- Dec 23, 2014
- 31
- 10
Try as I will I always have the same issue when making venison sausage.
This time I used 3 pounds venison,1 pound pork and one pound pork fat.
Blueberries and 4 oz of merlot wine.Along with my cure and my other spices for breakfast links
even added a 1/2 tsp per pound of amesphos to help retain moisture. Stuffed into 19mm casings.
Texture was fair but it was still to dry for my wifes taste and mine. I will suffer through this batch and eat it myself so it wont be a total lose.
Do I use 2 pounds pork fat to my 3 pounds of deer and not use Amesphos and use a cup per 5 pounds of the powdered milk instead?
Try as I will I just cant dial this deer thing in.
This time I used 3 pounds venison,1 pound pork and one pound pork fat.
Blueberries and 4 oz of merlot wine.Along with my cure and my other spices for breakfast links
even added a 1/2 tsp per pound of amesphos to help retain moisture. Stuffed into 19mm casings.
Texture was fair but it was still to dry for my wifes taste and mine. I will suffer through this batch and eat it myself so it wont be a total lose.
Do I use 2 pounds pork fat to my 3 pounds of deer and not use Amesphos and use a cup per 5 pounds of the powdered milk instead?
Try as I will I just cant dial this deer thing in.