- Apr 6, 2016
- 14
- 9
I have learned a lot about making trail bologna and snack sticks, and I have made it until it's coming out my ears! Now I need to use up some deer meat for breakfast sausage. I have been making breakfast venison sausage for years but never took it too serious. I am now documenting everything I do so I can pinpoint the details that produce the best sausage. I am open to any and all suggestions and here are a few questions I have.
- I've made sausage that tastes great but is a bit dry/crumbly. Any thoughts?
- I used to grind 10 pounds of deer meat, season it with Backwoods or A.C. Leggs, and then mix 50/50 with a fatty sausage like Bob Evans. I want to avoid the cost of buying the pre-made sausage.
- Beef fat or pork fat?
- Maybe I should buy a boston butt when it's on sale for $1.59/pound, grind it and freeze it to mix with my deer meat?
- Any good seasonings to try?