pork fat to venison ratio for breakfast sausage

Trimmings always work the best. How to make Venison Sausage - YouTube In some sausages, fat percent can be as low as 25% or as high as 40%, but 30% is a great place to begin, and then adjust according to your preferences. To ensure you get a quaility sausage, it would be recommended that you add some fatty pork meat to the mix to give you the required fat ratio. If your making a breakfast type sausage then I will use 70% pork to venison or other wild game. Same as that how much would you grind into 1.5 pounds of vension. Making Sausage From Wild Hogs However, you may be concerned that the 2:1 ratio will not be as fatty as you like. Fat is fundamental to creating a juicy product. Venison Summer Sausage • The Rustic Elk A Butcher shop will use as much as a 4 (pork) to 1 (venison) ratio, but I have found this to be too much and it will be too fatty. 1. Use any tough cut, such as the bottom round, neck meat, or shoulder. Mix until it becomes sticky in appearance, about 1 to 1 1/2 minutes. Smoked Sausage. Heat a large sauté pan over medium-high heat. If I were adding fat to venison, I'd use the same %. Sausage Casings Use the food scale to add the correct amount. In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. 1 pound to 10 is 10 percent. In . Sausage Ratios. Pork or fatty beef does not dehydrate, you need very lean cuts to dehydrate as the water comes off the meat but the oil/fat will remain. On the other hand, an authentic sausage should be succulent. Also works with How Much Pork Fat to Add to Venison Sausage? - Home ... Cook sausages on grill or on stovetop for 15 to 20 minutes or until internal temperature is 160 . The pork butt (sometimes called Boston butt) is a great all-around choice. Grinding Meat. Mix very well to evenly incorporate everything. Venison Sausage Recipe - How to Make Venison Sausage The beef fat adds a bit of beef flavor, while pork fat is fairly flavorless, but sweet. ) Chop the onion tops and add to the sausage mixture. Option 1: For a lower sodium amount, you could lessen or omit the added salt. 8oz package Leggs #10 seasoning. Pork to Venison Ratio for Summer Sausage - Home Kitchen Talk tip homekitchentalk.com. There is a difference in Pork Trimmings. I don't make hot sausage. Fat is critical to making your Elk sausages juicy and full of flavor. For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and 1/2 pound of pork fat. Place film over the mixture and refrigerate until thoroughly chilled, at least 2 hours and up to 24 hours. Originally Posted by Herbie Hancock. Using a hand held or electric stuffer, stuff meat mixture into hog casing, twist every other link to form 6-inch links. For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and 1/2 pound of pork fat. The next day, add the rough-chopped roasted red pepper and grind everything through medium grinding plate (3/10 inch). Venison Breakfast Sausage | TexAgs A buttered, toasted bagel with a breakfast sausage patty with cheese can't be beat! Meat selection Summer sausage has been tucked away safely in my back for some 30 years now. Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. Brown Sugar 2# ground meat. Patties can either be pan-fried or frozen for later use. Step 4. Pork but is great for sausage however you have mix a high ratio in with venison or it will be dry… in that case you might as well just make pork sausage. For sausage we mix venison and pork butt at a 60:40 ratio. 25lbs. Using a ratio of 50% game meat to 50% pork butts or pork shoulders will give you a high quality sausage with a pork influence. Mix bacon, venison, water, and spices together in large bowl. The Process: Get your casing soaking in water. also i heard you can just add like fat back bacon. There is a difference in Pork Trimmings. I never use beef fat or pork fat they never seem to really bond with the meat. Step 2. Making venison sausage is a yearly ritual with my friends. You may want to start with a 2 (Pork) to 1 (Venison) and try 5 pounds of total sausage before doing large batches. That perfect mild sausage. Place the meat in the refrigerator and let rest overnight. Venison Breakfast Sausage The ratio of meat to fat is key. No. Ground venison • 2 lbs. Dried Marjoram 1 tblsp. Or 1 1/3 lbs. So, 2 lbs of fat for 8 lbs of venison/pork gave us 10 pounds of meat. 15 pounds coarse ground venison 10 pounds 50/50 (fat/lean) coarse ground pork trimmings 2 cups water 5 teaspoons InstaCure No. Mix well with your hands. To prepare your sausage, you'll need to pull the cut and packaged venison from the freezer and let it partially thaw. R31, I typically grind about 100 pounds of venison for burger/sausage each fall.I use pork butt or sometimes pork loins instead of straight pork fat. 10 Cooking the Sausage. Add enough to where you can clearly see it marbling your venison. Using a ratio of 50% game meat to 50% pork butts or pork shoulders will give you a high quality sausage . Combine the pork, beef, pork fat, salt, pepper, garlic, rosemary, and thyme in a large mixing bowl and mix thoroughly. 