Venison sausage recipes - 24hourcampfire

Anyone willing to share their favorite venison sausage recipes. About to to stuff 30 lbs of venison just looking for some ideas on what to mix together.

Thx
Yar

Make it 50% pork with a little cheese and japaleno

What kind of sausage?

Bratwurst style or smoked/cooked?

If we’re talking summer sausage

2 parts deer, 1 part pork shoulder,
Get the Hi Mountain $5 seasoning kit.

You can add hi temp cheese too from this co:
https://www.waltonsinc.com/seasonings/high-temperature-cheese

Originally Posted by Jim_Conrad

What kind of sausage?

Bratwurst style or smoked/cooked?

This.

Smoked is a bit different than fresh.

Smoked Polish, Hot Dogs is a bit different than smoked Summer or Bologna, or snack sticks.

Fresh Brat is a bit different than fresh breakfast of hot Italian.

Make some Boerewors sausage!!

I just received Eileen's book on sausage making from Rifles and Recipes. It has some great recipes and sausage making tips. Worth buying.

A big "plus 1" on Eileen's "Sausage Season" book.

Originally Posted by slumlord

If we’re talking summer sausage

2 parts deer, 1 part pork shoulder,
Get the Hi Mountain $5 seasoning kit.

You can add hi temp cheese too from this co:
https://www.waltonsinc.com/seasonings/high-temperature-cheese

The Lem Summer sausage seasoning is my favorite with about the same meat ration as slumlords

Originally Posted by kennymauser

Originally Posted by slumlord

If we’re talking summer sausage

2 parts deer, 1 part pork shoulder,
Get the Hi Mountain $5 seasoning kit.

You can add hi temp cheese too from this co:
https://www.waltonsinc.com/seasonings/high-temperature-cheese

The Lem Summer sausage seasoning is my favorite with about the same meat ration as slumlords

Does it have any garlic in it?

I have tried a few seasoning mixes..........no garlic or very little anyway.

Gave up on sausage and made it all into jerky this year. tons easier.

Got enough to last a little while.

.This is for 25lbs of meat. 4oz sea salt,2oz fresh ground black pepper,3 Heaping tablespoons of garlic powder,2 Heaping tablespoons of ground mustard,3/4 oz of whole mustard seed,3 Heaping tablespoons of marjoram leaves,1 oz of cure.Next peel one head of garlic and cook in a cup or so of water until the garlic is soft enough to mash(about 15 min).Let it cool or add a little ice to cool it and add to the spices with any additional water needed to dissolve the spices.Add it to the meat,mix well and run it back through the grinder.I usually run all my meat through a 1/4" or 5/16" plate first.Add spice slurry,mix and run it back through my grinder through a large plate.The one I use has only four pie shaped holes.I don't want to grind my meat any finer,just want to get my meat and spices mixed well on this second run.I like to use pecan chips for smoking.They come out nice and red.The secret is in the smoking.It takes only four hours.130 degrees for the first hour,150 degrees for the second hour and 160 degrees for the next two hours.Then spray it with cool water and then let it cool while still on the sticks for one hour.After that I let it cool in the fridge overnight and then vacuum pack after that.If you like juicy sausage use 60% pork butt(pork shoulder) and 40% deer,this is my favorite.It's juicy but not greasy.
.

When you guys have sausage made by a ‘pro’ do you get the sausage made from “your” deer?

Or is your sausage co-mingled with the 7 deer you had to step over out in the parking lot on that 74f degree afternoon at the processors shack?

Btw baldhunter that looks great!!

Originally Posted by hanco

Got enough to last a little while.

Our batch this year is looking awful slim, only around 300 pounds. We have done up to 600 pounds.

If I had my recipe close by I'd post it. German sausage from family but its been tweaked by us over the years until it got the flavor we like.

Originally Posted by baldhunter

.This is for 25lbs of meat. 4oz sea salt,2oz fresh ground black pepper,3 Heaping tablespoons of garlic powder,2 Heaping tablespoons of ground mustard,3/4 oz of whole mustard seed,3 Heaping tablespoons of marjoram leaves,1 oz of cure.Next peel one head of garlic and cook in a cup or so of water until the garlic is soft enough to mash(about 15 min).Let it cool or add a little ice to cool it and add to the spices with any additional water needed to dissolve the spices.Add it to the meat,mix well and run it back through the grinder.I usually run all my meat through a 1/4" or 5/16" plate first.Add spice slurry,mix and run it back through my grinder through a large plate.The one I use has only four pie shaped holes.I don't want to grind my meat any finer,just want to get my meat and spices mixed well on this second run.I like to use pecan chips for smoking.They come out nice and red.The secret is in the smoking.It takes only four hours.130 degrees for the first hour,150 degrees for the second hour and 160 degrees for the next two hours.Then spray it with cool water and then let it cool while still on the sticks for one hour.After that I let it cool in the fridge overnight and then vacuum pack after that.If you like juicy sausage use 60% pork butt(pork shoulder) and 40% deer,this is my favorite.It's juicy but not greasy.
.

