I made some smokies last week from venison and pork. I used a commercial mix and found the result almost inedible. I went to were i bought the mix and they said they had heard that from lots of customers and when they use it they only use a third. It would have been nice to know that before i made and smoked 25 lbs of sausage but now im stuck with it. Worst thing is it was my buddys venison. Any nideas on how to desalt this now, i have tried boil;ing but doesnt seem to get enough of the salt out. HELP
For de-salting I can't offer any help I'm afraid. When I make sausage I always fry up a sample before stuffing when adjustments can still easily be made.
Once the meat is cooked there is not much you can do. At this point when you are ready to use the sausage you can dice or cube it and use it for casseroles, chili's, stew etc., and don't add any additional salt to the dish.
This may help you the next time. as 3rensho stated, before stuffing the sausage, always make a test patty. Make a small patty, and fry it. At that point you can adjust the seasoning.
If there is too much salt you can try adding sugar, that sometimes can mask the the taste, but don't add too much or your sausage will be sweet (although there are some sweet asian sausage that are pretty good). For sugar you should not add more the .10 ounce (3g) per pound of sausage. If that doesn't work the only other solution that I know of is to add more meat and adjust the other seasonings.
Once the salt is in there its in there. Adding more sugar or other items just makes it worse. IE Sugary/salty/garlicy etc...
I dont make a test patty and cook like others. I taste the raw meat and then adjust. Cooking imparts the seasoning with the frying with the melting fat.
You will not die testing a small penny size piece of raw meat ;D
One reason i dont use HM
thanks for the information. No more kits for me easier to do the seasonings to my likeing that way. Thanks again
There is one thing that might help, more unflavored meat. Cook it up and add yours to it.
Adding sugar helped to correct a batch of my sausage, though the salt level prior to correction was not as bad as you have described. Just don't go over the levels I have mentioned. The only difference I could tell (besides taming the harshness of the salt) was that the sugars cause the sausage to brown faster when grilling or pan frying.