So here I am....

[slay]

Can't say I'm good at smoking but the wife bought me a digital Bradley smoker a few years back and I have barely used it.  I own a hand grinder and have an Oster grinder with all the grinding attachments gathering dust.  I'm a Pennsylvania guy that loves deer meat so I thought I better get to using all my little tools.   My son got me a digital thermometer Maverick 32 with an extra probe for Christmas.

I am looking to make some venison summer sticks,  My problem is that my burger has already been ground and packaged by the processor.  I know they added pork to the burger so I was researching if I could just add some of the pre-made summer stick sausage spices kits like Himountain makes and regrind it.  Do you think it would come out alright?

Thanks all.

 

[mike5051]

Welcome to the forum!  Don't know a thing about making sausage, sorry.  Glad you joined us though!

Mike

 

[bladeguy]

Welcome to the forum! You certainly can use that burger for sausage. If it ground the way you like it, no need to grind again. I would take a look and see if it looks like there is enough fat.....probably would like at least 15% fat for sticks. If not, just grind some pork fat and mix it in with it. Have fun!

 

[klutzyspuds]

Slay,

If your deer burger is just venison and porker beef- then yes absolutely. That is pretty common practice for venison burger to give it enough fat to hold it together and add flavor.

When I make venison summer sausage I mix 50/50 with pork, others use higher ratios of venison or beef. It really comes down to preference and taste.

THe key with your ground meat is that it does not already include any cures, which I would assume it does not as it is in your freezer as burger as opposed to a processed product. With that said, knowing the ratio of deer to other meat is only really important to help replicate your results.

What I would recommend is to make a small batch (5 pounds or less) using the proper amount of the kit of your choice. Just make sure you use the proper amount of cure. If it's too dry add more pork and or fat the next batch. Adjusting the flavor is as simple as adding to the meat a little at a time after trying it. I like garlic so I add a pinch of garlic powder to the high mnt summer sausage kit..

Hope this helps. Seems confusing, but really it really is not too bad. We are all here to help.

Good luck.

Mark

 

[mkriet]

I'm guessing your burger is probably mixed about 80/20.

I usually run about 50/50 lean venison to pork butt.

Other than that, there should be no issues with making it into sausage. Just make sure to keep the meat cold during the whole mixing and stuffing process.

 

[SmokinAl]

Welcome to the forum!

Glad to have you with us!

Al

 

[slay]

I appreciate the warm welcome.  Lots of good info on this site for sure.

I am not sure of the ratio of venison to pork my processor added.  I have some 21MM casings that came with this hand grinder so I am hoping they come out good when I finally get around to this project.  I just don't want them to come out with that nasty bitter taste that store bought Slim Jims have.   Looks like I dont have to regrind with the seasonings?  Just add and mix by hand?  I thought a finer grind was required for summer sticks?

I will get to this project when work and weather permits, but I am looking forward to it.

Thanks everyone!

 

[mkriet]

I appreciate the warm welcome.  Lots of good info on this site for sure.
I am not sure of the ratio of venison to pork my processor added.  I have some 21MM casings that came with this hand grinder so I am hoping they come out good when I finally get around to this project.  I just don't want them to come out with that nasty bitter taste that store bought Slim Jims have.   Looks like I dont have to regrind with the seasonings?  Just add and mix by hand?  I thought a finer grind was required for summer sticks?

I will get to this project when work and weather permits, but I am looking forward to it.
Thanks everyone!

You could fine grind if you want. I experimented with a course grind for snack sticks and like the result so I don't fine grind anymore. It takes forever and I didn't notice a difference.

 

[bladeguy]

You can regrind, but I have made snack sticks using a once ground pork sausage through a 3/8" plate and it was great. Make sure, though, when mixing by hand, that you mix until the meat is very pasty and sticky. Your hands will be cold and tired, but you want it mixed well. The smaller the batch, the quicker it will be mixed. Mixing the seasoning in a little water ahead of time helps evenly spread the seasoning throughout the meat.


As far as the ratio of the venison, just eyeball it to guesstimate if it looks as fatty as 80/20 ground beef. If not, mix another 25% pork butt or so. Too much pork butt mixed in hurts nothing....too little, on the other hand.......