| Author | Message | ||
     James Teer (Bassadict69)  BOC PALADINUsername: Bassadict69 Post Number: 443 Registered: 6-2003  Rating: N/A |
Anyone here grind & make there own venison or hog sausage? I have two hogs quartered up in the freezer. I am gonna grind it up & make sausage. I have never made my own before!Anyone here have any helpful hints? Should extra fat be added to the pork in the hog sausage? What percentage of venison to fat should I use for venison sausage? What is best to use for the fat? HAUGHTON, LA | ||
| Salvatore Palombo Jr. (Sal_jr) BOC PALADINUsername: Sal_jr Post Number: 565 Registered: 6-2004  Rating: N/A |
For deer brats I used just ground hog- no extra fat added or needed. I use: 5 lbs venison already ground 5 lbs hog already ground 8-10 eggs 1/2 to 3/4 lb of bread crumbs 4-6 cubed potatoes 10-12 stalks cubed celery 10-12 cubed carrots 3/4 cup of milk 3 tbsp cup of salt 1/8+ cup of garlic (fresh crushed) 3 tbsp of black pepper 3 tbsp Franks Red Hot 3 tbsp white pepper 1/2 TBSP red pepper 1 tbsp cumin 1 tbsp celery salt 1 tbsp tumeric 1 tbsp basil 1 tbsp oregano mix in a tub well. REMOVE THE SECONDARY grinder and screen. Add your mixture to sausage stuffer and put your casings on the funnel. stuff. I like to have the veggie chunks right in the casing so a brat is closer to a balanced meal. It is the eastern european style- much better flavor coming off the open fire. much juicier, less dry taste. I have a ton- well over 100 for sausage recipes- let me know what you got and I can make a good meal with it. "Nothing in nature and study is so separate as two great mounds of expertise." -M. Harris "Set bounds to our passions by reason, to our errors by truth, and to our schisms by charity" -E. Basilike | ||
| James Teer (Bassadict69) BOC PALADINUsername: Bassadict69 Post Number: 444 Registered: 6-2003 Rating: N/A |
Since we have never done this we are gonna start out with just making breakfast sausages. Were gonna start by just making patty type then try stuffing into sheep casings. Hope to try some other stuff such as brats a little later! HAUGHTON, LA | ||
| Robert Gilvary (Bobpaul)  BOC ROYALTYUsername: Bobpaul Post Number: 3302 Registered: 1-2003  Rating: N/A |
James, a 15 to 20% fat to lean ratio is about right to keep it juicy. Less fat and it'll be more dry more fat, more juicy. Measure by weight. Keep the meat as cold as possible for easy grinding and, Near frozen would be about right  What goes around, comes around Bob, Supply NC | ||
| Jim Hudson (Jhudson13) BOC ROYALTYUsername: Jhudson13 Post Number: 2335 Registered: 8-2003  Rating: N/A |
Bob has it about right I have cut out the fat due to my heart trouble so that you got from me might be a littl dry for you Bob.  Anything I can for the Brotherhood and the family members Thank you, Jim "Gator" Hudson | ||
| Robert Gilvary (Bobpaul) BOC ROYALTYUsername: Bobpaul Post Number: 3312 Registered: 1-2003 Rating: N/A |
Thanks for letting me know Jim. It's like when your making chicken soup and you get company. You just add more water. I'll just add more fat and stretch it out some. What goes around, comes around Bob, Supply NC | ||
| Jim Hudson (Jhudson13) BOC ROYALTYUsername: Jhudson13 Post Number: 2344 Registered: 8-2003 Rating: N/A |
I for got to tell you about that Sunday...LOL Anything I can for the Brotherhood and the family members Thank you, Jim "Gator" Hudson | ||
| Josh Allison (Gone_fishin_4_kittys)  BOC KNIGHTUsername: Gone_fishin_4_kittys Post Number: 275 Registered: 8-2004  Rating: N/A |
UM SAUSAGE CAN I COME Josh |
