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Fresh venison country sausage

post #1 of 14
Thread Starter 

A fella up at the country store where I eat breakfast belongs to a church where they have a hunting club. He has been giving me at least 2 deer a week. I have been giving a lot of it away to some people in the area who are in need but I saved some for fresh breakfast sausage. Here is 40lbs of 50/50 venison and pork shoulder. Salt, pepper, ground sage, pepper flake and a little turbinado sugar.... They turned out pretty tasty..... I am not a big fan of venison but these deer must be corn fed because the game taste in barely noticeable if not a all....

 

1000

 

1000

 

Thanks for looking

 

Joe

post #2 of 14

Nice score and sausage.

 

Ya need me to drive up and help ya reduce the amount

 

drool.gif

post #3 of 14

Looks good .

post #4 of 14

Damn those look good!!! I wish I had your problem.

post #5 of 14

Great looking sausage!!! Corn fed deer are pretty good eating!

post #6 of 14

Joe - what size plate did you grind through and how many times?

Casings= ?  36-38mm?

post #7 of 14

Nice pile of fresh sausage!
 

post #8 of 14
Thread Starter 
Quote:
Originally Posted by rexlan View Post

Joe - what size plate did you grind through and how many times?

Casings= ?  36-38mm?


Ground once through my 4mm fine plate. Guess it would be a 1/8 standard plate. Yeah, used brat size casings. Twisted them into 3 inch lengths then cut with a pair of sizzors

post #9 of 14

Nice job Joe.

post #10 of 14

Looking great, may have to try some.

post #11 of 14
Quote:
Originally Posted by boykjo View Post


Ground once through my 4mm fine plate. Guess it would be a 1/8 standard plate. Yeah, used brat size casings. Twisted them into 3 inch lengths then cut with a pair of sizzors


Really looks nice ... will give this a try for sure thumb1%20copy.gif

post #12 of 14

Boykjo in a non gay way you have some nice lookin sausage there. lmao

post #13 of 14

Nice deer sausage!   icon14.gif

post #14 of 14

2 deer a week!  Do I need to fly down and help butcher?

Is that all you put into the meat, nothing from the counter above? Just curious, I'm still contemplating what to do with the 100 lbs of mule + elk I just ground up. Decisions, decisions...

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