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Time for some Venison sausage ....

post #1 of 6
Thread Starter 
This weekend I am planning of making two kind of venison sausage. Jumbo wieners and bratwurst. I was planning on making summer sausage too, but my casings are questionable. (bug infestation) I need to get new ones. So, already having hog casings, I am making wieners and brats instead.

I went to a local meat shop (Von Hansen's) and ordered a 60# box of 50/50 pork trim. I portioned it into 5# freezer bags, last night. It's nice not having to worry about refrigeration this time of year. (Minnesota) I also have a breezeway between the house and garage to put the stuff, so the critters stay out of it. I got my venison thawing out today.

If my math is correct, 15 pounds of venison, mixed with 10 pounds of 50/50 trim, will yield out to ~25 pounds of sausage at 80% lean. I might even back it off to 7 pounds of 50/50 trim, to give me about 85% lean end product. We'll just have to see what it looks like when I start grinding.

And for those who are thinking jumbo wieners ????? You don't have to stuff wieners into sheep casings. I like big wieners. (Uh oh icon_redface.gif) Not those kind either, people. biggrin.gif

Hopefully the weather will cooperate a little bit too. We are supposed to get another 2-5 inches of snow today. I already got 10" on my smokehouse now.


I'll post plenty of pics as I am progressing.

post #2 of 6
That sounds good Bombo, looking forward to your Qviews!smile.gif
post #3 of 6


I am very new to making sausage and jerky so I will ask. What temp do you smoke your sausage at and for about how long?
post #4 of 6
Thread Starter 
Sonny, temps vary, depending on what you're making. I don't have my smoke schedule sheets with today. Sometimes they find their way into my lunch bag. I'll get back to you tonight on that. Maybe somebody else has access to their house temps.
post #5 of 6
Show us some pics bombo. I can't wait.

Sonny, temps and time vary with what you are smoking.
post #6 of 6
Looking forward to pics Bombo !!!
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