DO NOT use your fingers or hands. In the Estimated Fat Content column, find your 5%, then look across to the 20% column to find out how much additional fat you need to add to your meat to get the ratio you want. I hope you find this useful. Using the recipe as a guide, determine how many pounds of meat are needed. Divide the meat accordingly and set it aside. Like, ten lines of code easy. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. Each of the recipes we used called for a total of 5 pounds of meat. I hate math. For sausage I pefer a 60/40 or 70/30 mix with venison/pork butts. Alternatively, you can make breakfast sausage patties. This is where the main advantage of making products at home comes to play: you are in control. ground pork shoulder • 3 Tbsp salt • 1 Tbsp ground black pepper • 1 Tbsp dried sage • 2 tsp nutmeg • 2 tsp thyme • ½ cup cold water Directions 1. It’s much safer to do it this way. The fat is all you want, and the butcher should know that you are going to use it to make deer sausage specifically. The one thing I happen to be good at is ratios and proportions. Combine all ingredient and mix well and then stuff into sausage casings. Something to keep in mind is that when we make venison sausage, we tend to purchase 10-12 packages of ground pork (which roughly equals 20-24 pounds of sausage when it’s all said and done). For example, let’s say you got some pretty nice #2 meat at a good price. Carefully adjust the casings as they start to fill. One for adding meat to the tray/stuffer and the other to handle the links and casings as the sausage is being made and stuffed. 10% is a Real good mixture. Yes, it takes time and is a lot of work. The fat content can be adjusted by about 10% either way, however all sausages need a minimum of 15% fat to stop them being dry and bland after cooking. For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and 1/2 pound of pork fat. It will still taste the same and you’re building memories at the same time. But there it is. For me and my taste I like a lean to fat ratio of around 80/20 to 85/15. 2 tsp. Sorry, your blog cannot share posts by email. Traditional Fresh Breakfast Sausage. Do you have to? The pork butt (sometimes called Boston butt) is a great all around choice. Just grind it up like you would any other meat. 4lbs ground Elk meat. 2 Follow the directions for your own meat grinder or sausage stuffer (as far as setting it up and using it). https://www.barbecue-smoker-recipes.com/making-homemade-sausage.html 2) Fat prevents the sausage from being dry and crumbly. So you’re interested in making sausages. Pro Tip: We use pork because it has a much more neutral flavor than beef and won’t overpower the natural venison taste. ground venison • 2 lbs. Q & A: Why Are Cumin and Turmeric Always Together. You can use more pork to venison or more venison to pork. It’s really quite easy once you get the steps down. You’ve earned it. Turn on the machine and stuff the meat mixture through the grinder/stuffer. So, you need to add fat. Q & A: I did not see #22 on your chart. You are done. To prepare your sausage, you’ll need to pull the cut and packaged venison from the freezer and let it partially thaw. Depending on what you’re planning to cook, you may want to add fat to your ground venison. Example 2lb of deer meat requires 1/2 pound of beef fat to get a 80/20 mixture equivalent to what you would b... 1 pound of beef fat per 4 pounds of deer meat. Do I need to add pork fat to venison to make summer sausage? 1/4 tsp. (Leave the fat on) Tip. Turn off the machine and either push the meat back into the casing or make a new link at that point by twisting the casing. Pork butt, bacon, pork belly, or pork back fat are what keep the lean meat … Here are some guidelines for Venison or Elk: 1. Ingredients • 4 lbs. Now, you’ve picked up some good beef on sale, and it’s a little bit fatty, but how much extra fat should you add to the mix to bring it up to the proportion that you need so your sausage doesn’t taste like shoe leather? And, I can keep it stored in its original box in the cabinet. To eat right away, simple take a small ball of sausage, form into a patty, and cook over medium-heat on the stove (using a cast iron skillet works great). Drop a note in the comments if you’ve used it successfully! Follow the directions on the casing package on how to prepare them. In the previous two articles in this series I covered how to process a deer and how to cut up a deer