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Started By
Message
re: Processing deer yourself
Posted on 9/27/18 at 8:54 am to BarryMcCokner
Posted on 9/27/18 at 8:54 am to BarryMcCokner
My advise to spend the money on a good grinder. I like Cabela's Carnavore. You can grind your own burgers from whole roast....they are much better than store bought. 1/2 hp. is plenty and as noted get a good stuffer lot's of good choices on Amazon.
As far as casings go I get mine from Oak Grove Smokehouse in Prairieville. They sell hanks and if cared for properly casings will last a year+. They also sell cure#1 at a very reasonably price.
As mentioned I would get the book Charcuterie and I would get ...GREAT SAUSAGE RECIPESAND MEAT CURING...by Rytek Kutas. There is a world of infor mation in his book.
I would also find some interactive online forums. My favorite is SMOKING MEAT FORUM....Great bunch of folks will to share all kinds on good information and recipes.
Enjoy, it's a fun hobby.
As far as casings go I get mine from Oak Grove Smokehouse in Prairieville. They sell hanks and if cared for properly casings will last a year+. They also sell cure#1 at a very reasonably price.
As mentioned I would get the book Charcuterie and I would get ...GREAT SAUSAGE RECIPESAND MEAT CURING...by Rytek Kutas. There is a world of infor mation in his book.
I would also find some interactive online forums. My favorite is SMOKING MEAT FORUM....Great bunch of folks will to share all kinds on good information and recipes.
Enjoy, it's a fun hobby.
This post was edited on 9/27/18 at 8:57 am
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Posted on 9/27/18 at 9:03 am to celltech1981
This the book??? Amazon
Posted on 9/27/18 at 9:39 am to Huntinguy
I haven't done my own sausage yet.
But I do my own ground meat roasts steaks etc...
Try buying untrimmed choice beef brisket instead of Pork butt to get your fat content up for your ground meat...Best ground meat you'll ever want to eat.
You can trim the brisket to decrease the fat content to your liking(and to remove the hard fat)
But I do my own ground meat roasts steaks etc...
Try buying untrimmed choice beef brisket instead of Pork butt to get your fat content up for your ground meat...Best ground meat you'll ever want to eat.
You can trim the brisket to decrease the fat content to your liking(and to remove the hard fat)
Posted on 9/27/18 at 9:55 am to BarryMcCokner
When processing our deer for sausage, we separate each muscle and remove as much silver skin as we can. It can make a world of difference in the quality of your sausage.
Posted on 9/27/18 at 10:55 am to kengel2
Yep, that's it. The summer sausage and andoullie are my favorites
Posted on 9/27/18 at 11:36 am to celltech1981
I started making deer/pork boudin. Got the recipe from Oak Grove Smokehouse, altered it a little.
It's excellent on the grill.
It's excellent on the grill.
Posted on 9/27/18 at 11:40 am to BarryMcCokner
On my patty sausages I use about 50% pork fat. I also use Rebel packaged seasoning but always add extra sage and red pepper. I first mix ingredients with meat before grinding. Run thru coarse grinding first and then fry a patty to see if need to add anything. If not I run thru the fine grind. Have not attempted the links yet.
Posted on 9/27/18 at 12:24 pm to BarryMcCokner
cabelas .75hp carnivore grinder
Separate stuffer
Rebel butcher supply seasoning
Waltons pre-tubed natural casings (worth the extra money to me)
Offset wood smoker
Coarse Grind partially frozen deer and pork. Put into tubs and mix in seasoning. Grind through coarse plate again. Put into stuffer. Make your 1-1.5lb links (about 14-16 inches long) Tie ends of sausage casings to each other (so you can hang it on a dowel/rebar in the smoker) smoke @ 225 for 2hrs, but I mostly go off of look/feel. Pull off the smoker and let it cool to room temp. Cut them in half and pack 3 cut pieces into vacuum seal bags. I'm not saying it's the best way or the only way, just the way I do it. My favorite food in the world!
