Jalepeno venison sausage attempt

[BKhunter]

So I attempted making this recipe I found in field and stream

http://www.fieldandstream.com/blogs/the-wild-chef/recipe-how-to-make-jalapeño-country-venison-sausage

It came out tasty but the texture was more if like the inside of a hot dog. I'm not sure if it's the powdered milk that it called for in the recipe or if u just over mixed it. The recipe called to mix it for 3-5 minutes until it was tacky and stuck to your hands which is exactly was I did. Anyone have any thoughts here? Anyway looking forward to the season to make more attempts at sausage making!

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[blackradio]

Thats what happened when I tried making sausage. I think I over mixed it or mixed it too fine. Should have used a coarser blade.

[BKhunter]

I used the largest grind plate that I own and it still came out. My assumption is that it has something to do with the powdered milk as I made sausage a few times before and I didn't have this problem. Maybe I didn't keep the meat chilled enough this time as well.

[Culvercreek hunt club]

did you run it through the grinder a second time to stuff the casings?

[BKhunter]

Culver,

 

I ran it through once to grind the meat then in a cold bowl I mixed the meat with all the ingredients then ran it through the machine with the sausage stuffer attachment. Thoughts? Also, this recipe made a 10 pound batch and I'm wondering what to do with all of this. Do you think with the added pink salt and smoking it will have a long shelf life in the fridge or can I freeze this? I obviously did not think ahead here and depending on your thoughts I may be eating a lot of sausage this week.

[Culvercreek hunt club]

freeze it. if you have a vacuum sealer it will keep for over a year. if not wrap in saran wrap around each link and place in a freezer zip lock.

 

Did your grinder come with a stuffer disc or did you run through the coarse plate twice?

 

First time I tried it with the grinder it did kind of mush it because I didn't have the wide open stuffer pate. (basically a big spacer washer)

 

http://www.meatprocessingproducts.com/lem610ss.html?gclid=CO6llfrL98ACFaTm7Aodrw4ASg

 

That is why I bought a stuffer. Now I don't stuff with the grinder. easier to keep air from getting in the casings too.

[BKhunter]

Culver,

 

Thanks for the answer on freezing it. I was thinking I was going to have to wear sweat paints for awhile until I could get rid of that stuff. I used the stuffing disk and did not run it through the large grinder twice. I have been googling the original Rulhman and Polcyn's Country Venison Sausage recipe and found a link on Chow Hound where in the main post they say they got the same texture. My theory is now narrowed down to the addition of powder milk changing the consistency.

 

http://chowhound.chow.com/topics/802441

 

Rulhman's book buried somewhere and I guess need to break it out to read up more on sausage consistency.

[gfdeputy2]

I have that issue if the recipe calls for cheese. I no longer use cheese in my sausage

I have never had that problem with double ginding but I also use the large plates for both grindings

[BKhunter]

On another note this recipe would have been great with little chunks of sharp cheddar mixed in.

[Culvercreek hunt club]

On another note this recipe would have been great with little chunks of sharp cheddar mixed in.

That is what I do in my summer sausage. The only recipe I have tried that had powdered milk in it was a hotdog recipe, so you may be right about it.

[BKhunter]

Thanks Culver. you've been a huge help. Much appreciated.

[Culvercreek hunt club]

anytime. keep eye out gonna be posting my sausage recipes later in the week. some good ones

[philoshop]

If you really need to get rid of some, that photo is making my mouth water!

[Gizmo285]

Using powdered milk only acts as a filler and a binder so the sausage doesn't shrink a whole lot. It's the same as Soy protein powder. It will give it a smoother finish as to using no binder. Venison doesn't have any fat in it so depending on how much pork is mixed with it I wouldn't even use a binder... JMO...

[BKhunter]

Using powdered milk only acts as a filler and a binder so the sausage doesn't shrink a whole lot. It's the same as Soy protein powder. It will give it a smoother finish as to using no binder. Venison doesn't have any fat in it so depending on how much pork is mixed with it I wouldn't even use a binder... JMO...

 

Gizmo,

 

I don't know to much about sausage making as this is probably my 4th or 5th attempt. Can you explain a little bit more about what a binder does to the sausage? I prefer mine chunky like the Italian sweet or hot version you get from the butcher. This came out more like Culver said like a hot dog. Also, how does the fat content effect the binder? Thanks for the guidance.

[WNYBuckHunter]

I agree, dont use the powdered milk. Theres no reason to in regular sausage. I stuff mine sometimes with my grinder, and while the stuffer is the best, the grinder does well. I dont have the consistency issue and I double grind mine with the pork, then mix, then stuff.

[BKhunter]

I agree, dont use the powdered milk. Theres no reason to in regular sausage. I stuff mine sometimes with my grinder, and while the stuffer is the best, the grinder does well. I dont have the consistency issue and I double grind mine with the pork, then mix, then stuff.

 

BuckHunter,

 

What are the instances where I should use powdered milk? Like a said, I'm new to sausage making and found that weird myself when the recipe called for it.

[WNYBuckHunter]

I dont know. I have never used it in any sausage Ive made. Culver said his hotdog recipe uses it, but Ive never made those. I just do smoked sausage sticks and fresh sausages.

[chiefbkt]

This is the first time I've heard of using powdered milk in sausage.  I follow a similar tactic as WNYBuckHunter, double grind, mix, and stuff.  I've added chunks of sharp cheddar after the second grind as well.  The consistency is fine.  

[Gizmo285]

BuckHunter,

 

What are the instances where I should use powdered milk? Like a said, I'm new to sausage making and found that weird myself when the recipe called for it.

When you smoke sausage it tends to dry it out and shrink it. A binder ex. powdered milk-Soy protein is used so the sausage doesn't shrink while being smoked and keeps its consistency in the casings. If you are just making fresh sausage neither is necessary.

[BKhunter]

When you smoke sausage it tends to dry it out and shrink it. A binder ex. powdered milk-Soy protein is used so the sausage doesn't shrink while being smoked and keeps its consistency in the casings. If you are just making fresh sausage neither is necessary.

Thanks gizmo.... That makes sense... So my assumption then is my snack stick recipe this year should have powdered milk right?

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[Gizmo285]

I only use soy protein when making Polish sausage with the bigger casings. When making snack sticks I don't use a binder. Some people might make them differently but I have been making them for years. If the snack sticks are made with venison it has hardly any fat in it to begin with that's why pork is added. Using straight 80/20 beef or pork will cause quite a bit of shrinkage..

[Gizmo285]

Few pics of my snack sticks. No binder and 80/20 beef. As you can see the meat shrunk quite a bit with no BINDER but that's the way I like beef sticks..................Sausage is a different story.

[BKhunter]

Thanks for the feedback Gizmo. I will attempt a few runs with the snack sticks with beef first before I waste any valuable venison. Would you mind sharing your snack stick recipe? Would love to give it a try!

[turkeyfeathers]

"As you can see the meat shrunk quite a bit".  But I was in the pool says George from Seinfeld   

 

That looks really good. Nice job. Bought some from the deer processor last year. Daughter wiped out that batch , took a stick in her lunch for school every day last week.