I have a whole selection of venison sausage recipes on my site, and I try to design a new one for each deer I shoot. All in all, the deer was in pretty good shape. I had jerky made from burger that was made with pork fat and it was like chit after several months in the freezer. Need help with valuation. There scrap buckets are filled with hooves and raw bones that the dogs just love. I think deer is too lean to make a good burger without added fat. For the Catalina deer I decided to make a German landjaeger. In the Catalina deer's case, it would have to be a mix of California black and white sage, black pepper, and maybe some juniper. ground venison • 2 lbs. How about corned venison? A good average ratio to go for would be a 80/20. You will be faced again and again with the choice of either discarding some good chunk of meat that's loaded with connective tissue, or of putting it through the grinder anyway. Venison's leanness does become a problem when you decide to make sausages. if i want beef ill eat beef. I firmly believe the best type of fat to use is pork fatback (pure white fat from the back of a pig). Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. Deer is leaner than pork or beef. I don't know why I was thinking pork fat. Seems to work good for him... i had a buddy that went to wy on a antalope hunt he got a buck an 2 does got back to phx took them to the butcher they added pork fat to the hamberger about 2 months later we had a cook out all the hamberger smelled bad an the dog wouldnt eat it ether thats why i use ground beef. if you use it for anything other than buger patties you dont get the grease floating on top. You'll notice I tied off these links with string. Put it through the grinder. I joined Mr. Joe and Brent on Saturday to observe how they make Chop meat and fat into chunks that will for into your grinder. Should I make some salami, too? 2. Hang your links a couple hours at room temperature and then let them sit overnight in the fridge, surrounded by paper towels to soak up any stray moisture. I do this by hanging my meat in an old fridge with a temperature regulator attached and a small personal humidifier set inside the fridge. We just started making hot sticks and bolonga and we do add lean ground beef at 5lbs to 20lbs of grind. No, for the most part you need to add either pork fat or beef fat to a venison sausage or salami. It looks like putting on a condom. I get several pounds of each for adding to ground meats, making bird feeder goodies, or for the pets. I have buddies that eat Venison due to the Lack of fat so they won't add any fat and jsut beef. Homemade Sausage - The Best Fat to Lean Ratio for Great Flavor All external fat should be removed because venison fat solidifies unless the food is eaten very hot, hence venison fat is not very palatable. ... That ratio should be higher perhaps 50/50 venison to pork in my opinion. Fortunately, leanness is no problem when you are curing whole cuts—the effect is not much different from a lonzino, bresaola, or any other air-cured, solid piece of meat. Need to talk to the owner. The sausage will still be unpleasantly chewy if you don't grind the meat and fat again with a finer die. You are using an out of date browser. You'll need hog or beef casings to make your sausages; I don't like synthetic casings. I love, love, love a corned venison sandwich, with some mustard or mayo (remember venison is lean, so you need some fat), a few sorrel leaves for tartness, and maybe a few slices of Swiss cheese. You can get hog casings at any butcher. The good beef fat will last a very long time. I prefer no added fat. This helps prevent smear, where the fat breaks down and coats the meat. It's time to see the local meat cutter and get some beef fat! Fresh venison sausages are a joy to eat and to make. Also I think it needs more pepper (and a coarser grind). I live within a stone's throw of a slaughter house. Similarly one may ask, how much fat do you add to venison for sausage? Another small independent grocery gives me beef fat (for mixing with venison burgers) for free. That's because they need to stay that way through long curing, and I don't want them to come unraveled. Add pork fat to a venison sausage and it tastes like venison. ... That ratio should be higher perhaps 50/50 venison to pork … Pork fat is usually added to the venison meat to add fat. Good pork fat can be had in any decent supermarket and in all butcher shops. That helps the links stay in their shape while you dry them. Jerky is another option, but I haven't settled on a jerky recipe I really like yet. When I asked what the percentage pork would be when I dropped of my trim, they said a third. We add pork fat or trimmings to make sausage, beef fat or trimmings to grind burger. So far in my hunting career, I've only been able to make an all-venison sausage—with no added fat—once, from a morbidly obese whitetail doe I shot in an alfalfa field in Wyoming several years ago. Start … You can add in already ground hamburger, or beef fat. I know my deer is mine. Pork fat over time some times has a tendancy to go rancid far faster than beef fat. You do need to use a different curing salt, in this case Instacure No. The ideal temperature is about 55 degrees, and you want the humidity to start about 80 percent, and gradually get drier as the meat ages until you settle on somewhere about 60 percent. I found a ratio of about 75/25 game to pork works pretty well. The landjaeger dries for at least 14 days, and up to six weeks. Really messes up my plans for making summer sausage. So when using it in sausages, whether fresh or cured, learn from an expert. To replicate a traditional sausage, it helps to have an understanding of basic sausage anatomy: 70% meat, 30% fat, and 10% of the total volume in liquid, plus seasonings. Drying links helps them tighten up in the skins, which improves the texture. Sausages are a must, but which kind? if you want all red meat then go with 50/50 venison and 80/20 ground beef.. there are so many variations..Sep 4, 2019 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. That's why it's tangy; it's the lactic acid you're tasting. He said, “Sure, I have some good back fat for you. All of this work applies equally to salami, which are just dry-cured sausages. The result of this cure is essentially a French noix de jambon, the "nut of the ham." Grind the Venison Meat. I think deer is too lean to make a good burger without added fat. Good pork fat can be had in any decent supermarket and in all butcher shops. Fat is what keeps a sausage juicy and enjoyable. It is not the ratio of game meat to domestic meat that is important but the ratio of lean to fat Here are some guidelines for Venison or Elk: 1. Although it is true that I am not overly fond of gutting a deer or pig, hauling it out of the bush, and later picking off whatever deer lice and ticks have migrated from the animal to me, all through this process my mind whirls. It's usually really cheap, too. Incidentally, although you could surely use my lonzino recipe for venison loin, I am not curing any part of this deer's backstrap—I'm saving it for the grill. This is the second time I have heard of people adding fat to jerky. Not sure if its your deer you get back, or someone that left it lay in the sun for a couple of days. Look at the hams on that deer! 