Made some venison sausage today

Discussion in 'The Smokehouse' started by mike bayerl, Mar 6, 2021.

  1. mike bayerl

    mike bayerl

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  2. MikeInMa

    MikeInMa

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  3. MikeyB

    MikeyB

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    That looks awesome. I am fortunate enough to have a good friend who always has venison on hand for the bbq when we go there.
     
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  4. BHags

    BHags

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    A friend of mine has a lot of venison, and I have a really good fresh kielbasa recipe. I have used it with pork sausage, smoking some, and cooking some fresh. What spices did you use?
     
  5. T.Jeff Veal

    T.Jeff Veal

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    Looks good. Nice job
     
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  6. mike bayerl

    mike bayerl

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    Honestly, I forgot/lost the recipe. I got started earlier in the week and just finished up stuffing last night. It was something very generic like garlic, sage, thyme, etc.
     
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  7. Greenstick

    Greenstick

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    Just did 100 lbs of sausage about a month ago. Did 80 lbs of the tried and true, then did an experiment recipe on 20 lbs of breakfast style. Liked the breakfast blend enough I got 10 lbs of ground pork and mixed up just some bulk for pattying or crumble. Father in law claims my tried and true recipe is one of the top 2 sausages he has ever had, the other is made a 2 hour drive away so he is glad he has a source nearby.
     
  8. wildwest

    wildwest Moderator

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    I like breakfast blend too (antelope). Cool FIL says it's on the top of his list!
     
  9. mike bayerl

    mike bayerl

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    You gonna share your tried-and-true recipe? BTW, the Alton Brown recipe for breakfast sausage is awesome, especially if you can use fresh spices. https://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe-2103185
     
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  10. Greenstick

    Greenstick

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    This is the tried and true. Her dad started the recipe years ago. We tweaked it a little since he passed away to fit our tastes a little more. We don't use the micropickle and upped the high temperature pepper Jack cheese so it is about 1 lb of cheese to 10 lb of meat. Not on the recipe but the last couple years I put in about 1/3 cup of whole mustard seed and we really like that. 20210131_080038.jpg
     
  11. Greenstick

    Greenstick

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    I stole the breakfast blend from a book that my uncle bought years ago that was required when he took a meats and sausage class. I followed it spot on but added high temp pepper jack cheese and stuffed/smoked some and love it. Then made it in 20210131_080005.jpg bulk minus the cheese and water and it is reminiscent of little sizzler links if you ever bought those.
     
    Last edited: Mar 17, 2021
  12. jrider

    jrider

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    Never made italian sausage...living not for from Philly, I don't think I could ever match what is made there. We do however make breakfast sausage. No casings, just crumble and I love to mix it with fried onions and peppers.