in to the different cuts of meat. This is completely subjective, though. I actually have that in the spreadsheet. There is a difference in Pork Trimmings. Grind meat, or have it ground. It says that you should use meat that’s 75% meat and 25% fat. When making deer sausage, and you want to add fat. (This is why so much wild game is wrapped in bacon and cooked, by the way) If you have any questions, please feel free to send me an email or comment below. Tie a knot at the end that is left. August 24, 2017. by Marc Gottlieb. The pork adds fat to the sausage which is helpful when the sausage is cooked because the venison is incredibly lean and can make very dry sausage. 1 tsp. This is not such a big amount as it might seem so at first. Fat is critical to making your Elk sausages juicy and full of flavor. Now that you know how to make sausage, go forth and make it! We typically make breakfast sausage, but this year I wanted something different, so we tried three different deer sausage recipes; Italian sausage, farmer’s sausage, and breakfast sausage. No. You’ve got everything you need all laid out, and you’re checking over the recipe. Well, it just so happens, I’ve got you covered. We don’t have a food scale so we empty one of the ground pork packages into a bowl and add ground venison to the empty pork package (without packing it down). Now, I that it isn’t going to calculate the total yield. It’s time to begin when the meat is partially thawed. That is if you are going to make a pure venison sausage. Learn how your comment data is processed. of 20% meat, how much meat vs. how much fat do you need. Now I will show you how to make venison sausage. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. To store for the freezer, see Step #5 below. You can either use your hands and mix it all together, or you can mix it up really well and put it through the grinder once more. Very satisfying indeed. Add a sausage stuffer to your meat grinder attachment. The beauty of processing your own venison is that you get to determine what type of sausage your family will like. They will need to sit overnight in the refrigerator before you are ready to package them for the freezer. You can read more about the Duke family’s adventures at www.sangabrielfarm.com. Now, the process is very similar to when you were grinding the meat. Above all else, remember that it takes practice. Use the stomper, a wooden device that pushes the meat through the chute into the grinder. You’ll also need to pull the ground pork from the freezer, too. Sausage needs fat to make it stick together and be yummy. Go slow and steady so as to keep the air bubbles to a minimum. Fresh sausages made in the USA can legally contain 50% fat and this is what you get in a supermarket. Using the sausage fat calculator is pretty simple. You can either use the steaks, the stew meat, or the little pieces that were saved from when you processed the deer (see Deer Processing 201). As I mentioned before, we use a 50/50 ratio of pork to venison. We like to use a 50/50 ratio of ground pork to ground venison. Time Efficiency When Cooking a Complete Meal. You can use pork neck meat or other various pork areas, but nothing beats bacon. If you do have an air bubble, it will work its way out. How can I prepare it? Plus, it does not clog the grinder like thawed meat can. Now, #2 is pretty lean, maybe 5% natural fat. I get mine for free - many beef processors end up throwing this out daily. *Note: This is sausage has an 70/30 ratio of venison to pork fat. Either way you really need to incorporate the seasonings thoroughly into the meat mixture. Keep in mind: Higher-quality meat … Dried Marjoram 1 tblsp. The elk turns out amazing for recipes where you really don't hide the taste of … Straight pork fat,3 pounds at least if you are going for deer Burger/Sausage,maybe more.Mix a batch,cook a taster sample and adjust to taste.If I use pork butt I go 50/50 deer … For elk, I add 10% ribeye fat. Dried Sage. My preference is the hog/sheep casings simply because they are natural. I have made it leaner but it has a dryer or mealy feel in your mouth. Use a 2-1 ratio of Elk meat to fat. But that’s because it’s much easier to figure it out that way, so you don’t really need a calculator. 