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Calling all venison sausage makers... I need help.
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<blockquote data-quote="3waycross" data-source="post: 1072345" data-attributes="member: 6713"><p>If you ain't never tried it don't knock it . I have 20 years exp in grocery business with 5 years in meat market. My dad taught me with his limited experience of 45 years as a butcher. So forgive me you don't know what your talking about :tiphat:</p></blockquote><p><strong></strong></p><p><strong>Like I said I wasn't trying to pick a fight BUT since you are, with statements like "you don't know what you are talking about". Now for my credentials I make on avg at least 500lbs of game sausage a year for me and my friends and I SELL more freakin sausage in a year then you have sold in your lifetime. I also guarantee that i have sampled more varieties of sausage including some incredible European types than you will ever see in your lifetime! So maybe next time you can disagree without being insulting!</strong></p><p><strong></strong></p><p><strong>REMEMBER ME I AM THE GUY WHO SELLS FOOD FOR A LIVING!! To the tune of around $75,000,000,000 worth over the last 30 years. During that time i have sold at least 10 varieties of sausage a week for a total weight of approx 1,000lbs. Last time i looked that was approx 1,560,000 lbs of sausage. That's what i sold, not my company, ME!</strong></p><p><strong></strong></p><p><strong>Sausage is made with PORK especially game sausage as it sweetens it and adds fat at the same time. You can make it with horseturds and call it sausage but it AIN"T sausage.</strong></p><p><strong></strong></p><p><strong>So M5 I have a question for you. Walk over to the meat case in your Dad's store and tell me how many kinds of Beef based sausage that YOU made are for sale in your store? Second question, as I already know the answer to the first. If you don't make it to sale to the public on a regular basis why would you make it for home consumption, out of a meat that is already dry. Pork(especially leaf lard) fat renders off and leaves a sweet sausage flavor. Beef fat renders off and leaves a hamburger flavor and you know it. That's why I recommend using 60/40 beef trim to grind with your venison for BURGER. </strong></p><p><strong></strong></p><p><strong>There are definately some boutique sausage makers who will use some beef but the VAST majority will use pork the majority of the time.</strong></p><p><strong></strong></p><p><strong>For a point of reference here is a website i pulled up at random with a bunch of venison sausage recipies. I believe only one of them calls for beef and that was a reicpe for Summer sausage which we made 150lbs of using Goose breast and PORK butts about 2 months ago.</strong></p><p><a href="http://www.lets-make-sausage.com/venison-sausage.html" target="_blank">http://www.lets-make-sausage.com/venison-sausage.html</a></p><p></p><p>Now on a friendlier note i will admit that when asked my old country Italian Grandfather told me that their recipe for Sopressata(hard salami) in Italy called for </p><p></p><p>1 old Sow & 1 old Donkey> He did say that when they came to America they dropped the Donkey requirement and went straight pig.</p><p>[/QUOTE]</p>
[QUOTE="3waycross, post: 1072345, member: 6713"] If you ain't never tried it don't knock it . I have 20 years exp in grocery business with 5 years in meat market. My dad taught me with his limited experience of 45 years as a butcher. So forgive me you don't know what your talking about :tiphat:[/quote] [b] Like I said I wasn't trying to pick a fight BUT since you are, with statements like "you don't know what you are talking about". Now for my credentials I make on avg at least 500lbs of game sausage a year for me and my friends and I SELL more freakin sausage in a year then you have sold in your lifetime. I also guarantee that i have sampled more varieties of sausage including some incredible European types than you will ever see in your lifetime! So maybe next time you can disagree without being insulting! REMEMBER ME I AM THE GUY WHO SELLS FOOD FOR A LIVING!! To the tune of around $75,000,000,000 worth over the last 30 years. During that time i have sold at least 10 varieties of sausage a week for a total weight of approx 1,000lbs. Last time i looked that was approx 1,560,000 lbs of sausage. That's what i sold, not my company, ME! Sausage is made with PORK especially game sausage as it sweetens it and adds fat at the same time. You can make it with horseturds and call it sausage but it AIN"T sausage. So M5 I have a question for you. Walk over to the meat case in your Dad's store and tell me how many kinds of Beef based sausage that YOU made are for sale in your store? Second question, as I already know the answer to the first. If you don't make it to sale to the public on a regular basis why would you make it for home consumption, out of a meat that is already dry. Pork(especially leaf lard) fat renders off and leaves a sweet sausage flavor. Beef fat renders off and leaves a hamburger flavor and you know it. That's why I recommend using 60/40 beef trim to grind with your venison for BURGER. There are definately some boutique sausage makers who will use some beef but the VAST majority will use pork the majority of the time. For a point of reference here is a website i pulled up at random with a bunch of venison sausage recipies. I believe only one of them calls for beef and that was a reicpe for Summer sausage which we made 150lbs of using Goose breast and PORK butts about 2 months ago.[/b] [url=http://www.lets-make-sausage.com/venison-sausage.html]http://www.lets-make-sausage.com/venison-sausage.html[/url] Now on a friendlier note i will admit that when asked my old country Italian Grandfather told me that their recipe for Sopressata(hard salami) in Italy called for 1 old Sow & 1 old Donkey> He did say that when they came to America they dropped the Donkey requirement and went straight pig. [/QUOTE]
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