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All jokes aside, I’m looking for some folks who have experience making wild game sausage. Looking for recipes, tips and techniques for making sausage. What casings make the best sausage, best ratio of fat to add, best cut of meat to add for fat, etc.


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No expert, but I made some pretty good Kielbasa last year using 60% pork shoulder and 40% venison. Used the standard Kielbasa recipe off of the internet, and added some diced Jalapeno peppers out of a jar. I found it that fresh garlic instead of minced, jared was a whole lot better. I tried a couple of different sizes and styles of casings with much difference in the product. I did find that a size smaller than the standard summer sausage casing made getting the up to the final temp much easier than the larger size. Still experimenting. I was trying to match what the person that taught me to butcher made. He used pork shoulder and trimmings from beef heads.
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Pork butt or shoulder is good for fat. If you are trimming a beef brisket, that could be a good source.
Always add water to make stuffing easier.
Stuff after adding salt, because it will make the meat stiff.
Let the sausages sit a day or 2 to let the spices/salt diffuse.
Milk powder or soy is expensive, but it holds moisture.
Dont use iodine salt or table salt. Use canning salt.
Spices only last a year or so, dont use old stuff.
Dunk sausages in cold water after cooking, to keep in moisture.
Make sure sausages are dry when you smoke.
Flush inside of natural casings, makes them much easier to stuff.

https://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609


Last edited by Terryk; 07/18/21.
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Mother of glob....dont trim any fat off a shoulder.


Todays shoulders are so lean....I dont think they add enough fat to the venison mix.


Best to keep some pork bellies around.


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Thanks fellas. I have been using what is called a Boston shoulder butt. Seems good so far. I think I just need to add more. I’m trying to get by with an 80/20 mixture but it’s a wee bit dry. I’m going to try some natural casings this season vs colligan. Still figuring out how much water to add exactly so stuffing is easy. Last time I added a little too much. It worked but it was a little messy.


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Originally Posted by Jim_Conrad
Mother of glob....dont trim any fat off a shoulder.


Todays shoulders are so lean....I dont think they add enough fat to the venison mix.


Best to keep some pork bellies around.


Are you speaking of uncured bacon basically.


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Originally Posted by brinky72
Originally Posted by Jim_Conrad
Mother of glob....dont trim any fat off a shoulder.


Todays shoulders are so lean....I dont think they add enough fat to the venison mix.


Best to keep some pork bellies around.


Are you speaking of uncured bacon basically.


Yes.

I find shoulders too lean.....bellies are fattier.


I like at least 50 percent venison in my sausages though. 60 percent is good too.

Have gone to 75 percent...because I like venison.


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AC Legg make some pretty great spice mixes. I have used their country pork, spicy and mild Italian, and premium bratwurst with great success with a 50/50 pork butt/shoulder to venison. If it looks a little lean I will add in some more pork or beef fat.

I use the LEM trail bologna spice mix for summer sausage chubs and they turn out fantastic. This is more of a beefy sausage so for a 25# batch I use 16.5# venison, 3.5# beef fat and 5# pork shoulder.

If you like boudin, AC Legg make a great mix for this too.


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Butts (shoulders) are roughly 70/30. Perfect for us when we make sausage just from a butt. A butt isn’t a good source of fat. One pound contains about 11 ounces of lean and 5 ounces of fat. Our local supermarket will give us all the pork or beef fat we want for free. We just give them a call and pick it up in a day or two


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Go to Rifles and Recipes and get Eileen's book on the subject.


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I see once in awhile some beef suet or pork suet in the cooler at the local Meijer. It looks like a chunk of fat and would probably work well enough. I’ve read that most big chains don’t like selling fat for whatever reason. I imagine they lack a real butcher that would know their ass from a hole in the ground for starters. What ratio would you recommend using pure fat/suet ?


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Originally Posted by JDinCO
Go to Rifles and Recipes and get Eileen's book on the subject.


The “Slice of the Wild” book. I have it bookmarked and in the cart.


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I think the amount of fat to add depends on where you were raised. Just like sweat tea. We add a lot of pork fat to our deer for breakfast sausage. We us the Legg’s seasoning too and really like it.



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Originally Posted by Kaleb
I think the amount of fat to add depends on where you were raised. Just like sweat tea. We add a lot of pork fat to our deer for breakfast sausage. We us the Legg’s seasoning too and really like it.


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Originally Posted by brinky72
Originally Posted by JDinCO
Go to Rifles and Recipes and get Eileen's book on the subject.


The “Slice of the Wild” book. I have it bookmarked and in the cart.


There are some sausage recipes in Slice, but she published SAUSAGE SEASON in 2013, which is entirely about wild game sausage. (www.riflesand recipes.com)


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Give us a little taste, John.


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Local processor told me he throws all his lamb and pig fat into offal pile. I asked him to set some aside for me. Got 40# in freezer waiting for sausage this fall. Hope it doesn't go bad.

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Be careful with fat from a butcher.
Especially around hunting season.
They may stockpile it, and it will get rancid.
Will ruin everything it's in.

Ruined 2 deer worth of burger once.


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I have been gathering kidney fat from our fat beeves to render into tallow.

Oh momma.


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I've seen some interesting videos on the use of tallow to wet down briskets as they're wrapped to finish smoking. Have you done something like that?

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