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Old 12-22-2016, 03:25 PM   #1
Laner7
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Default Help with sausage.

Making sausage for the first time. What percentage of fat do I need for whitetail? Anybody have any good recipes?
Also we have some axis meat do I need to add any fat to that? Family is pretty picky about the meat too, so I don't want it too gamey.
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Old 12-22-2016, 03:27 PM   #2
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20-30%
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Old 12-22-2016, 03:28 PM   #3
sticks
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my butcher recommended a pork butt ground all together, muscle and fat
50/50 with venison

10 lb of deer

10 lb of pork butt
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Old 12-22-2016, 03:28 PM   #4
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All venison, Whitetail or Axis is really lean so you can follow same rule for both.
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Old 12-22-2016, 03:29 PM   #5
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40% deer.....60% pork butts is what we run every year.
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Old 12-22-2016, 03:33 PM   #6
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Might oughta rename the headline on this post. JS
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Old 12-22-2016, 03:34 PM   #7
kcmarullo
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40% deer 60% pork here also.
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Old 12-22-2016, 03:36 PM   #8
Mr. Whiskers
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We do 50/50
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Old 12-22-2016, 03:36 PM   #9
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We just add about 5-7lbs of pork fat for every 18-20lbd of deer meat for link, pan, and italian sausage. For dry or summer we do 2 oarts deer to 1part lean pork. Goid lyck.
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Old 12-22-2016, 03:37 PM   #10
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Might oughta rename the headline on this post. JS
This was my first thought too...
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Old 12-22-2016, 03:38 PM   #11
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80 deer 20 pork FAT. But that is me. But that is to my taste. For hamburger I do 80 deer 20 brisket. I also double grind everything to ensure it is mixed well. Also use the mesquitecountry thread in recipes for sausage recipes. They are great.

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Old 12-22-2016, 03:38 PM   #12
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Quote:
Originally Posted by sticks View Post
my butcher recommended a pork butt ground all together, muscle and fat
50/50 with venison

10 lb of deer

10 lb of pork butt
This is what we do...
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Old 12-22-2016, 03:38 PM   #13
panhandlehunter
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At least 50/50. I go 60% pork butt and 40% venison. I like to grind mine on a 1/4" plate, gives the sausage a little texture. I buy my seasoning from REO Spice. Never had great results mixing my own.
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Old 12-22-2016, 03:40 PM   #14
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30% pork fat

there are many recipes online or in books. What type of sausage are you making?

I like to do some spicy Italian and sage breakfast sausage because neither require stuffing, and I also make a few types of link sausages both fresh and smoked.
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Old 12-22-2016, 03:47 PM   #15
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German sausage. And fresh, not smoked.
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Old 12-22-2016, 03:49 PM   #16
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Do y'all marinade it in anything after grinding? I'm planning on adding jalapenos and cheese too.
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Old 12-22-2016, 03:57 PM   #17
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Quote:
Originally Posted by Laner7 View Post
Do y'all marinade it in anything after grinding? I'm planning on adding jalapenos and cheese too.
German sausage is salt and pepper. Not all this japs and cheese bidness. Lol

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Old 12-22-2016, 04:01 PM   #18
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Good stuff from Travis here.

http://discussions.texasbowhunter.co...ghlight=Travis
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Old 12-22-2016, 04:03 PM   #19
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Originally Posted by bowhunterchris View Post
German sausage is salt and pepper. Not all this japs and cheese bidness. Lol

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That's info I am wanting to hear. This is my first time making sausage.
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Old 12-22-2016, 04:05 PM   #20
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Quote:
Originally Posted by Laner7 View Post
That's info I am wanting to hear. This is my first time making sausage.
Wish I could remember how much S&P per 10lbs off the top of my head. I got it writ down somewhere. Last batch I made I put garlic water in so its not technically German in my eyes. More Polish.

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Old 12-22-2016, 04:12 PM   #21
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Can't go wrong following his lead.

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Old 12-22-2016, 04:12 PM   #22
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40- deer, 40- pork, and 10- beef trim. Never had anyone complain. The sausage is more plump with a little beef fat. Not as apt to dry out on the grill. With any cured sausage such as smoked links or somer or dried sausage I go 50/50 deer/pork. It's cooked so slow it remains moist.
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Old 12-22-2016, 04:36 PM   #23
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Depends on what type of sausage. Also just buy a picnic or butt and use the meat with all the fat on it. I do 25-30% for links, dried, etc. but I do 50% for summer and breakfast sausage.
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Old 12-22-2016, 04:42 PM   #24
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Quote:
Originally Posted by sticks View Post
my butcher recommended a pork butt ground all together, muscle and fat
50/50 with venison

