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Cooking Forum
How to fix a bad batch of sausage
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<blockquote data-quote="Jcalder" data-source="post: 5867491" data-attributes="member: 12150"><p>What little I've dabbled into making various sausages from venison, I've yet to have a bad experience with the meat itself. But I trim a lot off. And by a lot, I'm probably a bit wasteful, but it's basically straight lean venison. Bucks, does, fawns, doesn't matter. But I do cut it at least 70/30 with venison to Boston butt. Helps to give it fat content and not be so dry. Things that should be fatty, or greasy, like brats and I'll bump that up to say 60/40 or even 50/50. If I was trying to salvage a batch, you might try adding regular pork sausage 50/50 to what you already have.</p></blockquote><p></p>
[QUOTE="Jcalder, post: 5867491, member: 12150"] What little I’ve dabbled into making various sausages from venison, I’ve yet to have a bad experience with the meat itself. But I trim a lot off. And by a lot, I’m probably a bit wasteful, but it’s basically straight lean venison. Bucks, does, fawns, doesn’t matter. But I do cut it at least 70/30 with venison to Boston butt. Helps to give it fat content and not be so dry. Things that should be fatty, or greasy, like brats and I’ll bump that up to say 60/40 or even 50/50. If I was trying to salvage a batch, you might try adding regular pork sausage 50/50 to what you already have. [/QUOTE]
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How to fix a bad batch of sausage
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