Snack sticks are ground then stuffed in either collagen or natural casings. 3 pounds venison 2 pounds pork 5 tablespoons Morton Tender Quick Curing Salt 1 tablespoon black pepper 1 teaspoon mustard seed 1 teaspoon marjoram 1 tablespoon sugar 1 tablespoon garlic powder (or 5 minced fresh garlic cloves, if you have them) ½ pound high-temperature cheddar cheese Grind together … Compared to the other 7 primal cuts pork butt usually contains 20 – 30 % fat, which provides an ideal fat to meat ratio for sausage making. Pork shoulder is frequently braised for long periods of time, benefitting from the slow cooking and low heat to create rich and juicy meat. Mix with Venison When Grinding This article will tell you everything you need to know about the proper venison summer sausage to pork ratio. I don't go above 165 cooker temp.. and if its cured I"m pretty sure even with the pork you cooked it too much.. However, this will give it quite a bit of pork flavor. Ground venison is lean and healthy. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. A 2:1 ratio of (dry) rice-and-beans will actually result (after cooking) into an approximate 3:1 ratio (beans stay about the … Venison has myriad uses including breakfast sausage or smoked links like this one. Venison Summer Sausage Today we still enjoy the savory and unique flavor of cured meats, specifically summer sausage. The first batch was eaten so fast by family at thanksgiving that I am going round two now before X-mas! How Much Pork To Mix With Venison. Sausage. Summer sausage provided a convenient means to pack a protein staple for early North American settlers. Summer sausage provided a convenient means to pack a protein staple for early North American settlers. Using a ratio of 50% game meat to 50% pork butts or pork shoulders will give you a high quality sausage with a pork influence. 2 tsp. Venison If you don’t use enough fat, you’ll get dry and tough venison. ... That ratio should be higher perhaps 50/50 venison to pork in my opinion. You can go above 20% if you want the sausage to be as succulent as possible, but everything over 50% might be too fatty. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. ... That ratio should be higher perhaps 50/50 venison to pork in my opinion. Making it right now for the second time. Venison Summer Sausage Meat Stuffing: I have been making it with J.D. Mix in reactivated bactoferm. I used to buy venison summer sausage all the time for parties during special occasions and as a convenient gift. Grind the chilled venison and pork through the medium blade on your meat grinder. Pork shoulder is frequently braised for long periods of time, benefitting from the slow cooking and low heat to create rich and juicy meat. 2 cups of whole milk, cold. 2. The sausage ball has evolved some over the years but the basic recipe is almost always the same. Venison Bratwurst The jury is still out on how much pork you should add to your venison when making sausage. Summer Sausage Recipe Dump the seasonings over the venison, and, using your hands, mix well. A range of 15-30% fat to lean meat is common. 2. The amount of the venison must be higher than the amount of pork fat; such the venison must be 80 percent while the pork fat is 20 percent to create a balance between the two. ... Use a ratio of at least 25% fat to 75% lean/regular meat or the sausage will be too dry. How Much Pork To Mix With Venison. 15 Of The Best Venison Sausage Recipes. How much pork fat do you add to deer summer sausage? Also I think it needs more pepper (and a coarser grind). Summer sausage is typically made of beef and pork, or beef alone. Unique Father’s Day Tailgate Gift Ideas For Your Father. Stir. The word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. Step 1. A mixture of pork butt and venison is tasty in meatball, kebab, breakfast sausage and meat pie recipes. This was back in the “olden days” of the early 1980s, when I was fresh out of college and poorer than when I was in it. Ground venison is lean and healthy. Pork butt also referred as Boston butt is actually from the pigs shoulder. Mark. The dry rice after cooking will also expand, doubling in volume (or a bit more). Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. How to Make Deer Summer Sausage. Adding Fat to Venison. Use jalapeño-flavored or andouille chicken sausage to lend fire to the dish, or blunt the spice with mild goat cheese, or substitute sour cream. No. You should mix roughly 30% pork fat with venison when making snack sticks, venison sausage should have up to 50% pork fat, and venison burgers and meatballs need only contain about 20% pork fat. 30 pounds deboned ground venison. ... That ratio should be higher perhaps 50/50 venison to pork in my opinion. Summer sausage is typically made of beef and pork, or beef alone. You can go above 20% if you want the sausage to be as succulent as possible, but everything over 50% might be too fatty. (Or Venison) 2 lbs fatty Pork shoulder or butt. Summer sausage provided a convenient means to pack a protein staple for early north american settlers. Venison: making summer and smoked sausage Sausages are defined as chopped or ground meat that is blended with spices or other seasonings and stuffed in natural or manufactured casings. fresh sage, finely chopped ½ tbsp. My rule of thumb is to add 10-20% fat when making venison burgers. You can go above 20% if you want the sausage to be as succulent as possible, but everything over 50% might be too fatty. Pour two or three tablespoons of vegetable oil into a large soup or stockpot and bring it up to medium heat. Mix all the cure and spices with the 1 cup of ice water. Tasty rolls of mustard seed and smoke flavored summer sausage is a great way to use up some ground venison. Beef fat has a yellow tint to it, where pork fat is more white. The pork fat I get when I buy 60 pound boxes of pork trim. YOUR MOMMA'S SAUSAGE BALLS (BUT BETTER!) Meat Stuffing: I have been making it with J.D. But if you don't mind sharing your recipe I would like to try it. red pepper flakes 1 tsp. ground venison • 2 lbs. And divide the result by 100. I've called this a Spanish style chorizo sausage recipe because it's going to be a semi-dry cured sausage with the tangy fermented taste coming from what sausage makers call "Fermento". Pour the water/spice/cure combination into the ground sausage meat and mix it very well by hand to be sure of even distribution. The cut comes from right above the front leg into the shoulder. Created on March 08, 2019 Posted by Art Comment Link Your recipe for Roger’s Summer Sausage does not list the amounts of meat used, just the ratio. 10 Cooking the Sausage. Keep in mind: Higher-quality meat results in better sausages. Ingredients. The first batch was eaten so fast by family at thanksgiving that I am going round two now before X-mas! – Weigh the ground venison with a food scale. You can get extra fat from you local butcher. The perfect appetizer!