Considering making own deer sausage

I like to add some beef in addition to the pork as I think if gives it a bit of richness.

I buy the seasonings and casings from Oak Grove Smokehouse on Old Jefferson in Prairieville. The seasoning is for 25 lbs of sausage. I use about 13-15 pounds of deer and the rest beef and pork. I also like to add green onions.

If you can get a good grinder I think you will enjoy it. I have a grinder from Ducote's 3/4hp that was about $180.00 and I have a 10lb stuffer that was about the same. I think if you make a good bit you should invest in the stuffer as well.

The owners of Oak Grove are a wealth of information and will give you plenty of good advice. The seasonings and casings are cheap. I soak the casings in cold water since they are packed in salt and I rub oil on the stuffer tube to make the casings slide on easily. When done put the casings in a Ziploc bag and add salt then freeze. They last.

Yep. Keep everything cold throughout the whole process.

I buy the pork butts and the double pack of chuck roasts from Sam's.

Thanks for the advice! Will post pics of sausage if I get the chance to make.

These are available at most Academy stores and are worth every penny when dealing with bulk meat. Smartest thing I ever did with making sausage was get two of these and a large-enough cutting board.

I hunted a lot around Rocky Mount, North Carolina for a few years and an old Italian guy there made deer sausage and beef was all he used and I really just enjoyed it. So I started adding it as well as the pork and it’s just a different depth. Try it and see if you like it.

quote:

---

Will be trying some form of beef this year.

---

I had the butcher make some ground meat and he mixed it 50/50. I dont know what cut of beef he used, but nobody even knew it was venison. Had like 15 lbs of it, I will do it myself this year if I get one and will probably just do 90% lime this.