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I need some help with Venison sausage
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<blockquote data-quote="just country" data-source="post: 1140410" data-attributes="member: 82689"><p>morning, here in TX we mix our sausage 50%deer,20%beef and 30%pork. we do all</p><p></p><p>our own grinding, mixing and seasoning. every body has there own seasoning mix.</p><p></p><p>we use garlic, kosher salt, hand ground pepper, red pepper to taste. mix a small batch </p><p></p><p>of sausage into patties. we fry patties in a iron skillet. taste and add more seasoning</p><p></p><p> if necessary. we buy and clean our sausage casings. we wash our casings in warm</p><p></p><p> water and turn them insideout. we keep the casing in a bowl of warm water while </p><p></p><p>stuffing the casing. if we can find pork casing we will use them if not we use beef</p><p></p><p> casing. u can take the sausage to a meat market to have the sausage smoked, not</p><p></p><p>more than 3 days. then a person can have the sausage wrapped at the meat market</p><p></p><p>r wrap urself. if a person wants to dry the sausage they put the links on poles</p><p></p><p>in there garage inbetween the rafters. space the sausage 8" apart. outside </p><p></p><p>temperature 45Deg. to 30deg. and dry to ur preferred hardness. use vacuum</p><p></p><p>machine and put the freezer. the seasoning in home made sausage</p><p></p><p>makes the difference. as the sausage ages the taste will increase.</p><p></p><p>Last time we made sausage the process took almost 3 days. 1 calf 450lbs, 2 hogs</p><p></p><p>roughly 225lbs piece, 5 deer. we skinned, cleaned, deboned in 1 night till midnight.</p><p></p><p>Next morning we cut up all the meat, we ground all the meat, weight 100lbs patches</p><p></p><p>seasoned patches to owners taste. stuffed 100 cases or more for that batch. we made</p><p></p><p>6 100lb patches. while we were making sausage. we took all of the bones of the</p><p></p><p>cleaned animals put them in 5 black kettles with fire and boiling water. put the bones</p><p></p><p>in the kettles. boiled the meat off of the bones. straining the bones from the meat</p><p></p><p>on the bones. put on a table. removed any excess pieces of bone from the meat</p><p></p><p>put meat back in 2 kettles added seasoning and corn meal. made our breakfast</p><p></p><p>ponous. filled meatloaf trays with ponous and let cool to a gel formed over the meat.</p><p></p><p>roughly 80lbs of breakfast ponous. we smoked the deer ribs on pit and ate with</p><p></p><p>hot sauce made breakfast tacos. lots of fun very tedious work.</p></blockquote><p></p>
[QUOTE="just country, post: 1140410, member: 82689"] morning, here in TX we mix our sausage 50%deer,20%beef and 30%pork. we do all our own grinding, mixing and seasoning. every body has there own seasoning mix. we use garlic, kosher salt, hand ground pepper, red pepper to taste. mix a small batch of sausage into patties. we fry patties in a iron skillet. taste and add more seasoning if necessary. we buy and clean our sausage casings. we wash our casings in warm water and turn them insideout. we keep the casing in a bowl of warm water while stuffing the casing. if we can find pork casing we will use them if not we use beef casing. u can take the sausage to a meat market to have the sausage smoked, not more than 3 days. then a person can have the sausage wrapped at the meat market r wrap urself. if a person wants to dry the sausage they put the links on poles in there garage inbetween the rafters. space the sausage 8" apart. outside temperature 45Deg. to 30deg. and dry to ur preferred hardness. use vacuum machine and put the freezer. the seasoning in home made sausage makes the difference. as the sausage ages the taste will increase. Last time we made sausage the process took almost 3 days. 1 calf 450lbs, 2 hogs roughly 225lbs piece, 5 deer. we skinned, cleaned, deboned in 1 night till midnight. Next morning we cut up all the meat, we ground all the meat, weight 100lbs patches seasoned patches to owners taste. stuffed 100 cases or more for that batch. we made 6 100lb patches. while we were making sausage. we took all of the bones of the cleaned animals put them in 5 black kettles with fire and boiling water. put the bones in the kettles. boiled the meat off of the bones. straining the bones from the meat on the bones. put on a table. removed any excess pieces of bone from the meat put meat back in 2 kettles added seasoning and corn meal. made our breakfast ponous. filled meatloaf trays with ponous and let cool to a gel formed over the meat. roughly 80lbs of breakfast ponous. we smoked the deer ribs on pit and ate with hot sauce made breakfast tacos. lots of fun very tedious work. [/QUOTE]
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I need some help with Venison sausage
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