Home Forums Hunting & Shooting Hunter's Campfire Ground Venison Trick

I tried something new this year. I bought some LEM sausage seasoning mix from Bass Pro. They have about a dozen different kinds, I got Italian. The entire bag makes 25 lbs but it also has instructions for just one pound. You mix I believe a teaspoon of the stuff in some water and then mix it into a pound of ground meat. You are supposed to add pork fat according to the recipe but I put in a couple of tablespoons of olive oil per pound along with the seasoning mix. The reason I do that is because it is pretty inconvenient to find fresh beef or pork fat where I live and even if I do, I have a hard time using all the ground venison before the fat in it goes rancid. So, I have started just adding olive oil as I go. But that part does not matter. You can add the seasoning on the fly regardless.

Anyway, the LEM stuff makes delicious "sausage". Mine is on the lean side but I have made a couple of cheese burgers out of it and they were much better than I expected they would be. Just had one for lunch and it was delicious. It is something easy and different ......you can change the taste of your ground deer meat a pound at a time depending on your mood.

thanks I'll try it! Runnings has a whole aisle of LEM offerings

I'll try that.

I mix ground lamb at half and half. Nice balance.

I like the olive oil too.

Many thanks

Thanks for the tip.

Ya done made sausage. Watch out it can get addictive!

Thanks for the tip!

You can talk to your local grocery store meat departments and normally get pork and beef fat. Another cheap trick is to mix ground venison 50/50 with cheap ground pork breakfast sausage. That usually turns out about the right fat content and spice for my taste.

That what I mix with mine when making meat loaf, except I generally only add 5-6 ounces per pound of venison. Plus I pre-cook it in the microwave and drain it before adding, to cut back on the grease in the final product.

When I make my sausage, I just find the cheapest, store-brand bacon I can find and run it through the grinder with the venison. I usually go 75/25 venison/bacon.

Aqualung

At least the LEM products usually do not have a ton of MSG in them (some do)... but they are bland...

If you don't butcher hogs, then pork butts are your friend.

Bacon ends and pre mixed sausage etc... work too, more expensive but give different tastes.

I've not found LEM to be bad at all, bland is all in ones taste buds.

But we just use our adapted family recipe for years now and its cheaper than buying pre mixed this or that or bacon ends etc...

Now if I can just manage a freezer of moose every winter there is no need for all that fancy stuff to cover the venison flavor up.

Thanks for the tips,