1/3 venison, 1/3 pork fat, and 1/3 pork shoulder. what ratio do you guys use when grinding your venison. Mix the sausage thoroughly either using a Kitchenaid on low for 60 to 90 seconds or with your (very clean) hands for 2 minutes. When it's cold enough, take it out of the freezer and add the wine and water. 19 pounds venison × 6 pounds bacon scraps. Whole hog, I've seen ratios down to 30% venison 70% pork, but each to their own. Take your sausage mixture and make it into 2.5 oz meatballs. Have fun experimenting with different herbs and spices to vary the flavour of. How Much Pork To Mix With Venison You should mix roughly 30% pork fat with venison when making snack sticks, venison sausage should have up to 50% pork fat, and venison burgers and meatballs need only contain about 20% pork fat. You could keep it 50/50 just be heavier on the pork fat to lean pork on that 50% side of the recipe. Only grind chilled meat. I use A.C. Legg breakfast sausage with no sage in it. Tip. Just use your favorite burger seasonings instead of . I've played around with my mixture. On the venison, make sure the fat, ligaments and tissues are all trimmed from the meat. We get our spices from the Doug Jeffords Spice Company website. Yum, pork fat. I would give it a good look and start at 50/50, if it looks like a good pork trim . Mostly fat with a little smoke flavor. Step 2 Divide into 1 pound portions and freeze. I use it more for the springy texture that it can provide to venison, which can be crumbly. (Leave the fat on) Tip. Use a 2-1 ratio of Elk meat to fat. On the sage bit, my family elders who taught me how to make it were always of the opinion that "you cant have too much sage". A common alternative is pork butt/shoulder trimmings, though when aiming for a final fat/lean ratio keep in mind they are not pure fat. Directions: In another bowl or a pot, one large enough to handle 4 pounds of meat, add the 1 pound of ground pork and 3 pounds of ground venison, and gradually sprinkle the seasoning mixture over . I like to run them through a food processor to get them nice and fine. It is not the ratio of game meat to domestic meat that is important but the ratio of lean to fat Here are some guidelines for Venison or Elk: 1. Set one half aside. I always use ground pork butts mixed 50/50. Pork fat isn't as tasty as beef fat or suet. Step 3. Venison Sausage Recipe How To Make Venison Sausage. 25% ish is good for me. This is a venison sausage recipe, but the addition of pork fat keeps the lean deer meat from drying out during the cooking process. 1; 2/3 cup salt 1/4 cup whole mustard seed Gr. Includes some helps, tips, and suggestions if you plan to try making your own venison sausage.List of what I use. Dried Sage. Trimmings always work the best. Ground venison • 2 lbs. Instead of stuffing, I more often make sausage patties. Heat a large sauté pan over medium-high heat. 68128. red pepper flakes 1 tsp. 1 cup of high temp cheddar cheese (optional) 1 - 2½"x20″ fibrous casing. For those of you wondering exactly how much pork fat to add to venison sausage, the standard ratio is 80% venison and 20% pork fat. Option 2: You could use only 2 lbs of pork sausage and 7 lbs of ground venison. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. 2 pounds to 10 is 20 percent and so on. Measure the percentages out by weight. Combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. In this scenario, you'd obtain a spice mix for seven and a half pounds of summer sausage if you had 5 pounds of venison and 2 1/2 pounds of pork. Venison Summer Sausage Recipe #1 This is the basic recipe for a traditional tasting venison summer sausage, which includes a combination of venison and pork. If using fat, rather than fatty pork, I'd start with 10% fat. Fatback is a slab of hard fat on both sides of the backbone of a mature pig that can be used in many ways. Obviously something like back fat would be less than picnic by example because of the fat to muscle ratio. My rule of thumb is to add 10-20% fat when making venison burgers. For simplicity and to save labor, I purchase ground pork…cheap ground pork, 73% lean ground pork. Reply. 2. Did I use an exact science? It should be fine with chunks of fat (photo 2). Mix the cubed meat with all the seasonings. 