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 … Most people use Beef fat. Then make all your sausage at once. It is delicious—and is best cured simply, with only a few herbs or spices to bring out the venison flavor. We add pork fat or trimmings to make sausage, beef fat or trimmings to grind burger. 5%-10% is the Running norm around here. We,like tnctcb, don't add anything to our burger. After you have big coils, then link them. Ingredients • 4 lbs. Maybe I can cure a roast? You can add 25 percent pork and 25 percent beef for three-meat mixture. There is an old adage in hunting that goes something like, "Once you pull the trigger, the fun part's over." Alright, I have a question. One important tip when doing this, other than to trim all the silverskin you find, is to double-grind your meat. The jury is still out on how much pork you should add to your venison when making sausage. You'll know this is happening when the meat and fat that comes out of the grinder begins to smear together instead of coming out looking like meaty spaghetti. And while it is true that sausage-making with these luxury cuts is easier—you have far less silverskin and gristly parts to contend with—if you take your time and remove as much silverskin as you can by hand, you can make excellent sausages with the sketchier pieces of the critter. Venison Summer Sausage Recipe #1 This is the basic recipe for a traditional tasting venison summer sausage, which includes a combination of venison and pork. You could ask for beef or pork to be added. Tasty rolls of mustard seed and smoke flavored summer sausage is a great way to use up some ground venison. I'll post it when I develop one. Don't try to make links until you have it all done. The idea of grinding up a nice roast or, God forbid, the backstrap of an animal would make an old-school butcher vomit. I go about 10% beef fat, maybe a little less. However, this will give it quite a bit of pork flavor. Anyone out there got a winner you'd like to share? Don't like processor's, most of them are backyard butchers, and not sure how clean they are. Keep in mind: Higher-quality meat results in better sausages. We ate some of these tonight; one bite brought me back to the island, where the breeze is perfumed with all sorts of drying aromatic herbs. Let the hilarity ensue. I have always tried to keep my jerky meat as lean as possible. (The more you use the better the flavor though!). 15 pounds coarse ground venison 10 pounds 50/50 (fat/lean) coarse ground pork trimmings 2 cups water 5 teaspoons InstaCure No. Much simpler when it's pure venison. I use a wooden clothes rack for to hang my sausages, and it works like a charm. Thanks guys! It may not display this or other websites correctly. Just make sure your venison is really, really cold when you do this. And the spine shot that killed it only destroyed a six-inch section of backstrap. i dont add any fat to my burger. I am very happy with my corned venison recipe and have two big roasts from my Catalina deer brining in the fridge as I write this. Playing a supporting role were juniper berries, black pepper, and just a little gin. I run at 10% or less also...My dad will by the cheap hamberger with lots of added fat and mix it with the wild meat I give him at a rate of about 50/50. Why? Pork bellies are okay, but there is enough meat in them to influence the flavor of your sausage—not necessarily a bad thing, but you should be aware of it before you toss some bellies into the grinder. As I drove home to Sacramento, I thought about my plans for it and about how venison charcuterie is, so to speak, a whole different animal compared with wild boar or domestic pork charcuterie. For starters, venison is lean. If you don't intend to form patties and make hamburgers, don't add fat to the meat, just to the pan to prevent sticking. Not over 15 to 20 percent absolute maximum!! Landjaeger is a little tricky to make. IMO, fat in jerky tastes like crap. Another option for large, whole pieces of venison is to corn them. on … This batch looks grand: a beautiful rosy color. JMO, Mike. Use the food scale to add the correct amount. You send the meat, fat, and seasonings through the grinder and then blend with an ice-cold liquid. A venison burger is going to be very lean. They collect their kills on Monday morning and kill and process in one day. You need to get the ferment going at room temperature for two days, then you smoke the meat as cool as possible—you don't want to actually cook it if you can help it—and only then does it go into the drying box, i.e., my old fridge with the humidifier in it. The reason is that no wild animal (except maybe a fall bear) have any substantial amounts of intramuscular fat. If you want to use the venison as a filler then go with 50/50 venison and pork. You can get pork trimmings from your local butcher. Sausage is traditionally made with the random trim and wobbly bits of an animal. I vastly prefer pork fat, and here's why: it's softer than beef fat and far more neutral-tasting. Traditional Fresh Breakfast Sausage. Reply to Pork to Venison ratio for Summer sausage. Some large supermarkets can get them for you, or you can buy hog casings online. Don,t add fat here, it better with out it. You bet, but the the texture and flavor will improve the second day. I can get suet or pork fat there anytime for fifteen cents a pound. Becasue you do nee to add something. Thread the casings on your sausage stuffer (I use this vertical sausage stuffer, which can handle a 5-pound batch all at once) —and yes, I know. For fresh sausages, I just pinch off eight-inch links with my fingers, then roll them in opposite ways.
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