MyHuntingForum.com
The Camp Fire => Wild Game In The Kitchen/Campstove Cooking => Topic started by: Deposit on Oct 29, 2012, 05:24:23 AM
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O.K. so I was Wally World the other day and saw an el'cheep-O hand cranked grinder from Easton Outdoors. I went and got it along with a natural casing sausage kit from Easton as well. I figured I would try a cheep set up first to be sure this is something I want to continue doing before I jump all in. Easton has recommended directions for making the sausage but I a few questions.
1- I am planing on adding some pork to the venison, they recommend 30%. What is the concensus out there?
2- Do you mix your seasoning in with the meat before its ground or after? I am planning on trying to fill some of the casings and if you mix the seasoning after then you would have to regrind all of it to fill the casings. Is that how its done or is everything premixed before grinding?
3- If a pre-grinding is done do you grind the venison and pork separately and them mix them?
4- and lastly, most of my venison to grind is in pretty small chunks but I have to cut up the pork I plan to use, the smaller the better for ginding?
Thanks for any info.
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I am about to experiment myself...I'll let you know...
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I have a large electric grinder so It's able to chew up some big chunks,I would make both the same size if I were you. .25-40% seems like an average #. What does the seasoning say as far as when to add? I mix the pork and Venison before grinding. I usually grind once coarse and add seasonings and then regrind. No reason you cant add it before and do one grind. Sausage tends to be a little better if not ground as fine as burger would be IMO. Colder the meat is the easier it will be to grind too. I add ice to the Mix before grinding the final time usually. The casing stuffing is the fun part. Plan on an extra set of hands. I use a jerkey shooter for that step now. If I can help more just ask bud. I have done a bunch of this stuff.All experimental, and some the wrong way.... ;D ;D
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We mix 50/50 with pork butt, both cubed in 1-1.5" pieces. Mix meat and seasoning together and grind once right into the casing. I try to keep my meat half frozen, so it's a little stiff but not solid. I ground one batch twice and didn't like it at all, sausage is much better with a large grind.
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The Kit I bought has Bratwurst, beer and cheese, and Italian. The grinder came with the tubes for the casings. The only place I can clamp the grinder to , however, is my coffee table. My counter does not have enough of a lip and my table is an antique handed from the family.
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I always ground straight into casings, just make sure you try to keep air pockets out. If you use natural casings rinse them out with water. Find one end and run cold tap water into it, then just work it through the whole length.
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1. We use 5lbs of pork scrap with 15 lbs of venison.
2. We mix the seasoning in after we grind both the pork and the venison up.
3. We grind the pork and venison separately then mix in the seasoning with both. Then run both threw the grinder again with a fine plate in the grinder.
4. The smaller the better for grinding.
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1- I am planing on adding some pork to the venison, they recommend 30%. What is the concensus out there?
I would say that sounds about right. I don't like to add too too much. I'd say 30-40% sounds right. I've made sausage about a dozen times and this seemed like a good ratio.
2- Do you mix your seasoning in with the meat before its ground or after? I am planning on trying to fill some of the casings and if you mix the seasoning after then you would have to regrind all of it to fill the casings. Is that how its done or is everything premixed before grinding?
I ALWAYS mix seasoning after grinding. It gets the flavor throughout the meat much better.
3- If a pre-grinding is done do you grind the venison and pork separately and them mix them?
N/A
4- and lastly, most of my venison to grind is in pretty small chunks but I have to cut up the pork I plan to use, the smaller the better for ginding?
Smaller is good. I'd take a little time to get rid of as much silver skin as you can. It can eat up cheaper electric grinders, and will just be a pain in the but with a hand grinder.
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Thanks for the info. guys! I will put it into use when I get a chance.
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Can you shim the counter with a small board or 2?
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Make a bench in the garage... ;D
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Can you shim the counter with a small board or 2?
The lip on the counter is maybe an inch
Make a bench in the garage... ;D
I have a bench in the garage but its not the cleanest with grease and oil all over ::)
The coffee table should work fine and I can sit down while messing with the grindinig.
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I have a bench in the garage but its not the cleanest with grease and oil all over ::)
I always put a sheet of clean plastic down... Makes for easy clean up...
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I use the flower shop table ::) ::) ;DWith plastic.....
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WELP, I would say you guys got it covered, I will save the typing ;D
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So Deposit how has the sausage making been going? I made a whole buch of different stuff...
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I have not gotten into it quite yet. I was thinking about it this past weekend but hunted hard trying trying to get more meat to grind ;) I might try it this coming weekend, I have everything I need, just waiting for the time to do it.
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Good deal...I am just down to making jerky...I have about 15 pounds of ground veni left all seasoned up waiting to be put in the dehydrator...
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We always freeze our grinder meat and do it all at once after the season. There's usually time between deer season and ice fishing.
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Here is another question I thought of this morining...when filling the casings......do you just twist it to start then next link? or do you fill it then cut it in to sections?
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Pretty sure I've seen them twist on TV when showing how it is done. Then you can take whole sections of links, and easily hang them to cure, too.
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I don't put any pork in mine, strait deer meat. I coarse grind it first 1/2" plate, add seasoning, mix well, regrind 1/8" plate, right into casing. Comes out fine.
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Anyone have any sausage seasoning recipes that they want to share? I have experimented with a couple and I like them pretty good but always open to new ideas...? I like mixing in garlic and extra sharp cheese with some other seasonings as well...it is great for grillin, chilli and even making meatballs...
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15lbs of ground venison
5 lbs of pork
8 tablespoons Salt & Pepper
4 tablespoons Sage
8 teaspoons Garlic salt
3 teaspoons Red Pepper Flake
1 teaspoon Ginger
1 teaspoon Nutmeg
1 teaspoon Thyme
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Are recipes to be used with casings?
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Do you have a breakfast sausage recipe you can share? I'd like to make some from scratch. I bought a premixed box last year and didn't care for it.
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Sounds like you have enough to keep you busy Rusty. I use the store bought spices.
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Yeah that will keep me out of trouble for a bit ;D ;D ;D ;D Saturday the trout are gonna take hell..... 8) 8)
Save a few for when the flatlanders come back up after christmas...... ;)
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Are recipes to be used with casings?
I don't use casings. I just vaccum seal the meat and patty it when I was to cook it.
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Been grinding venison sausage and burger all weekend. So far I have Sweet Italian, Beer and cheddar patties, and Bratwurst in natural casing. I am about to grind the last set of burger and included some maple smoked bacon in this batch...yum.
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I know it's an old thread but I have some thoughts and questions.
I found pork fat breaks down and gets a funny taste in the freezer after 6 months.
I will be using beef fat from a local butcher we have a bunch of grindings from this year and last.
I have been looking at spices on line and want to know what you guys like for premixed spices one can buy.
Or maybe you have a killer recipe I must try.
We have a big electric grinder and new 7 Lb 2 Speed Sausage Stuffer.
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I am a big fan of maple or beer cheddar. I to grinds my own and use pork tenderloin rather than fat.