Vensison Sausage

Thin Blue Line · 11-15-2007, 07:34 PM

Im getting ready to head out to P.A. the weekend after Thanksgiving. Last year I got lucky and knocked down two out of the three deer I saw. When I got back and started cutting them up I decided to try my hand at making some good venison sausage. I make my own pork sausage so I figured why not. Ive got some recipes if anyones interested. I gave some away last year and since have been recruited to teach some guys how to make them. I have a few different types I made and I like them all. Im more than willing to give someone a hand with this if their interested, or share ome of my info with them. Good luck to everyone this season and be careful in the woods-

striper101 · 11-15-2007, 07:45 PM

Quote:

Originally Posted by Thin Blue Line

Im getting ready to head out to P.A. the weekend after Thanksgiving. Last year I got lucky and knocked down two out of the three deer I saw. When I got back and started cutting them up I decided to try my hand at making some good venison sausage. I make my own pork sausage so I figured why not. Ive got some recipes if anyones interested. I gave some away last year and since have been recruited to teach some guys how to make them. I have a few different types I made and I like them all. Im more than willing to give someone a hand with this if their interested, or share ome of my info with them. Good luck to everyone this season and be careful in the woods-

Venison sausage is great! I have a guy that makes mine for me & my kids & I just love it! Good Luck in PA and bag a Monster!
Were in PA do you hunt? I have a camp in Tioga county in the town of Gaines.

Thin Blue Line · 11-15-2007, 07:52 PM

I hunt around Dushore, which I believe is Bradford County. I didnt see many deer last year and I think the deer management is working cause there are bigger deer around. I got lucky and shot at two deer and took two deer home. I like PA because of the volume of deer.

striper101 · 11-15-2007, 08:13 PM

Quote:

Originally Posted by Thin Blue Line

I hunt around Dushore, which I believe is Bradford County. I didnt see many deer last year and I think the deer management is working cause there are bigger deer around. I got lucky and shot at two deer and took two deer home. I like PA because of the volume of deer.

The deer population is starting to grow a little more in that area! I've been noticing that since they started the restriction's! Again, good luck & stay safe!

pitch bait · 11-15-2007, 08:43 PM

I would love for you to teach us how to do it. I have tried a bunch of times but can never get them to taste good. I have the electric grinder with the sausage attachment. I have all the casing and everything I dont know wether to use cure or not. Im a beginner with alot of bad experiences trying this. I need all the help you are willing to give. Thanks in advance.

gofshn · 11-16-2007, 08:08 AM

go here guys

http://sausagemaker.com/

this is where we get all of our casings and seasonings from, except the old plantation brand we get locally. if i can ever get back home and kill one, i will do a video in our meat processing house on how to do sausage. it is always best to cube your meat, apply the dry seasonings, mix thoroughly by meat mixer or hand, then let sit in the cooler for a day. then grind the meat once, mix with hand again, and grind the second time. be sure to keep a steady feed into the grinder and watch your fingers. also go with natural casings, and get a casing pricker to remove the air bubbles if any arise.

Thin Blue Line · 11-16-2007, 10:46 AM

Gofshn has got the right idea. I make mine almost the same way. I let mine cure in the casings after I make them for a day in the fridge. I use the kidney fat from pigs to moisten it up.

gofshn · 11-16-2007, 10:28 PM

you must have the right mixture of venison, pork lean, and pork fat for your sausage to be right on the money. also be sure to remove the silver and the sinew from the meat. and with the natural casings, be sure to rinse before using and chill also. this will help prevent the ever so common blow-out when you are trying for the first time. a little vegetable oil ont eh hands is also a help as you fill your casings and let it slide thru your hands.

gofshn · 11-16-2007, 10:32 PM

and only use fresh hand rubbed sage, don't use the cheap stuff.

11-15-2007, 07:34 PM	#1
Thin Blue Line Sit down Shut up And fish Join Date: Sep 2007 Location: Central, NH Posts: 563 Credits: 1,554.1 Boat: Someone Else's Home Port: Portsmouth, N.H. Best Catch: Still Looking... Occupation: Doesn't pay enough!!	Vensison Sausage Im getting ready to head out to P.A. the weekend after Thanksgiving. Last year I got lucky and knocked down two out of the three deer I saw. When I got back and started cutting them up I decided to try my hand at making some good venison sausage. I make my own pork sausage so I figured why not. Ive got some recipes if anyones interested. I gave some away last year and since have been recruited to teach some guys how to make them. I have a few different types I made and I like them all. Im more than willing to give someone a hand with this if their interested, or share ome of my info with them. Good luck to everyone this season and be careful in the woods- __________________ Any fool with fast hands can grab a tiger by the balls, but it takes a hero to keep squeezing. www.myspace.com/nhmtmn1

