Help with sausage.

[GARY]

40% deer.....60% pork butts is what we run every year.

Us too....recipes threads can help a lot on recipes.

[BLACKFINTURKEY]

I like mine a bit leaner so we go 60/40 deer/pork

[bossbowman]

I like mine a bit leaner so we go 60/40 deer/pork

Same here

[Btoutdoors]

Travis is the go to for your question. Great stuff!

[Smart]

Do y'all just use pork shoulder butt roasts or what?

Yes....we wait until they go on sale for 99 cents a lb and buy for the whole group. Cut it up into chunks and mix it with the deer on a table....add salt, pepper and fresh garlic and mix again..

[panhandlehunter]

This is the seasoning I use. It makes fantastic sausage.

[bowhunterchris]

This is the seasoning I use. It makes fantastic sausage.

That has too mush stuff I cannot pronounce in the label. Don't need cure for wet sausage.

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[Smart]

Help with sausage.

This is the seasoning I use. It makes fantastic sausage.

Wait wait.. I was told above there in no garlic in German sausage... just salt and pepper[emoji15][emoji23]

[Mjjust]

I too like leaner and do 60/40 deer/pork butt. Use the excel recipes from Travis. They are great and is easy to tweak to your taste by just adjusting the percentages. It makes it easy to repeat results each year no matter what quantity of sausage you are making. Family really loves the andouille and the bratwurst. We make mostly those two.

[Black Ice]

Not gonna lie when I first started hunting I was like give me 80/20 ad I wondered why my deer sausage tasted like old boot leather. I now take all my deer to Harringtons in Winnie and it's amazing. I think they do 50/50.


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[bowhunterchris]

Wait wait.. I was told above there in no garlic in German sausage... just salt and pepper[emoji15][emoji23]

Gosh dang opinions

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[panhandlehunter]

That has too mush stuff I cannot pronounce in the label. Don't need cure for wet sausage.

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If you'll notice, bag #2 is the cure(the stuff you can't pronounce), and you don't have to add it.

[Wits_End]

If you'll notice, bag #2 is the cure(the stuff you can't pronounce), and you don't have to add it.

You'll be better off by not adding in the MSG in bag #1 either. Filler with no nutritional value.

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[Walker]

Propylene glycol is antifreeze, right. Ill make my own sausage!!

[panhandlehunter]

Propylene glycol is antifreeze, right. Ill make my own sausage!!

I do make my own sausage?