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Dolemite 
LSU Fan
Lake Charles
Member since Dec 2006
843 posts
| Making your own sausage. (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?
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BRgetthenet 
New Orleans Saints Fan
Member since Oct 2011
21745 posts
| re: Making your own sausage. (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.
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Da Hammer
LSU Fan
Folsom
Member since May 2008
2109 posts
| re: Making your own sausage. (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.
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DownshiftAndFloorIt
LSU Fan
The devil dreams on an idle horse
Member since Jan 2011
30484 posts
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| re: Making your own sausage. (Posted on 11/29/12 at 12:27 pm to Dolemite)
Deer roasts are too good in a crock pot to waste on sausage.
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Da Hammer
LSU Fan
Folsom
Member since May 2008
2109 posts
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Downshift completely agree, but ribs, flank, brisket, some front shoulder meat and trimmmings are all great for sausage.
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TigerBait413
LSU Fan
CenLA
Member since Sep 2011
492 posts
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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
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BRgetthenet
New Orleans Saints Fan
Member since Oct 2011
21745 posts
| re: Making your own sausage. (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.
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DownshiftAndFloorIt
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The devil dreams on an idle horse
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| re: Making your own sausage. (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.
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KG6
LSU Fan
Member since Aug 2009
618 posts
| re: Making your own sausage. (Posted on 11/29/12 at 12:41 pm to Dolemite)
(no message)
This post was edited on 12/4 at 9:54 am
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tenfoe
Member since Jun 2011
1275 posts
| re: Making your own sausage. (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.
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AboveGroundPool
LSU Fan
Member since Aug 2010
3049 posts
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| re: Making your own sausage. (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
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BRgetthenet
New Orleans Saints Fan
Member since Oct 2011
21745 posts
| re: Making your own sausage. (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.
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AboveGroundPool
LSU Fan
Member since Aug 2010
3049 posts
Online
| re: Making your own sausage. (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
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chickman1313
LSU Fan
NOLA
Member since Dec 2007
3163 posts
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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? 
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Nodust
LSU Fan
Member since Aug 2010
15371 posts
| re: Making your own sausage. (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?
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AboveGroundPool
LSU Fan
Member since Aug 2010
3049 posts
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| re: Making your own sausage. (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:
This post was edited on 11/29 at 1:38 pm
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DownshiftAndFloorIt
LSU Fan
The devil dreams on an idle horse
Member since Jan 2011
30484 posts
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| re: Making your own sausage. (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.
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DownshiftAndFloorIt
LSU Fan
The devil dreams on an idle horse
Member since Jan 2011
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| re: Making your own sausage. (Posted on 11/29/12 at 1:39 pm to Nodust)
You definitely want to use water. It helps the seasoning distribute evenly.
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tigerdup07 
LA-Lafayette Fan
Member since Dec 2007
17640 posts
| re: Making your own sausage. (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.
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Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
29913 posts
Online
| re: Making your own sausage. (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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