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Started By
Message
Making your own sausage.
Posted on 11/29/12 at 12:23 pm
Posted on 11/29/12 at 12:23 pm
How many of you make your own deer sausage? Any secrets youd like to share? I would love to make some jal and Cheese, but would not know where to start. Any ideas?
10
Posted on 11/29/12 at 12:25 pm to Dolemite
You'll need to find the freeze dried cheddar to mix up with the ground and jalepenos.
Posted on 11/29/12 at 12:26 pm to Dolemite
I make all mine myself. Mix meat with Boston But 50/50 and come up with a good recipe and you are all set. I make duck/goose sausage, deer, and hog sausage. It's some work but not too bad.
If you are going to do it and think you are going to like it don't skimp on the grinder get NO LESS than a 1/2 HP grinder anything smaller and it takes all day to grind and stuff the sausage. I have a 3/4 HP and we can make about 300 lbs in about four hours. Then we take another 4 or so hours to smoke it unless it's summer sausage then we smoke for 24 hours.
If you are going to do it and think you are going to like it don't skimp on the grinder get NO LESS than a 1/2 HP grinder anything smaller and it takes all day to grind and stuff the sausage. I have a 3/4 HP and we can make about 300 lbs in about four hours. Then we take another 4 or so hours to smoke it unless it's summer sausage then we smoke for 24 hours.
Posted on 11/29/12 at 12:27 pm to Dolemite
Deer roasts are too good in a crock pot to waste on sausage.
Posted on 11/29/12 at 12:30 pm to DownshiftAndFloorIt
Downshift completely agree, but ribs, flank, brisket, some front shoulder meat and trimmmings are all great for sausage.
Posted on 11/29/12 at 12:30 pm to DownshiftAndFloorIt
quote:
Deer roasts are too good in a crock pot to waste on sausage
Ya but some deer jalepeno sausage is good in just about anything though
Posted on 11/29/12 at 12:31 pm to TigerBait413
quote:
some deer jalepeno sausage is good in just about anything though
Tangi Meats makes some that lets you hear your cholesterol levels sky rocket while you're eating it.
Posted on 11/29/12 at 12:31 pm to Da Hammer
I just use that for regular ground meat if I keep it at all.
Posted on 11/29/12 at 12:41 pm to Dolemite
(no message)
This post was edited on 12/4/12 at 9:54 am
Posted on 11/29/12 at 12:58 pm to Dolemite
I've never paid someone to make my sausage. I probably make 100-150 lbs per year deer sausage for myself (I give a lot away as gifts around Christmas), not to mention what I make helping my dad, uncles, brother, etc.
I always spend a lot of time tweaking the seasoning. I start out with it lightly seasoned, then fry a small patty on the stove to taste it. Adjust seasoning, fry another patty. Keep doing that until it gets like I want it, keeping in mind what kind of wood I'm smoking it with will make the flavor change.
I've never made jalepeno and cheese, but I'm sure it wouldn't be different than anything else. I agree to get frozen cheeze. If nothing else this will keep the mess down a little. I've made chicken sausage with cream cheese. I froze the cream cheese then cubed it, but it still smeared a little. Nevertheless it turned out good.
I probably have $1,000 invested in my grinder, stuffer, and smoker, but that beats the hell out of paying $200 per deer to have someone else do it.
Give yourself an entire day to do it. I start on Saturday mornings and end up with a pile of smoked sausage and about 30 empty Miller Lite cans by dark.
I always spend a lot of time tweaking the seasoning. I start out with it lightly seasoned, then fry a small patty on the stove to taste it. Adjust seasoning, fry another patty. Keep doing that until it gets like I want it, keeping in mind what kind of wood I'm smoking it with will make the flavor change.
I've never made jalepeno and cheese, but I'm sure it wouldn't be different than anything else. I agree to get frozen cheeze. If nothing else this will keep the mess down a little. I've made chicken sausage with cream cheese. I froze the cream cheese then cubed it, but it still smeared a little. Nevertheless it turned out good.
I probably have $1,000 invested in my grinder, stuffer, and smoker, but that beats the hell out of paying $200 per deer to have someone else do it.
Give yourself an entire day to do it. I start on Saturday mornings and end up with a pile of smoked sausage and about 30 empty Miller Lite cans by dark.
Posted on 11/29/12 at 1:10 pm to Dolemite
it's not hard, i used to process all kinds of sausage while in college, but this was in a big industrial grinder...used to put the trimmings through the grinder twice then add the seasoning along with some water while it is mixing, before taking it out and putting it in the stuffer. you can get casing and seasoning from any grocery store with a butcher shop
Posted on 11/29/12 at 1:13 pm to AboveGroundPool
quote:
add the seasoning along with some water while it is mixing,
Ice cold water.
Posted on 11/29/12 at 1:25 pm to BRgetthenet
quote:
Ice cold water.
good point, i was in a 40 deg room so never had to worry about that part
Posted on 11/29/12 at 1:29 pm to DownshiftAndFloorIt
quote:
I just use that for regular ground meat if I keep it at all.
not being a dick, but arent you very opposed to people that just breast ducks, whats the difference? both waste meat right?
Posted on 11/29/12 at 1:31 pm to BRgetthenet
quote:
add the seasoning along with some water while it is mixing,
Ice cold water.
Never added water. Why iced?
Posted on 11/29/12 at 1:36 pm to Nodust
it adds moisture, helps the consistency and with mixing, helps it stick together and makes it easier to stuff, the water will cook out before the natural juices also, cold water so it doesn't spoil it
i've packed alot of sausage brah :nohomo:
i've packed alot of sausage brah :nohomo:
This post was edited on 11/29/12 at 1:38 pm
Posted on 11/29/12 at 1:39 pm to chickman1313
Sure. Guess that makes me a hypocrite.
I cringe when I see people breast ducks, but don't care when I see people throw flanks or ribs away.
I cringe when I see people breast ducks, but don't care when I see people throw flanks or ribs away.
Posted on 11/29/12 at 1:39 pm to Nodust
You definitely want to use water. It helps the seasoning distribute evenly.
Posted on 11/29/12 at 1:40 pm to Dolemite
i used to make mine 60/40. then i realized that i much prefered pork sausage so i quit.
Posted on 11/29/12 at 1:50 pm to chickman1313
i even cut the strips out between the ribs, goes in the chili grind pile.
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