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Took a big doe on turkey day.
Posted: Thu Nov 26, 2009 8:53 pm
by Va varminter
Other than butterflying the tender loin, I plan on making sausage and jerky from the rest. This will be the first time making sausage and need some suggestions. How much and what fat(beef or pork) do I use. I was thinking of mixing 1lb. of regular sausage with 2lb of ground venison. As far as seasoning , I can get that from the local store.
Re: Took a big doe on turkey day.
Posted: Sat Nov 28, 2009 1:43 pm
by Gube
I don't use pork for the jerky. For sausage & pepperoni we use 1/3 pork, 2/3 venison.
Re: Took a big doe on turkey day.
Posted: Sat Nov 28, 2009 6:08 pm
by JBinMontana
One of the outdoor shows on either the Sportsman's or Outdoor Channel was showing the how to's of making sausage brats etc and they just ground the venison, mixed the sausage seasoning into the ground venison, then ran back thru the grinder again and into the skin making the long sections. Then they showed how to twist and wrap your links, and making the loope etc.
Re: Took a big doe on turkey day.
Posted: Sat Nov 28, 2009 10:52 pm
by steve
