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Discussion in 'Sausage' started by larry maddock, Mar 29, 2006.

  1. larry maddock

    larry maddock Master of the Pit OTBS Member

    YO TO ALL,
    my honeys son in law, has a processed by butcher, whole deer ,in the rent a freezer space from butcher store.

    we have set up a deal where he will pay my honey in venison for
    baby sitting his kids .

    this is a win/win situation for me.

    shes watches them a lot already.---at there house.

    so anyhow---what cuts do i want for grinding and making sausage.
    if its like any other animal --most folks say the shoulder.

    its time for a order to one of my two favorite supply stores.
    what pre packed saesoning might i want to buy??

    i will probably do small batches--maybe 15 to 20 lbs total.


  2. dacdots

    dacdots Master of the Pit OTBS Member

    Larry,any of the meat will do for grinding but I wouldnt grind the loin, its to good to eat just as it is.One note you will have to add fat,pork fat if possible at a rate of 20 to 30 % fat and the rest lean meat.If you dont add any fat you will have a very dry product as deer doesnt have much fat in it.As for the seasoning mix thats up to you,breakfast,summer,etc.Some of the mixes you buy are kinda mild,you might want to fry a little up after you season it to see if its to your liking.You can always tweak it a little to get the taste you want.
  3. jlloyd99

    jlloyd99 Meat Mopper OTBS Member

    Pretty much ditto on what Dave said. When Ben and his buddy get deer we do the processing ourselves to save on money and we grind everything but the loin and a couple of roasts (we grind everything if it's an older buck). I don't have a recipe but I know that the summer sausage that's made from those deer is absolutly wonderful. Hope it all turns out well.
  4. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Meathead, Thanks for sharing your recipe link. I also took a gander at you smoker page. That's quite a unit you built for yourself~awsome job!! Great shots of your ribs and briskets! You ought to share those pixs here in the forum
  5. larry maddock

    larry maddock Master of the Pit OTBS Member

    i will make 5 lbs of summer sausage as
    lady j got me hungry for some.

    i will use meatheads summer #2 recipe
    from the link he sent.
    man does it seem so easy,

    it will probably be a month before i get the venison
    so i have plenty of time to decide what else
    to make
    thank you!!
  6. larry maddock

    larry maddock Master of the Pit OTBS Member

    i usually dont add any fat.
    i will take your advice.

    i also find that store bought seasonings need a increase of 35 to 50 % ,per lb.

    this is for my taste.
    i like spicy!!
    that doesnt mean -just add cayenne.

    thank you!
  7. dacdots

    dacdots Master of the Pit OTBS Member

    Hey Larry,Im with you on the fat,I hate to use it cause I know its not good for you but without it the sausage turns out so dry most of the time.The way I tweak my seasonings is by letting my mom sample the sausage,shes 81 years old and grew up on homemade products.Even at her age she still likes it spicey.
  8. cheech

    cheech Master of the Pit OTBS Member

    Larry if you have not made any before an other thought is to go to your sporting goods store and find a mixture package from High Mountain. It is nice becasue it has the casing, cure and spices all pre-measured out for 15 pound batches.
  9. Hi Guys,

    I am no longer a hunter. I put my guns away in 1968 because I didn't have the heart to pull the trigger any more. My son hunts though, I taught him at an early age to both respect the weapon and the animal he hunts.

    I have made venison sausage many times, and the one thing that I have seen from the recipes you see online is sage as a spice to use.

    Sage is great if the sausage is going to be a fresh sausage and you cook it right after you make it. If you make a bunch of it and plan on freezing it afterwards, I have found that the sausage turns bitter with sage added after a month or so. I don't know why this happens ,but it does.

    As others have said, extra fat must be added as venison is very lean. Bacon, beef suet, pork fat from the belly all help this meat remain moist when cooked.

    If you like 'Slim Jims', venison is a great meat to use to make a snack that is both delis and healthy at the same time.

    If asked, I will be glad to supply the receipe for 'Trail Snack'

  10. gremlin

    gremlin Meat Mopper OTBS Member

    You might want to check out the recipe I just posted for Venison sausage before you order that store bought spice mix :roll:
  11. melvinab

    melvinab Newbie

    i cannot get this link to work.  what am i doing wrong
  12. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Well, this thread was started way back in '06. Since then we had a huge site crash and a move to a new systems provider. It could be that the original info was lost in the crash, the info didn't transfer with the site upgrade or the site that the original link points to is no longer valid. My guess is the original link is no longer valid.
  13. luke71

    luke71 Newbie

    Hey Maddock,i'm an avid wild game hunter and butcher all of my own meat.I always grind the whole deer into hamburger meat,especially if it's a buck in rut!The best meat on a deer is of course your tenderloins and backstraps which i use to keep but i grind the whole works in to burger now.Off of a average size deer by the time it's cut youre lucky to get 25-35lbs meat if cut right.All of the fat and tallow must go on a deer as it makes your meat taste extremely gamey!My theory is straight red meat with deer.i use a 60% deer to 40% pork trimmings mix i find makes for a great moist sausage mix.