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1st Time Venison B-Sausage step by step w Qview

post #1 of 12
Thread Starter 
Here goes my first attempt at making sausage. I'm making Venison Maple breakfast sausage for patties with step by step Qview for other 1st timers.

12 lbs. of Venison (from the neck meat)
3 lbs. of Pork butt (trim out the bone)
1 Hi Mountain's Western Legends (breakfast sausage seasoning) Country Maple

Ok, here we go.
The seaoning...

Venison soaking to remove the blood. (let water run over container til clear)

Trimming fat from venison and cutting into approx. 1 inch cubes.

12 lbs. of venison weighed, cubed and ready to go.

3 lbs. of pork butt deboned and cubed, ready to go.

Venison and pork butt mixed together and ready for seasoning.

Venison and pork butt with seasoning mixing in meat tub. Here is where you add a little seasoning and mix, then repeat this until all your seasoning is used being sure to mix so all the meat has been covered.

Into the grinder for the coarse grinding. (1st grind)

Loaded into the grinder again for the fine grind for making patties. (this also helps to make sure your seasons are mixed in well).

Fine grinding completed and ready to add ice water as per instructions.

Loaded into the grinder with the stuffing tube attachments and ready to produce the final product.

Loading into 1 lb. tubes from Cabelas and also using their tape sealing machine. (It works great and makes sealing the bags a snap).

The fininished product. A 1 lb. tube filled, sealed and ready for the freezer.

Now for the fry pan and taste test.

Ahhhhhhhh, the finished pattie. I broke a piece off so I could taste just the sausage.

Excellent!!!!! It's a success!!!! Mmmmmmm so good I ate 3 of these. LOL

I used both bags of seasoning 8.5 ounces for 15 lbs. total meat. The contents are supposed to be for 24 lbs. but the directions said you can use more for better flavor and this worked out good.
The only thing I will change for this is that I used 1 lb. pork to 4 lbs. venison, next time I will add 1 1/2 lbs. of pork to 4 lbs. of venison as the venison is very lean.
My total weight after adding water and processing was 17 lbs. finished product.

I hope you all enjoyed this and it helps someone doing their 1st batch. tongue.gif
post #2 of 12
Thanks for the step by step Steve. Looks great.points.gif

Sure it tastes great also.
post #3 of 12
Thread Starter 
Thanks Ron.

I'm thinkin maybe squirrel sausage next,

or maybe hamster?????
PDT_Armataz_01_34.gifbiggrin.gifbiggrin.gifbiggrin.gif LMAO
post #4 of 12
Now that looks just fine there steve. I like the patty sausage but theses days I like any kind of sausage. Now as far as the squirrel and hamster sausage you make it I'll be happy to try it too. I'll try anything once and twice if it funkie.
post #5 of 12
Looks great and a fine way to use up some venison...PDT_Armataz_01_37.gif
post #6 of 12
Looks great, and that is a nice grinder too...PDT_Armataz_01_37.gif
post #7 of 12
Wow Oneshot...really nice tutorial and fantastic looking sausage. points.gif

I wish I had this to go by when I made sausage this weekend...I kinda winged it, but it turned out amazing. I can't wait to get some casings and try my next batch!
post #8 of 12
Great looking sausage! For less mixing, you can mix your seasonings in with the ice water on the second grind. I helps distribute in the meat better. Keep cranking it out and you'll get the perfect combination. Thanks for the pics.
post #9 of 12
Looks good, oneshot, but why soak the venison in water to remove the blood? That's where the flavor of the venison is! Some blood always separates out of the venison as it thaws, and I always mix it back into the meat after the first grind.
post #10 of 12
Looks good Steve PDT_Armataz_01_37.gif
post #11 of 12
Thread Starter 
Ok Dracula......LMAO biggrin.gif

tim, it's not really taking all the blood out, just the excess. If you look at the meat that's cut on the board you'll see it's plenty red with blood filled fibers. That's just are way of saying rinse/clean the meat off. Believe me, I love my meat "rare" to the point if I stick it with a fork and it don't scream it's cooked to much....lol
I know some hunters that used to wash out the inside of their deer after gutting them. That is until I explained to them that when the blood inside the cavity dries it becomes somewhat of a protective barrier against bacteria. But it still needs to be kept cold.
I hope this explained what I meant ok. biggrin.gif
post #12 of 12
Looks like you did a good job and the end product turned out great. PantherFan loves him some good breakfast sausage patties. Based on my experience, I have a few possible suggestions for you:
  1. When cutting your meat, cut it in long strips instead of cubes. The strips are a lot easier to feed into the grinder. Once they get started, they'll pull themselves the rest of the way in.
  2. Before grinding, put the meat in the freezer for an hour or two and let if freeze about 2/3 of the way. This will greatly improve your grind. Maybe you did this but forgot to mention it??
  3. Until you get a dedicated stuffer, why not mix the water in after the 1st grind and go straight into the bags on the 2nd grind? It would save time and puting the meat through the auger of the grinder a 3rd time could contribute in making the meat paste smeared and mushy.
Besides that, I'd do it exactly like you described.
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