Thats a LOT of smoking work

we have a 10x10 smokehouse. AC. Dehumidifier.

We hang on racks and I'll get a pan of hot charcoal going. Once its coaled up good, I put a stack of small green hickory, pecan or mesquite on top, put it in the house, close the door. Its sealed. I have no clue how hot it gets but this is usually around dark thirty on a satrudya. Get up Sunday morning and when I open the door about 9am I am letting all the smoke out.

Mixing. Season the meat before we grind it. Grind it. The dump in 7 gallon bucket where we have a big mixing wand on a big drill motor and mix it well.

Put it in the electric stuffer and away we go.

Originally Posted by rost495

Originally Posted by baldhunter

.This is for 25lbs of meat. 4oz sea salt,2oz fresh ground black pepper,3 Heaping tablespoons of garlic powder,2 Heaping tablespoons of ground mustard,3/4 oz of whole mustard seed,3 Heaping tablespoons of marjoram leaves,1 oz of cure.Next peel one head of garlic and cook in a cup or so of water until the garlic is soft enough to mash(about 15 min).Let it cool or add a little ice to cool it and add to the spices with any additional water needed to dissolve the spices.Add it to the meat,mix well and run it back through the grinder.I usually run all my meat through a 1/4" or 5/16" plate first.Add spice slurry,mix and run it back through my grinder through a large plate.The one I use has only four pie shaped holes.I don't want to grind my meat any finer,just want to get my meat and spices mixed well on this second run.I like to use pecan chips for smoking.They come out nice and red.The secret is in the smoking.It takes only four hours.130 degrees for the first hour,150 degrees for the second hour and 160 degrees for the next two hours.Then spray it with cool water and then let it cool while still on the sticks for one hour.After that I let it cool in the fridge overnight and then vacuum pack after that.If you like juicy sausage use 60% pork butt(pork shoulder) and 40% deer,this is my favorite.It's juicy but not greasy.
.

Thats a LOT of smoking work

we have a 10x10 smokehouse. AC. Dehumidifier.

We hang on racks and I'll get a pan of hot charcoal going. Once its coaled up good, I put a stack of small green hickory, pecan or mesquite on top, put it in the house, close the door. Its sealed. I have no clue how hot it gets but this is usually around dark thirty on a satrudya. Get up Sunday morning and when I open the door about 9am I am letting all the smoke out.

Mixing. Season the meat before we grind it. Grind it. The dump in 7 gallon bucket where we have a big mixing wand on a big drill motor and mix it well.

Put it in the electric stuffer and away we go.

I use a propane burner for my heat source and just a small smoker box with wood chips for my smoke.The smoker I have will do 50lbs of links.

TAG!!

Tag

Originally Posted by slumlord

When you guys have sausage made by a ‘pro’ do you get the sausage made from “your” deer?

Or is your sausage co-mingled with the 7 deer you had to step over out in the parking lot on that 74f degree afternoon at the processors shack?

Beats the hell out of me.

This aint no Hollywood Tennessee operation.

We do our own work out here.

Originally Posted by baldhunter

.This is for 25lbs of meat. 4oz sea salt,2oz fresh ground black pepper,3 Heaping tablespoons of garlic powder,2 Heaping tablespoons of ground mustard,3/4 oz of whole mustard seed,3 Heaping tablespoons of marjoram leaves,1 oz of cure.Next peel one head of garlic and cook in a cup or so of water until the garlic is soft enough to mash(about 15 min).Let it cool or add a little ice to cool it and add to the spices with any additional water needed to dissolve the spices.Add it to the meat,mix well and run it back through the grinder.I usually run all my meat through a 1/4" or 5/16" plate first.Add spice slurry,mix and run it back through my grinder through a large plate.The one I use has only four pie shaped holes.I don't want to grind my meat any finer,just want to get my meat and spices mixed well on this second run.I like to use pecan chips for smoking.They come out nice and red.The secret is in the smoking.It takes only four hours.130 degrees for the first hour,150 degrees for the second hour and 160 degrees for the next two hours.Then spray it with cool water and then let it cool while still on the sticks for one hour.After that I let it cool in the fridge overnight and then vacuum pack after that.If you like juicy sausage use 60% pork butt(pork shoulder) and 40% deer,this is my favorite.It's juicy but not greasy.
.

Damn, that makes my mouth water.