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Post by Reagan on Nov 21, 2018 9:28:45 GMT -6
Cranked out 10 pounds on Monday night. That’s a lot of work on a weeknight but I haven’t been home for a weekend in the last month. I had some not yet frozen meat from my buck that I wanted to get processed before it went to the freezer. It’s damn good. honest-food.net/sweet-italian-sausage-recipe/
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Post by daydreamer on Nov 21, 2018 9:30:54 GMT -6
That looks delicious. I've never tried making my own sausage but I should some day. Can't be that hard.
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Post by batman on Nov 21, 2018 9:31:57 GMT -6
What was your deer to pork/pork fat ratio?
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Post by Freeborn on Nov 21, 2018 9:34:01 GMT -6
Cranked out 10 pounds on Monday night. That’s a lot of work on a weeknight but I haven’t been home for a weekend in the last month. I had some not yet frozen meat from my buck that I wanted to get processed before it went to the freezer. It’s damn good. honest-food.net/sweet-italian-sausage-recipe/Looks great Reagan. Sweet Italian is one of my favorites. I have yet to find "backfat" available. Are you able to find it?
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Post by biglakebass on Nov 21, 2018 9:37:44 GMT -6
what is backfat?
Its that time of year. NUMMMMM
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Post by Reagan on Nov 21, 2018 10:46:41 GMT -6
Back fat is off the back of a pig. I can’t seem to find it anywhere. Wish I had a place close by to shoot my own pig. 😉
Local grocery sells what they call the hunters pack. It is pork trimmings that I expect come from shoulders and bellies. Last year it was nearly 100% fat so I used 1 pound of it to 4 of deer. Turned out good.
When I killed a late season doe last year, they didn’t have any more hunters packs so I used pork belly and filleted it off the skin. That also worked for sausage.
This year I bought all of the packs they had one day. They were a little more meaty than I hoped. So I went with 3 pounds deer and 2 pounds pork trimming. I didn’t want to take a chance on dry sausage. Fried up a few patties and they were as good as last year.
Used some of the same meaty hunters pack to make burger. I kept that at 80/20 with the deer. It’s good. I probably could have gone 80/20 on the sausage too. But that’s ok, I like pigs too.
Hot Italian will be my next attempt. Haven’t tried it yet. These sweet Italian are as good as anything I’ve had.
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Post by biglakebass on Nov 21, 2018 10:50:27 GMT -6
I just use pork butt when making sausage. contains plenty of fat.
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Post by biglakebass on Nov 21, 2018 10:51:56 GMT -6
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Post by wiscwhip on Nov 21, 2018 11:20:42 GMT -6
We used to get tubes of "hot" venison breakfast sausage made up at our processor, shit was the bomb! Not sure if there are any recipes floating around for that type of thing, but it was worth the price to have it made up IMO. A couple of those patties went great with eggs and hash browns!
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Post by mnfish on Nov 21, 2018 12:44:09 GMT -6
Back fat is off the back of a pig. I can’t seem to find it anywhere. Wish I had a place close by to shoot my own pig. 😉 Local grocery sells what they call the hunters pack. It is pork trimmings that I expect come from shoulders and bellies. Last year it was nearly 100% fat so I used 1 pound of it to 4 of deer. Turned out good. When I killed a late season doe last year, they didn’t have any more hunters packs so I used pork belly and filleted it off the skin. That also worked for sausage. This year I bought all of the packs they had one day. They were a little more meaty than I hoped. So I went with 3 pounds deer and 2 pounds pork trimming. I didn’t want to take a chance on dry sausage. Fried up a few patties and they were as good as last year. Used some of the same meaty hunters pack to make burger. I kept that at 80/20 with the deer. It’s good. I probably could have gone 80/20 on the sausage too. But that’s ok, I like pigs too. Hot Italian will be my next attempt. Haven’t tried it yet. These sweet Italian are as good as anything I’ve had. I'm going to make a batch of this too. Although not sure my batch will turn out a pretty as yours! Damn that looks good
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Post by mnfish on Nov 21, 2018 12:49:05 GMT -6
I think this will work for the Sweet Italian Even a hack of a cook can look good cooking with this kind of meat (pork ham steaks)
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Post by batman on Nov 21, 2018 12:53:19 GMT -6
Back fat is off the back of a pig. I can’t seem to find it anywhere. Wish I had a place close by to shoot my own pig. 😉 Local grocery sells what they call the hunters pack. It is pork trimmings that I expect come from shoulders and bellies. Last year it was nearly 100% fat so I used 1 pound of it to 4 of deer. Turned out good. When I killed a late season doe last year, they didn’t have any more hunters packs so I used pork belly and filleted it off the skin. That also worked for sausage. This year I bought all of the packs they had one day. They were a little more meaty than I hoped. So I went with 3 pounds deer and 2 pounds pork trimming. I didn’t want to take a chance on dry sausage. Fried up a few patties and they were as good as last year. Used some of the same meaty hunters pack to make burger. I kept that at 80/20 with the deer. It’s good. I probably could have gone 80/20 on the sausage too. But that’s ok, I like pigs too. Hot Italian will be my next attempt. Haven’t tried it yet. These sweet Italian are as good as anything I’ve had. How much do they charge per pound for your pork trim? You can find pigs everywhere on craigslist around here. Load one up and shoot it in the head?
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Post by Reagan on Nov 21, 2018 13:09:38 GMT -6
I think it was between $1 and $1.50 per pound.
I’m sure it would be great just using a pork butt. But, I have two bucks worth of venison so I like using it to make some different things.
I had tried making sausage years ago and it always sucked. Hank’s instructions on keeping it cold and a sausage press were a big help when I got back into it last year.
Btw, I love the look of the semi free range pork. It just looks like it would taste better.
I might join a coworker in January when his family slaughters and butchers several hogs. Not sure if I will have the freezer space if my daughter shoots some does.
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Post by batman on Nov 21, 2018 13:15:35 GMT -6
Btw, I love the look of the semi free range pork. It just looks like it would taste better. Its a darker more marbled meat (at least what I got from Fitch) and the family likes it better than the stores white chops.
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Post by westbranch on Nov 23, 2018 9:52:35 GMT -6
I have been looking at some of Hank Shaw's sausage recipes recently, have about 25 lbs of ground elk set aside. Made some garlic pepper wild turkey smoked brats with a store bought seasoning mix recently. Used 20% pork fat which I think worked well. I went to the meat department at the grocery store and they had no pork fat in stock, talked to the manager and they set 5 lbs aside for me when they were trimming pork loins so I think it is backfat? $1.20/lb.
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