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Making Venison Italian sausage
 Moderated by: WildBill, TasunkaWitko
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 Posted: Wed Dec 28th, 2016 09:11 PM
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Rockydog



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I didn't have much luck deer hunting this year. But I did have 20 pounds of last years deer frozen in a plactic food grade bucket. Just never got around to taking it to the local processor to have it made into summer sausage. I opened it on Christmas eve and there was very little freezer burn. Only on a couple of pieces that stuck up around the edge. I set the bucket in my garage where it's averaged about 35 degrees for the last 4 days. The meat was partially thawed today so I decided to make Italian sausage.

First job was to find a recipe. I went over to our own TasunkaWitko's site; http://foodsoftheworld.activeboards.net to search for a recipe. I found one in this thread posted by member Historic Foodie in post #9 of that thread; http://foodsoftheworld.activeboards.net/sweet-italian-sausage_topic1457.html If you haven't gone to Tas' site you really need to make a visit and join. The recipes and advice there are beyond compare. I don't think Tas' will mind that I posted the recipe here as we've traded recipes back and forth between the sites before.

This is a version of a sweet Italian sausage:

5 lbs coarse round pork butt
1 tbl salt
8 cloves pressed garlic
2 tbls oregano
2 tbls fennel seed
1 tbls black pepper
1/2 cup chopped parsley
1 tsp thyme
1 cup grated Romano cheese
1 cup water

I used 4 pounds of venison mixed with 1 1/4 pound of smoked bacon ends and pieces. I made a 5 pound batch and fried a couple of patties to try. We liked it so well that I'm going to the store to get enough supplies to do all 28 pounds with the same recipe. I'll freeze it in 1/2 and 1 pound zip lock bags and fry for use on pizza and in spaghetti sauce. An awesome recipe!

Also got to try out my new LEM 650 watt grinder. It's not the heavy duty LEM but it did a great job of grinding the partially frozen meat with 1 pass through a 3/8 inch plate and should serve me well for the 20-30 pounds I grind at a time. It ground over twice as fast as our Kitchen Aide mixer's grinder attachment. It has plastic gears, but so did my B&D 4" belt sander that lasted 30 years. We'll see.

http://www.lemproducts.com/product/countertop-meat-grinder-8/butcher-meat-grinders

All in all, a great day at the kitchen counter. RD



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“Those that beat their rifles into plow shares will plow for those who didn’t”. Jefferson

Light hunting rifles; Gravity is permanent, recoil is temporary.Your Choice


 Posted: Wed Dec 28th, 2016 09:23 PM
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woodsman777



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Thanks RD I'm going to use that recipe it looks pretty tasty :thumbs:



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 Posted: Thu Dec 29th, 2016 03:38 AM
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lscraig1968
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RD:

I processed a small Bucky back in November. I put up about 10 pounds of ground and 5 pounds of deer sausage the same way you did using bacon ends and pieces for fat. Very tasty. Do not have a sausage stuffer, so it will be pattys as long as they last. If I got to hunt more, I would get a LEM.

I do like deer as winter meat!



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 Posted: Thu Dec 29th, 2016 08:17 AM
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OKLHUNTER
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Thanks RD. I love venison sausage. I'm gonna have to try that recipe



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 Posted: Fri Dec 30th, 2016 12:41 AM
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olyeller
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Sounds good; Mrs Olyeller says we gonna make some.



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 Posted: Fri Dec 30th, 2016 02:33 AM
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Rockydog



Joined: Tue Jul 26th, 2005
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I had to make some changes in the recipe as written.

I used dried parsley instead of fresh and I reduced it to 1/4 cup of the dried variety. I just felt that it would freeze better.

And, of course, adding the bacon pieces and ends so that the venison had some fat added. I suppose you could use added pork fat with the wild game also. I normally use a 1 to 3, or 1 to 4, ratio of fatty bacon to wild game. This batch of bacon was very salty so I cut back on the salt in the recipe by 1/2.

Had spaghetti with a pound last night. Good stuff if I do say so myself. RD



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“Those that beat their rifles into plow shares will plow for those who didn’t”. Jefferson

Light hunting rifles; Gravity is permanent, recoil is temporary.Your Choice


 Posted: Fri Dec 30th, 2016 11:14 AM
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mtman714
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It do sound good,you can tell if its right for Italian it most have fennel in it as this one does. Lets us know how it comes out RD. Or when are you firing up the grill and I'll bring the beer?



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