wanted...recipe
Results 1 to 10 of 10
Like Tree12Likes
  • 2 Post By rgd
  • 1 Post By sstlaure
  • 1 Post By Milharri
  • 4 Post By Milharri
  • 1 Post By sstlaure
  • 1 Post By farmgirl19
  • 1 Post By Milharri
  • 1 Post By sstlaure

Thread: wanted...recipe

  1. Top | #1
    rgd
    rgd is offline
    rgd's Avatar
    Join Date
    Mar 2011
    Last Online
    02-18-2019 @ 10:52 AM
    Location
    Flint, Texas
    Posts
    2,160
    Thanks
    317
    Thanked 227 Times in 182 Posts

    wanted...recipe

    I am looking for some input on the best way to make venison sausage. I've always had it processed by a local butcher. This year I would like to try my hand at it,since my son bought a good grinder. So...I would really appreciate ya'lls input! I mean...I've seen some great recipes on here, so I know there is someone that has a killer recipe. Milharri's recipe for dove was the best!!! But I like a long way before I go through them all.So many recipe's...so little time I've heard that the common recipe is to mix in approximately 20% pork sausage in to the ground up venison. Is that true? It would ,in my mind, be a really weak form of sausage. But, I don't know,so I could use some input
    Thanks
    Randy
    Last edited by rgd; 11-19-2014 at 02:53 PM.
    Gizmo2 and Milharri like this.
    JD 2520 TLB
    JD gt 275

    Always remember that you're unique. Just like everyone else.

  2. Remove Advertisements
    GreenTractorTalk.com
    Advertisements
     

  3. Top | #2

    Join Date
    Apr 2014
    Last Online
    04-11-2019 @ 09:17 AM
    Location
    SE Michigan
    Posts
    1,786
    Thanks
    30
    Thanked 167 Times in 140 Posts
    Quote Originally Posted by rgd View Post
    I am looking for some input on the best way to make venison sausage. I've always had it processed by a local butcher. This year I would like to try my hand at it,since my son bought a good grinder. So...I would really appreciate ya'lls input! I mean...I've seen some great recipes on here, so I know there is someone that has a killer recipe. Milharri's recipe for dove was the best!!! But I like a long way before I go through them all.So many recipe's...so little time I've heard that the common recipe is to mix in approximately 20% pork sausage in to the ground up venison. Is that true? It would ,in my mind, be a really weak form of sausage. But, I don't know,so I could use some input
    Thanks
    Randy
    I use straight ground venison - put your cure in it (available at Gander Mtn, etc.), work it in and let it sit in the refrigerator for a couple of days. Then add Montreal Steak Seasoning (or spicy Montreal if you like it hot.)

    I've also used a combination of Soy Sauce and Worchester Sauce with the above seasoning with good effect.

    I use a sausage/jerky shooter from Gander Mtn. and a dehydrator for about 8 hrs or so.

    Unfortunately I found out that it isn't really shelf stable long term. Wife went down last night to find the jars full of mold (they're about 3 weeks old at this point.) Had to throw out a couple pounds worth. Ugh. It made it 2 weeks without issue.

    Next time I make it, I'll separate into batches, vacuum seal and freeze.
    Last edited by sstlaure; 11-19-2014 at 03:38 PM.
    rgd likes this.
    -Scott-

    2014 1025R - 60D 7-Iron MMM, H120 53" FEL/Ballast Box, Ken's hooks and Piranha toothbar, BB2048L Boxblade, 54" snowblade Quick-tatch w/full hydraulic lift/tilt.

    You don't have to outrun the bear......just the other campers

  4. Top | #3

    Join Date
    Sep 2013
    Last Online
    09-14-2019 @ 09:13 AM
    Location
    Texas Panhandle
    Posts
    931
    Thanks
    64
    Thanked 90 Times in 83 Posts
    I use pork in all my sausage. I try to keep a around 40% min. Sometimes for my smoked sausage I will use less. For my brats I use 50%. I can't remember off the top of my head my ratio for dried sausage. 100% venison can still taste good but it will be very dry. The pork fat will really add juiciness and some flavor. I try to buy pork trimmings from a processor and receive nearly 100% fat. That will allow you to use less pork.

    My advice is to buy a sausage kit and follow the instructions on the first run. Then you can tweak the next one more to you're liking. It's surprising how good the kits are nowadays.

    Also, keep the meat cold!

    Feel free to ask more questions or PM me.


