Venison Sausage questions

[magnum3672]

So, my sister and I are going to use up some of my Dads venison from last year so he can go get some more this coming fall. I have some questions!

1. I hear that venison is super wet for sausage, is there some prep I should do before grinding/stuffing? This is all prefrozen venison.

2. I know I'll have to add fat to the mix. Do you guys suggest pork fat? Beef fat?

3. It's winter (29ºF here or so most days) so will I have to keep the smoker itself hotter to compensate?

4. Whats a good recipe besides summer sausage for venison?

Thanks for your help guys.

For the record I'm smoking off a Masterbuilt electric model if that changes anything.

 

[mickey jay]

I love venison in my breakfast sausage. There are all kinds of recipes on the site, but I've had good luck using a 1:1 pork to venison ratio, and adding in around 10% more pork backfat by weight.

 

[boykjo]

I like 50/50 pork shoulder/venison if you are going to share the sausage with other people. A lot of people don't like the game flavor in the meat and the pork shoulder will tone it down dramatically. If you are making it just for yourself I add pork fat to venison although beef fat is good but harder to find for me, usually do a 80/20 venison/pork fat... Everyone has different likings lean to fat ratio so you will probably have to experiment a little. Do a search for summer sausage and you'll get a boat load of summer sausage recipes.

Good luck.and happy smokin

Joe
 

 

[roller]

I let my ground venison bleed out after I thaw it out in a bowl in the frig for a few hours draining it every 30 min.or so..If I am making regular sausage with it I add pork fat about 20%. If I am making snack sticks or SS I add 70/30 ground beef to it ...not to much the last I did I added 1lb of ground beef to 5lbs of venison...