Any Venison Sausage and Venison Burger Makers

[Wrangler95]

Got my equipment all ready to go for my first deer burger and breakfast sausage making.I have read up on it but if anyone has any tips for good burger and sausage recipies or amount of fat to mix with each,feel free to tell me,Id appreciate it!! :)

 

[mike243]

Leggs seasoning for breakfast sausage and add 1 tbl spoon of red chili flakes per pound, no need to add fat,cook a couple pieces of bacon before frying it

 

[Wrangler95]

Thanks

 

[Stumpy74]

8 lbs venison 2 lbs pork belly makes some pretty good burger


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[Wrangler95]

Thanks Stumpy,everywthing I read always had fat mixed in with the venison!!

 

[thetoolman]

For burger I use 8 lbs deer meat to 2 lbs beef fat.

For sausage I use 7.5lbs deer to 2.5lbs pork fat. Leggs seasoning works well, I add crushed red pepper and cayenne to taste. Always fry up a patty to taste before packaging.

 

[Wrangler95]

Thanks

 

[rastubbs]

For burger I use 10 lbs venison and 2.5 lbs. beef fat

 

[mike243]

For burger I would rather leave the muscles whole until I want it,whole lasts better than ground imo and I can change my mind and have beef stew or steaks ect. coarse with the kitchen aid grinder its quick and easy clean up after grinding what I need.

 

[TN Whitetail Freak]

what equipment is needed to make sausage? ive been wanting to make like sausage links for the longest. when mixing venison burger i do 10 lb venison and 3 lb bacon ends..

 

[Wrangler95]

what equipment is needed to make sausage? ive been wanting to make like sausage links for the longest. when mixing venison burger i do 10 lb venison and 3 lb bacon ends..

I am gonna use my meat grinder and you can also use it as a stuffer for the links!

 

[7mm08]

1# venison ground
1/2 # mild ground sausage ( any kind)
Mix in some white American cheese that has horseradish mixed in with it ( I buy mine at Kroger's deli)
Sprinkle whatever seasonings you have
Pat them out and enjoy

 

[TX300mag]

what equipment is needed to make sausage? ive been wanting to make like sausage links for the longest. when mixing venison burger i do 10 lb venison and 3 lb bacon ends..

If you mix bacon and venison it sounds like you have a grinder already. You can put a stuffer tube on it or use a seperate sausage stuffer.


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[treefarmer]

I make summer sausage with Hi-Mountain Home Sausage Making Kit. I like it because you don't need to add fat, which is unusual for sausage. One batch uses 12# of venison and 3# of pork (any cut) to make five 3# sticks. You can make two batches from the kit and it costs $18. I buy mine at Academy Sports and it is also available at Bass Pro. After using your grinder stuffing tube to fill the casings let the sticks sit in the refrigerator for 12-24 hours and then cook at 200 degrees in the oven for about 5 hours until the internal temp. reaches 156 degrees. I add a few spices such as mustard seed, extra pepper and a few other spices although the kit's spice kit is good by itself. I have been making this for about 10 years and most people really like it. I wrap the sticks in plastic wrap and they stay moist in the freezer for 6 months although I don't have any trouble finding friends/relatives to take them off my hands. They make great gifts around the holidays. If you have never made sausage you may want to try a kit the first time so you can learn a little before creating your own recipe.

 

[Wrangler95]

Thanks

 

[TX300mag]

Do you have the recipe with the calculator? Fantastic recipes that are easily adjusted to whatever size batch you want to make.

The chorizo is the best I've ever had, as is the Italian. The andouille is very good, too.


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[Wrangler95]

Just wondering if I need to add cure to my breakfast venison sausage if I'm gonna freeze some of it and also do I need to use cure to my ground venison burger if so how much cure to add to a specific pounds of meat.Can I use Mortons Quick Cure

 

[TX300mag]

No need for cure for breakfast sausage or burger. Cure is used for "cold" smoking sausage to keep it from spoiling since you're smoking it at lower temps.


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[Wrangler95]

No need for cure for breakfast sausage or burger. Cure is used for "cold" smoking sausage to keep it from spoiling since you're smoking it at lower temps.


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Thanks

 

[thejetman]

I made these snack sticks this weekend

 

[Wrangler95]

I made these snack sticks this weekend

Those look good,what kind and size of casings do you use.Did you cook those in the oven?

 

[thejetman]

Snack sticks

20 pounds of venison
5 pounds of pork fat
Cure mix from Gander mountain
2 rolls of 21mm casings
Spices
High temp chedder from butcher
Fresh jalapeños. Diced finely


So, I took the venison, ground it through the grinder with the big holes on the grate until it was all hamburger.

Then, I took the pork fat and mixed it into the hamburger with my hands until mixed.

I then re-ground the hamburger with the pork fat using the next smaller sized hole on the grinder plate.


Then, I added the required amount of cure according to the package into the hamburger. I mixed it throughly win my hands until it started to become a paste. Then let sit for 30 minutes or so to congeal.
( all this meat was put into a big  cooler to keep the Temps low. I basically deboned and sliced the meat into cubes while it was almost frozen)


While it was sitting, I mixed the ingredients for the different flavors into different bowls.

(After each grind I pulled the friend apart and cleaned everything)

Then I weighed out all the meat into 2 pound chunks.

In each 2 pound chunk. I through mixed, by hand, all the spices and different flavorings into each.

Then it's time to stuff!

I used the small tube stuffer and the widest plate without the cutter on the grinder.


(Here is where a helper helps alot!)

I had my girlfriend on the stuffer side, her job was to put the casings on the stuffer and tie the end with a string.

As I fed the meat into the stuffer she made sure the density was the same though out the casing and helped the casing slide off the stuffer

Once we got to about 10 inch lengths, i would stop the stuffer, and grab the end of the stick, I would twist and she would tie a string around the other end.

Once all the meat was stuffed I put it into the dehydrator at 155° until the internal temperature of the stick was at 154°.

Once they hit 154° I pulled them out, and put them into a bucket of ice/water for about 2 minutes. I pulled them out, patted them dry, and hung them in the pantry overnight to set.

After you hang them, you put them into a brown paper bag in the refrigerator for at least 24 hours. This helps bind everything together. They are edible after you hang them....trust me......lol

 

[Wrangler95]

I may try this since you described it so well,I sure like those sticks in the stores and these are probably even better.Do you mix your own seasonings or buy premixed seasoning at the store?

 

[Wrangler95]

I dont have a stuffer but I can use my grinder for that I think!

 

[thejetman]

I may try this since you described it so well,I sure like those sticks in the stores and these are probably even better.Do you mix your own seasonings or buy premixed seasoning at the store?

I bought the supplied from gander. You have to use #1 cure and follow those directions on the back of the pack. Other then then it was kind of an experiment. Definitely came out good, just want more kick. So I have to add some more pepper flakes.