Venison Italian Sausage

[WNYBuckHunter]

I use a 50/50 mix of venison to fatty pork, usually a picnic roast or shoulder. It always comes out nice and juicy.

[WNYBuckHunter]

Here’s one of my venison brats. Same 50/50 mix I use In all of my other fresh sausage mixes. The brats get a bit finer grind than Italian sausage though. You can see how juicy it is when you cook it. 

[crappyice]

Couple more thoughts about my poor sausage performance.
Directions with the grinder says to use the largest plate (looks like 3 bean-shaped holes)WITHOUT a cutting blade when stuffing casings. Is that what you all do when using a grinder to stuff?
I also think I used the medium size plastic tube and not the large tube as I replay what I did. I ground the meat using the plate that looks like a wagon wheel, mixed it all with spices, left in fridge for 24 hours and sent it through the large plate(no cutter) to the medium plastic tube.

I want to figure this out but can’t keep “wasting” good venison on shitty results


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[goosifer]

1 hour ago, crappyice said:

Couple more thoughts about my poor sausage performance.
Directions with the grinder says to use the largest plate (looks like 3 bean-shaped holes)WITHOUT a cutting blade when stuffing casings. Is that what you all do when using a grinder to stuff?
I also think I used the medium size plastic tube and not the large tube as I replay what I did. I ground the meat using the plate that looks like a wagon wheel, mixed it all with spices, left in fridge for 24 hours and sent it through the large plate(no cutter) to the medium plastic tube.

I want to figure this out but can’t keep “wasting” good venison on shitty results


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Could you post a picture of the plates and blades you are using? I'm not clear on your descriptions.

[crappyice]

Could you post a picture of the plates and blades you are using? I'm not clear on your descriptions.

Largest hole plate I use for chop meat.
Wagon wheel in the middle I used to grind the meat and fat
Bean-like plate on the bottom I used without a cutter with the plastic stuffing tube



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[goosifer]

59 minutes ago, crappyice said:

Largest hole plate I use for chop meat.
Wagon wheel in the middle I used to grind the meat and fat
Bean-like plate on the bottom I used without a cutter with the plastic stuffing tube



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interesting, I've never seen plates like that before (wagon wheel and kidney bean) I woudn't think that the wagon wheel would work with the cutting blade. If it does, maybe do first pass with the wagon wheel with blade, and then the second pass with holes plate with blade. One pass with the wagon wheel with blade won't get the meat ground enough, I don't think.

With mine, I have a 3-legged flat star blade when I am stuffing, not a kidney bean plate

[Robhuntandfish]

with my grinder and stuffer when stuffing casings I dont use a plate at all.  There is a piece that goes in there that is plastic.  the meat is already ground so dont need to grind it again just push into casings.    

[dbHunterNY]

i have hot and sweet italian in the fridge.  this year i left most in bulk casings i got where a real pain the in *&* and just too big.  if i put it in casings i usually have a guy i know do it for me with the right equipment.  i've been looking into stuffers a little. haven't gotten one so haven't ground venison with pork fat only here. ground together and then put in a mixer with a little water and the seasonings. i forget the ratio of fat to meat. i'm not the master mind behind it.

[WNYBuckHunter]

12 hours ago, crappyice said:

Couple more thoughts about my poor sausage performance.
Directions with the grinder says to use the largest plate (looks like 3 bean-shaped holes)WITHOUT a cutting blade when stuffing casings. Is that what you all do when using a grinder to stuff?
I also think I used the medium size plastic tube and not the large tube as I replay what I did. I ground the meat using the plate that looks like a wagon wheel, mixed it all with spices, left in fridge for 24 hours and sent it through the large plate(no cutter) to the medium plastic tube.

I want to figure this out but can’t keep “wasting” good venison on shitty results


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Get a stuffer, you wont regret it.

[crappyice]

Get a stuffer, you wont regret it.

Come on man..throwing moe money at the problem is not the answer!


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[Culvercreek hunt club]

9 hours ago, crappyice said:

Come on man..throwing moe money at the problem is not the answer!


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Do you use a hammer to put in screws? Yes a grinder will do the job but no way it will do it like a stuffer. We tried. It is night and day.  If you are going to stuff with a grinder then I suggest gettign a foot operated switch. Handling the casings and not getting air bubbles in there is a two hand operation and then there is feeding the grinder. 

Also on our Italian sausage we don't even use casings anymore. We use 11" vacuum seal bags that are cut to about a foot long. Ad a little over a pound to each bag and seal. Then press flat so it is about a 1 foot square and about a half inch thick. Thaws quickly and then cut into quarters and grill like a hamburger. It is MUCH nicer having onions and peppers on a hamburger style bun rather than a hot dog style bun.  

[lamperg]

very appetite photos