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Post by kdog8173 on Nov 28, 2010 22:50:44 GMT -5
ive been told sausage, bought a package of something at rural king on last deer. new to all this and will be processing one tuesday. just for hamburger. whats the easiest thing to do? thx
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Post by Decatur on Nov 28, 2010 22:54:34 GMT -5
You can use plain whole hog sausage, beef tallow, or I even have a venison breakfast sausage recipe that uses bacon. A good rule of thumb for summer sausage or burger is 20% fat to 80% venison mix.
Decatur's Venison Breakfast Sausage
INGREDIENTS
2 pound ground venison
1 pound bacon, minced (or 1 lb pork sausage)
2 teaspoon ground sage
1/4 cup real maple syrup(optional)
1/2 teaspoon pepper
1 1/2 teaspoon onion salt
(Can also add 1/8 teaspoon cayenne if you like it a little hot)
DIRECTIONS
Combine the venison, bacon, sage, syrup, pepper, and onion salt in a large bowl; mix well. Shape into 24 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use.
Note
If you would like to start with a venison roast and grind it yourself, just cut the venison and bacon into chunks, then toss together with the seasonings before grinding and forming into patties.
If you browse the "Butcher Shop" aand "Camp Cooking" sections of this site you'll find quite a few recipes. Good luck!
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Post by kdog8173 on Nov 29, 2010 1:54:22 GMT -5
just process it by itself amd whem your ready, then you add the other. am i reading this right?
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Post by Decatur on Nov 29, 2010 2:47:25 GMT -5
I usually run them through the grinder together, then mix well, and then proceed from there.
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Post by luckyhounddog on Dec 20, 2010 16:56:04 GMT -5
k-dog,
I usually use two pounds of the cheapest, fattest bacon I can find. Depending on the size of the deer. I'll add a strip into the meat grinder for about every pound of venison. I do two grinds. One with the largest holes and the other with the smallest. This helps blend the meat better than a single grind through medium holes. I also beleive that it helps catch any sinue or hair that you missed before grinding.
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Post by Hoosier Hunter on Dec 20, 2010 17:41:49 GMT -5
Did you get the LEM fresh sausage at Rural King? That's what I'm using and some good stuff.
If I'm just freezing burger I leave it plain. You can always add what ever you want just before cooking.
I've been using bacon when making vension breakfast sausage. 1/3 bacon, 2/3 Deer. I course grind it together then run it thru again with the fine plate.
We have a place here in Columbus that makes bacon. I go there and buy 3 pound boxes of "trims and pieces" and this works great for a sausage additive and cheaper than buying bacon.
I freeze a lot of my meat as cubed stew meat and freeze them in 5 pound packages. Then if I need to make summer sausage or breakfast I can thaw that out and make what I need. Having it in 5 pound packages works well for me and allows me to thaw out the right amount and not being short or having too much.
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Post by huxbux on Dec 20, 2010 18:17:39 GMT -5
I grind my deer meat into 1lb. and 2lb. pre-weighed packages and add any other ingredients after thawing.
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Post by throbak on Dec 20, 2010 18:22:08 GMT -5
Mariah the best bacon out there ......mix in my Deer nothing I Like Deer
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