Who makes their own venisin?

[Deitz Dittrich]

Anybody out there make thier own sausage or breakfast sausage and have the recipee for the seasonings?

Or any other would be appreciated as well... maybe some jerky marinades?

Burger mixes?

Meatloaf?

Thanks all!!!!

[Icon]

I don't make what you call a breakfast sausage per say. Salami and something real close to polish sausages. The main thing to have is a grinder or if it has already been ground you will need a stuffer. Using either salami casings or hog gut to put the meat in. The place I have been buying seasonings is Excalibur Seasonings in Pekin, IL. I'm not sure if they have a web site or not.

[Deitz Dittrich]

I have a grinder and a meat slicer, and a bunch of dehydrators for jerky.. but not a stuffer yet... Hmmmmm, note to self.. buy stuffer!!!!

[Ole1855]

Exudedude,
I have a couple of recipes at home for you, one is for polish sausage, the other is for "meatloaf" style salami. If I remember to dig them out, I'll get them to you tomorrow.

Ole

[metro 1]

The grinder you have might have a sausage attachment for it.Just a thought.I have been making sausage for 18+ years and its a great hobby.I'll get all my supplies at Mandeville Co. they are in Minneapolis on 28th and Washington N.Right along the 94 freeway.They are open to the public and very reasonable prices.I get the pre mixed spices for convenience .Enough to make 50lbs. is around $5-6.00 . I'll weigh out 5 equal amounts of the cure / spice.Then you can make 10lbs. at a time and experiment with it. Things I add for a pepper sticks are 1. more pepper black / red 2. mustard seeds 3. anis seed ground (small amount per batch) 4.fennel seed 5. I have even put cheese in but it melts during smoking an you end up with a oil spot in the sausage but it tastes like cheese. I heard that there is a higher temp. cheese that doesn't happen.Got to love science

They have everthing there woods for smokers ,spices for all kinds of sausage and jerky's, grinder /stuffers new and used ,commercial and residential, casings natural/synthetic I use the 21mm synthetic for the pepper stick . These guys are for the restaurant business but are friendly and helpful and like hunters.Good luck and remember to write down everything you put into your product and the amounts ,you never know you might have the best recipe ever.Metro

[Deitz Dittrich]

I dont have a smoker yet... and not usre if its in the works for this year.. will probably stick to patties and jerky and burger type stuff this year.

Ole-cant wait to see the recipee...

Thanks everyone so far!

[This message has been edited by Exudedude (edited 09-28-2004).]

[metro 1]

Smoking for the most part is just for flavor . I use to cook with the smoker (little chief ) but now I'll flavor the product( same smoker still) and then put it in a dehydrator or oven. Its easier to control in the winter and more even heat. Do a search on cold or remote smoking you can literally make a smoker out of a cardboard box. I have seen smokers made from garbage cans, refrigerators, coolers and a friend of mine has a family smoker that is an old van. They do some annual smoking in North Dakota and need the room.quite the operation up there. metro

[Icon]

You shouldn't need a stuffer if you obtain the correct atachments for your grinder. All it should take is horn in butcher's lingo, or just a plastic funnel. You will have to cut the funnel down to the right size. It is easier to use a grinder than a stuffer. I just wasn't sure if you had a grinder. Stuffing salami casings takes a good grinder.

Also check with the local locker plant. The one in my area smokes for 50 cents a pound. Plus will also vaccum pack it. It's a shame to go to all the time and trouble to make the stuff and the ruin it because the smoker screwed up. The oven method is a real safe technique as far as being foolproof. Just use your trusty meat theremomenter.

[Deitz Dittrich]

Metro1-You make sausage or sticks in the dehydrator too?... or in the oven.. I may have been misreading your post? IF I didn't have to buy a smoker that would be great.. I have 4 dehydrators already, and love to make jerky.. But would like to be able to make sticks as well without buying a smoker...

