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Post by esshup on Dec 31, 2010 23:01:00 GMT -5
I'd like to make some sausage (in bulk - not cased) from some of the deer that I've taken this year.
Since I've never done anything like this, can someone toss me some tips and tricks?
I don't have much equipment. A meat grinder is about all the powered processing tools that I have.
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Post by Decatur on Dec 31, 2010 23:31:34 GMT -5
Just find a recipe for the type of sausage you want and make it. There really aren't any real special tricks. A vaccuum packer will extend the freezer life of you sausage. There are some recipes here in the butcher shop section. Even cased sausages like brats can be made uncased. Good luck!
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Post by esshup on Jan 1, 2011 0:34:00 GMT -5
I'll do some reading & searching. Thanks!
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Post by Hoosier Hunter on Jan 1, 2011 20:18:19 GMT -5
I use the LEM fresh sausage seasoning. I order it from www.lemproducts.com but you can also get it at Rural King. It's like $4.29 a pack and makes 15 pounds. I grind 12 pounds of deer and 3 pounds of bacon. I course grind the two together first then run it thru the grinder again with the fine plate. Once made I pack into the 1 pound wild game bags. No problem lasting a year or longer. |
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Post by lymanl3 on Jan 21, 2011 1:00:35 GMT -5
Ive tried a ton of seasonings and one cant beat the LEM products. I always add some of my own ingredients, but overall great stuff.
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Post by drs on Jan 21, 2011 6:17:36 GMT -5
I'd like to make some sausage (in bulk - not cased) from some of the deer that I've taken this year. Since I've never done anything like this, can someone toss me some tips and tricks? I don't have much equipment. A meat grinder is about all the powered processing tools that I have. Here's a site which might help: www.justvenisonrecipes.com/ven-0120561.html |
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Post by esshup on Jan 23, 2011 12:28:57 GMT -5
Thanks. I was at Cabela's yesterday and picked up a package of their Maple Breakfast Sausage Mix. It'll do up to 25# of meat, but has directions to do as little as 3#.
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