Reply With QuoteCutting a venison is necessary to loose a fat. Yo also can use it complete but for cooking it will get much time and the taste will loose.
If your using venison, you should stick to the higher side of the fat mix, venison is very lean and will not grind well and it will end up bing very dry after cooking it if you cut any of the fat out of the mix. And you can add venison to any of the mixes, I use it quite often.Originally Posted by Oneb
"We have a criminal and a system problem, we don't have a gun problem in this state," he said. "As long as legislators concentrate on gun control, we will continue to have mass shootings and the legislators will have blood on their hands."
-Sam Paredes
Cutting a venison is necessary to loose a fat. Yo also can use it complete but for cooking it will get much time and the taste will loose.
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Going to bump this back up to the top for the new guys to see, add your own recipes, ect.
"We have a criminal and a system problem, we don't have a gun problem in this state," he said. "As long as legislators concentrate on gun control, we will continue to have mass shootings and the legislators will have blood on their hands."
-Sam Paredes
Thank you for bumping this. I didn't even know there were recipes on here. I was just going to use a sausage guy in Greenfield to make everything. Now, I think I will at least try and experiment with some to try myself.
We make four types of sausage. Chorizo, hot breakfast, sweet Italian, and hot Italian. I go to Cash-n-Carry when they have a sale on pork butt/shoulder. You can usually get it for $1.00-1.25/lb, and we'll buy 60-80lbs at a time.
Run that through the grinder once on "coarse" and portion in 6.25 lb batches (gallon ziplock). We'll grind deer, elk, or bear, and do the same portions, 6.25 lb batches. Wen it is time to do a batch, pull 4 bags out of the freezer, two of each (pork and game) then mix in your spices well and run through the grinder a second time. Portion into 1lb servings, toss into a bread bag (they sell them new, and these have no closure on them like a ziplock), compress to get the air out, spin to seal, then wrap with butcher paper. Much quicker than using saran wrap, and you can place them in a water bath to thaw, unlike saran wrap.
We cheat on spices, just buy the ones from our butcher in town, $5 seasons 25lb's. Our sausage ends up costing us about $0.65/lb including wrap, bag, and seasoning.
On cooking the lower fat sausage, just a teaspoon of oil in the pan is all that is needed.
Thanks. All good info I learn something new about food everyday. I am completely unfamiliar with making sausage.
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You have Roy grind it for ya? Some of his is REALLY GOOD, but he uses too much finnel for my tastes. Try his jalapino and chedder sometime, then Ill get you some of mine. His Swiss is amazing also. I think I even have his swiss recipe somewhere, Ill look and see if I can find it.
"We have a criminal and a system problem, we don't have a gun problem in this state," he said. "As long as legislators concentrate on gun control, we will continue to have mass shootings and the legislators will have blood on their hands."
-Sam Paredes
He gave me a package of mild swiss boar last weekend on the way down to the lake. It was awesome! If you could find that recipe that would be great.
Thanks again
Ill look when I get home.
"We have a criminal and a system problem, we don't have a gun problem in this state," he said. "As long as legislators concentrate on gun control, we will continue to have mass shootings and the legislators will have blood on their hands."
-Sam Paredes
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