Icon, I'm going to have to read up on how to do it in the oven.... and the temps needed to make the meat safe.. Like I said.. I have really only done jerky... I am really interested in doing others..

[This message has been edited by Exudedude (edited 09-28-2004).]

[metro 1]

I have made both .The "sausage " I'll use the oven its bigger.As far as the sticks go I'm make a bunch of these, because they are the most requested by friends and family. The sticks are 21mm in size about the diameter of your little finger and they fit in a dehydrator well.With the dehydrator I can look and see the sticks and how they are doing. With jerky I have a hard time cutting things real uniform so its also nice to look at and test (squeeze) to see the progress. Remember you need a stuffer to put meat in a 21 mm casing. We use the our kitchen-aid mixer with the grinder /stuffer attachment.metro

[Deitz Dittrich]

Metro-1 Woud you please shoot me an e-mail.. I have a ton of questions... And would be easier to be able to ask via e-mail... Thanks so much for your help.

[This message has been edited by Exudedude (edited 09-29-2004).]

[Deitz Dittrich]

Thanks for all your help metro, you have me pointed inthe right direction...

Of the sticks you make, which is most requested by your friends and such, which pre-mixed seasoning packet? Maybe that will be the first I try...

[metro 1]

They call them hot pepper sticks at Mandevelle. this comes with a package known as "Cure" it make the sausage safe to keep for a while. When you make low temp sausage its a good idea to use this stuff. When you get these packaged spices from them there is about 1/2lb of spices 1/2 lb of this cure for 50 lbs of meat.If your going to make some recipes from scratch ask them for some they sell it by the pound and they just gave me a couple of ounces free. I'm can't remember what's in this "cure" but its doesn't add any flavor to the meat .When you have warm low temp, moistness, Dark and meat you have everything you need to make up botulism sausage.This will keep it all safe and fun.Plus great to eat.They have the packaged spices for all kind of things . Wieners, bratwurst, summer sausage, thierenger, baloney, jerky's, different kind of sticks, kielbasas and more Metro

[Ole1855]

Ok Exudedude, here you go.

Oven Sausage

5#'s ground venison
5 tsps. Morton Tender Quick Salt
2.5 tsps. Mustard seed
2.5 tsps. Coarse ground pepper
1 tsp. Hickory smoke salt
3 tsps. garlic powder

Form into 1-2 rolls/logs, bake 3-4 hours at 250 deg.

Venison Polish Sausage
(this is for 100# batch)

60#'s Venison
40#'s Fatty pork butts
2#'s Morton Tender Quick Salt
4 oz. Black pepper
3 oz. Pepper corns, coarse ground
4 oz. Garlic powder
1.5 oz. Red pepper, crushed
3 oz. Mustard seed
3 qts. Tomato juice
6 qts. Water

Grind Venison and pork together (if you go into a butcher shop at the end of the day before they clean their grinders, they will usually grind it for you, if you buy the pork butts from them).

Mix all dry ingredients.
Kneed sausage, add tomato juice, water and spices a little at a time as you kneed until completely mixed, this should take at least 1/2 hour.

Let sit over night in a cool place.
Stuff casings, let sit to dry 2-3 hours or over night in a cool place.

Then smoke.

Have fun.

Ole

[This message has been edited by Ole1855 (edited 09-29-2004).]

[Scenic]

One of the best books I have ever found with recipes and how-to's in it is a book by Eldon Catlip called "Sausage & Jerky Handbook".

He used to own a sausage shop in Idaho and now just sells sausage stuffers that he has made. I just got one that hooks up to your kitchen sink and you use the water pressure to operate it.

I am new to this sausage stuffing myself but sure having fun learning how to do it. A couple years ago I had a smoker built and just now getting into it more.