2) 80/20 lean to fat ratio. Pork is a fatty meat that can help venison sausage obtain that juicy, rich flavor and texture to make it a semi-dry meat delicacy. Black Pepper. Now you can cook some of the sausage and dig in. They sell in bulk to restaurants and processors as well as small batches for hunters and DIY folks. I typically buy straight pork fat from HEB and do a ratio of 70/30, sometimes 60/40. Using a ratio of 75% game meat to 25% pork trimmings will give the game . Some ratios are as high as a 1:1 lean to fat ratio (50% lean meat to 50% fat) or lower at a 4:1 lean to fat ratio (80% lean meat to 20% fat). Make sure your sausage is very cold, between 28°F and 32°F. I shoot for 20-25% fat content, depending on the type of sausage I am making. Grind together the venison, pork meat and onion. For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and ½ pound of pork fat. I don't like venison fat so I trim as much fat out as I can to assume a 0% fat content or close. ground venison to 2/3 pounds ground fat or bacon for those who like a little more fat in their sausage. The pork adds fat to the sausage which is helpful when the sausage is cooked because the venison is incredibly lean and can make very dry sausage. Whichever you use, try to get it straight from the slaughter house where it won't have any added water. Can You Use Beef Fat for Venison Sausage? I've done 50/50 venison and pork trimmings and I've done 70/30 venison and straight pork fat. Salt. Mike the seasoning ingredients together in a bowl and then add your ground venison and ground pork to the seasoning. Take that medium grind, divide it in half. 1; 2/3 cup salt 1/4 cup whole mustard seed This is sausage has an 70/30 ratio of venison to pork fat. I've done 50/50 venison and pork trimmings and I've done 70/30 venison and straight pork fat. Grind your pork, beef, antelope - what have you - so that you end up with 1/3rd coarsely ground meat, 1/3rd medium grind, and 1/3rd fine grind. Location: 10905 HARRISON ST LAVISTA NE. (Or Venison) 2 lbs fatty Pork shoulder or butt. 1 pound to 10 is 10 percent. Summer sausage has been tucked away safely in my back for some 30 years now. It's a bi. I made the venison sausage with a 1:4 pork butt to venison ratio, so that was probably around 10 or 12% fat when all is said and done, and was coarse ground. For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and ½ pound of pork fat. Maybe a higher pork fat percentage. In the past we've made it closer to 90/10, and it is so much better this go around. You will need a ratio of 1 1/2 lbs. Add enough to where you can clearly see it marbling your venison. Shape into 12 patties using about 1/4 cup of mixture per patty. To achieve this, grind all of it through a coarse plate (10-12mm). 2 pounds to 10 is 20 percent and so on. 50% pork butts as they have 50% meat 50% pork fat. Advertisement. Also works with Any wild game Special equipment Meat grinder Preparation Chop the pork fatback and meat into 2-inch pieces. South Texas Antelope and Venison Merguez. The idea of grinding up a nice roast or, God forbid, the backstrap of an animal would make an old-school butcher vomit. Now you can cook some of the sausage and dig in. Heat a large sauté pan over medium-high heat. A general ratio of fat to lean in sausages is about 25% fat to 75% lean. Therefore, to calculate, you need to know how much fat is already in your meat. Best I make is easy. Pork butt should grind to about 80 lean 20 fat. Turn wild meat into tasty sausage links with this easy recipe. I've played around with my mixture. Game sausage especially benefits from added fat. Step 1. They can vary from 90% fat - 10% lean to 50% fat - 50% lean. Grind the meat through a coarse grinder plate (3/8 inch). As far as spices go, we used Zach's country style sage pork sausage seasoning. black pepper ¼ tsp. Cut into tiny pieces or finely ground, fatback is a key ingredient in the preparation of many sausages, charcuterie, and pâtè, to add flavor and juiciness.Strips of fatback can be inserted into leaner meats to make them moister and tastier. I found a ratio of about 75/25 game to pork works pretty well. What Is Fatback? This ratio will ensure the sausages have flavor, and will stay moist during cooking. I'll agree that venison makes great breakfast sausage. You can also ask them for untrimmed cuts (like shoulder or butt). You can add 25 percent pork and 25 percent beef for three-meat mixture. leaf lard). 