Posted: Tue Nov 24, 2009 4:02 amimo deer sausage is best with the coarse grind. i use 80/20 pork and mix the pork and deer 50/50
Two of my friends got deers this winter and I said, "Let me know if you want some help making it into sausage." Then I remembered that I have never made venison sausage.
The search function is really useful in those situations and it how I came to this thread. Tom's seasoning recipe seems to be scaled down from a larger batch and I needed to scale it down even further. I was given 600 grams of ground venison to work with so I weighed out teaspoons and converted everything to metric. I worked it for a kilo scale as follows:Venison 600 g
Pork loin meat 200 g
Back fat 200 g
Salt 13.3 g
Black pepper 5.32 g
Cumin 4.5 g
Garlic powder 4.0 g
Ginger 2.75 g
Rosemary 0.71 g
Thyme 0.98 g
Mustard 0.79 g
Oregano 0.38 g
The finely ground lean venison
Pork to assist
Still lean looking compared to commercial product
Made into patties
Result - success!
The venison I was using was milder tasting then some I've had; if the venison is strongly game tasting, I'd add more rosemary (fresh). I hope this thread helps others that leap before looking.