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PostPosted: Tue Nov 24, 2009 4:02 am
by #1accordfamily
imo deer sausage is best with the coarse grind. i use 80/20 pork and mix the pork and deer 50/50

Re: Tom's Venison Seasoning

PostPosted: Thu Jan 01, 2015 3:04 pm
by NCPaul
I try not to bring up old threads but I did have something to offer on this one, so -

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. :D 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! :D 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.

Re: Tom's Venison Seasoning

PostPosted: Thu Jan 01, 2015 6:38 pm
by vagreys
Yep. I posted this before I had started converting everything over to metric weights. The pics look great. Glad it worked out, well!