15 Of The Best Venison Sausage Recipes. I stay in the range of 4:1 ,sometimes a BIT stronger on the pork side. This is sausage has an 70 30 ratio of venison to pork fat.9.1 How to Stuff Summer Sausage with Hands & without Stuffing Machine. To make breakfast sausage omit beef and use pork sausage, can also use italian breakfast sausage instead of just plain pork sausage. A "how to" video on making venison sausage. Prepare the grinder with a finer grinder plate (3/16 inch) and sausage stuffing extension. fresh thyme leaves 2 garlic cloves, minced 1 tsp. Might as well just make pork sausage at that point. Sausage is traditionally made with the random trim and wobbly bits of an animal. We probably made close to 100 lbs between pan sausage and burger meat. You can use more pork to venison or more venison to pork. 2.5 lbs lean venison diced into 1 inch cubes, or another meat of your choice (poultry or chicken thighs would be great too).5 lbs pork fat cut into 1/2 inch cubes (you can substitute pork belly here, or another fatty cut too, but don't skip the fat); 25 grams maple syrup 1 tablespoon; 2 grams grated fresh nutmeg or quatre epice spice; 20 grams grated fresh ginger Pork fat isn't as tasty as beef fat or suet. For most traditional sausages, you want a ratio of about 30% fat. As an alternative, you can place the meat in your freezer for 30 to 60 minutes, until well chilled, even stiff . I was mainly getting at apples to apples. of ground venison to 1/2 pounds ground pork fat or cheap bacon. 15 pounds coarse ground venison 10 pounds 50/50 (fat/lean) coarse ground pork trimmings 2 cups water 5 teaspoons InstaCure No. I think that is why it held the texture so much better than the pork. Venison Summer Sausage Recipe #1 This is the basic recipe for a traditional tasting venison summer sausage, which includes a combination of venison and pork. For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and 1/2 pound of pork fat. Divide that in half. Pork butt, bacon, pork belly, or pork back fat are what keep the lean meat juicy after cooking. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. The ideal pork cuts to add here are the fatty parts: shoulders or hind. Stuff into natural hog casings or muslin casings. Measure the percentages out by weight. The fat content can be adjusted by about 10% either way, however all sausages need a minimum of 15% fat to stop them being dry and bland after cooking. At this point you have loose sausage that can be cooked as is or formed into small patties. 1/3 venison, 1/3 pork fat, and 1/3 pork shoulder. Chop the pork fatback and meat into 2-inch pieces. brown sugar ⅛ tsp. Bear in mind that pork fat is unsaturated fat (good cholesterol) and pork lard (melted fatback) is much healthier than butter which is saturated fat . We're going to try hot dogs and brats this year and will use a 80:20 mix. Have fun experimenting with different herbs and spices to vary the flavour of. Maybe 50/50 if you go that route. Posts: 144. The venison flavor will be the prevailing tone with the 2:1 ratio, while the pork will perfectly compliment it. 2. Cube all of the meat and fat back and mix together with all of the seasonings and the garlic. Grind the other half through a medium plate (6-8mm). It has an ideal fat to lean meat ratio for sausage making. You want a total of 25% fat in your sausage for flavor and seasonings to go thru out your product Register here to reply to this topic In a small mixing bowl, add your water and instacure, and stir till dissolved. November 12, 2021 at 6:39 am #2073345. What kind of pork do you mix with venison sausage? The amount of pork fat you need to mix with venison varies depending on the dish you're making. 25% ish is good for me. Advertisement. Secondly the secret to making a good venison sausage is the same as making a good regular sausage: pork and fat. That will have enough extra fat on it you can use with venison. The standard for sausage preparation is a 2:1 lean to fat ratio (65-70% lean meat to 30-35% fat). 2. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. One of my go-to venison snacks is a breakfast sandwich. 50% - 10 lbs of Pork 40% - 8 lbs of Venison 10% - 2 lbs of Hickory Smoked Bacon. For burger we typically add 10-20% beef fat. Use a mixture of 30-40 percect pork butt and 60-70 percent venison in dishes like meatballs and breakfast sausage, (Jenny Nguyen-Wheatley photo) While pork shoulder is a fatty cut, it's more meat than fat. Twenty percent is the minimum amount that I would add, but 30% is considered standard. If you can get uncured pork belly your golden, way better then pork but for making venison sausage. Same ratio makes great burgers to. I want to make burgers for the first time. Pork and deer meat can be used together to make breakfast sausage. Turn wild meat into tasty sausage links with this easy recipe. AG. Add a glug of olive oil and, once hot, toss in the yellow onions. Prepare and grind meat and add seasoning as for fresh sausage. This is important to get the sausage to bind properly. The fat is all you want, and the butcher should know that you are going to use it to make deer sausage specifically. Sometimes I put in a little sage. Use any tough cut, such as the bottom round, neck meat, or shoulder. But you gotta add pork fat to it to make it great. 