Post by: bearpaw on March 20, 2011, 07:57:33 PM
We made 30# of Italian exactly as the instructions say except used all lean meat and no pork or fat. We also made some zesty with an old jerky marinade recipe. Both types taste pretty good but they are pretty dry. Not sure what to do to make them juicier without adding the pork and fat? :dunno:
I have enough meat left over for a couple more batches, and I have some German and Country seasoning mixes. Any ideas?
Post by: BigD on March 20, 2011, 08:01:53 PM
Post by: Skyvalhunter on March 20, 2011, 08:02:42 PM
Post by: rasbo on March 20, 2011, 08:05:31 PM
Post by: dogtuk on March 20, 2011, 08:19:59 PM
Post by: bearpaw on March 20, 2011, 09:02:25 PM
get a binder Soy protein or use some oats there are several others out there powdered milk all of these should help retain moisture great looking sausages by the way I do a lot of my snack stix with just wild game meat they turn out pretty good
First time we ever tried making our own sausage and it worked better than I ever expected, other than being too dry.
Do I just ask for soy protein at the store?
Does oats for oatmeal cereal work?
Post by: bearpaw on March 20, 2011, 09:03:34 PM
my concern would be how dry is it..I wonder if one put apple in it if that would work???
rasbo, your apple idea sounds good, have you ever tried doing that?
I wonder if applesauce would work?
Post by: bearpaw on March 20, 2011, 09:10:22 PM
Post by: rasbo on March 20, 2011, 09:13:52 PM
not sure about sauce,a friend in Idaho chopped the apple in small pieces then cooked it till it was soft before adding to the mixture...oh he put some onion in with itmy concern would be how dry is it..I wonder if one put apple in it if that would work???
rasbo, your apple idea sounds good, have you ever tried doing that?
I wonder if applesauce would work?
Post by: bearpaw on March 20, 2011, 09:15:42 PM
not sure about sauce,a friend in Idaho chopped the apple in small pieces then cooked it till it was soft before adding to the mixture...oh he put some onion in with itmy concern would be how dry is it..I wonder if one put apple in it if that would work???
rasbo, your apple idea sounds good, have you ever tried doing that?
I wonder if applesauce would work?
Did you try some, was it good?
Post by: rasbo on March 20, 2011, 09:31:09 PM
he was the best sausage maker I know so yes it was goodnot sure about sauce,a friend in Idaho chopped the apple in small pieces then cooked it till it was soft before adding to the mixture...oh he put some onion in with itmy concern would be how dry is it..I wonder if one put apple in it if that would work???
rasbo, your apple idea sounds good, have you ever tried doing that?
I wonder if applesauce would work?
Did you try some, was it good?
Post by: dogtuk on March 21, 2011, 05:10:18 AM
get a binder Soy protein or use some oats there are several others out there powdered milk all of these should help retain moisture great looking sausages by the way I do a lot of my snack stix with just wild game meat they turn out pretty good
First time we ever tried making our own sausage and it worked better than I ever expected, other than being too dry.
Do I just ask for soy protein at the store?
Does oats for oatmeal cereal work?
I have not used the oats before I think you need to grind them into a powder but yes they do work I would buy some dry non fat powdered milk at the store try 2 oz per 10 pounds of meat and see how you like it
Post by: huntlakewood on March 21, 2011, 06:03:11 AM
Post by: DOUBLELUNG on March 21, 2011, 06:43:33 AM
Post by: NRA4LIFE on March 21, 2011, 11:02:08 AM
Post by: daddysprad on March 21, 2011, 11:29:08 AM
I made some lean german sausage this year and it was really dry. I now boil them in beer before I grill. ;)
My favorite way to fix them is an old boy scout recipe called "a Train Wreck". In a dutch oven place 2 pounds chunked sausage, 1 head of cabbage, 1 large onion, 3 lbs of spuds, a bunch of mushrooms, and some kind of hot peppers to taste. Cover all with water (or beer), season and slow boil until spuds are soft. You can also cook it longer and it turns into a creamed soup. Now I'm hungry.
Post by: WCTaxidermy on March 21, 2011, 07:02:50 PM
Post by: JKEEN33 on March 21, 2011, 07:50:41 PM
Post by: Hangfire on March 25, 2011, 06:21:59 AM
Post by: bearpaw on March 25, 2011, 07:51:21 AM
One of the best ones, tastes just like a real good brat:
5 pounds course ground Venison burger
High Country - Country Seasoning (mixed to their stronder recipe)
2 tablespoons Pepper
1 tablespoon garlic powder
Mix all ingredients, regrind with course grinder plate, stuff into hog casings, put in cool water on stove, bring to boil, boil 15 to 20 minutes.
Post by: bearpaw on March 25, 2011, 08:15:31 AM
I did add the dry milk and applesauce to a small batch of original seasoning and it is moister. Next time I think I will try just the milk without the applesauce. The original was pretty good too.
The High Country German Seasoning tasted real good in breakfast sausage patties. Will definitely make it again. It's easy to pull out packages of hamburger and add the seasoning. Seems a little better if you let it sit overnight after mixing, its really good the next day.