Deer sausage

[marauder11]

I am looking at trying to find a recipe for making deer sausage. I have about five or six. They just do not jump out at me. i have Ryteks book so i have those ones. I have the ones from Len Poli's site. I really am just wanting a farmers style ( pepper, garlic, salt ect) nothing to much i guess. I also have used 40/60 pork to deer ratio also 30/70. Beside stretching your meat a little farther with a 40/60 or even 50/50 mix what have you guys had good results with.

Thanks M

[classicrockgriller]

There is one on the recipe site by bassman.

I'll be watching to see if anyone gives up any secrects.

[marauder11]

ngredients:
20 lbs venison
5 lbs pork (ground pork butt works best)
2 12 lbs of cold water
12 oz. powdered milk
7 oz. of salt
1 oz of karo syrup (dark) or molasses
1 oz Prague powder (or any cure)
1 oz fine black pepper
1oz. garlic
14 oz. marjoram

OK the water is the only question is that supposed to be 2 cups or what.

[classicrockgriller]

yep! ;D

Sure not 24 lbs of water.

[FLBentRider]

yep! ;D

Sure not 24 lbs of water.

That's only about 3 gallons.  ;D

[classicrockgriller]

Ingredients:
20 lbs. venison
5 lbs. pork (ground pork butt works best)
2-1\2 lbs of cold water
12 oz. powdered milk
7 oz. of salt
1 oz of Karo syrup (dark) or molasses
1 oz Prague powder (or any cure)
1 oz fine black pepper
1 oz. garlic
1\4 oz. marjoram

Basically the water is 1 fl oz per lb of meat.

and it is only 1/4 oz of marjoram

I think it is against the law to possess 14 oz's of marjoram. ;D

[marauder11]

Ya do not want the popo taking my sausage because it has to much marjoram in it. Any other recipes out there.

[Habanero Smoker]

That recipe includes 5 cups of water. I've never made this recipe, but I agree it is a high amount of water. It may be compensating for the added dry ingredient of powdered milk. For smoked sausage I generally go with 4 ounces of water per 5 pounds of meat, and for fresh 2.5 ounces per 5 pounds. I quickly measured 1/4 oz of marjoram is about 9 teaspoons.

For cooking purposes the weight of water equals the volume.
2 1/2 lbs of water = 40 ounces = 5 cups

[classicrockgriller]

I did 12 lbs of 50/50 venison and pork today using a fiesta brand spice.

But i added chipotle seasoning and some crushed red pepper to it.

I'll see how it feels tomorrow.

[BigJohnT]

This is my all time favorite

Spicy Snack Sticks
Description

Ingredients

10 Pound Recipe

10 pound lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.)
2 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1; T.C.M.)
1 Tbsp Black pepper
2 Tbsp Red chili pepper (chipotle)
1 Tbsp Garlic salt
1 Tbsp Accent (optional)
2 tsp Cayenne pepper (add more for additional heat)
1 tsp Paprika (Smoked or Regular)
1-1/2 Tbsp Crushed red pepper (ran thru spice mill just a little to break up seeds)

1 Cup cold water
4 Tbsp Salt
1-1/2 Tbsp Sugar (Dark Brown)
1 Tbsp Hot sauce (Franks)
2 Tbsp encapsulated citric acid (optional)
or
1 Cup Cultured Buttermilk
Sheep or collagen casings 17 – 19mm

I can't find the link but it is Greg's Spicy Snack Sticks or something like that

John

[jiggerjams]

Those do sound good John. Thanks!!

[RAF128]

This is my all time favorite

Spicy Snack Sticks
Description

Ingredients

10 Pound Recipe

10 pound lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.)
2 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1; T.C.M.)
1 Tbsp Black pepper
2 Tbsp Red chili pepper (chipotle)
1 Tbsp Garlic salt
1 Tbsp Accent (optional)
2 tsp Cayenne pepper (add more for additional heat)
1 tsp Paprika (Smoked or Regular)
1-1/2 Tbsp Crushed red pepper (ran thru spice mill just a little to break up seeds)

1 Cup cold water
4 Tbsp Salt
1-1/2 Tbsp Sugar (Dark Brown)
1 Tbsp Hot sauce (Franks)
2 Tbsp encapsulated citric acid (optional)
or
1 Cup Cultured Buttermilk
Sheep or collagen casings 17 – 19mm

I can't find the link but it is Greg's Spicy Snack Sticks or something like that

John

OOOO, that's going to be warm.     Cayenne pepper, hot sauce and 2 TBSP of chipotle.    I like spicy and when I make a pot of chilli, 2lbs of ground burger I put in 1/2 tsp of chipotle and my wife won't hardly eat it.   It's about right for me.

[marauder11]

Those  look like they would be good sticks. Still no recipe for a good frying sausage.

[classicrockgriller]

Here is a post by Caribou:

http://forum.bradleysmoker.com/index.php?topic=20062.0

[classicrockgriller]

Had this in my favorites bookmarks:

http://www.lets-make-sausage.com/venison-sausage.html