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Cooking Forum
How to fix a bad batch of sausage
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<blockquote data-quote="lafn96" data-source="post: 5865949" data-attributes="member: 22826"><p>Tried making some venison breakfast sausage last night, and really don't like how it turned out - very strong tasting. Used Cabela's box mix, 20 lbs venison and 5 lbs pork fat. Could I fix it by mixing in some pork butt and additional seasoning? Venison is from a 2.5 yo buck I shot in muzzle loader; field dressed 30 min after shot. It was in the 50's that day, so immediately butchered and froze. Really don't want all that meat to go to waste, but I don't think I'd eat much of it as is. </p><p></p><p>Just picked up a hog at the butcher last week, so I've got plenty of pork to use.</p></blockquote><p></p>
[QUOTE="lafn96, post: 5865949, member: 22826"] Tried making some venison breakfast sausage last night, and really don't like how it turned out - very strong tasting. Used Cabela's box mix, 20 lbs venison and 5 lbs pork fat. Could I fix it by mixing in some pork butt and additional seasoning? Venison is from a 2.5 yo buck I shot in muzzle loader; field dressed 30 min after shot. It was in the 50's that day, so immediately butchered and froze. Really don't want all that meat to go to waste, but I don't think I'd eat much of it as is. Just picked up a hog at the butcher last week, so I've got plenty of pork to use. [/QUOTE]
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How to fix a bad batch of sausage
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