Inject dry venison sausage

Discussion in 'Sausage' started by old smokey nj, Jul 9, 2016.

  1. old smokey nj

    old smokey nj Newbie

    Hello all,

    I made a batch of venison sausage that came out too dry. Test batch seemed ok, but I have about 25 lbs. that is less than desirable. I was thinking about injecting it, or maybe marinating it. I made it w hog casings, so marinating may be an option. But injecting may allow for a juicier outcome. Any thoughts on either method, if one or both is a bad idea, or if anyone has had success, what did you do?
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    What style or flavor profile did you use? What recipe did you use, what percent fat?...JJ
     
  3. old smokey nj

    old smokey nj Newbie

    I used about 60% lean venison, and the rest was pork butt (about half meat/half fat). So total about 80% meat and 20% fat. I used SPOG....nothing crazy. I'm willing to go in any direction that will allow me to save these things!!!!
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    20% Fat should have been enought to keep it moist. Especially if the IT did not go much beyond 165°F. In any event that meat can be made into a great Ragu Bolognese. Sausage Gravy over Biscuits, Sausage, Peppers and Onions. This would make a good Taco Filling as well. Let me know if you need more recipes...JJ

    Ragu Bolognese

    1/2 stk Butter

    1/2lb Pancetta or Bacon, fine diced

    2C fine Chopped Onion

    1C fine Chopped Carrot

    1C fine Chopped Celery

    2ea lrg Cloves Garlic, minced

    4lbs Venison Sausage, remove casing and dice.

    6oz Tomato Paste (small can)

    2C Milk

    2C White Wine or Chicken Broth

    6-8 ea Fresh Basil Leaves, cut into thin ribbons.

    Salt & Pepper to taste

    Pinch Red Pepper Flakes, optional

    Grated Parm Reggiano

    Melt butter in a heavy sauce pot.over med heat.

    Add bacon and render, and red pepper flakes if using.

    Add veg and  sweat until onion is translucent but not brown.

    Increase heat to high and add sausage. Saute until it begins to brown.

    Add tomato paste and saute until it darkens slightly, about 2-3 minutes.

    Add milk and wine or broth.

    Bring to a boil, reduce heat, partially cover and simmer 2 hours or until reduced to desired thickness. 

    Add more milk or water if needed.

    Stir in Basil, sample and add Salt and Pepper to taste.

    Serve over your favorite Pasta topped with Parm Reggiano.

    Or layer into Lasagna...[​IMG]

    Freeze leftovers...
     
    Last edited: Jul 9, 2016
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Injecting is not a good idea. wont add moisture. Fat adds moisture and I would guess your off on the fat content. Pork butt should of had about 3/4" fat cap to be 80/20 fat ratio. added lean meat to the butt put you around 8-10%. excess water to the meat will also contribute to a dry/grainy sausage. Like JJ said it would go good in a sauce or saute with some onions and peppers. cook the sausage to 160 degrees and try not to render the fat that is there.... dont over cook the sausage in a stew or marinade. it will get crumbly. add it near the end into a sauce. cook for a short period of time then serve.

    Boykjo
     
  6. old smokey nj

    old smokey nj Newbie

    Thanks for the feedback. I tried injecting them with some olive oil and garlic salt, then smoked them. They tasted pretty good w some peppers, onions, and cheese on Italian rolls, but we had a few beers first, so who knows! I think I'll try the Ragu Bolognese for the rest of them....that sounds delicious! . Thanks to both of you again!:sausage::sausage:
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You welcome. Keep the sauce moist. The sausage should break up like fine ground meat....JJ
     

Share This Page