10 lb of deer

10 lb of pork butt
We do this. Pork butt give it a better tastes than straight pork fat imo

And follow Travis's guidelines
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Old 12-22-2016, 05:41 PM   #25
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I had my axis all into ground meat. NO fat needed!
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Old 12-22-2016, 05:43 PM   #26
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Do y'all just use pork shoulder butt roasts or what?
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Old 12-22-2016, 05:46 PM   #27
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Quote:
Originally Posted by bowhunterchris View Post
80 deer 20 pork FAT. But that is me. But that is to my taste. For hamburger I do 80 deer 20 brisket. I also double grind everything to ensure it is mixed well. Also use the mesquitecountry thread in recipes for sausage recipes. They are great.

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Same here...I like my sausage 80/20 or 75/25. We prefer ours a little on the dry side. On my deer burger I do 80/20 with beef trimmings from the butcher. I run everything through two plates as well
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Old 12-22-2016, 06:37 PM   #28
bowhunterchris
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Quote:
Originally Posted by Laner7 View Post
Do y'all just use pork shoulder butt roasts or what?
I use just pork fat trimmings.

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Old 12-22-2016, 06:42 PM   #29
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I go about 50/50 wild hog/deer
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Old 12-22-2016, 06:54 PM   #30
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If you are using deer then 50/50 or it will be dry and nasty....
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Old 12-22-2016, 08:10 PM   #31
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Quote:
Originally Posted by Smart View Post
40% deer.....60% pork butts is what we run every year.
Us too....recipes threads can help a lot on recipes.
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Old 12-22-2016, 08:15 PM   #32
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I like mine a bit leaner so we go 60/40 deer/pork
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Old 12-22-2016, 08:19 PM   #33
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Quote:
Originally Posted by BLACKFINTURKEY View Post
I like mine a bit leaner so we go 60/40 deer/pork
Same here
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Old 12-22-2016, 08:23 PM   #34
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Travis is the go to for your question. Great stuff!

Last edited by Btoutdoors; 12-22-2016 at 08:28 PM.
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Old 12-22-2016, 08:31 PM   #35
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Quote:
Originally Posted by Laner7 View Post
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..

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Old 12-22-2016, 08:54 PM   #36
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This is the seasoning I use. It makes fantastic sausage.


Last edited by panhandlehunter; 12-22-2016 at 09:02 PM.
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Old 12-23-2016, 12:28 AM   #37
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Quote:
Originally Posted by panhandlehunter View Post
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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Old 12-23-2016, 12:45 AM   #38
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Quote:
Originally Posted by panhandlehunter View Post
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
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Old 12-23-2016, 01:43 AM   #39
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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.
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Old 12-23-2016, 02:29 AM   #40
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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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Old 12-23-2016, 06:39 AM   #41
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Quote:
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Wait wait.. I was told above there in no garlic in German sausage... just salt and pepper
Gosh dang opinions

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Old 12-23-2016, 07:31 AM   #42
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Originally Posted by bowhunterchris View Post
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.
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Old 12-23-2016, 09:33 AM   #43
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Originally Posted by panhandlehunter View Post
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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Old 12-23-2016, 10:24 AM   #44
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Propylene glycol is antifreeze, right. Ill make my own sausage!!
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Old 12-23-2016, 12:34 PM   #45
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Propylene glycol is antifreeze, right. Ill make my own sausage!!


I do make my own sausage?
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Old 12-24-2016, 09:35 AM   #46
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You'll be better off by not adding in the MSG in bag #1 either. Filler with no nutritional value.

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MSG is not a filler. It's a flavor enhancer..
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Old 12-24-2016, 09:36 AM   #47
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Good read on MSG and the myth.


http://www.skepticalraptor.com/skept...ersus-science/
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Old 12-24-2016, 10:11 AM   #48
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I've done 50/50. Plenty of good recipes online
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Old 12-24-2016, 10:16 AM   #49
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Quote:
Originally Posted by Smart View Post
Correct, a substance that stimulates your taste buds and nerves. It is often added in with other fillers to "enhance" the flavor. I knew that was completely straight forward as it was posted, but I was to lazy to go fix it.

Different opinions out there on MSG. There are several articles that show MSG as being genetically modified, basically nullifying the article you posted. Many, many studies showing its affect on your nerves and your brain.

The questions is, why add it? Do you really need more stimulation in your food for it to taste good? As time goes on, you will fail to enjoy basic foods.
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Old 12-24-2016, 10:21 AM   #50
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I think antifreeze is ethylene glycol but from my days in Baytown I remember propylene is bad stuff. Don't think I'd use it.
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