HAY MAKER
Well-known member
good luck
PS... This is what he looked like before he got turned into sausage.
mnmtranching":lmbsp0vs said:Hay Maker, That looks great, got some recipes to share?
mnmtranching":gxn135xf said:Hay Maker, That sounds very TASTY. I got my venison frozen in boned chunks, and now is my season to make the sausage, jerky and stuff. Going to use your recipe and let you know how it turns out.
Can you take a shot while mixing up a batch. :nod:
Yall must have very low humidity and temp to let it hang for three weeks without going bad. As soon as mines cooled over night I vacume pack it and freeze it. What does the extended hanging do for the sausage?HAY MAKER":387zilg0 said:mnmtranching,these hills are full of folks that make venison sausage and everyone of them have a recipe that they like,the one I most prefer is what is called 20-10-10,lots of folks use this one.
20 lbs of venison
10 lbs of beef
10 lbs of pork
1 lb of butcher salt
1 cup black pepper med grind (8 ounces)
6 table spoons of garlic salt
2 heads of fresh garlic
add water and or whiskey to get the consistency for stuffing into pork casings.
The weather will play a big part on how long they need to hang in the smoke house,I try and target a real dry cold spell,smoke mine about 2 days and let it hang about 3 weeks,then vacum seal and put in the freezer.
good luck
shorty":pmaktrht said:I was curious , does that knob creek stuff go in the sausage or in the guy turning the stuffer. My recipe is 40 lbs meat ( 1/2deer 1/2pork ) 3/4 lb salt , 2 tbsp black pepper , 1/2 lb ground corriander , 1/2 pound brown sugar (optional) , we use it fresh and smoked , for smoked we like to stuff in bags about 2" dia. and smoke just a little longer than in casings.
jfont":czbpg0rg said:Yall must have very low humidity and temp to let it hang for three weeks without going bad. As soon as mines cooled over night I vacume pack it and freeze it. What does the extended hanging do for the sausage?HAY MAKER":czbpg0rg said:mnmtranching,these hills are full of folks that make venison sausage and everyone of them have a recipe that they like,the one I most prefer is what is called 20-10-10,lots of folks use this one.
20 lbs of venison
10 lbs of beef
10 lbs of pork
1 lb of butcher salt
1 cup black pepper med grind (8 ounces)
6 table spoons of garlic salt
2 heads of fresh garlic
add water and or whiskey to get the consistency for stuffing into pork casings.
The weather will play a big part on how long they need to hang in the smoke house,I try and target a real dry cold spell,smoke mine about 2 days and let it hang about 3 weeks,then vacum seal and put in the freezer.
good luck
shorty":3irgk4bq said:I was curious , does that knob creek stuff go in the sausage or in the guy turning the stuffer. My recipe is 40 lbs meat ( 1/2deer 1/2pork ) 3/4 lb salt , 2 tbsp black pepper , 1/2 lb ground corriander , 1/2 pound brown sugar (optional) , we use it fresh and smoked , for smoked we like to stuff in bags about 2" dia. and smoke just a little longer than in casings.