Outdoors
Sponsored by

Venison sausage recipes

3,107 Views | 13 Replies | Last: 10 yr ago by Dirty-8-thirty Ag
ShaggyAggie01
How long do you want to ignore this user?
Is anybody on the OB willing to share their recipes?

This year I plan on doing it myself, as I am not impressed with the local processors (in OKC)

I searched but did not find any... TIA
ShaggyAggie01
How long do you want to ignore this user?
Nobody?

For your trouble :
AGnBigD
How long do you want to ignore this user?
I made some breakfast and German link over the weekend. Just bought the packages from bass pro. Added some crushed red pepper and red pepper to them. Turned out really good IMO.
Max06
How long do you want to ignore this user?
Texas Bow hunter member Mesquite Country has some good ones.
BurrOak
How long do you want to ignore this user?
Max06 is right. I've made a few of these myself, all very good.

Sausage

ShaggyAggie01
How long do you want to ignore this user?
Great, that's where I'll start then. Thanks!
MizooAg94
How long do you want to ignore this user?
Search here... http://www.smokingmeatforums.com/f/
Bobby Ewing
How long do you want to ignore this user?
1lb Salt - 60 lbs meat
8 oz Pepper - 100 lbs meat
3 oz garlic - 100 lbs meat
.5-1 oz cayenne - 100 lbs meat
HTownAg98
How long do you want to ignore this user?
That's very similar to what I use.
ShaggyAggie01
How long do you want to ignore this user?
quote:
1lb Salt - 60 lbs meat
8 oz Pepper - 100 lbs meat
3 oz garlic - 100 lbs meat
.5-1 oz cayenne - 100 lbs meat
so you are saying 1 2/3 lb of salt for 100 lb of meat?

no other spices?
Bobby Ewing
How long do you want to ignore this user?
quote:
quote:
1lb Salt - 60 lbs meat
8 oz Pepper - 100 lbs meat
3 oz garlic - 100 lbs meat
.5-1 oz cayenne - 100 lbs meat
so you are saying 1 2/3 lb of salt for 100 lb of meat?

no other spices?


We use a 26oz (1lb 10 oz) container of Morton salt per 100 lbs of meat. My dad and I will put 3-4 oz of cure or pink salt in too but back off the equal amount of regular salt. Others add it on top of the full salt amount. Never added sage or any other crap like that. Some have tried using garlic powder instead of fresh but fresh is definitely better. That's our old original family recipe used forever. Simple simple.
ShaggyAggie01
How long do you want to ignore this user?
quote:
quote:
quote:
1lb Salt - 60 lbs meat
8 oz Pepper - 100 lbs meat
3 oz garlic - 100 lbs meat
.5-1 oz cayenne - 100 lbs meat
so you are saying 1 2/3 lb of salt for 100 lb of meat?

no other spices?


We use a 26oz (1lb 10 oz) container of Morton salt per 100 lbs of meat. My dad and I will put 3-4 oz of cure or pink salt in too but back off the equal amount of regular salt. Others add it on top of the full salt amount. Never added sage or any other crap like that. Some have tried using garlic powder instead of fresh but fresh is definitely better. That's our old original family recipe used forever. Simple simple.


What about pork fat?
Bobby Ewing
How long do you want to ignore this user?
60% pork (shoulder)
40% venison
Can go 50/50 for dry sausage.
ShaggyAggie01
How long do you want to ignore this user?
Mesquite Country's recipe for plain sausage was a hit. ( I did sausage sticks for snacking)

I plan to make some bigger links with it as well, saving a few pounds to try my hand at summer sausage, any suggestions for a summer sausage recipe?
Dirty-8-thirty Ag
How long do you want to ignore this user?


Just got done making 800 lbs. of 70/30 link sausage, 200 lbs. of dried, and 50 lbs of panhaus. Love this time of the year.
Refresh
Page 1 of 1
 
×
subscribe Verify your student status
See Subscription Benefits
Trial only available to users who have never subscribed or participated in a previous trial.