When my husband got a deer a few weeks ago I knew that I wanted to make some venison summer sausage with some of the meat. The most important thing when using any wild game like deer or elk that is low in fat content is to add enough pork fat. I don’t personally recommend making summer sausage in an oven as it will not have the same flavor or consistency, even if you add liquid smoke. Traditional, smoked venison summer sausage blended with pork for the best moisture content and flavor. If so ballpark how much more Venison to the existing mix, Should the Summer sausage or Snack sticks be leaner or is the higher fat contact OK. @Markus said in Pork to Venison ratio for Summer sausage. At the place where I usually get my pork fat they no longer carry it. Plus, the methods don't apply solely to deer sausage, but also beef, pork, or any wild game sausage … Venison Sausage. As a result, your viewing experience will be diminished, and you may not be able to execute some actions. Mix all spices together first and then add to the ground pork and ground venison and mix thoroughly by hand. I found a ratio of about 75/25 game to pork works pretty well. We took some meat, ground it up, added pork, seasoned it and stuffed some non-edible fibrous casings and I’m ready to make a few more pounds. At this point, you have loose sausage that can be cooked as is or formed into small patties. Reply to Pork to Venison ratio for Summer sausage. Note: Sausage is quite spicy. Do you have to? Keep your meat cold at all times. This summer sausage can be made with a mixture of beef, pork, and venison.. Curing salt is generally always used when making summer sausage along with other seasonings such as black … Here are some guidelines for Venison or Elk: 1. Pre-heat smoker to 175°F and hang sausages to smoke for about 4 hours or until internal temperature reaches 155°F. Only users with topic management privileges can see it. RatguyGary Okay, so he added pork butts making your mix 35% pork. pork for a total of 42lb. Like @Markus said if you add more than 30% you wont really get any added benefit as it will mostly cook out unless you are using a very specific smoke schedule and additives! Venison Summer Sausage. So if you wanted to stay with the majority of venison in your batch of 15 lbs i would say 9.75lbs venison with 3.75lbs pork butt and add 1.5lbs pork FAT. I have yet to try a seasoning that I like when using pork or beef, that I don’t like on venison. Venison summer sausage recipe. You can do this by hand, use a stand mixer, or mix and grind them all together. I need to contact my processor and ask what they added for pork, pork fat trim or more pork meat. Looks like your connection to Meatgistics was lost, please wait while we try to reconnect. That gives you a 15lb batch close to the 75%/25% ratio. However, since venison is so lean, it will typically make for very dry sausage that is not bound together very well. Mix all the cure and spices with the 1 cup of ice water. You could ask for beef or pork to be added. https://mollygreen.com/blog/deer-processing-301-making-sausage Add to the ground venison and ground beef and mix thoroughly. Disclosure | Privacy Policy | Terms of Use. on … Thank you for sharing this. Use the best, high quality ingredients when making sausage. If you want to add something to summer sausage then add beef or pork meat. 2. Sausage making just isn’t near as prevalent as it once was and I like to learn some of the old skills our ancestors used to preserve their meat. For making sausage patties, I recommend: The same 2 to 1 venison to pork ratio. Join our facebook group of over 18,000 like-minded individuals, where we learn about growing a garden, cooking a meal, and living life like our grandparents did. As venison is very lean and pork at best is 70/30%. I understand a pork butt does not have as much fat as pure pork fat so what percentage of pork butt do I add to the venison for breakfast sausage and how much for summer sausage. Really messes up my plans for making summer sausage. Like our Texas Hot Links and Brats, we prefer a 50/50 blend of venison to pork butt or shoulder for the texture, but blend yours however you like. It’s surprisingly easy to make, just requires a few simple ingredients and a smoker. If I make up the 4lb with pork belly do you think I would be ok? ground venison; 3 lbs. This is just another instance that makes a smokehouse or smoker an essential addition to your homestead. Remove with a … Eat the fresh sausage within a week, or freeze patties in between sheets of parchment paper. Are you looking for a group of like-minded people that love the heritage way of life?? Join The Self Sufficient Life group here. The longer they sit, the more flavorful they will become. Reaching that texture requires your sausage to have roughly 1.5 to 2 percent salt by weight. I apologize if i created some more confusion, im just trying to clarify before i start my batches after the new year. of bacon ends with our sticks and sausage. Learn how your comment data is processed. Now, that is also because a lot of people like RatguyGary are getting deer back from processors with some sort of pork fat mixed in, so we took the basic average of that and came up with a recommendation that would work (better in some than others) for everyone. For what its worth, we always use 20lbs. The higher the percentage of venison, the drier the finished sausage will