Venison Sausage Making for Beginners

Most deer and elk hunters have experienced the need at one time or any other to make their very own venison sausage and hamburger, but the task seems daunting. Easier, but far more expensive, to get the processor help it become for you personally.

These will be the simple steps that now you may follow, for at least preparation to start the culinary adventure of developing your personal venison sausage and hamburger. Stuffing sausage into skins to create link sausage is definitely an added step not advised for that beginner. Once you have the hang of earning great patty sausage it will likely be time and energy to boost to link sausage, smoked sausage, etc.

Meat grinder: Some use hand crank meat grinders, but a smaller electric meat grinder is comparatively cheap and easy to utilize. Just remember to clean all of the parts thoroughly when you're through, and, in order to be safe, you might soak the various components that contact the meat inside a solution of 50% alcohol and 50% water for about 1 hour before using.

Meat preparation: After skinning the deer, bone the meat from the carcass and chill overnight. The white connective tissue is easier to remove when the meat has become chilled to near freezing temperatures. Some can be pulled off using your fingers (using latex gloves). Some must be started which has a knife at one end then peeled off, and several must be cut off like filleting a fish. The meat might be slice in chunks and lengths that can fit into the throat of your respective grinder. Grinding: Use the coarse grind first when you grind up each of the venison you are going to make use of. I grind my meat in to a big plastic meat tub, but any large kitchen bowl will perform.

For every four pounds of ground venison, grind one pound of "Bacon Ends and Pieces" or fatty pork and mix the 2 manually. Alternatively, in the event you pre-weigh the meat you're able to do the coarse grind with both venison and pork as well. Mixing: Separate out whatever volume you are going to use as hamburger right into a second container. If you are making chili meat you should grind the venison separately in the earlier step and package it as being a coarse grind without having added fat. If you plan to create two or more sausage recipes you will need to separate out each one of these too. For each recipe mix the spices in by hand and after that tell you the grinder with a smaller grind. (Most grinders have a minimum of three sizes of grind.) Recipes:

There are lots of online venison recipes to choose from, and you should experiment til you have the people your family raves about. Before packaging I like to cook a little patty of every blend to test the recipe I'm using. Then, whether it needs something, that something can be added manually mixing again. Packaging: Package your various blends in whatever size or type of packaging you want to work with, but allow it to "set" inside the refrigerator for 24 hours before freezing so that the spices can fully penetrate the meat. I personally prefer vacuum packing my meat because it prevents freezer burn longer than other types of packaging, but if all your family members is like mine, it will gone a long time before that could happen.