Casings
Seasoning
Grinder
Separate stuffer
Rebel butcher supply seasoning
Waltons pre-tubed natural casings (worth the extra money to me)
Offset wood smoker
Coarse Grind partially frozen deer and pork. Put into tubs and mix in seasoning. Grind through coarse plate again. Put into stuffer. Make your 1-1.5lb links (about 14-16 inches long) Tie ends of sausage casings to each other (so you can hang it on a dowel/rebar in the smoker) smoke @ 225 for 2hrs, but I mostly go off of look/feel. Pull off the smoker and let it cool to room temp. Cut them in half and pack 3 cut pieces into vacuum seal bags. I'm not saying it's the best way or the only way, just the way I do it. My favorite food in the world!
Casings
Seasoning
Grinder
This post was edited on 9/27/18 at 12:37 pm
Posted on 9/27/18 at 1:43 pm to The Torch
quote:
Too much trouble and time when you can get it all cleaned up and packed for $125.00
Youre missing the point
This post was edited on 9/27/18 at 1:46 pm
Posted on 9/27/18 at 2:35 pm to jorconalx
Somebody already posted it, but Oak Grove Smokehouse sells good bulk sausage seasoning and the pork meat to grind with.
Posted on 9/27/18 at 3:32 pm to BarryMcCokner
I started last season.
I have a grinder but I also don’t process a lot of meat into sausage or burger. I freeze big cuts and cook them medium rare for the meat off the hind quarters and braise/cook down the front shoulders and neck cuts.
I then have smaller “scraps” that I leave to grind.
I have a grinder but I also don’t process a lot of meat into sausage or burger. I freeze big cuts and cook them medium rare for the meat off the hind quarters and braise/cook down the front shoulders and neck cuts.
I then have smaller “scraps” that I leave to grind.
Posted on 9/27/18 at 9:15 pm to lowhound
Targils in Opelousas has good stuff too
Posted on 9/27/18 at 10:25 pm to BarryMcCokner
I grind all my own meat but I only vacuum seal pure deer. I’ll mix it when I am about to cook it. Doesn’t make sense to me to mix it before I know what I’m going to do with it.
Posted on 9/27/18 at 10:45 pm to LSUballs
I second Rebel butcher supply. I use their products regularly and have always been pleased. The smoked and country sausage seasonings are spot on and need nothing.
I get the BB on sale and freeze them . We usually pick a day after season and make all our sausage. It tastes much better than the stuff I was paying for .
I get the BB on sale and freeze them . We usually pick a day after season and make all our sausage. It tastes much better than the stuff I was paying for .
Posted on 9/28/18 at 6:01 am to Chief0218
quote:
Chief0218
That looks good. Nice work!
Posted on 9/28/18 at 6:46 am to pdubya76
Thanks! It comes out good and is fairly simple. I had to learn to do it myself. I live in Minnesota now and the processors here don't make a cured smoked sausage like I was used to. Mostly all fresh bratwurst or basic summer sausage. One thing I'd add to the list of supplies is a meat scale. Sure makes getting your deer/pork ratios right a lot easier than eyeballing it lol
Posted on 9/28/18 at 7:30 am to Chief0218
quote:
One thing I'd add to the list of supplies is a meat scale. Sure makes getting your deer/pork ratios right a lot easier than eyeballing it lol
Good point...
Posted on 9/28/18 at 7:32 am to Chief0218
Minnesota using Rebel. That’s probably totally different than anything else up there. If anyone likes Vines, Rebel makes their seasoning.
I’m a fan.
I’m a fan.
Posted on 9/28/18 at 8:25 am to pdubya76
I have always used leggs green onion but will give rebel a try this season. Normally mix 50/50 deer to Boston butt and also add in some bacon. We fine grind ours into the casing for a nice smooth texture
Posted on 9/28/18 at 10:54 am to pdubya76
quote:
If anyone likes Vines, Rebel makes their seasoning.
I’m a fan.
pdub I really like the taste of Vines sausage but years ago I took meat there for sausage and when I went in the back there were racks and racks of sausage with no markings. I know I didn't get my meat but someone else's and you don't know how or whether they took good care of their meat.I still like Vines sausage when someone else has it.
The last few times I've used Bergeron's on Hwy 415 and I'm fairly sure I got my meat back.They do an ok job but pretty darn expensive.last time I took meat of 2 deer and sausage cost me $420!
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