Trying to find answers to beginner questions.
I bought an electric meat grinder for obviously grinding and to make venison sausage with.
I plan to make hot italian sausage with the backwoods seasoning from bass pro and maybe another type, just haven't figured that out yet. I have a cabelas close by too, suggestions on what other store bought seasoning is good?
I'll tackle using recipes on here at a later time once I get the gist of doing this.
When I went to the butcher before, I just told him 70% venison, 30% pork, which I'm assuming is boston butt. I've also read where folks are getting pork fat from their favorite butcher for CHEAP (free usually) and grinding it with the venison at 80% venison to 20% pork fat.
I like cheap but have never had sausage with pork fat only. Pros/cons?
Also, when grinding the venison and if doing boston butt, what grinder plate should it be and does it depend on what type of sausage you make? I won't be doing summer sausage right now, just the plain ol stuff. So would that be coarse, medium or fine?
If using pork fat, do you grind it at the same time as the venison or do it separately and mix it together by hand? If using boston butt, same time or by itself and mix in tub?
The grinder did not come with a sausage stuffing plate, so do I use the coarse one or none or go buy one from bass pro?
I'm using hog casings, again from bass pro... after watching a video, they make a whole length of it then twist it opposite ways. I get that part, but do you tie the ends of each link? If so, do you use string or just tie the casing like a balloon on each end? IF you don't tie each one, how does it not untie when you are grilling them up?
I have about 70#'s of venison to grind up and make sausage with and will be freezing it all for future use.