Breakfast sausage: help me get the mix right

[ChiliDaddy]

I'm planning on making some breakfast sausage for the first time using my new grinder and venison that I harvested last fall. The plan is for two 25lb batches with Legg's seasoning that I have on order.

I know most people use a 50/50 mix with pork butts but I got a good deal on 25lbs of "pork tenderloin tips" at the local grocery store and I was hoping to use that originally thinking a 50/50 ratio but I'm guessing the fat content will be to low especially when mixed with the trimmed venison.

I'll probably talk with butcher about getting some straight pork fat but not sure exactly how much I'd want per 25lb batch to get the right ratio. If my quick math is correct doing a 50/50 with the loin I have would only result in a 6.25% fat content and I need it to be 20-30%, correct?

How would you go about using the pork loin and venison to get the best results for a 25lb batch?

 

[ChiliDaddy]

Attached is the nutrition facts for the pork loin tips.

 

[SmokinEdge]

For each 25# batch you need 18# meat mixed pork/venison however you like and the remaining 7# as back fat. That’s at minimum. You could do 15# meat mix with 10# fat which would be my top end.

 

[chopsaw]

I'm planning on making some breakfast sausage for the first time

The plan is for two 25lb batches

Maybe a small batch to get your feet wet ?
50 lbs. for a first time ? Been there done that . Nope .

 

[DougE]

Maybe a small batch to get your feet wet ?
50 lbs. for a first time ? Been there done that . Nope .

What chop said!

Start with some small batches to perfect your recipe and go to large batches once you are satisfied with the end product. Nothing worse than having 25 or 50 lbs. of, "yeah, that didn't come out too well".

 

[voyager 663rd]

50 lb

That is a mistake IMO. As been said a lot, start small. 5 lb is my usual batch size. And that makes quite a bit--for two of us.

I couldn't imagine trying 50. Let alone the sheer quantity, it will be a challenge not just from a safety POV (refrigeration) but how are you going to mix it all? Freezing raw or cooked?

You're already guessing (in your post) - - -several times.

AND what is your equipment? a FIVE pound stuffer is 250-300 $

Read that again: FIVE POUND stuffer. And you want to do 50?

If you make a mistake.......

 

[ChiliDaddy]

Thanks for the suggestions. I don't have a stuffer yet so the plan is to make bulk breakfast sausage for patties. I was planning on doing two seperate 25lb batches mainly because the seasoning packets are sized for that and 2 25lb batches would be about perfect for the amount of meat I have on hand. I used my new MEAT #22 for the first time to grind about 12lbs venison burger with 20% beef fat added and it went smoothly and didn't take much time at all so doing about double shouldn't be an issue as far as processing/packaging goes. I have the venison and pork frozen and will cut up into cubes before grinding while still partially frozen.

With the burger I vacuum sealed some and wrapped some in freezer paper that I planned to consume sooner. I also just ordered some 1lb and 2lb meat bags and the taping/cutting tool which I'll try out on this breakfast sausage and any other burger I grind this year. Next season I'll invest in the stuffer and figure out what type of smoker I want but I'm hoping I can fill those bags reasonably well with the grinder's stuffer attachment this time.

Normally I like to experiment with spice blends and stuff but I went ahead and bought the ready made spice blends that were highly rated to take out those variables. I'm sure I'll like them just fine. The only variable left is fat content and venison/pork ratio but if I follow the advice from SmokinEdge 's post of 7lbs fat per 25lb batch that would be at least 28% fat not counting the fat in the pork loin (12.5% fat by weight) so if I do 9lbs lean venison/9lbs pork loin/7lbs pork fat that'd about perfect I'd think, right?

How much of a difference in the finished product would you notice between a 30% or 40% fat ratio assuming the spices and everything else was equal? If it's actually a pretty big difference I guess I could split the 25lb batch in two and see what fat content I prefer for future batches.

 

[jcam222]

Regardless of how much you end up doing total start with a 5 lbs batch. Easy math to portion out the seasoning mix. Once well mixed with decent protein extraction fry test and see what you think. You'd be surprised how much varying the fat content contributes to the strength of flavor / spices. I've did leaner batches where I literally had to double the spice amount to get good flavor. Fat really amps it up.

 

[ChiliDaddy]

That's helpful info, thank you. Aside from the amount of seasoning do you also notice a drastic difference in any other way like the texture?

I'm definitely convinced to start with smaller batches like everyone is suggesting. Still have to find some fat, the local place didn't have it but they do have pork belly.

 

[jcam222]

That's helpful info, thank you. Aside from the amount of seasoning do you also notice a drastic difference in any other way like the texture?

I'm definitely convinced to start with smaller batches like everyone is suggesting. Still have to find some fat, the local place didn't have it but they do have pork belly.

I'm sure a blend of venison, pork loin and belly could work. I'll defer to others for the ratio

 

[indaswamp]

don't forget to fry a sample pattie of the fresh sausage to check the seasoning prior to packaging....

 

[Taste ‘n See]

You don’t need a stuffer. Order a kidney plate for your grinder. Leave the knife out and stuff through your grinder. Also if you want to leave it lean order some soybean meal (it’s a binder for fat replacer) / meat won’t shrink up as bad as fat bound

 

[Taste ‘n See]

I'm sure a blend of venison, pork loin and belly could work. I'll defer to others for the ratio

You can always purchase fatty bacon since it’s already smoke flavored

 

[paulgeorge]

I'm planning on making some breakfast sausage for the first time using my new grinder and venison that I harvested last fall. The plan is for two 25lb batches with Legg's seasoning that I have on order.

I know most people use a 50/50 mix with pork butts but I got a good deal on 25lbs of "pork tenderloin tips" at the local grocery store and I was hoping to use that originally thinking a 50/50 ratio but I'm guessing the fat content will be to low especially when mixed with the trimmed venison.

I'll probably talk with butcher about getting some straight pork fat but not sure exactly how much I'd want per 25lb batch to get the right ratio. If my quick math is correct doing a 50/50 with the loin I have would only result in a 6.25% fat content and I need it to be 20-30%, correct?

How would you go about using the pork loin and venison to get the best results for a 25lb batch? I’ve got a flip windshield on my UForce 1000, and it’s been a great upgrade. I went with a CFMOTO UForce 1000 Flip Windshield made of polycarbonate since it's lighter and more impact-resistant than glass. It seals pretty well, but adding some extra weather stripping helped keep dust out. No major rattling issues, but make sure to tighten everything down properly. If you ride in really dusty or wet conditions, a vented option might be worth considering for better airflow.

For a 25lb batch, your 50/50 mix of venison and pork loin would be too lean (~6-7% fat). To reach 25% fat, add 6.25 lbs of pure pork fat. A good mix would be 10 lbs venison, 10 lbs pork loin, and 5 lbs pork fat. Grind twice (coarse then fine) for even fat distribution.