Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Bean Counter on December 16, 2010, 07:54:57 PM
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What say you? make a difference in sausage? Flavor obviously, but what about the amount you add, how well it mixes, how long the sausage lasts?
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I would recommend pork by all means!
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It can last a few years if you vacuum pack it, we mix 17lbs meat and 8lbs pork roast (we try to keep that ratio when doing 100lbs batches) in all of our sausage and we absolutely love it :twocents:
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I've never tried beef sausage... I suppose it could be ok, might give it a little try just for the heck of it. As for Pork Burger, I'm sure that would be tasty, but different.... I associate the yummy taste of beef fat with burger!!!
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I made breakfast sausage from venision 3 1/2 pounds of bacon ends and pieces to 21 lbs of meat. With high mountain seasoning very yummy. I also add bacon ends and pieces to the burger every body seems to like it. :drool: :drool:
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heck, I just add my usual deer/elk/bear and that is it. everyone scoffs at the idea of no fat in the sausage.....it is fine.
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I run a 3lb package of bacon ends and piece to every 10lbs of lean trimmed, deer/elk/moose when I make my sausage, usually use the Hi-Mtn seasonings. My Dad occasionally does the 5lb chub of Jimmy Dean bulk sausage and mixes it straight with 25lbs of lean deer/elk/moose and does not use any other seasoning and it turns out well also. Sausage needs a bit of a "pork" taste/flavor/consistency imho.
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Bacon and pork sausage, is what i use.
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We use pork. So far our local butcher gives us pork fat no charge.
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Pork, no doubt. Beef fat has a different consistency and does not turn out the same. My dad just had some bear sausage made with beef fat and it just wasn't right.
