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#3082052 - 12/16/12 03:10 PM Re: Italian Venison Sausage start to finish [Re: Dale817]
redblood
16 Point


Registered: 01/22/06
Posts: 15301
Loc: Lewisburg

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did u use fennel?
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#3082155 - 12/16/12 04:30 PM Re: Italian Venison Sausage start to finish [Re: redblood]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13456
Loc: Tennessee

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 Originally Posted By: redblood
did u use fennel?


Yeah. Roasted Fennel. -probably the most important ingredient.
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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.

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#3082405 - 12/16/12 06:48 PM Re: Italian Venison Sausage start to finish [Re: Poser]
WMAn
8 Point


Registered: 11/05/10
Posts: 1224
Loc: Williamson County

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Poser,

Is that Newman Farms in Missouri? I just ordered a berkshire ham from West Wind Farms that I'll be serving for Christmas.
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#3082480 - 12/16/12 07:23 PM Re: Italian Venison Sausage start to finish [Re: WMAn]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13456
Loc: Tennessee

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 Originally Posted By: WMAn
Poser,

Is that Newman Farms in Missouri? I just ordered a berkshire ham from West Wind Farms that I'll be serving for Christmas.


Yeah, they are in MO. West Wind is good, too.
_________________________
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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#3082533 - 12/16/12 07:43 PM Re: Italian Venison Sausage start to finish [Re: Poser]
Legnip
4 Point


Registered: 03/14/12
Posts: 174
Loc: Brentwood, TN

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Here's a tip for grinding:
1) Place 3-6 lbs in a 1 gallon bag and freeze solid.
2) When ready to grind, either let the bag partially thaw or place it in a microwave for 3-5 minutes. If you can slice the meat into 1/2-1" thick slices, tne it's ready to grind. You don't want to thaw it back out. The partially frozen meat will fly through your grinders.
3)stuff, mix, package. your ready.

It's a simple trick, but it works like a champ. I typically grinde everything all at once. I don't care to clean the grinder more than once a year.

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#3084572 - 12/17/12 11:57 PM Re: Italian Venison Sausage start to finish [Re: Legnip]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9779
Loc: Memphis

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Have you tried Penzey's yet???
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#3088601 - 12/20/12 01:31 PM Re: Italian Venison Sausage start to finish [Re: Dale817]
Vermin93
12 Point


Registered: 12/11/10
Posts: 6320
Loc: Dallas, TX & Signal Mtn, TN

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Is your chorizo recipe documented anywhere on the site? I'd like to get that if possible.
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#3088617 - 12/20/12 01:42 PM Re: Italian Venison Sausage start to finish [Re: Vermin93]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13456
Loc: Tennessee

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 Originally Posted By: Vermin93
Is your chorizo recipe documented anywhere on the site? I'd like to get that if possible.


Like most of my "recipes", I don't have an actual recipe. Chorizo doesn't really many anything other than "Mexican Sausage", so it can actually have all kinds of variations including casings, salt curing, etc.

There are endless variations. I mixed the venison and fat just like the Italian and then started adding Mexican Oregano, Ancho Chili, Paprika, Smoked Paprika, Roasted Garlic, Chipoltle, chili powder, red pepper, salt, pepper, a little bit of white wine, little bit of olive oil.... you could also add vinegar. Cumin is popular, too, though I did not use any. -just mix together and make sample patties until it taste right. You want a deep, red color, so I used a whole bottle of ancho chili.

I did a bunch of casings, but I also froze some in bags for making Huevos Rancheros and Chorizo and possibly some Empanadas.
_________________________
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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