    Sent from my iPhone using Tapatalk
    rgd likes this.
    3046r Cab, H165 w/61" bucket, Frontier 72"BB, MX6, and Woods TCR68" Tiller.

  5. Remove Advertisements
    GreenTractorTalk.com
    Advertisements
     

  6. Top | #4

    Join Date
    Sep 2013
    Last Online
    09-14-2019 @ 09:13 AM
    Location
    Texas Panhandle
    Posts
    931
    Thanks
    64
    Thanked 90 Times in 83 Posts
    Here are some pics from last year that you might enjoy. Click image for larger version. 

Name:	ImageUploadedByTapatalk1416454665.680456.jpg 
Views:	9 
Size:	348.2 KB 
ID:	35468Click image for larger version. 

Name:	ImageUploadedByTapatalk1416454683.813136.jpg 
Views:	8 
Size:	386.0 KB 
ID:	35469Click image for larger version. 

Name:	ImageUploadedByTapatalk1416454695.062967.jpg 
Views:	8 
Size:	277.5 KB 
ID:	35470Click image for larger version. 

Name:	ImageUploadedByTapatalk1416454708.774204.jpg 
Views:	8 
Size:	236.8 KB 
ID:	35471Click image for larger version. 

Name:	ImageUploadedByTapatalk1416454721.767721.jpg 
Views:	8 
Size:	205.3 KB 
ID:	35472Click image for larger version. 

Name:	ImageUploadedByTapatalk1416454731.091754.jpg 
Views:	8 
Size:	449.7 KB 
ID:	35473Click image for larger version. 

Name:	ImageUploadedByTapatalk1416454750.027716.jpg 
Views:	6 
Size:	424.4 KB 
ID:	35474


    Sent from my iPhone using Tapatalk
    Gizmo2, rgd, farmgirl19 and 1 others like this.
    3046r Cab, H165 w/61" bucket, Frontier 72"BB, MX6, and Woods TCR68" Tiller.

  7. Top | #5

    Join Date
    Apr 2014
    Last Online
    04-11-2019 @ 09:17 AM
    Location
    SE Michigan
    Posts
    1,786
    Thanks
    30
    Thanked 167 Times in 140 Posts
    So Milharri - couple questions

    Looks like you smoke vs dehydrate, correct? Do you have to keep all of that refrigerated or is it shelf stable? I'm really trying to get away from having to refrigerate everything. My wife canned most of my ground venison. Works great for spaghetti and tacos, etc.

    Looks delicious BTW.....here's some of my jerky being processed.
    Attached Thumbnails Attached Thumbnails jerky.JPG  
    Last edited by sstlaure; 11-19-2014 at 10:10 PM.
    Milharri likes this.
    -Scott-

    2014 1025R - 60D 7-Iron MMM, H120 53" FEL/Ballast Box, Ken's hooks and Piranha toothbar, BB2048L Boxblade, 54" snowblade Quick-tatch w/full hydraulic lift/tilt.

    You don't have to outrun the bear......just the other campers

  8. Top | #6

    Join Date
    Sep 2013
    Last Online
    09-14-2019 @ 09:13 AM
    Location
    Texas Panhandle
    Posts
    931
    Thanks
    64
    Thanked 90 Times in 83 Posts

    wanted...recipe

    Anything with cure in it will be relatively shelf stable. Especially if you vacuum seal. I don't have any timelines on it though. I put everything in a big chest freezer. There's no question if it's still good or not in there. It'll last for a couple of years.

    I do smoke. I just really like the smokey flavor.


    Sent from my iPhone using Tapatalk
    Last edited by Milharri; 11-20-2014 at 05:33 AM.
    3046r Cab, H165 w/61" bucket, Frontier 72"BB, MX6, and Woods TCR68" Tiller.

  9. Top | #7
    GTT's Pilot in Command (PIC) farmgirl19's Avatar
    Join Date
    Apr 2013
    Last Online
    @
    Location
    Texas
    Posts
    8,562
    Thanks
    1,503
    Thanked 1,149 Times in 751 Posts
    Everyone that I know that makes their own, puts it in a freezer. I oftentimes get by to see friends, and help myself to their freezer(s)! Jerky is not frozen, but it rarely lasts long enough to even consider refrigeration!!
    Milharri likes this.
    If man had enough horse sense to treat his wife like a Thoroughbred, she'd never grow into an old nag.

    If you climb in the saddle, be ready for the ride!

    Happiness is contagious; Be a carrier!

