Deer Processing Questions - update pg2 | TigerDroppings.com

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Chris4x4gill2
Alabama Fan
North Alabama
Member since Nov 2008
1922 posts

Deer Processing Questions - update pg2


I have my deer meat ground at the local processor but do not have any seasoning added for sausage because I dont like the flavor. He also doesnt have an option to mix with pork so any sausage he does is going to be dry.

I would like to take the ground meat I get from him and add my own spices and pork to get a good breakfast sausage.

What do I need to do this at home? Do I need a grinder if its already ground? Whats the proper way to mix the deer/pork? Can it be hand mixed in a bowl?

What seasonings do you recommend?



This post was edited on 1/2 at 9:34 am



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Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
36234 posts

re: Deer Processing Questions - update pg2


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This post was edited on 11/19 at 8:46 am


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BRgetthenet
Golf Board Smash Lab™ CEO
Member since Oct 2011
58163 posts

re: Deer Processing Questions - update pg2


If have it ground up, take your seasoning and your pork/fat that you are going to add for breakfast, and mix it up with some cold water with the ground venison.

I use a lard press to make the links, but there are other ways of casing sausage.

What do you have to case the links? Anything?






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yellowfin
Illinois Fan
Coastal Bar
Member since May 2006
67591 posts

re: Deer Processing Questions - update pg2


You will need a grinder for the pork

you can mix by hand


you need this too:







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TexasTiger
LSU Fan
Katy TX
Member since Sep 2003
4661 posts
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re: Deer Processing Questions - update pg2


You don't need a grinder but it would be nice.

I like to have my meats close to the same grinding size when it comes to mixing them together. Meaning I don't want one meat course and one fine if that makes any sense.

and mixing depends on what you like...most people do a 50/50 mix.

You can mix in a bowl and add the spices you want. Depending on the types of sausage you want to make you may have to buy the attachment for your grinder that will put the sausage in a casing.







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Chris4x4gill2
Alabama Fan
North Alabama
Member since Nov 2008
1922 posts

re: Deer Processing Questions - update pg2


Nothing currently

Would rolling it out in wax paper then slice for patties work? Or will it be too loose?






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tenfoe
Member since Jun 2011
2735 posts

re: Deer Processing Questions - update pg2


Get some bacon ends and grind to add to your deer. They are about 90% fat, so you won't need to use as much as if you grind up a boston butt or another part of a pig. Call your local butcher and tell him what you are looking for. He should be able to help you with a seasoning.

If the deer is already frozen you can grind up the bacon ends and freeze separately, then just mix and season when you thaw to cook.






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Chris4x4gill2
Alabama Fan
North Alabama
Member since Nov 2008
1922 posts

re: Deer Processing Questions - update pg2


Geauxt - have your email if you want to take it down.





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BRgetthenet
Golf Board Smash Lab™ CEO
Member since Oct 2011
58163 posts

re: Deer Processing Questions - update pg2


Oh, you want to mix everything, then roll it up into big tubes of breakfast sausage for the freezer?

That would work. Mix the pork, venison, and seasoning in a big tub or bowl, then just individually wrap your servings for the freezer in butcher paper.

If you are gonna be killing on the reg, get a grinder man.






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BRgetthenet
Golf Board Smash Lab™ CEO
Member since Oct 2011
58163 posts

re: Deer Processing Questions - update pg2


quote:

Would rolling it out in wax paper then slice for patties work? Or will it be too loose?


I did this for my breakfast sausage last year. I didn't roll it to make it look pretty or anything.

I just put 1 lb servings in butcher paper. I put some wax paper on the butcher paper before I set it on there and wrapped it.






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Chris4x4gill2
Alabama Fan
North Alabama
Member since Nov 2008
1922 posts

re: Deer Processing Questions - update pg2


I would like to have it prepped prior to freezing, but I am starting from a clean slate so all recommendations are welcome.

Keeping startup costs low is a plus but I have noticed most electric grinders come with stuffing tubes.






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Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
36234 posts

re: Deer Processing Questions - update pg2


quote:

Chris4x4gill2

check your mail box.






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bayoudude
LSU Fan
Houma
Member since Dec 2007
16893 posts

re: Deer Processing Questions - update pg2


I mix my deer with boston butt pork roasts 50/50 ratio. For seasoning i buy the Rouses green onion sausage seasoning from the butcher at my local grocery store. One pack to 25 lbs of meat. I also add a 3 lb box of bacon ends to the mix so it ends up being 28 lbs per batch.





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REB BEER
LSU Fan
The South
Member since Dec 2010
4152 posts

re: Deer Processing Questions - update pg2


You can also get the little plastic bags at Academy to put the sausage in.

When I made mine, I just ground up deer and Boston butt and mixed it 50/50 by hand. I used a simple recipe I found on the interwebz.

It came out pretty good.






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Chris4x4gill2
Alabama Fan
North Alabama
Member since Nov 2008
1922 posts

re: Deer Processing Questions - update pg2


Thanks for all of the input.

I'm going to look for a Holiday sale on an electric meat grinder. I'll start with that and probably use the wax paper to roll it out for freezing.

Looks like Bacon ends and Boston Butt for the pork and mix it 50/50 to start with - will adjust to taste for flavor / texture.

I'll start looking to see what kind of seasoning mixes are available local and try some to find what we like.






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KG6
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Member since Aug 2009
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re: Deer Processing Questions - update pg2


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This post was edited on 11/29 at 2:53 pm


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Chris4x4gill2
Alabama Fan
North Alabama
Member since Nov 2008
1922 posts

re: Deer Processing Questions - update pg2


what brand / model did you get?





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KG6
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Member since Aug 2009
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re: Deer Processing Questions - update pg2


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This post was edited on 11/29 at 2:53 pm


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offshoretrash
LSU Fan
Farmerville, La
Member since Aug 2008
5013 posts

re: Deer Processing Questions - update pg2


With the cost of deer processing I am starting to think about doing it my own. When it was 40 to 50 bucks it was a good deal now at 80 to 100+ it's not such a good deal anymore. The only thing I would miss is the vacuum sealed meat.





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sowega dawg
USA Fan
Member since May 2011
2556 posts

re: Deer Processing Questions - update pg2


Legg's seasoning is hard to beat. I bag seasons 25 lbs meat.





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