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Deer Processing Questions - update pg2
Posted on 11/19/12 at 8:35 am
Posted on 11/19/12 at 8:35 am
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?
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 1/2/13 at 9:34 am
9
Posted on 11/19/12 at 8:37 am to Chris4x4gill2
(no message)
This post was edited on 11/19/12 at 8:46 am
Posted on 11/19/12 at 8:40 am to Chris4x4gill2
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?
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?
Posted on 11/19/12 at 8:41 am to Chris4x4gill2
You will need a grinder for the pork
you can mix by hand
you need this too:
you can mix by hand
you need this too:
Posted on 11/19/12 at 8:42 am to Chris4x4gill2
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.
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.
Posted on 11/19/12 at 8:42 am to BRgetthenet
Nothing currently
Would rolling it out in wax paper then slice for patties work? Or will it be too loose?
Would rolling it out in wax paper then slice for patties work? Or will it be too loose?
Posted on 11/19/12 at 8:43 am to Chris4x4gill2
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.
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.
Posted on 11/19/12 at 8:44 am to Chris4x4gill2
Geauxt - have your email if you want to take it down.
Posted on 11/19/12 at 8:47 am to Chris4x4gill2
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.
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.
Posted on 11/19/12 at 8:49 am to Chris4x4gill2
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.
Posted on 11/19/12 at 8:49 am to tenfoe
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.
Keeping startup costs low is a plus but I have noticed most electric grinders come with stuffing tubes.
Posted on 11/19/12 at 9:26 am to Chris4x4gill2
quote:check your mail box.
Chris4x4gill2
Posted on 11/19/12 at 9:30 am to Chris4x4gill2
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.
Posted on 11/19/12 at 9:34 am to Chris4x4gill2
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.
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.
Posted on 11/19/12 at 10:39 am to REB BEER
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.
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.
Posted on 11/19/12 at 11:31 am to Chris4x4gill2
(no message)
This post was edited on 11/29/12 at 2:53 pm
Posted on 11/19/12 at 11:35 am to KG6
what brand / model did you get?
Posted on 11/19/12 at 2:39 pm to Chris4x4gill2
(no message)
This post was edited on 11/29/12 at 2:53 pm
Posted on 11/19/12 at 3:40 pm to KG6
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.
Posted on 11/19/12 at 4:52 pm to Chris4x4gill2
Legg's seasoning is hard to beat. I bag seasons 25 lbs meat.
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