Help with sausage.

[Laner7]

Do y'all marinade it in anything after grinding? I'm planning on adding jalapenos and cheese too.

[bowhunterchris]

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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[cw3jperry5]

Good stuff from Travis here.

http://discussions.texasbowhunter.com/forums/showthread.php?t=9787&highlight=Travis

[Laner7]

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.

[bowhunterchris]

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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[tgil]

Good stuff from Travis here.

http://discussions.texasbowhunter.co...ghlight=Travis

Can't go wrong following his lead.

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[KenWood]

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.

[BuckRage]

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.

[kd350]

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

[MisterSanders]

I had my axis all into ground meat. NO fat needed!

[Laner7]

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

[Pineywoods]

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

[bowhunterchris]

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

I use just pork fat trimmings.

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[cva34]

I go about 50/50 wild hog/deer

[denimdeerslayer]

If you are using deer then 50/50 or it will be dry and nasty....