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Homemade venison sausage


NYBowhunter

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Not venison sausage but pork.  Trying to recreate some Amish smoked sausage I had years ago in PA.  Made up 44 links.  Did a test Patty and it was good.  It's not being smoked today.  Froze it in bunches to use as needed. New grinder and sausage caser worked well. 

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5 hours ago, Chef said:

Made some sweet Italian, some parsley cheese and breakfast all are half venison half pork

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They look great Chef !   If they are all the same 1/2 pork 1/2 venison mix what makes them different . Just the spices ?   

Have you made any sausages with beef suet or beef hamburger mixed with venison .Or that doesn't mix well with venison .

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They look great Chef !   If they are all the same 1/2 pork 1/2 venison mix what makes them different . Just the spices ?   
Have you made any sausages with beef suet or beef hamburger mixed with venison .Or that doesn't mix well with venison .

Yes the seasoning is what changes. I do not generally mix venison and beef. The venison is too lean and the beef does not have enough fat to compensate for it. The sausage will generally wind up dry


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They look great Chef !   If they are all the same 1/2 pork 1/2 venison mix what makes them different . Just the spices ?   
Have you made any sausages with beef suet or beef hamburger mixed with venison .Or that doesn't mix well with venison .

My buddy gets his ground venison mixed with beef fat (not ground beef) instead of pork fat. I don’t see a tremendous difference in consistency when beef fat is used. Taste is, well, beefier and not as bacon-ish - not saying that’s good or bad...just saying.


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On 12/27/2020 at 5:27 PM, Chef said:

Nice I’ve done a few this year... hot dogs, Andullie, parsley garlic parm.... and today jalapeño cheddar

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I've seen mixed opinions on the prick (haha). Thoughts on why I should be doing it and any cons?

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I've seen mixed opinions on the prick (haha). Thoughts on why I should be doing it and any cons?

It lets the air out and just helps with uniformity


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Chef, what cut of pork do you add?  Do you buy 'trimmings'?

Boneless pork butt. Not a fan of trimmings. Even though it’s sausage use the best ingredients possible


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  • 9 months later...
On 12/29/2020 at 7:40 AM, Chef said:

Jalapeño cheddar after smoking 713e363452ffdaafe1d3f2566ea21fd4.jpg
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I'm planning to try making cheddar jalapeno sausage this weekend.  I'll be using deer shoulder and pork belly. Any tips or advice you can share?

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I'm planning to try making cheddar jalapeno sausage this weekend.  I'll be using deer shoulder and pork belly. Any tips or advice you can share?

I used regular cheddar instead of high heat cheese which scares me!!! As a result you really need to keep your heat down to not melt it. Cherry/pecan wood is what I used and liked it


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I'm planning to try making cheddar jalapeno sausage this weekend.  I'll be using deer shoulder and pork belly. Any tips or advice you can share?

Umm use high temp cheese and don’t grind it…also cook a patty before stuffing to ensure you are happy with the heat


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I used regular cheddar instead of high heat cheese which scares me!!! As a result you really need to keep your heat down to not melt it. Cherry/pecan wood is what I used and liked it


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It’s just extremely low fat cheese


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11 hours ago, Robhuntandfish said:

I've been thinking of making a chorizo and roasted red pepper sausage.  Prob a winter project.

I made a hot Italian, chorizo and pepper-onion sausages last weekend. All came out amazing. I used the recipe for the chorizo from the Meateater cookbook. It calls for two kinds of chili power i disnt have. I just doubled with regular chili powder. Highly recommend. The pepper and onion and Italian sausage i used a pre mix from a local menonite grocery store. Both were better than expected.

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9 minutes ago, SpacemanSpiff said:

I made a hot Italian, chorizo and pepper-onion sausages last weekend. All came out amazing. I used the recipe for the chorizo from the Meateater cookbook. It calls for two kinds of chili power i disnt have. I just doubled with regular chili powder. Highly recommend. The pepper and onion and Italian sausage i used a pre mix from a local menonite grocery store. Both were better than expected.

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I use spices from one of the Amish stores here often. I like their cracked pepper - which i use and also add jalepenos, their smoked sausage spices are good too. 

Walton's has some great sausage spices too.  

Love trying some new ones.  This year I have a foothills moonshine mix I got from Waltons I'm gonna try as well. 

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