90+ pounds of venison sausage made today

marko · Feb 16, 2014

plus 6 pound (wet) of jerky must of dried to 2 lbs.
My friend wanted venison jerky - he got it.
We made Summer sausage (which I will smoke Tuesday) 30 lbs
Breakfast sausage ( awesome, a bit too salty) 26 lbs
Bratwurst ( I made tonight) 24 lbs.
pretty good but honestly after 5 hours trimming meat yesterday,
and slicing / curing the jerky,
and 7 hours today, I'm kinda sick of meat.
I will get pics up.
I still have a 6 - 8 hour smoke in front of me on Tuesday,
plus I need to smoke 6 pounds of bacon.......
Any SMOKERS ON HERE? (meat smokers)

tdt91 · Feb 16, 2014

Holy deer!!

marko · Feb 16, 2014

we're exhausted - but I did some brats and it's promising.
The spices and stuff need to meld with the sausage
for a day if you can... tomorrow we'll see.

Bigdtc · Feb 16, 2014

I made a fantastic sage venison breakfast sausage a few weeks back. I only made 8 lbs.. Really need to make more because we tore it up.. I added pork side meat to mine for fat and flavor from a hog we butchered..

BigDaddy · Feb 16, 2014

marko said:
We made Summer sausage (which I will smoke Tuesday) 30 lbs
Breakfast sausage ( awesome, a bit too salty) 26 lbs
Bratwurst ( I made tonight) 24 lbs.

How much of the content ends up being pork vs venison?
Just askin'...

F8L_Funnel · Feb 16, 2014

Make us more jealous, show us the spread man!

marko · Feb 16, 2014

well we bought boneless pork shoulders at Costco -
this shoulder is our pork/ fat ratio.
So our brats were say 6 pound venison,
we did 6 pound pork shoulder.
It has more flavor, less fat, and we like it.
We tried the pure fat - yucko.

marko · Feb 16, 2014

I' m waiting for pics..
the row of summer sausage -
we rolled 10 -
are like small torpedoes..

marko · Feb 16, 2014

other sausages are 20 %
to remember - lean venison.
I believe our use of the PORK shoulder is
tastefully beneficial, as well as somewhat fatty.

marko · Feb 16, 2014

My friend kept saying we should lay down the jerky, Summer Sausages,
brats, breakfast sausages like FISH ON THE PIER!
AND TAKE A PICTURE!!
I kinda wish we did, it was alot of work.
(20 plus hours easy).

marko · Feb 16, 2014

I made a fantastic sage venison breakfast sausage a few weeks back. I only made 8 lbs..

8 pounds disappears quick. The good news :
There's always next time.

marko · Feb 16, 2014

How much of the content ends up being pork vs venison?
Just askin'...

Sorry, I didn't answer directly -
For the summer sausage, there was
15 lb venison, 10 lb. shoulder.
There's also 2 pounds cheese (hi temp)
and 20 jalapenos chopped up in our
mix, plus Nitrite Cure #1, (Pink Curing Salt)
as well as other spices.
You need Cure #1 if you want to smoke bacon or sausage.

wilcam47 · Feb 16, 2014

so wheres our samples???

but on a serious note do you have good recipes to share?

honda53s · Feb 16, 2014

This thread just made me hungry

marko · Feb 16, 2014

but on a serious note do you have good recipes to share?

This is really the question.
Honestly - the "King of all Venison Sausage" recipe
is really, really great.
IT IS THE BEST VENISON SAUSAGE RECIPE.
NO LIE. I use bonles pork shoulder instead of fat.
I'd back off the salt a bit,
meaning the MSG or Accent.
One could add salt at the table, and it's not needed for cure.

wilcam47 · Feb 16, 2014

marko said:
This is really the question.
Honestly - the "King of all Venison Sausage" recipe
is really, really great.
IT IS THE BEST VENISON SAUSAGE RECIPE.
NO LIE. I use bonles pork shoulder instead of fat.
I'd back off the salt a bit,
meaning the MSG or Accent.
One could add salt at the table, and it's not needed for cure.

If its got MSG in the recipe its got to be good :lol2:

Thanks I'll check it out...for next season.

marko · Feb 16, 2014

the "King of all Venison Sausage" recipe

Cut back on the salt a bit - fanstastic -

http://www.lets-make-sausage.com/venison-sausage-recipes.html

90+ pounds of venison sausage made today

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