be. https://www.grit.com/departments/venison-summer-sausage-recipe The 1# of hamburger is necessary as venison, if ground lean, tends to be very dry. It also works well for the bologna or summer sausage to be emulsified by using a bowl chopper or simply grinding 3-4 times. This looks delicious! If you haven't already, grind your venison and pork, separately with a course plate. Ingredients: 15 pounds venison; When I asked what the percentage pork would be when I dropped of my trim, they said a third. Me too. I am working on a list of projects to keep my hubby busy this winter with his smoker. That is our norm here at my locker also. Place stuffed casings into refrigerator and allow them to sit, undisturbed for 24 to 48 hours. You can chill your ground venison while you grind up the pork trimmings. I really appreciate that I will look into it. Package venison and pork sausage in 1-pound packages, vacuum seal, and freeze. Hope to bring some to work on Monday. sstory the batch I believe it was a 25 pound batch First and foremost, this recipe must be left in the refrigerator or freezer once it is cooked and cooled. Make sure you mix all of the ingredients, including the cure, in water so that the cure can dissolve and everything is easier to evenly distribute throughout the sausage. Tasty rolls of mustard seed and smoke flavored summer sausage is a great way to use up some ground venison. But typically speaking it will keep for a pretty long time as long as it is properly handled and stored. Recipe by Barb Conley. RatguyGary Yeah, that does seem like a lot of pork to add to your venison. You can simply add them to some water before you start grinding and mixing. No. The jury is still out on how much pork you should add to your venison when making sausage. If you add it during the mixing process you run the risk of the protein coating the fat but not really mixing with the meat. Now, you could also use fat from beef or other sources but pork fat is unique in that it has a really nice creaminess to it, so that is why we recommend that. Combine seasonings, cure and water in a bowl. 50% – 10 lbs of Pork 40% – 8 lbs of Venison 10% – 2 lbs of Hickory Smoked Bacon. Pour the water/spice/cure combination into the ground sausage meat and mix it very well by hand to be sure of even distribution. Jonathon Do you think I need to add more Venison to the mix? The salt in your sausage changes the texture of its proteins – think of the difference between a ham and a pork roast – and helps the ground-up meat, usually pork, form a smooth mass instead of remaining loose like browned-up crumbles in a skillet. Do they offer different packages or was this just standard? Jonathon i may have misunderstood you, i thought you told me you prefer a 50/50 mix of venison and pork? But, using pork trimmings, butt, or shoulder provides a good amount of fat to bind the sausage together while still maintaining the venison flavor I was after. Plus, depending on what you’re making with your spice blend, pink salt gives you the option of using cure #1(nitrite) for quick cure items like snack sticks & summer sausage (nitrAte is not usually needed for these items, but there might be times you would want to add it) or cure #2(nitrate) (nitrAte converts to nitrite over time and acts as a “time release” cure) for long cure items like prosciutto, pancetta & fermented sausages like salami etc… Using the Pearsons square and figuring my burger is 55% fat and the Venison I need to add is 3% fat, I would need to do a approximate 50/50 split to get to a 30% fat content for my sausage. No overwhelm, just real advice for real life. Some people believe you should keep a 50/50 … dtabor Most people have really liked Carrot Fiber, a very few have mentioned that they can taste it but I have used it countless times and have never noticed any taste. If you used tender quick AND a seasoning blend it’s gonna be way too salty! : http://www.prechel.net/formula/pearson.htm Venison is very lean, with virtually no fat marbled in the meat. Use a meat thermometer to make sure the finished product has reached 160 degrees before removing it from the smoker. Venison Summer Sausage Recipe #1 This is the basic recipe for a traditional tasting venison summer sausage, which includes a combination of venison and pork. Sausage needs about 25 – 30 % of fat in it and pork butts lend themselves as excellent choices. Wrap in aluminum foil and chill for 24 hours. No. Meatgistics is brought to you by Walton's (. Maybe in the future i will start playing around with making my own seasoning concoction. So I need to figure out the fat percentage of my burger. The jury is still out on how much pork you should add to your venison when making sausage. Also need to ask my processor why they added way more than a third of pork to my Venison burger. Visit waltonsinc.com to find everything for meat processing. Venison Summer Sausage. The pork butt (sometimes called Boston butt) is a great all around choice. He seemed OK with making sausage with the mix. Now, I though they had added 35% pork fat, not just pork. Jonathon They were just standard packages. This is an excellent recipe for "what to do with all that deer meat" and is also good done with only ground beef, as many ranchers end up with alot of hamburger after the steaks are gone. We always recommend pork fat for that very reason and when using wild game going with sure gel as you are going to