#3018812 - 11/06/12 11:29 AM
sausage ?
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KANATI McD
8 Point
Registered: 10/30/04
Posts: 1870
Loc: atoka,tn.
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Im having trouble with sausage. When I make a fresh batch and cook it up, it is perfect. Just the way I like it (spicy). But after I freeze it in vaccuum sealed bags and cook some up, it is very bland. Do I need to add more spices or what? Im using a ratio of about 20% pork fat.
Thanks for any help
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******************LUCK******************
When preparation meets opportunity
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#3019035 - 11/06/12 01:27 PM
Re: sausage ?
[Re: KANATI McD]
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TAFKAP
12 Point
Registered: 11/06/09
Posts: 6996
Loc: Memphis
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You may want to change your seasoning. It may already be stale, or close to it, and the freezing and thawing process might be zapping your flavor.
If you're ever in Memphis, go to the shopping center at the SW corner of Poplar & Kirby, and buy your sausage spices at Penzeys.
_________________________
Everything important in life was learned from Mary Jo Kopechne.
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#3019052 - 11/06/12 01:35 PM
Re: sausage ?
[Re: TAFKAP]
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KANATI McD
8 Point
Registered: 10/30/04
Posts: 1870
Loc: atoka,tn.
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Ok, thanks. Is that enough fat or do you think I need to go for 25-30 percent?
_________________________
******************LUCK******************
When preparation meets opportunity
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#3019069 - 11/06/12 01:42 PM
Re: sausage ?
[Re: KANATI McD]
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FULLDRAWXX75
12 Point
Registered: 01/29/07
Posts: 5499
Loc: Adirondack Mtns, NY
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Ok, thanks. Is that enough fat or do you think I need to go for 25-30 percent?
I always use at least 33% - 50% pork scrap/trimmings mixed/ground into my venison. I agree about the spices, always use as fresh as possible.
FDXX75
_________________________
“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein
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#3019223 - 11/06/12 03:11 PM
Re: sausage ?
[Re: KANATI McD]
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TAFKAP
12 Point
Registered: 11/06/09
Posts: 6996
Loc: Memphis
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Ok, thanks. Is that enough fat or do you think I need to go for 25-30 percent?
I can't say....I've never made my own sausage.
_________________________
Everything important in life was learned from Mary Jo Kopechne.
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#3023133 - 11/08/12 11:57 AM
Re: sausage ?
[Re: TAFKAP]
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BluegrassDan
4 Point
Registered: 09/14/09
Posts: 395
Loc: Elizabethton, Carter County, T...
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I use a 40/60 ratio, which is usually 3 lbs venison to 2 lbs of pork shoulder. My results with pork shoulder have been very good.
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#3023172 - 11/08/12 12:24 PM
Re: sausage ?
[Re: BluegrassDan]
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Poser
14 Point
Registered: 07/28/10
Posts: 8126
Loc: Tennessee
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If you go above ~30% fat, you'll lose the venison taste all together. 50% fat I rediculous. You might as well just buy some Tennessee Pride or something at that point. Don't get me wrong, it can taste good with high fat content, but it has 0 character which is an important aspect with game meats.
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It doesn't have to be fun to be fun. Wild & crazy, can't be stopped. Only the strong will survive. Keep your knife sharp and your skillet greasy. http://www.GoCarnivore.com
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#3023341 - 11/08/12 02:14 PM
Re: sausage ?
[Re: Poser]
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DntBrnDPig
8 Point
Registered: 04/12/05
Posts: 1590
Loc: Cleveland, TN
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My wife likes a more balanced mix. I've only done sausage one time though... My first mix was 2 # of pork butt and 5# of venison and it was good... My wife liked the 50% mix I did..
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