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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 :fed: 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
 

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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 :fed: 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.
 

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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.


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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.
 

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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.


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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)! :fed: Jerky is not frozen, but it rarely lasts long enough to even consider refrigeration!! :thumbup1gif:
 

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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.


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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.
 

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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.


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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.
 
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