Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: HarboritE on May 02, 2020, 11:59:09 AM
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I tried searching and couldn’t find much. The recipes online call for just grounds pork. I wanted to use either deer/elk grind mixed with the pork. Any recipes or advice ? I have 15 lbs of sliced pork shoulder. I figured if I couldn’t find any recommendations I would try just using a recipe for pork butt mixing 50/50 with ground deer or elk. Thank you
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I just use the pork recipe with the venison/pork mix and it works fine. I always try a little bit of the mix before I package it or stuff the casings and it seems that about half the time I need to add a little more seasoning than the recipe calls for when I use venison.
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Theres a gal online, her Instagram handle is miss.allieskitchen or something. She specializes is venison recipes. Either way she has an e cookbook with a great Italian sausage and chorizo sausage recipe. I made about 15# of each a couple weekends ago. Look her up.
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Theres a gal online, her Instagram handle is miss.allieskitchen or something. She specializes is venison recipes. Either way she has an e cookbook with a great Italian sausage and chorizo sausage recipe. I made about 15# of each a couple weekends ago. Look her up.
Dont forget to save some for the pressure cooker.
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I just inventoried my meat. I'm lower than normal for this time of year. But I have a lot of shanks and shoulder meat still, so I'm planning on canning zome of those.
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We've been using this for years it's really good but it's hot. Might try and reduce cayenne if you don't like hot stuff.
2lb deer/elk
2lb pork shoulder/butt
3 1/2 tsp minced garlic fresh
4 1/2 tsp salt
7 tsp fennel seeds
1 tsp cayenne pepper
3 1/4 tsp red pepper flakes
7 tsp ground black pepper
1/2 cup water
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I have had great results with spokane spice
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Thank you for the replies. I have about 20 lbs of deer hind quarter chunks to can as well. I’ve never canned before but I’m looking forward to that too.We’re having a good time changing things up from the normal steak/burger we usually do with all of our deer meat. We’ll have steaks, burger, breakfast and Italian sausage, canned meat which should make for a lot more variety. I’m thankful for my freezer right now. I did go to cash n carry the other day and bought some tri tip, chicken breast, and pork shoulder. I waited in line with 20 other people when the doors opened. I’ve never combat shopped before and it was hilarious seeing people getting jammed in the swinging doors into the meat cooler.
