Venison sausage!

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gearloose

Meat Mopper
Original poster
May 25, 2017
158
65
Southeast corner of Kansas
A former co-worker just brought me 15-20 lb. of ground venison. I haven't weighed it to know exactly how much, yet. He wants me to make him some Texas Hot links, only with venison (and more heat than I normally use) this time. A third of the venison is mine as payment. So, I know what I'll be doing next weekend! :D
 
A former co-worker just brought me 15-20 lb. of ground venison. I haven't weighed it to know exactly how much, yet. He wants me to make him some Texas Hot links, only with venison (and more heat than I normally use) this time. A third of the venison is mine as payment. So, I know what I'll be doing next weekend! :D

Man that's a good amount of meat!!!

You may run into a problem doing a "venison only" sausage. There isn't really much, if any fat content to it. Also, it seems us humans have gotten to a point where we do not like the taste of venison fat. We are all about pork, beef, and poultry fat.

I make venison sausage every year now for 6 years running and I always go to the butcher and buy Trimmed Pork Back Fat. This way I get only venison meat in my sausage and pork is the fat component. I do 80% venison meat and 20% pork fat and it makes amazing and consistent sausages EVERY time!

I would suggest you use pork fat if making a Texas Hot link since they are usually pork and beef. This way you would have pork and venison would be the substitute for the beef.

Let me know if this all makes sense and let us know how things come along! :)
 
Oh, I had no intention of using only venison. ;)

I'll be mixing in about 30% fatty pork butt. Thanks for reminding me, though. I've made venison sausage before, but it was at least 20 years ago.
 
Great score,, I just got the same deal, 70lbs of Elk and I get 1/2 ,,,, Just took our two 7lb packs of elk and will be grinding up some pork butt also 70/30 elk/pork for some snack sticks this weekend.
 
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