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#3018812 - 11/06/12 11:29 AM sausage ?
KANATI McD
8 Point


Registered: 10/30/04
Posts: 2471
Loc: West, 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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#3019035 - 11/06/12 01:27 PM Re: sausage ? [Re: KANATI McD]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9856
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.
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#3019052 - 11/06/12 01:35 PM Re: sausage ? [Re: TAFKAP]
KANATI McD
8 Point


Registered: 10/30/04
Posts: 2471
Loc: West, TN.

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Ok, thanks. Is that enough fat or do you think I need to go for 25-30 percent?
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#3019069 - 11/06/12 01:42 PM Re: sausage ? [Re: KANATI McD]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6265
Loc: Adirondack Mtns, NY

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 Originally Posted By: KANATI McD
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
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#3019223 - 11/06/12 03:11 PM Re: sausage ? [Re: KANATI McD]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9856
Loc: Memphis

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 Originally Posted By: KANATI McD
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.
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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]
BluegrassDan
6 Point


Registered: 09/14/09
Posts: 552
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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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
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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#3023341 - 11/08/12 02:14 PM Re: sausage ? [Re: Poser]
DntBrnDPig
8 Point


Registered: 04/12/05
Posts: 2334
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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