Sawdust Sausage disaster

hondo1

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Original poster

Jan 3, 2017

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• Jan 3, 2017

• #1

New to the site so I'm hoping someone can help.  I mixed up a 70/30 blend of Venison/pork for seasoned beer sticks and they turned out like powdery cat food.  Needless to say it was a disappointment.  I used pork loin instead of Butt.  The loin was very lean, could this be the culprit.  I also added more water than the recipe called for to make it easier to stuff.  Any feedback would be appreciated. Hondo.

 

SmokinAl

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• Jan 3, 2017

• #2

Yes the loin was the culprit.

You need fat to make sausage.

Both the venison & the loin are so lean there is no fat in the sausage.

I'm no sausage guru, but I think most of the guys add pork fat to their venison.

Hopefully one of the sausage guys will be along shortly to give you a better recipe.

BTW, welcome to SMF!

Would you swing by "Roll Call" and introduce yourself, so we can all give you a welcome.

Al

 

dirtsailor2003

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• Jan 3, 2017

• #3

hondo1 said:

 
New to the site so I'm hoping someone can help.  I mixed up a 70/30 blend of Venison/pork for seasoned beer sticks and they turned out like powdery cat food.  Needless to say it was a disappointment.  I used pork loin instead of Butt.  The loin was very lean, could this be the culprit.  I also added more water than the recipe called for to make it easier to stuff.  Any feedback would be appreciated. Hondo.

Click to expand...

You should've used the pork butt. We do all of our venison sausage 70/30 with pork butt and it never comes out dry.

 

crankybuzzard

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Jan 4, 2014

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Montague County, TX

• Jan 3, 2017

• #4

Way too lean for sure.  Pork butt will usually give you the best addition to venison.

Also, how did you smoke the sausages?  Temps in the pit and final temps.

 

C

cal1956

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Apr 14, 2015

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Colorado

• Jan 3, 2017

• #5

sometimes even making pure pork smoked sausage using pork butts  it will not have enough fat on the butt and fat has to be added

to make good sausage the ground meat should feel greasy in your hand and stick together nicely , also if its hard to push thru the stuffer its to dry and fat is needed 

 

BGKYSmoker

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• Jan 3, 2017

• #6

What everyone else said, more fat needed.

 

atomicsmoke

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• Jan 3, 2017

• #7

What stuffer have you used?

Dirts, correct me if I am wrong, but for lem stuffers more water is required. Much, much more.

P.s. this is a running joke, please don't add more water. More fat like everyone said.

 

dirtsailor2003

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• Jan 3, 2017

• #8

atomicsmoke said:

What stuffer have you used?

Dirts, correct me if I am wrong, but for lem stuffers more water is required. Much, much more.

P.s. this is a running joke, please don't add more water. More fat like everyone said.

Click to expand...

Well since you mentioned it, I do recall LEM customer service recommending adding as much water as you can...

 

mickey jay

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Feb 29, 2012

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Lynnwood, WA

• Jan 9, 2017

• #9

+1 to all replies so far although with 70/30 venison/pork I would do 70/30 venison/pork fat (rather than shoulder).