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Deer Processing Percentages?
Posted on 11/21/23 at 4:31 pm
Posted on 11/21/23 at 4:31 pm
Lets talk mixing
Ground: I mess around with a lot of percentages....did 50/50 venison/beef seasoned last year. Ended up good
Fresh Sausage: obviously at least 50% pork, green onion, steens syrup, jalapeno cheddar, apple, etc. I like them all. I'll get weird with the fresh sausage.
Smoked Sausage: I like jalapeno and cheese the most.
Ground: I mess around with a lot of percentages....did 50/50 venison/beef seasoned last year. Ended up good
Fresh Sausage: obviously at least 50% pork, green onion, steens syrup, jalapeno cheddar, apple, etc. I like them all. I'll get weird with the fresh sausage.
Smoked Sausage: I like jalapeno and cheese the most.
Posted on 11/21/23 at 4:59 pm to The Levee
60/40 deer to pork for smoked and patty. I use a mix of rebel and Bergerons seasoning for my smoked .
Rebel sausage seasoning with some steens for patty.
They all turn out great.
Rebel sausage seasoning with some steens for patty.
They all turn out great.
Posted on 11/21/23 at 5:02 pm to The Levee
John Folse swears by 50-50 game to pork. That is pretty fatty but still better than all pork. Many go 60/40 or 70/30 and 80/20 but seem to know a secret in how to keep it juicy. I wish those who know would help us beginners.
Posted on 11/21/23 at 5:09 pm to The Levee
When it comes to deer sausage, to me, the best thing about it is the pork you put it in.
For that reason, I like my sausage pure pork.
For that reason, I like my sausage pure pork.
Posted on 11/21/23 at 5:20 pm to Quatrepot
A man asks for directions to the store and you give him directions to a prison…geez.
Posted on 11/21/23 at 5:25 pm to pdubya76
How long do you smoke the sausage and at what temperature? Thank you; just picked up some Rebel seasoning.
Posted on 11/21/23 at 5:35 pm to DogFacedSoldier
Ive been using beef fat at 2 to 1 mix and it tastes like tender steak-- best deer burgers ever -- (get rib eye fat if you can )
Posted on 11/21/23 at 6:10 pm to saray
50/50 - deer:pork
Easiest thing is to get rouses seasoning mix.
I buy Boston buts at rouse when they go on sale and freeze them.
Comes out great
Easiest thing is to get rouses seasoning mix.
I buy Boston buts at rouse when they go on sale and freeze them.
Comes out great
Posted on 11/21/23 at 6:22 pm to saray
quote:
2 to 1
2 parts beef fat to one part venison?
This post was edited on 11/21/23 at 6:23 pm
Posted on 11/21/23 at 6:29 pm to The Levee
Hamburger 90/10 deer and beef fat
Fresh sausage 70/30 deer and pork
Smoked sausage. Whatever Dowlings does. They don’t even ask you to give them a %.
Fresh sausage 70/30 deer and pork
Smoked sausage. Whatever Dowlings does. They don’t even ask you to give them a %.
Posted on 11/21/23 at 6:37 pm to The Levee
Ground I use 50 percent ground deer and 50 ground select brisket
Patty sausage 40 percent deer 60 percent butt. Leggs blend 10.
Patty sausage 40 percent deer 60 percent butt. Leggs blend 10.
Posted on 11/21/23 at 7:00 pm to DogFacedSoldier
I smoke it for 4-5 hours at 180-200 degrees using pecan or hickory. I watch the color and pull it whenever that looks right. I’ll check periodically but dont over do it so that you melt all the fat out of it. I think the magic number is 152. Once you get there , put it in some ice water to stop the cooking process. Let it cool, dry it off and package it for the freezer.
Posted on 11/21/23 at 7:05 pm to The Levee
I do 75/25 clean deboned deer meat to weight on the label for a fatty looking chuck roast on my ground meat (+/- a half pound or so, typically plus)
I do 50/50 clean deboned deer meat to deboned boston butt for sausage
I do 50/50 clean deboned deer meat to deboned boston butt for sausage
Posted on 11/21/23 at 8:35 pm to REB BEER
70/30 deer to pork is way to lean for sausage. 50/50 for fresh is fine. 50/50 for smoked is fine if your using butts. If using picnic of leaner you need at 60 pork 40 deer.
Posted on 11/21/23 at 8:44 pm to DogFacedSoldier
Find a recipe - it can vary depending on smoked green onion sausage, breakfast sausage, etc.
Posted on 11/21/23 at 8:58 pm to The Levee
For burger meat, I mix 10# deer with 10# brisket and 2# bacon…no seasoning, so it can be used in anything, but makes GREAT burgers, among other things.
Posted on 11/21/23 at 9:14 pm to The Levee
50/50 deer to Boston butt comes out great and will still be less fatty than your typical grocery butcher fresh sausage.
Our last deer I just did burger meat did 85/15 deer to bacon end pieces
Our last deer I just did burger meat did 85/15 deer to bacon end pieces
Posted on 11/21/23 at 9:39 pm to The Levee
Bourgeois in Thibodaux does a 50/25/25 deer/pork/beef ground mix that is the best tasting I’ve had yet. It also is the only ground mix that holds together when making burgers. I recommend trying it. Bonus = grab a pack of their beef jerky while you’re there.
Posted on 11/21/23 at 9:47 pm to knight4
I repurposed some brisket trimmings a friend gave me. Picked through the trimming and picked the “good fat” and pieces that had meat on them. I did 75/25 deer/brisket trimmings and it came out great.
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