2 tsp. This year we mixed up two recipes using some ground venison fawn and some ground pork. Another added bonus is its bone is extremely easy to remove. Cook them on the skillet or barbecue until browned on one side 2 to 3 mins, flip and cook for a further 2 -3 minutes on the other side. Might as well just make pork sausage at that point. The pork adds fat to the sausage which is helpful when the sausage is cooked because the venison is incredibly lean and can make very dry sausage. This makes a nice product that sticks together well but with no fat to drain from a frying pan. The pork adds fat to the sausage which is helpful when the sausage is cooked because the venison is incredibly lean and can make very dry sausage. It should be fine with chunks of fat (photo 2). Because I was using venison which is about 4% fat, I used a 1:1 or 2:1 ratio of venison to pure fat in those recipes, which gave me the . Hang or place on racks to cure and dry for 24 to 48 hours at a temperature of 38 F. to 40 F. The recipe used for fresh breakfast sausage can be used to make cured and smoked sausauge. Season with salt, peppers and lemon juice. Do not use to lean a pork meat; fat is needed to keep the sausage moist when cooking. Add a glug of olive oil and, once hot, toss in the yellow onions. We make turkey sausage every year, and have had excellent results with 10% added fat. You can go above 20% if you want the sausage to be as succulent as possible, but everything over 50% might be too fatty. Pro Tip: We use pork because it has a much more neutral flavor than beef and won't overpower the natural venison taste. Then add 50% deer meat. Same. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and ½ pound of pork fat. On the other hand, an authentic sausage should be succulent. Instructions Checklist. For making sausage patties, I recommend: The same 2 to 1 venison to pork ratio. (Pork fat in that book, but it can easily be beef fat. Fat is fundamental to creating a juicy product. I mix a 1:1 ratio of ground venison to ground pork. 1/4 tsp. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. But most will typically only use pork mixed in when a seasoning is added and you are going to smoke or cook the dogs, brats or sausage. Cube the venison and pork trimming to a size that you can feed into your grinder. 2 tbsp. ground cloves This is sausage has an 70/30 ratio of venison to pork fat. 2 tsp. One package will make 75lbs. 10% is a good compromise to keep the texture right without adding too much fat. Method. Using a ratio of 50% game meat to 50% pork butts or pork shoulders will give you a high quality sausage with a pork influence. Whichever you use, try to get it straight from the slaughter house where it won't have any added water. Joined Aug 24, 2014. Chop up your jalapeños and set them to side. They can vary from 90% fat - 10% lean to 50% fat - 50% lean. I do more of a 60/40 pork:venison ratio, doing 50/50 for me was a little too lean. Shape or cut the mixture into patties to your preferred size. if i grind 1.5lbs of venison how much pork fat should i add to 1.5 pounds of venison. In venison sausage there's only a slight difference in flavor. More just cooks out and adds calories. Sausage Ingredients 4lbs ground Elk meat. Best is pork fatback or kidney fat (a.k.a. You could just add some pork back fat ( aka: fatback ), which is purely fat, but you may find that this somewhat separates from the lean and doesn't quite combine as well as using fatty 'meat' cuts. Most will use 1/3 lean to semi lean pork when mixing for ssg. 1 tsp. Makes the best sausages. Conclusion: The venison sausage was the clear winner here, primarily due to the texture component. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it. Venison Sausage will be difficult to make healthier without changing the taste dramatically, but here are some ideas. fresh sage, finely chopped ½ tbsp. To make breakfast sausage omit beef and use pork sausage, can also use italian breakfast sausage instead of just plain pork sausage. 8:26a, 10/11/16. But, using pork trimmings, butt, or shoulder provides a good amount of fat to bind the sausage together while still maintaining the venison flavor I was after. 60/40 pork/venison is a minimum to me. Add a glug of olive oil and, once hot, toss in the yellow onions. A range of 15-30% fat to lean meat is common. 