2. Using a ratio of 50% game meat to 50% pork butts or pork shoulders will give you a high quality sausage with a pork influence. Gr. And you have a recipe that wants 20% fat. Now that your sausage has been prepared either as links or as patties, wrap the sausage in freezer paper, tape it closed, label it, and place it in the freezer. If you used 50 % deer and 50% pork butt it would be about right. In your case you already have some fat mixed into your deer meat. Be gentle with the casings because they can break. So how does this help when you’re preparing a recipe with specific amounts? Both mixtures result in a 10% fat content burger. Which, I know, for someone who isn’t particularly good at math, is a real head-scratcher. Add your sausage to the meat tray at the top. Great info I’m following and making hot Italian deer pork sausage with hand meat grinder and stuffing attachments thanks. For deer, I actually blend 60% deer to 40% beef burger (75/25 mixture). Then use your favorite pork sausage casing and stuff. Pork and deer meat can be used together to make breakfast sausage. What if I stop using pork fat all together, though? Directions: Combine all deer sausage ingredients into a mixing bowl and mix well. This will make the sausage tender and juicy, without fat it will feel dry. This is a venison sausage recipe, but the addition of pork fat keeps the lean deer meat from drying out during the cooking process. The farmer’s sausage is very similar to Elgin sausage, which can be a little spicy and is great if it is smoked. We have very limited kitchen space so the fewer gadgets we have the better. TIP: Always cook and taste a small portion of the sausage before packaging it so that you can adjust the seasonings if necessary. So, for every pound of venison you’ll use a pound of pork. of ground venison to 1/2 pounds ground pork fat or cheap bacon. While the meat is thawing, it’s time to set up your work space. Posted on August 24, 2017. Best Fat For Venison Sausage. Now is the time to get your work space set up so that it creates an easy flow from one step to the next. Right, never. If you need to learn the basics of processing venison before making sausage please readdeer processing 101. You could just add some pork back fat ( aka: fatback ), which is purely fat, but you may find that this somewhat separates from the lean and doesn’t quite combine as well as using fatty ‘meat’ cuts. Venison is just too lean.” ... during the cooking process, heat the sausages up in a liquid, like wine, beer or water, which will help the meat … We discovered that the best time to twist the casings (to make the links) is when the person filling the meat tray takes a break to add more meat. The … When making deer burger, as Cowgirl stated, I like to get the boxes of end and pieces bacon to grind and mix with the venison. ... “You will not produce a good sausage without adding fat. add 4 pounds of venison. Wild Chef David Draper has been processing his own (and others) deer and elk for about a dozen years and has viewed adding some type of fat to ground venison as a necessary evil––until now. Avoid beef fat which is y… There are two types of casings, either hog/sheep casings or collagen casings. Venison is way to lean and venison fat can sometimes have a bad flavor. So you’re interested in making sausages. Now you can order Kitchen Confident – Cooking Without Reservation with over two hundred recipes, articles, tips and tricks to give you confidence in the kitchen! The best way to do this is fatty pork, specifically bacon. So I decided to put my meager math skills and programming to good use, and I created a sausage fat calculator. As the meat is expelled through the stuffer it will start to fill the casings. 1. Fat is exceptionally important when making sausages for two primary reasons. It’s purely personal preference. Enter your email address to subscribe to this blog and receive notifications of new posts by email. 3 teaspoons finely chopped fresh sage leaves, 4 teaspoons finely chopped fresh thyme leaves, 1 teaspoon finely chopped fresh rosemary leaves. Your preference. This ratio will ensure the sausages have flavor, and will stay moist during cooking. Well, since I scale all of my recipes in spreadsheets, I’m not limited to the amounts listed in the recipe. If you have a different type of grinder, your setup may be a little different from ours. Pork butt is approximately 80/20 with some of the fat cap removed. You won’t get it right the first time but eventually you’ll work out a system with your sausage buddy. Ratios vary, but the majority of the recipes out there call for 30-50% pork fat. Pan fry or oven broil with medium heat. A