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Started By
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Venison Sausage Recipes - Anyone willing to share theirs with this novice?
Posted on 1/4/18 at 11:22 am
Posted on 1/4/18 at 11:22 am
TIA 
7
Posted on 1/4/18 at 11:33 am to ForeverLSU02
Following. I'm interested in trying some with chicken thighs.
Posted on 1/4/18 at 11:55 am to ForeverLSU02
I posted what I do in the affordable sausage grinder thread on the food board. It was on page 2 last I looked. I use Rebel smoked sausage seasoning .
This post was edited on 1/4/18 at 11:57 am
Posted on 1/4/18 at 12:01 pm to ForeverLSU02
Rouses sells Deep South Green Onion sausage mix.
You have to ask the butcher for it. It good for making 25 lb of sausage.
I mix the Green Onion sausage mix with 15 pounds of Deer and 10 pounds of bacon ends.
You have to ask the butcher for it. It good for making 25 lb of sausage.
I mix the Green Onion sausage mix with 15 pounds of Deer and 10 pounds of bacon ends.
Posted on 1/4/18 at 12:07 pm to pdubya76
quote:
pdubya76
Posted on 1/4/18 at 12:17 pm to ForeverLSU02
Just remember it needs to be cured if you smoke it. Some seasonings have it already. If not you can purchase it at the butcher or amazon. Be very careful with it. A little bit goes a very long way. You can order the Rebel SS seasoning online or get it at Vines in Centreville Ms.
Posted on 1/4/18 at 12:51 pm to pdubya76
I have a couple of Excel files with different flavors/types of sausage. You change the amount you want, and it adjusts the ingredients for you.
any idea how I can share here? Someone shared them, but I have never tried any.
any idea how I can share here? Someone shared them, but I have never tried any.
Posted on 1/4/18 at 12:57 pm to kook
email them to me and I'll see what I can do
foreverlsu02@gmail.com
foreverlsu02@gmail.com
Posted on 1/4/18 at 12:58 pm to ForeverLSU02
Venison Sausage > Pork Sausage
Posted on 1/4/18 at 1:01 pm to kook
Compiled Sausage Recipes someone shared this on TD way back when
Posted on 1/4/18 at 1:03 pm to ForeverLSU02
sending...
Posted on 1/4/18 at 2:19 pm to ForeverLSU02
I made some deer patty sausages recently. Used Rebel seasoning and slightly added some more sage since I like sage. I had about 40% hog fat as well. It was perfect. Went by recommended amount of seasoning per lb. of total weight. By far better than the same sausage gotten from deer processing using the same seasoning. Think the key was the hog fat. As my father used to say it is not good unless the sausage will cook itself in its own grease!
Posted on 1/4/18 at 3:26 pm to ForeverLSU02
I mix it 2:1 with chopped raw bacon and make meatballs from there.
https://foodforhunters.blogspot.com/2014/04/basic-italian-venison-meatballs.html?m=1
Bout like that with a touch more bacons.
https://foodforhunters.blogspot.com/2014/04/basic-italian-venison-meatballs.html?m=1
Bout like that with a touch more bacons.
Posted on 1/4/18 at 3:49 pm to Gaston
I use the 5 or 3 lb. boxes of bacon trimmings. Larger pieces and grinds better. Cheaper too
Posted on 1/4/18 at 4:06 pm to ForeverLSU02
Echoing what others have said, Rebel meat supply in Jackson has everything you need for sausage making. Easy ordering process on their website.
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