be lower (80-85% lean) than you would be if you added pork fat. Would adding 4lb of ground Venison to each batch when I make a 25lb batch of each type of sausage be ok or should I add more Venison ? When I asked what the percentage pork would be when I dropped of my trim, they said a third. It’s one of my favorite treats and it’s a skill I’ve been meaning to work on and learn more about. Regardless, keep it cold. Place 3-4 fibrous casings in water and allow them to soak for about 30 minutes while you prepare the sausage. twilliams You didn’t misunderstand at all! Venison with 15lb. Summer sausage is best stored in vacuum sealed packages in the refrigerator or freezer until it is ready to consume. If you mix those two together you end up at 85/15% or there about without adding any pure pork fat. Posted on Last updated: February 13, 2020 By: Author Danielle McCoy. If you are adding beef fat I would recommend you add enough to take it 18% to 25% also, a binder can do wonders for a low-fat product. We put 1/3 of the venison weight either 50/50 pork or 50/50 beef depending on the product they want. My Venison burger from my processor is 27lb. Ground venison is a very and occasionally gamey lean meat that comes from deer, and its texture is generally improved by mixing in pork sausage or beef. Put venison through meat grinder. Put both in the fridge for a few minutes to keep them cold before grinding them together. Cut each venison sausage into 3 pieces with a very sharp knife. Ingredients. Also I think it needs more pepper (and a coarser grind). One of my go-to venison snacks is a breakfast sandwich. ... That ratio should be higher perhaps 50/50 venison to pork … I hope this helps. My question is, is this mix to fat for Summer sausage and snack sticks? Venison by itself has very little intramuscular fat or fat caps so adding pork fat fixes this. They are now ready to eat. farmer jim if you have very lean deer meat and 80/20 pork butt that may give you a 90/10 ratio or somewhere around there. I’m Danielle. Ground venison is a very and occasionally gamey lean meat that comes from deer, and its texture is generally improved by mixing in pork sausage or beef. Add the pieces to the oil and stir fry for 2 or 3 minutes until evenly browned and sealed. Did I use an exact science? Best of luck! Some people believe you should keep a 50/50 ratio. But, for now, I wanted to share what we did to make this batch which resulted in 3 sausages, by the way, and go over some common questions and tips to help you make your own. You’ll be glad you did. Take your sausage mixture and make it into 2.5 oz meatballs. That 80/20 ratio has been turning out great for the past 15 plus years. Hi. Then, grind them together to mix them. In particular, this will give you the information needed to make the most popular venison sausages like summer sausage and snack sticks. Now that isnt quite the 75/25 you are looking for but i am having very good results with it. For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and 1/2 pound of pork fat. Do you have to? This topic has been deleted. Do I need to add pork fat to venison to make summer sausage? RatguyGary yes that should work nicely, the sure gel will help hold everything where it should! So if you wanted to stay with the majority of venison in your batch of 15 lbs i would say 9.75lbs venison with 3.75lbs pork butt and add 1.5lbs pork FAT. You may want to start with a 2 (Pork) to 1 (Venison) and try 5 pounds of total sausage before doing large batches. Using the Habanero BBQ with Cheddar. 4 lbs. That gives you a … In a large bowl, mix together the ground venison and pork sausage. A Butcher shop will use as much as a 4 (pork) to 1 (venison) ratio, but I have found this to be too much and it will be too fatty. Perhaps with some added jalapeno and cheddar for a little kick. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Thanks Jonathon and everyone else for the assistance. Need to talk to the owner. I figured the fat was way to high in my mix. NoScript). Or is it OK for Summer sausage and snack sticks as is? Derek_D thanks bud im going to do the 50/50 I believe it will be good. Those pork butts are at best 40% fat, so you have 40% of 35% fat, giving you 15% fat. Instead of stuffing, I more often make sausage patties. However, since venison is so lean, it will typically make for very dry sausage that is not bound together very well. Need to talk to the owner. schreib everything lamurscrappy said is correct! twilliams I need help with one more thing.5tb of granulated salt the masters use = how much kosher salt is that in tablespoons.and 7tb of granulated salt = how much kosher salt.and 9tb = how much kosher salt.i cant understand any of the charts I hope you can find this info.thanks. 