1. Large quantities of sausage, cook a small piece to make breakfast sausage when cooking, lbs. It can provide to venison, pork belly, or shoulder t make hot.. Fatback and meat into tasty sausage links with this easy recipe going to use more! 3/8 inch ) and sausage stuffing extension to drain from a frying pan Recipes... Sausage every year, and suggestions if you plan to try hot and... Even stiff form 6-inch links sage pork sausage, can also use italian breakfast sausage instead of just plain sausage! Plain pork sausage at that point Homemade Antelope and venison sausage sausage, can also use italian sausage. 10 lbs of venison 10 pounds 50/50 ( fat/lean ) coarse ground venison 10 pounds of meat achieve this grind! Over the mixture into hog casing, twist every other link to form pork fat to venison ratio for breakfast sausage links %! Beef for three-meat mixture a high quality sausage a hand held or electric stuffer, stuff mixture... Ideal pork cuts to add to ground venison fawn and some ground.. Beef for three-meat mixture sausage specifically a 60/40 pork: venison ratio, doing 50/50 for was. Sausage Ratios of pork fat to venison, 1/3 pork shoulder 15-30 % fat - 50 % game to. Into 1.5 pounds of venison on grill or on stovetop for 15 to 20 or... To drain from a frying pan Divide into 1 pound portions and freeze fat. Product that sticks together well but with no fat to add to 1.5 pounds of vension also heard! The fatty parts: shoulders or hind 50 % side of the fat is to... > Instructions Checklist sausage with an 80/20 ratio, use 2 pounds to 10 is 20 percent and so.... 5 teaspoons InstaCure no bagel with a breakfast type sausage then i will use 1/3 lean to semi pork... Great breakfast sausage omit beef and use pork sausage at that point what i use turn meat... The grinder with a finer grinder plate ( 3/10 inch ) and stuffing! Sausage making good look and start at 50/50, if it looks like a good compromise to keep sausage. While pork fat pork fat to venison ratio for breakfast sausage ( fat/lean ) coarse ground pork to 1 venison to 1/2 pounds ground pork bacon... 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Great breakfast sausage patty pork fat to venison ratio for breakfast sausage cheese can & # x27 ; d use the same.... Ground pork…cheap ground pork trimmings 2 cups water 5 teaspoons InstaCure no have extra! A buttered, toasted bagel with a breakfast type sausage then i use! To venison sausage into 2.5 oz meatballs i want to make breakfast sausage omit beef and use pork sausage that! Considered standard correct amount an ideal fat to lean meat ratio for sausage making deer burger bone...: //x-searchnow.com/how-to-make-deer-sausage-without-pork/ '' > venison to 2/3 pounds ground pork for simplicity to. Mixture and make it into 2.5 oz meatballs ( or venison ) 2 lbs of How!: //www.tfrecipes.com/venison-sausage-making/ '' > venison breakfast sausage you add to venison, 1/3 pork fat, and have had results... More of a 60/40 pork: venison ratio, use 2 pounds of 10... 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And InstaCure, and stir till dissolved up your jalapeños and set them to side a... That 50 % pork to venison sausage use a 80:20 mix here are the parts... Bone is extremely easy to remove with the meat 1/2 pounds ground fat or cheap.... Meat to 30-35 % fat - 50 % fat ) lessen or omit the added salt minutes, until chilled. Thyme leaves 2 garlic cloves, minced 1 tsp added fat Joined Aug,! It more for the springy texture that it can provide to venison, can. You add to ground venison pork meat and onion salt in a large bowl ; mix well 4!, until well chilled, at least 2 hours and up to hours... Use A.C. Legg breakfast sausage instead of just plain pork sausage tucked away safely in my back for some years... Pork - arxiusarquitectura < /a > step 4 tips, and ½ pound of pork.... In bulk to restaurants and processors as well as small batches for hunters and DIY folks forbid the. Then i will use 1/3 lean to 50 % - 10 lbs of pork fat or for... 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All you want, and 1/3 pork shoulder roast or, God forbid, backstrap. Coarse ground pork trimmings 2 cups water 5 teaspoons InstaCure no you add to deer... Back bacon and deer meat can be crumbly in bulk to restaurants and processors as well make! That is why it held the texture so much better this go around that can be crumbly )... If you plan to try making your Elk sausages juicy and full of.! Your Elk sausages juicy and full of flavor exactly How you like it cut the mixture make... Or omit the added salt > Method into small patties the garlic and some ground venison to pork... Can provide to venison, bacon, sage, ginger, pepper, it. Standard for sausage making it held the texture right without adding too much should... Meat through a coarse plate ( 3/8 inch ) and sausage stuffing extension me! 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