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Homemade German Venison sausage.

Discussion in 'Off Topic' started by Trlsmn, Dec 12, 2009.

  1. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    Dead hooker Sausage picture essay.

    Ingredients:

    7lb pork shoulder (.78lb) boned and skinned to 6lbs
    3lbs venison
    11 herbs and spices
    Meat cure
    Pig casing

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  2. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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  3. dave

    dave Independence Member

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    Nice, must help having 2 left arms! Ive kicked around the Kitchenaid grinder/stuffer.
    Looks to have worked just fine? Any thoughts?
    Dave
     
  4. deadeye

    deadeye Albany,OR. Moderator Staff Member

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    Nice to see someone using natural casings. That is kinda what I do or my crews do all day,but it's usually around 20,000# a day.:winkkiss:

    Do you mix the salt and cure in the venison first to get a good bind?
     
  5. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    :p Yes my left left arm is not nearly as big as my right left arm!

    A few observations,
    1. On the initial grind some sinew clogged up the grinder and slowed it down so if it slows down check it out
    2. Have at least two kids available to help!
    3. Don't soak 10 times as much casing as you need!
    4. Make about 4 times the amount I did as it's a step by step process and it wouldn't take too much extra time to scale up.
    5. Buy your pork shoulder on sale at Winco when it's 78 cent per pound.
    6. Don't pull the casing let it fill and push itself.
    7. It's very important to let it air dry out after you stuff it.
    8. 2 parts pork one part red meat
    9. Make sure there is enough propane in the BBQ to burn more than 2 mins! :eek:
     
  6. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    I ground everything once then added the salt and cure, mixed and ground again.
     
  7. deadeye

    deadeye Albany,OR. Moderator Staff Member

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    Try this out: 1.74gr course black pepper.
    1.55gr allspice
    1.8gr whole anise seed.
    0.54gr garlic powder.
    9.77gr salt.
    1.7gr white pepper.
    7.16gr sugar.
    0.3gr awhole fennel seed.
    1.68gr accent (MSG) if desired.
    0.32gr ground thyme.
    0.25gr ground oregano.

    these need to be multiplied for each pound of meat.
    This makes a great patty type breakfast sausage. Just make sure to do a final grind to reduce size of fennel and anise seed or just pre grind them in a pepper mill.
     
  8. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    Is that grams or grains? :laugh:
     
  9. deadeye

    deadeye Albany,OR. Moderator Staff Member

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    :
    depends on the size of explosion you want in your mouth.......

    Just dont confuse the black pepper with the black powder.:rofl1:
     
  10. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    :laugh::laugh::laugh:
     
  11. Silver Fox

    Silver Fox Puyallup, WA Well-Known Member

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    Looks like some reload data.

    SF-