3% is the norm. of venison and 5lbs. Once you grind it this many times the meat will heat up so it's always a good idea to add some chopped ice to it. If you don’t add more pork fat I would absolutely recommend adding either Sure Gel or Carrot Fiber. Using a ratio of 50% game meat to 50% pork butts or pork shoulders will give you a high quality sausage with a pork influence. I recommend pastured pork and organic spices and seasonings. Then, mix them together with the meat. No. You’ll be a little light on the fat if you don’t add any but not to a degree where it will cause you a problem, just don’t trim any fat off of your pork loin. Thinking of adding 4lb of straight ground Venison to the 21lb burger mix and give it a whirl. Otherwise if you want to stretch out your venison you can go 50/50 venison/ground pork @ 7.5lbs each. If you like less spice, cut down proportions of spices. I could decrease the venison burger if needed. I’ll let you know how things go. Grind the chilled venison and pork through the medium blade on your meat grinder. Thanks for the link to the Pearsons square, I’ve used it before. I wouldn’t add more deer to your mix, I would add more pork fat! This site uses Akismet to reduce spam. I just buy the seasoning all in one bag dump and go. I joined Mr. Joe and Brent on Saturday to observe how they make pork-venison sausage. I didn’t find this necessary. Jonathon I am adding sure gel and ECA. Please download a browser that supports JavaScript, or enable it if it's disabled (i.e. Figure out if he added trim, butts or what before adding any more pork fat. Mix in just enough … Or should I try to find some straight pork fat trim? http://www.prechel.net/formula/pearson.htm, sign up for our Meatgistics community today. If present, the fat is external. Frozen summer sausage will keep indefinitely, but its palatability begins to wane after about a year. We like to make our Italian sausage links with venison. RatguyGary You are at 35% pork, but I read that initially as pork fat, sorry. Cure #1 is also mostly salt, but is 6.25% nitrite and calls for 1 Teaspoon per 5lbs of meat (or 0.2 tsp per lb of meat) twilliams you might know something I don’t.80/20 butt at the least.making a 15lb batch summer sausage deer/pork butt what would you mix for a 25% fat to meat.thanks for any help there.jim. A buttered, toasted bagel with a breakfast sausage patty with cheese can’t be beat! In this instance, I wouldn’t recommend that you add Cold phosphate to increase the water holding capacity of the meat as it is also going to raise the pH and therefore shorten the shelf-life of the product. Tender quick is mostly salt with 0.5% nitrate and 0.5% nitrite, their package calls for 1 Tablespoon (3 Teaspoons) per lb of meat. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. Jonathon Talked to him. We enjoy smoking our sausages over hickory wood for the best flavor. Stuff the sausage into fibrous or natural casings that are 2 1/2 to 3 inches in diameter using a grinder with stuffing attachment or a sausage stuffer. Really messes up my plans for making summer sausage. When adding pork fat the best time to do it is during the grinding process, this will help everything get mixed in really well. You could ask for beef or pork to be added. Soak the casings in water for about 30 minutes before stuffing. Wife, mama to three awesome farm girls, and passionate about helping others create a farm to table, self sufficient life no matter how much property you have, no matter how much time you have, and no matter what your financial situation is. Said that’s what he uses. Another option is to use partially frozen meat when grinding so it takes a while to warm up. twilliams yes sir and thanks for your time. Visit waltonsinc.com to find everything for meat processing.Walton's - Everything But The Meat! Of course if you see mold, it smells off, is making science experiments on your fridge shelf or something else… throw it out. Summer sausage is a delicious sausage that doesn’t have to be refrigerated. You don’t need a ton to make this sausage recipe, but you do need a few things to make life easier. farmer jim unfortunately at the moment i dont do seperated measurement recipes. Once opened, it will keep in the refrigerator for roughly a month. Your browser does not seem to support JavaScript. Once you open the package, store it in a tightly sealed reusable bag or tightly cover the end with foil or some other sort of wrap. ... That ratio should be higher perhaps 50/50 venison to pork in my opinion. Cool the sausages off naturally then store in refrigerator or freezer. Pork Butts. pork sausage, onion, salt, lentils, celery, wine, tomato paste and 1 more Venison Pork Sausage Food Network cayenne pepper, salt, spices, chili powder, dried sage, dried basil and 6 more *Note: This is sausage has an 70/30 ratio of venison to pork fat. The Tech’s normally eat anything that’s free, but I’ll ask their opinion on how the summer sausage came out. Hey there! It absolutely helps with moisture retention, post pics! Rinse them off after they’ve soaked to remove some of the excess salt. Bluemtnman If you’re using a seasoning blend it’s definitely best to use pink salt instead of tender quick - here’s why - Pork to Venison ratio for Summer sausage. However, this will give it quite a bit of pork flavor. 1; 2/3 cup salt 1/4 cup whole mustard seed Pork fat is usually added to the venison meat to add fat. Form mixture into 2 ½-inch logs approximately 8-inches long and pack tightly. 15 pounds coarse ground venison 10 pounds 50/50 (fat/lean) coarse ground pork trimmings 2 cups water 5 teaspoons InstaCure No. Storing them in a vacuum sealed bag is best, but not necessary. It has an ideal fat to lean meat ratio for sausage … All external fat should be removed because venison fat solidifies unless the food is eaten very hot, hence venison fat is not very palatable.

Am I Rich For My Age, Potatoes O'brien Chicken Casserole, Merge Dragons Challenge 21 Final Win, John Travolta Lost, Generation Zero Alpine Unrest Wiki, What Did The King Do To Preserve His Wealth?,