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Deer sausage for the first time 78 lbs total

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  • kbremer
    Club Member
    • Aug 2017
    • 112
    • Palmer Nebraska

    Deer sausage for the first time 78 lbs total

    Click image for larger version

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ID:	414199
  • philsweeney
    Club Member
    • Oct 2017
    • 7
    • Red Lion, PA

    #2
    That is a lot of sausage!

    I have been making deer sausage for quite a while. usually make 8 pound batches, really only use one recipe anymore and it’s one I modified FYI:
    Modified Sweet Venison Sausage
    with White Raisins (from "The Venison Sausage
    Cookbook" by Harold Webster

    3 lbs recipe

    3 lbs venison
    1/2 lb fatback and 1/2 lb slab bacon
    2 tsp coarse salt
    1 tsp black pepper (fresh grind in mortar and pestle)
    1/2 tsp cayenne
    1/2 tsp nutmeg
    1/2 tsp ginger (easy now)
    5 cloves garlic
    1 cup white raisins
    1 chopped onion
    1 green pepper

    grind meat and fat and mix (fat is 25%)
    puree raisins, add green pepper and puree
    let set and drain off water
    add onions (puree if desired) and add spices
    optional before stuffing add pepper jack cheese
    (cut in small cubes)
    made with cheese pan fried 9/29/2016
    2 3lb batches, 2 peppers, one onion, only used onion and added proportionally until looked good

    But the last batch hot smoked in my PBC, so I can just heat to eat


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    • HorseDoctor
      Charter Member
      • Sep 2014
      • 1149
      • Central Iowa

      #3
      Looks good! Hope it tastes good. Pretty bold move to do 78# in your first batch. Assume you had some good guidance &/or references to a spice mix and techniques? Did you use a commercial spice mix?

      Comment

      • Keltonfoss
        Former Member
        • Mar 2018
        • 93
        • Great Falls, MT

        #4
        Your Grapes are a bit bigger than mine, First batches always go through 3-4lb test batches before I start making things in bulk!

        Comment

        • Troutman
          Club Member
          • Aug 2017
          • 7195
          • Republic of Texallence

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          #5
          Nice. Tell us a little about your smoking method or perhaps a recipe like philsweeney did. That helps those of us interested in doing sausage of any kind to understand good techniques. Thanks for your post brother !!!

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