general ratio of fat to lean in sausages is about 25% fat to 75% lean. The fat is cheap and the manufacturer is not going to replace it with a higher priced lean meat. Salt. Fat.The meat for a sausage should contain about 25 - 30% fat in it. I grind alot of deer meat and always mix 25lb thats 22.5 deer--2.5 fat I make alot of link sausage also patties. Ground venison is a very and occasionally gamey lean meat that comes from deer, and its texture is generally improved by mixing in pork sausage or beef. The best sausages are about 30% fat by weight, I don’t care how fat a mule deer you harvest is it will never reach that ratio. Donate to the Longhorn Project and make Israel's meat cheaper, fresher, and the cattle industry self-sufficient: Post was not sent - check your email addresses! Once the venison has been ground, either weigh the meat in one-pound increments or you can measure it our way. At first, I built it in Google Sheets, but then I realized I can convert it rather easily into an online calculator. Since we use the KitchenAid, our setup involves the mixer, with the grinder attachment installed and a bowl that sits directly underneath the grinder where the meat is pushed out of the machine. It’s relatively inexpensive compared to other meat grinders on the market and does a splendid job. In addition, this meat grinder is perfect for what we do. Since fat is lacking in the wild kingdom it is imperative to add it back in during the cooking process. The trimmings you use should not contain extra meat. I have an alternative method for measuring the meat.). Deer Processing 301: How to Make Venison Sausage Recipes, Best Family Board Games, 17 Games That Make Great Gifts, WAHM Gifts! However, since venison is so lean, it will typically make for very dry sausage that is not bound together very well. It helps to have two people during this process. It might come as a surprise but the main ingredient in meat is water 40 – 75%. Pick a recipe (there are three links at the bottom of this post to get you started), gather your ingredients, and prepare the seasonings as directed. For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and 1/2 pound of pork fat. Most ground pork comes in one-pound packages. Meredith Duke is a homesteading mama on the outskirts of Austin, Texas. When everything is ready, mix it into the ground venison/pork. 2 tsp. 1) Fat carries flavor. Sausage Ingredients. To ensure you get a quaility sausage, it would be recommended that you add some fatty pork meat to the mix to give you the required fat ratio. We used 2.5 pounds of each for a total of 5 pounds. I also happen to be good at spreadsheets, and at programming. Grind the Venison Meat. We simply place the venison in the container until it looks like the pork did before we unwrapped it. It says that you should use meat that’s 75% meat and 25% fat. Partially thawed meat is MUCH easier to clean and process than thawed meat. you'll have 10 pounds of sausage with 2 pounds of fat, or 20% some will say that's to lean, others to fat. They can vary from 90% fat – … I’m pretty sure if you’ve spoken to me for more than an hour, I’ve said as much. It’s time to begin when the meat is partially thawed. Ground venison is a very and occasionally gamey lean meat that comes from deer, and its texture is generally improved by mixing in pork sausage or beef. Soak them in water for a specified amount of time and later inse them with water to remove all the salt. The Top 25 BEST GIFTS for Work-At-Home Moms, Gifts For Homesteaders, The 25 BEST Gifts For ANY Homestead, Deer Processing 201: Cleaning and Processing Venison Meat, Deer Hunting with Dad—A Thanksgiving Tradition, Growing Up Hunting: Shaping Who I am Today, Deer Processing 101: Preparing Your Venison, ground pork (how much pork depends on how much venison you are grinding), sausage stuffer (if you are making sausage links). ground venison to 2/3 pounds ground fat or bacon for those who like a little more fat in their sausage. Clean up and then relax. You will need a ratio of 1 1/2 lbs. a scale to weigh the meat (If you don’t have a scale that’s okay. A lot of recipes call for an 80/20 meat to fat ratio, but I find that a 70/30 ratio makes these venison … © 2014 - 2021 mollygreen.com © All Rights Reserved.

List Of Coping Strategies, Lds Prophets University Utah, Female Terminator 3, Government Hybrid Rebate, Cartier Tank Française, Quarry Lake Austin, Lamb Tail Fat Buy Uk, Kandasamys: The Wedding Mp4,