at 12:17 pm to bamarep
Check with the meat market at your local grocery store for fat.
My dad buys pork fat from the Brookshires near his house for $1/lb
My dad buys pork fat from the Brookshires near his house for $1/lb
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