• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Venison for sausage

bones1948

Fire Starter
73
10
Joined Feb 10, 2010
I was fortunate to harvest a deer this past weekend and was going to make some summer sausage out of the venison.  Should I grind the venison or should I cut the venison up in 1 inch chunks and freeze for when I am going to make the sausage?  Will the seasonings mix better with the already ground venison and pork or mix better by putting the seasoning on the 1 inch chunks and grinding?

Thanks Bones
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
55
Joined Mar 12, 2009


Now I just about finished with some summer sausage. I'm at the smoking stage now. I would grind the meat and mix it with some pork maybe a butt for the fat content. then mix in your seasonings. Most of them require water so that helps to mae the mixing easier to. Then just stuff them into the casings. I just used a kit that a friend recommanded.
 

pineywoods

SMF Hall of Fame Pitmaster
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
27,147
1,882
Joined Mar 22, 2008
Personally I freeze the venison cut into pieces until I get ready to make the sausage.

I use a mix of 70% venison, 20% pork butts, and 10% beef for my summer sausage
 
Last edited:

boykjo

Sausage maker
Staff member
Moderator
OTBS Member
Group Lead
7,258
665
Joined Apr 28, 2010
Personally I freeze the venison cut into pieces until I get ready to make the sausage.

I use a mix of 70% venison, 20% pork butts, and 10% beef for my summer sausage
This is how I would do it
 

princess

Smoking Fanatic
420
25
Joined Jul 28, 2010
If you have the freezer space, here's a trick I learned:

Chunk the meat and place it on a SINGLE layer on a cookie sheet (or lots of sheets).  Once they are frozen solid, toss the chunks into a freezer pack and suck out the air. When you go to thaw, it's already loose and thaws faster.

As you will likely be mixing in other meats (beef, pork, veal etc) for fat and flavor, I prefer to grind my meats together at the time of preparation for better dispersion of fats.

Also.. I have found that when thawing ground veinison, it gets too "juicy"  and sloppy for me. ::wrinkles nose:: But that may just be personal preference...

-Princess
 
I was fortunate to harvest a deer this past weekend and was going to make some summer sausage out of the venison.  Should I grind the venison or should I cut the venison up in 1 inch chunks and freeze for when I am going to make the sausage?  Will the seasonings mix better with the already ground venison and pork or mix better by putting the seasoning on the 1 inch chunks and grinding?

Thanks Bones
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.