  10. Top | #8

    Join Date
    Sep 2013
    Last Online
    09-14-2019 @ 09:13 AM
    Location
    Texas Panhandle
    Posts
    931
    Thanks
    64
    Thanked 90 Times in 83 Posts
    Quote Originally Posted by sstlaure View Post
    So Milharri - couple questions

    Looks like you smoke vs dehydrate, correct? Do you have to keep all of that refrigerated or is it shelf stable? I'm really trying to get away from having to refrigerate everything. My wife canned most of my ground venison. Works great for spaghetti and tacos, etc.

    Looks delicious BTW.....here's some of my jerky being processed.
    Do you use a marinade for your jerky or a rub? If marinade, do you add liquid smoke? I have always done a rub, but my good friend does a marinade. He likes the sweet and spicy and uses a bunch of soy sauce. I normally make a spicy jerky with venison. The sweet and spicy he makes is really good with beef. He uses a dehydrator.


    Sent from my iPhone using Tapatalk
    rgd likes this.
    3046r Cab, H165 w/61" bucket, Frontier 72"BB, MX6, and Woods TCR68" Tiller.

  11. Top | #9
    grnspot110's Avatar
    Join Date
    Mar 2012
    Last Online
    Yesterday @ 09:12 PM
    Location
    North Central MO
    Posts
    5,582
    Thanks
    1,033
    Thanked 729 Times in 435 Posts
    This is what I use: to approx. 2# ground venison;

    1/8 C soy sauce
    1 T Worcestershire sauce
    1/4 t garlic powder
    1/4 t onion powder
    1/4 t ground pepper
    1/2 C steak sauce (I use HyVee's version of Heinz 57)

    The recipe I use doesn't call for the steak sauce & does call for 1/8 C teriyaki sauce & 3/4 t smoke-flavored salt

    I use one of the big caulking gun-style squirters from Cabela's & dry in the oven on drying racks (also from Cabela's) sprayed with cooking spray to keep from sticking, at no more than 200* with the door cracked open 3/4", takes around 3-4 hours to dry. Fills a quart zipper bag that I keep in the refrigerator, but will last for days without refrigeration.


    Another that I sometimes use w/3# ground venison:

    1-1/2 C water
    4-1/2 T Morton's quick-cure salt
    1/2 t grd. pepper
    1/4 t garlic powder
    1/2 t onion powder
    1 t+ mustard seed
    1-1/2 T liquid smoke

    Mix wel, then form into 4 rolls, double wrap in aluminum foil, boil 1 hour or bake @ 350* for 1-1/2 hours.

    Re-wrap &refrigerate.
    Lowell

    1944 JD LA, 1953 JD 40S, 93-755 w/60" deck, '04-790 w/300 loader, 2000-F725, '07 "TS" Gator, 80-314 & numerous attachments!, 1980-2418 Power King, 1948 AC "G" & 1961 International Cub Lo Boy

  12. Top | #10

    Join Date
    Apr 2014
    Last Online
    04-11-2019 @ 09:17 AM
    Location
    SE Michigan
    Posts
    1,786
    Thanks
    30
    Thanked 167 Times in 140 Posts
    Quote Originally Posted by Milharri View Post
    Do you use a marinade for your jerky or a rub? If marinade, do you add liquid smoke? I have always done a rub, but my good friend does a marinade. He likes the sweet and spicy and uses a bunch of soy sauce. I normally make a spicy jerky with venison. The sweet and spicy he makes is really good with beef. He uses a dehydrator.


    Sent from my iPhone using Tapatalk
    Typically I marinade overnight in the Worchestershire/Soy with the spices already mixed in. Never used the liquid smoke.

    If you like spicy - you've got to try it with the McCormick Montreal Spicy Steak seasoning.

    I've got an apple tree that is still alive, but in rough shape. Once I build my smoker I plan on using the applewood for the smoke.

    We seem to always lose power when we're gone on vacation. I've lost a TON of meat in the past, hence wanting to get things shelf-stable.
    Last edited by sstlaure; 11-20-2014 at 07:41 PM.
    Milharri likes this.
    -Scott-

    2014 1025R - 60D 7-Iron MMM, H120 53" FEL/Ballast Box, Ken's hooks and Piranha toothbar, BB2048L Boxblade, 54" snowblade Quick-tatch w/full hydraulic lift/tilt.

    You don't have to outrun the bear......just the other campers

  13. Remove Advertisements
    GreenTractorTalk.com
    Advertisements
     

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •