Need help with my linked deer sausage?

Mako22 · Feb 22, 2018

I made my 1st batch of linked sausage today and I used the LEM Backwoods brand maple sausage seasoning from Bass pro to season it with. It was ok but a little weak in flavor and the consistency of the meat was very fine, almost smooth like. I wasn't real happy with it. I mixed a 7 pound doe ham with a 6.25 pound boston butt and stuffed it all into 32mm casings from bass pro.

I ground pork and venison chunks together with my course plate 1st and then added the seasoning. Next I did a 2nd grind with my medium plate and then a third time threw the grinder with the stuffing plate in. How do I keep from getting such a fine ground result? Do I need to grind once with the course and that's it or twice with the course?

NCHillbilly · Feb 23, 2018

I grind my meat once, on a medium-small plate. Always, for everything.

Mako22 · Feb 23, 2018

NCHillbilly said:
I grind my meat once, on a medium-small plate. Always, for everything.

When you are making sausage what do you mix with the venison and what ratios?

paulito · Feb 23, 2018

I grind once as well and then stuff. I am a bit lazy so i typically mix bacon with my deer meat for most applications. usually at a 70/30 deer to bacon ratio. I have also used beef fat. Its just hard to come by here in the "city" with all the regulations.

NCHillbilly · Feb 23, 2018

Woodsman69 said:
When you are making sausage what do you mix with the venison and what ratios?

About 25% pork fat. I get it from the butcher guy at Ingles. They usually have some back there, or will save you some if you ask.

Nicodemus · Feb 23, 2018

Woodsman69 said:
I made my 1st batch of linked sausage today and I used the LEM Backwoods brand maple sausage seasoning from Bass pro to season it with. It was ok but a little weak in flavor and the consistency of the meat was very fine, almost smooth like. I wasn't real happy with it. I mixed a 7 pound doe ham with a 6.25 pound boston butt and stuffed it all into 32mm casings from bass pro.

I ground pork and venison chunks together with my course plate 1st and then added the seasoning. Next I did a 2nd grind with my medium plate and then a third time threw the grinder with the stuffing plate in. How do I keep from getting such a fine ground result? Do I need to grind once with the course and that's it or twice with the course?

View attachment 925377

You ground that sausage slam to death.

Mako22 · Feb 23, 2018

Nicodemus said:
You ground that sausage slam to death.

Yeah I figured :bounce:

All those people that ask me for deer meat are going to get a package each and I figure I will never hear from them again.

Crakajak · Feb 23, 2018

Leggs in Ala has better seasonings IMO.

NCHillbilly · Feb 23, 2018

Yep, Leggs is the only store-bought sausage seasoning I'll use. The Old Plantation #10 makes perfect breakfast sausage. With deer sausage, you always need to put more seasoning than it calls for.

MFOSTER · Feb 24, 2018

Put your seasoning on it before grinding,only grind once into casing,I’d add a little more fat to keep it from being dry.i always add a little sage and red pepper flakes to the leggs.
(If you put mix in a little water and stir it up and pour on the meat then stir meat it will stick to the meat a little better)

jigman29 · Feb 26, 2018

AC Leggs is the way to go. I use 1.5 times what it calls for to get a little more flavor and I like 25% fat tops. And like Hillbilly says only grind once.

Mako22 · Feb 28, 2018

I talked to a local butcher who will sell me pork fat when ever I need it so will try again in about 2 weeks. I'm going to review this thread and take yall's advice on the next try. Thanks for all the input.

Need help with my linked deer sausage?

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