11-15-2007, 07:52 PM	#3
Thin Blue Line Sit down Shut up And fish Join Date: Sep 2007 Location: Central, NH Posts: 563 Credits: 1,554.1 Boat: Someone Else's Home Port: Portsmouth, N.H. Best Catch: Still Looking... Occupation: Doesn't pay enough!!	I hunt around Dushore, which I believe is Bradford County. I didnt see many deer last year and I think the deer management is working cause there are bigger deer around. I got lucky and shot at two deer and took two deer home. I like PA because of the volume of deer. __________________ Any fool with fast hands can grab a tiger by the balls, but it takes a hero to keep squeezing. www.myspace.com/nhmtmn1

11-16-2007, 08:08 AM	#6
gofshn Crab mustard is good Join Date: Jan 2006 Location: mocksville,nc/winston-salem Posts: 838 Credits: 1,341.4 Occupation: commercial controls technician	go here guys http://sausagemaker.com/ this is where we get all of our casings and seasonings from, except the old plantation brand we get locally. if i can ever get back home and kill one, i will do a video in our meat processing house on how to do sausage. it is always best to cube your meat, apply the dry seasonings, mix thoroughly by meat mixer or hand, then let sit in the cooler for a day. then grind the meat once, mix with hand again, and grind the second time. be sure to keep a steady feed into the grinder and watch your fingers. also go with natural casings, and get a casing pricker to remove the air bubbles if any arise. __________________ "Life is too short to not go fishing" 26'Donzi Walkaround with twin Honda's "Fishbones" 25' Carolina Classic "Chasin' Tail" 19' Crestliner Center Console "Nasty" vhf callsign "Big Nasty"

11-16-2007, 10:46 AM	#7
Thin Blue Line Sit down Shut up And fish Join Date: Sep 2007 Location: Central, NH Posts: 563 Credits: 1,554.1 Boat: Someone Else's Home Port: Portsmouth, N.H. Best Catch: Still Looking... Occupation: Doesn't pay enough!!	Gofshn has got the right idea. I make mine almost the same way. I let mine cure in the casings after I make them for a day in the fridge. I use the kidney fat from pigs to moisten it up. __________________ Any fool with fast hands can grab a tiger by the balls, but it takes a hero to keep squeezing. www.myspace.com/nhmtmn1

11-16-2007, 10:28 PM	#8
gofshn Crab mustard is good Join Date: Jan 2006 Location: mocksville,nc/winston-salem Posts: 838 Credits: 1,341.4 Occupation: commercial controls technician	you must have the right mixture of venison, pork lean, and pork fat for your sausage to be right on the money. also be sure to remove the silver and the sinew from the meat. and with the natural casings, be sure to rinse before using and chill also. this will help prevent the ever so common blow-out when you are trying for the first time. a little vegetable oil ont eh hands is also a help as you fill your casings and let it slide thru your hands. __________________ "Life is too short to not go fishing" 26'Donzi Walkaround with twin Honda's "Fishbones" 25' Carolina Classic "Chasin' Tail" 19' Crestliner Center Console "Nasty" vhf callsign "Big Nasty"

11-15-2007, 08:43 PM	#5
pitch bait I think Admin is going to let me have this space Join Date: Jan 2005 Location: Cape May N.J. Posts: 1,545 Credits: 4,033.9 Occupation: Marine Surveyor	I would love for you to teach us how to do it. I have tried a bunch of times but can never get them to taste good. I have the electric grinder with the sausage attachment. I have all the casing and everything I dont know wether to use cure or not. Im a beginner with alot of bad experiences trying this. I need all the help you are willing to give. Thanks in advance.

11-16-2007, 10:32 PM	#9
gofshn Crab mustard is good Join Date: Jan 2006 Location: mocksville,nc/winston-salem Posts: 838 Credits: 1,341.4 Occupation: commercial controls technician	and only use fresh hand rubbed sage, don't use the cheap stuff. __________________ "Life is too short to not go fishing" 26'Donzi Walkaround with twin Honda's "Fishbones" 25' Carolina Classic "Chasin' Tail" 19' Crestliner Center Console "Nasty" vhf callsign "Big Nasty"

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