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Anyone got a deer sausage recipe they wanna share?
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dcoates18481
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Joined: Dec 08, 2007
Posts: 5
Location: texas

PostPosted: Sat Dec 08, 2007 9:15 pm    Post subject: Anyone got a deer sausage recipe they wanna share? Reply with quote

howdy all,
i'm lookin for a deer sausage recipe and i'm hopin' this is the place to find it!
tried a few and nothing trips my trigger.
wild hog and venison is what i have ....sausage is what i don't have...yet
please help. Very Happy
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redneckhunter
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Joined: Oct 25, 2005
Posts: 83
Location: east texas ,lake of the pines

PostPosted: Thu Jan 10, 2008 6:50 pm    Post subject: Re: Anyone got a deer sausage recipe they wanna share? Reply with quote

surely ,someone has a sausage recipe to share ????
come on guys , Razz im hungry for some good sausage Laughing Very Happy
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ppodpearson
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Joined: Aug 19, 2007
Posts: 2

PostPosted: Thu Jan 10, 2008 8:13 pm    Post subject: Re: Anyone got a deer sausage recipe they wanna share? Reply with quote

This is an "OLD" recipe from the Beulah, N.D. farmland area, where this was part of thier diet. I haven't tried it in 30 years. I got it in the mid 70s just after I got married and have tried it only once about that same time. I think this recipe was derived from the German influence in the area.

I wrote it down from watching, helping, and talking to the "Sausage Master", wifes Uncle, during his preparation. The old master did NOT measure, the measurements are my estimates. It will take some experimentation to come up with the taste you want.

1 ground up venison (about 60 pounds) no tallow, membrane, or skin

Ground up fatty pork (about 40 pounds). Now days may have to include a little suet.

Approx 2/3 cup salt

1/2 as much pepper as salt

1/3 cup Myco Pickle (may be no longer available), don't know what to use as a substitute. I think it acted as a preservative. From the old label I have it contained salt, potassium nitrate (1.9%), sodium nitrate (1.5%), and destrose. I got it in the mid 70s in North Dakota.

Whole mustard seed (to taste) and whole crushed garlic (to taste) in hot water. Pour water into mixture after it cools.

Mix everything VERY well. Fry a little and check taste. Should be a little on the salty side, which should subside during the curing process. Stuff and smoke.

I used oak and hickory to smoke mine, but the wifes uncle used whatever unpreserved dry wood was around the yard or in the field to make his charcoal.

Hope this helps some. Dave
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Deleted_User_2665
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Joined: May 06, 2006
Posts: 380

PostPosted: Sat Jan 12, 2008 5:06 am    Post subject: Re: Anyone got a deer sausage recipe they wanna share? Reply with quote

Yep, got a dandy........

Here's a couple of pics and it's as close to the Recipe as you'll ever get............

Next year we'll be smoking some of it.


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moose2
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Joined: Mar 19, 2005
Posts: 707
Location: North Idaho

PostPosted: Sat Jan 12, 2008 9:17 am    Post subject: Re: Anyone got a deer sausage recipe they wanna share? Reply with quote

ppodpearson wrote:
This is an "OLD" recipe from the Beulah, N.D. farmland area, where this was part of thier diet. I haven't tried it in 30 years. I got it in the mid 70s just after I got married and have tried it only once about that same time. I think this recipe was derived from the German influence in the area.

I wrote it down from watching, helping, and talking to the "Sausage Master", wifes Uncle, during his preparation. The old master did NOT measure, the measurements are my estimates. It will take some experimentation to come up with the taste you want.

1 ground up venison (about 60 pounds) no tallow, membrane, or skin

Ground up fatty pork (about 40 pounds). Now days may have to include a little suet.

Approx 2/3 cup salt

1/2 as much pepper as salt

1/3 cup Myco Pickle (may be no longer available), don't know what to use as a substitute. I think it acted as a preservative. From the old label I have it contained salt, potassium nitrate (1.9%), sodium nitrate (1.5%), and destrose. I got it in the mid 70s in North Dakota.

Whole mustard seed (to taste) and whole crushed garlic (to taste) in hot water. Pour water into mixture after it cools.

Mix everything VERY well. Fry a little and check taste. Should be a little on the salty side, which should subside during the curing process. Stuff and smoke.

I used oak and hickory to smoke mine, but the wifes uncle used whatever unpreserved dry wood was around the yard or in the field to make his charcoal.

Hope this helps some. Dave
I also have an old ND recipe similar to this one, basic difference is add 3TBS paprika per 10 lbs. meat. We use Diamond Willow to smoke ours.
I've made a hundred lbs. at once. It's really a work out. Make all my recipes in 25 lb. batches now. What ever you do, keep good track of the mix you use so that you can tweek it as the years go by. tr



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Tremblay
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Joined: Oct 08, 2007
Posts: 1829
Location: Malta, Montana

PostPosted: Sun Jan 13, 2008 1:56 pm    Post subject: Re: Anyone got a deer sausage recipe they wanna share? Reply with quote

BREAKFAST SAUSAGE
30 LBS DEER OR ANTILOPE TRIMED
10 LBS HAMBERGER THE FATTIEST YOU CAN FIND
2 LBS OR LESS BACON THE FATTIEST YOU CAN FIND (TO YOUR TASTE)
I BOX HIGH COUNTRY POLISH SAUSAGE SEASONING

CHUNCK UP MEAT MIX IN SEASONING, LET SIT OVER NITE
1.GRIND, MIXING IN THE BACON AND HAMBERGER EVENLY
GRIND TO SUIT, 2-3 TIMES

GOOD FLAVOR, HOPE IT WORKS FOR YOU

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Patriotism is supporting your country all the time, and your government when it deserves it. - Mark
Twain

Never argue with a stupid person ,cause they will drag you down to their level and then beat you with experience. Mark Twwain
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