- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Just starting to process my own deer meat....
Posted on 12/22/10 at 10:35 am
Posted on 12/22/10 at 10:35 am
and I was wondering what everyone mixes with their deer meat as far as fat is concerned, I have been using pork shoulder but its getting expensive, any suggestions or tips would be greatly appreciated.
5
Posted on 12/22/10 at 10:37 am to mtb010
Idk what part of the pig they use but we do 50/50 deer and pork
Posted on 12/22/10 at 10:37 am to mtb010
Boston butt and when making sausage we will use a box of bacon end pieces in addition to the pork. We also mix ours 50/50 it is a little expensive but worth it IMO.
ETA: even with 50% boston butt and a 3 lb box of bacon end pieces our sausage is very lean. Goes to show you how much crap they put into commercial sausage.
ETA: even with 50% boston butt and a 3 lb box of bacon end pieces our sausage is very lean. Goes to show you how much crap they put into commercial sausage.
This post was edited on 12/22/10 at 10:39 am
Posted on 12/22/10 at 10:40 am to bayoudude
i have processed about 20 pounds of ground meat and on the ground meat I went 80/20(deer meat/pork shoulder) and it came out fine, i have also done about 10lbs of breakfast sausage and went 80/20 on it, it was a little dry but still tasty, i will go a little heavier with the pork on the next go round with the breakfast sausage.
Posted on 12/22/10 at 10:44 am to mtb010
quote:
been using pork shoulder but its getting expensive
Definitely not a cheap hobby. Pulling the trigger is the easiest and cheapest part
Killing a deer costs about $100 for me to process myself not counting taxidermy if deemed a wall hanger. shite you could buy prime beef cheaper per pound than deer meat. You gotta be in it for the enjoyment 
Posted on 12/22/10 at 10:45 am to mtb010
when the boston butts go on sale I buy a shite load of them and put them in the freezer
This post was edited on 12/22/10 at 10:45 am
Posted on 12/22/10 at 10:45 am to mtb010
Are you doing smoke sausage or regular sausage?
I just found out when I moved out to go to lsu that not many people make sausage like we do back home. Its all smoke sausage for them
I just found out when I moved out to go to lsu that not many people make sausage like we do back home. Its all smoke sausage for them
Posted on 12/22/10 at 10:46 am to mtb010
When we make sausage we buy pork trimmings. They come in different concentrations. 70-30 is what we usually use, but it's actually closer to 80-20. There's a bunch of fat. That's 80% fat and 20% meat. We mix that 2 (pork) to 1 (deer). Works very well.
Posted on 12/22/10 at 10:50 am to INFIDEL
quote:
Are you doing smoke sausage or regular sausage?
Regular patty breakfast sausage, i am going to buy a smoker during the off season and start dong smoke sausage next year.
Posted on 12/22/10 at 10:56 am to mtb010
If you want to do some fresh sausage go to Rouses and buy their seasoning packs they use for the store sausage. The have italian, cajun and green oninon. Each pack of seasoning makes a 25 lb batch. Gives great consistency that I find most people lack when doing their own sausage.
Posted on 12/22/10 at 10:57 am to bayoudude
quote:
If you want to do some fresh sausage go to Rouses and buy their seasoning packs they use for the store sausage.
I live in central Mississippi and the closest Rouses is about 3.5 hours away, i grew up in south LA and they had a rouses in every town then.
Posted on 12/22/10 at 11:05 am to mtb010
I use bacon ends for sausage and cheap hamburger meat to mix for ground meat.
Posted on 12/22/10 at 11:07 am to mtb010
You should be able to get this then. I have used Legg seasoning in the past and it makes a great breakfast sausage as it has a decent amount of sage in it. I find Rouses has a better fresh sausage but if making breakfast sausage you can't go wrong with this. Should be able to find it in MS.
Posted on 12/22/10 at 11:08 am to lsumeyers
quote:
I use bacon ends for sausage and cheap hamburger meat to mix for ground meat.
Hmmm never ate deer mixed with beef. How is it? We always mixed pork even when making ground deer with no seasoning.
Posted on 12/22/10 at 12:11 pm to bayoudude
Cheapest way is to go out and kill a wild pig and use it to mix with your deer sausage or ground meat. Mix 50/50 since it is leaner than commercial pork. You will also be doing your lease a favor taking out the pig.
Posted on 12/22/10 at 12:17 pm to mtb010
Use 50/50, but I hog hunt and supply my own pork. You can hog hunt all year, and at night when it's not hunting season. So if you love to hunt, this is the way to go. Helps me scratch the itch between deer seasons.
Posted on 12/22/10 at 12:17 pm to jimbeaux82
For sausage wild hog is a bit too lean unless you want to scrape the meat off the skin (which in my opinion has a stronger less desireable taste than domestic pig fat)
WE just got done making 25 lbs of pork sausage this week and we had to buy bacon ends to add to the mix. It is amazing how sweet smelling the bacon ends are compared to the wild hog fat/trimmings.
WE just got done making 25 lbs of pork sausage this week and we had to buy bacon ends to add to the mix. It is amazing how sweet smelling the bacon ends are compared to the wild hog fat/trimmings.
Posted on 12/22/10 at 4:04 pm to bayoudude
quote:
Hmmm never ate deer mixed with beef. How is it? We always mixed pork even when making ground deer with no seasoning.
I love it. The only time I mix with pork is for sausage. For everything else (burgers, tacos, spagetti, chili, etc) I either leave it straight deer or mix with 80/20 ground beef. When I pay someone else to grind it I get them to add some beef fat. That never gets mixed with anything else.
Posted on 12/22/10 at 5:43 pm to bayoudude
quote:
Boston butt and when making sausage we will use a box of bacon end pieces in addition to the pork. We also mix ours 50/50 it is a little expensive but worth it IMO.
You have chosen wisely
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News