Jeff
Scenic Tackle
[email protected]

[abens1078]

Hey exudedude,
These guys are very helpful and it looks like you have your hands full of recipes but don't hesitate to do a google search as well. one of the guys here rcomended it to me and it was an excellent tool as well.
Myself, I'm a 'High Mountain' fan. They have a variety of cures and mixes for sausage and jerky and all are compatible to food dehydrators or smokers. I find the mixes on the Cabela's HSOforum under food prep.
Good luck,

Abens1078

[Deitz Dittrich]

Thanks Abens ... will do!

[Borch]

Here's a good Breakfast sausage recipe.
HARRY’S VENISON BREAKFAST Sausage

This recipe will make 10 lbs. of excellent breakfast Sausage.

5 lbs boneless venison (well trimmed)
1 T. sage
5 lbs pork (I use port butt roast)
1 1/2 tsp. garlic powder
½ lb. lean bacon ends
1T. dry mustard
2 T. coarse pepper
1/2 tsp. nutmeg
3 T. salt
1/2 tsp. cloves
2 cloves garlic, minced
1 1/2 tsp. allspice

Cut venison and pork in strips that fit your grinder. Combine all the seasonings (except garlic) in a bowl and blend. Sprinkle the seasonings and garlic over the meat. A large, plastic tub works well for this. Toss the meat until it is all well coated with seasonings. Grind once and mix thoroughly. Fry one small patty to check the seasonings. Adjust seasonings, if necessary.

Grind the meat a second time. Again mix it well. Add about 1 cup water during the mixing. Package the same as you would hamburger.

Note: Reduce the amount of spices if you prefer a milder Sausage.

I have others at home for Italian and potato sausage at home that are good too.

Borch

[Sandbar]

Borch,
Would you be willing to share your potato sausage recipe?

Sandbar

[This message has been edited by Sandbar (edited 10-12-2004).]

[SilverLakeBoy]

Here's a potato sausage recipe for ya.
Just substitute venison for the beef and make sure and keep the potatoes under water at all times until you get them in the casings or they will turn black.

1 Onion, medium size, cut up
1 tb Salt
1 1/2 ts Ground black pepper
1 ts ground allspice
6 Potatoes, pared & cut up (6-cups)
12 tb Non-fat dry milk
1 lb Water
1 1/2 lb Lean boneless beef or venison
1 lb Lean boneless pork

Grind all the meat, potatoes, and onions thru a 3/8" grinder plate and place in a mixer. Add all the other ingredients with the water and mix well. After this procedure, regrind thru the 3/8" grinder plate again.
Stuff into hog casings 38-40 MM.

This sausage is a very perishable product. It is best kept when frozen. may be served fried, baked, broiled, or grilled. When kept in refrigerator, sausage should be placed in container and covered with water.

[Borch]

SilverLake Boy,

That's pretty close tot he recipe I use. Just vacuum seal and freeze what you aren't going to eat in a day or two.

Good Stuff!

Borch

[P.DONA]

We just made 30 lbs of sausage. We use a 3 venison to 1 pork mixture with a basic sausage mix, I forget the brand, I can get that if anyone want's it, but everyone thinks it's the best thing in the world. 8 oz will make 25 lbs. We actually measure by weight and add accordingly.
Corse grind both meats, mix all the ingredients, then corse grind again. then run into the casings. I got a whole bag of casings this year!!
Last year we probably made near 120 lbs. split betweent 3 of us, it's all gone!!!!!

[This message has been edited by P.DONA (edited 10-14-2004).]

[Deitz Dittrich]

P.Dona, what do you do after its in the casing?.. do you have to smoke it or just pakage it to wait to be cooked?

[Bob_D]

Exudedude,

I have a recipe for breakfast sausage that I'll send to you (It's at home). I just made some up with moose meat, but it was a little "gamie" so I had to use 50/50 moose and pork.

I have a italian sausage recipe I'm going to try, and if it's good I'll send that to you as well.

[Deitz Dittrich]

Thanks Bob...I look forward to getting the recipee!... I still need to shoot a deer..