Venison? I have the chance of some

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Venison? I have the chance of some

Postby Fingers » Fri Jan 06, 2017 9:36 pm

Got the chance of some venison but not even tried it before. I can get any cut so what might be good for making sausage?

Any advice welcome thanks.
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Re: Venison? I have the chance of some

Postby NCPaul » Fri Jan 06, 2017 11:54 pm

Most venison I've seen has been lean and needed a close trimming to remove silverskin and sinew. This was a very good fresh sausage:
viewtopic.php?f=1&t=5200&start=15
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Re: Venison? I have the chance of some

Postby montanaSalami » Sun Jan 08, 2017 4:48 pm

I get a deer most years. Good Jerky and for grinding (chili mostly). I did some venison Salami once. I didn't care for it.
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Re: Venison? I have the chance of some

Postby wheels » Mon Jan 09, 2017 12:11 am

I've never made venison sausage, but the cut you need for sausage is the shoulder. Add pork back fat as required.

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Re: Venison? I have the chance of some

Postby Greenbullet » Sat Jul 01, 2017 3:49 am

Hi I am lucky enough to get a lot of venison,so make a lot of venison sausages,I use any cuts,just make sure the meat is clean,:ie,no blood,or bruising,silver meat,sinew,,make sure it's cut into chunks,as in if making a stew,make sure it's chilled before grinding.Depending on how strong it is,I tone it down with pork
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Re: Venison? I have the chance of some

Postby BriCan » Tue Jul 04, 2017 9:28 am

wheels wrote:I've never made venison sausage, but the cut you need for sausage is the shoulder. Add pork back fat as required.

Phil


No disrespect intended but in all honesty use belly trim or belly .. back fat would be the last thing to use

In order of preference and availability -- belly trim or belly, pork jowl, back fat

Ratio; venison 2/3rds to 1/3rd pork
But what do I know
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Re: Venison? I have the chance of some

Postby wheels » Tue Jul 04, 2017 11:15 am

I agree if he's making fresh sausage.

montanaSalami wrote: ...I did some venison Salami once. I didn't care for it.

I'd got this in mind when I posted.
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Re: Venison? I have the chance of some

Postby BriCan » Tue Jul 04, 2017 6:11 pm

wheels wrote:I agree if he's making fresh sausage.

montanaSalami wrote: ...I did some venison Salami once. I didn't care for it.

I'd got this in mind when I posted.


It is still the same be it fresh sausage or Salame, diced back fat could be added to the mix if one would like visible fat showing

95% of 2/3rds venison, 1/3rd belly trim

5% diced back fat

These are the numbers we used to do at the smokehouse while I was running it

again, no disrespect intended
But what do I know
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Re: Venison? I have the chance of some

Postby wheels » Tue Jul 04, 2017 6:28 pm

None taken. Many others would disagree regarding the use of backfat in salami.

Marianski Bros wrote:Traditionally manufactured sausages are predominantly made from pork, pork fat (back fat) and beef.


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