Author Topic: Wild Game Sausage (Read 7319 times)

Wea300mag · « **on:** March 31, 2009, 07:45:56 PM »

I have been experimenting with sausage making kits from both Cabelas (High Mountain) and The Sausage Maker and have found both to be just "OK". On my last batch I added some jalapenos to a Sausage Maker Pepperoni kit and it turned out better, but not perfect yet.

I would like to learn some other recipes from members on here have perfected their sausage. If you have a good one please post it up.

robodad · « **Reply #1 on:** March 31, 2009, 07:57:21 PM »

I have gone to the butcher and bought a bag of the same spices he uses weather it be pepperoni or sausages and they have turned out well, nothing extrordinary but not garbage either !!

Just used the same amount per pound he does and it is pretty good, I usually smoke it a little longer and hang it in a cool place for a few days to dry it more. Turns out good !!

dogtuk · « **Reply #2 on:** March 31, 2009, 07:59:41 PM »

Wea300mag

i mix all my sausage 70/30 game meat and pork butt roast then seasoning and cure i also added 2 oz of dry powdered milk to 25 pounds of meat this improved my sausage so much that i kept it a secret for over a year it really makes a difference and if you want a tangy flavor to your sausage you can add some encapsulated citric acid i use 3 oz to 25 pounds of meat i like this best in snack stix if you need more help just ask i will be glad to help you out

billythekidrock · « **Reply #3 on:** March 31, 2009, 08:04:39 PM »

Quote from: dogtuk on March 31, 2009, 07:59:41 PM

i also added 2 oz of dry powdered milk to 25 pounds of meat this improved my sausage so much that i kept it a secret for over a year it really makes a difference

That or Powdered Soy Protein.
Helps with mositure retention and reduces shrinkage.

bowelkin · « **Reply #4 on:** March 31, 2009, 09:37:58 PM »

I buy the seasonings and mix with ground meat. Tastes like sausage without all the fat. Found a place called "sausage source" I think, it is back east somewhere. You can but a wide variety of seasonings in different quantities. Fun to experiment!

NRA4LIFE · « **Reply #5 on:** April 09, 2009, 12:43:59 PM »

Order the book from the Sausage Maker by Rytek Kutas. Every sausage I have made out of there was outstanding.

Oh, and do everything that Dogtuk says!

BLKBEARKLR · « **Reply #6 on:** April 09, 2009, 01:04:22 PM »

also check out LEMS.com

Wea300mag · « **Reply #7 on:** April 10, 2009, 06:29:38 PM »

I took a day off from work today and one of the things I accomplished, other than a round of golf and picking up my bear mount from the taxidermist, was sausage making. This time I used the Spicy Fresh Venison kit from The Sausage Maker. Wow what a difference. I made 5lbs of each of the following: Jalapeno Herb, Roasted Garlic, Hot Pork, Santa Fe, and Cajun. I used a mixture of 60% venison to 40% pork. I just had some of the Cajun for dinner and it was awesome. I am definitely putting this on my "perfect" list. I had about 5lbs of pork left over so I also made 5lbs of breakfast sausage with a hint of fresh Jalapeno, can't wait to try it tomorrow morning. Here are a couple pics of the process. There was another bin of ground venison that didn't make the picture.

BLKBEARKLR · « **Reply #8 on:** April 10, 2009, 06:39:42 PM »

Nice, you just have to love kicking back and making sausage. In 2007 between the wife and I we took 3 elk with bow, we ground two whole elk up into sausage, after we got done making it all we did not even look at it for a month, made us sick to think about it...

robb92 · « **Reply #9 on:** April 11, 2009, 02:42:40 AM »

I always use the sausage maker for my seasoning, when I make sausage I use a 70/30 mixture and also use the powdered milk, but I run it through the little food processor to make it into a finer powder. I plan on ordering the jalapeno summer sausage and the pepper snack sticks, those are awesome. I still have two full deer in the freezer to cut up and just need the time to do it.

dogtuk · « **Reply #10 on:** April 11, 2009, 05:26:35 AM »

Wea300mag

Great looking sausage sounds like they tasted great you will have to try the hi temp cheese with the jalapeno sausage great job

ICEMAN · « **Reply #11 on:** April 11, 2009, 08:42:57 AM »

Lookin good!

Have you tried hanging some of them in your smoker to add a light smoke taste? I do about half of our sausage this way, put a light smoke on them, then freeze or pressure can them up. Very good both ways.

Wea300mag · « **Reply #12 on:** April 12, 2009, 05:09:59 PM »

Quote from: dogtuk on April 11, 2009, 05:26:35 AM

Wea300mag

Great looking sausage sounds like they tasted great you will have to try the hi temp cheese with the jalapeno sausage great job

I'm going to give the hi temp cheese a try, thanks dogtuk.

Axle · « **Reply #13 on:** October 12, 2009, 08:40:17 AM »

Breakfast sausage

It took me a few years to get it this good.

5 lbs recipe
deer or elk meat with plenty of pork fat added (to total 5 lbs)

5 tspn salt
1/2 tspn nutmeg
3/4 tspn cayenne
1/2 tspn ground cloves
1/2 tspn mace
1 tblspn black pepper
1.5 tblspn ground sage
1 tblspn brown sugar
1 stick butter if you have a lean fat mixture
1/2 cup cold water

mix ingredients together and then into the meat and package in whatever size packs you want.

Axle

dogtuk · « **Reply #14 on:** October 30, 2009, 08:26:28 PM »

axle
thanks for the recipe i will give it a shot

bow4elk · « **Reply #15 on:** October 31, 2009, 02:18:39 PM »

How about finishing tips. I need to try the high-temp cheese for sure. I usually just smoke the links but I'd like to try some recipes for hard salami that just hang to cure in a cool, dry place. Anyone make any of these, or landjaegers?

steen · « **Reply #16 on:** December 10, 2009, 08:50:15 PM »

A little fennel added to any recipe is awesome. Just a bite here and there is yummy.

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Author Topic: Wild Game Sausage (Read 7319 times)

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