Venison spring sausage??

[Buckeyedude]

Made up some "summerish sausage " out of some venison burger. Mixed in some green onion cheese for s game changer!

 

[in. pred]

looks good. maybe a lil crumbly from being lean? i started trying to make deer sausage without and fat but couldnt make it stay together. i found that tossing in some ground chuck/pork(for some fat) and mixing in the kitchen aid a bunch, really helped bind it together. mix till it gets pink and sticky. then roll logs and spin in plastic wrap. then fridge them over night.

i just dont like those fatty logs from store. the fat coats your teeth and tongue yuk! not to mention all kinds of chemicals in it! home made is way better for ya. and its not hard to make.


what seasonings and what cure?

 

[Buckeyedude]

Yea, it turned out kinda dry. We get beef fat mixed in our deer burger, so it was there, but basically rendered out. I may try to rotate them every 20 min or so next time to help with that.
So this is a recipe I got out of a hunting magazine probably 20 plus years ago. I'll put what they call for, but as always feel free to change it up as you wish!
3lbs venison
1 tsp liquid smoke
1/2 tsp ground pepper
1/2 tsp onion powder
3 tbsp tenderquick
2 tsp mustard seeds
1/2 tsp garlic powder
1 cup cold water
mix and form into loafs, wrap in foil and refrigerate over night. 325 in oven for 1.5 hours.
The only thing I measured out was the tenderquick. everything else was a splash or shake until it felt right lol. I also added a chunk of green onion cheese to the center of each loaf, but a lot of it rendered out with the fat. What stayed in the loaf really up'd the flavor though!
Super easy recipe for a tasty treat. Great on crackers with some cheese or warmed up on some toasted homemade sour dough!

 

[chopsaw]

3lbs venison

3 tbsp tenderquick

I 1/2 teaspoons per pound of ground meat when using tenderquick as the curing agent .

1 Tablespoon per pound is the correct amount for whole muscle meat curing .

Recipe sound good though . I like the add of liquid smoke on this stuff .

NFDM powder will fix that crunbly texture .
Next batch adjust the cure to the correct amount , and add Non fat dry milk powder . Especially with the 1 cup of water . The milk powder will bind the water .