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Recent content by ripper1
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So with “lack of fat” an issue, what do you guys use or recommend for venison sausage? With the same ratio and meat to make the venison bacon I did not have the texture issue, with a purchased spice from the meat market and not stuffed. This is why I keep coming back to ingredients…
Thanks. I know the temps were accurate, is 155 still too low? I did not ice bath either after cooking. The loin I used had a healthy fat cap on it and the venison bacon did not have the texture issue.
Thank you. The texture was very soft, almost paste like. I kind of understand what you are saying about the temp and dry, but this seems a little different then cooking out the fat.
Hello everyone, I have finally joined you all here instead of just creeping around for ideas. I have read different post about “mushy” sausage or “pate” like sausage texture but nothing seemed to fit my issue. I have used new knives and plates because I thought they were getting dull and mushing...