Deer sausage recipes

We have tried so many recipes it's not funny. Some great, some ok. We found most on the smoking meats forum. It takes a lot of time and money mixing and getting all the spices.

We have settled into using the sausagemaker blends. Very quick and they are delicious. We have used kielbasa, Italian, and summer (more work here obviously). We mix with at least 50% pork butt, but usually more. Pretty sure they have a 100% deer recipe on the label but we haven't tried those.

sausagemaker

2nd rebel butcher supply

If looking for snack sticks I recommend the AC Legg kit on amazon. I've already got 25#s of them stuffed just waiting on me to smoke them when I get home.

Rebel for sure. Great spices and good customer service.

50 lbs recipe:
30 lbs deboned pork Boston butts
20 lbs deboned venison
3 oz cayenne pepper
2 cups of diced green onions
1 cup table salt
1 cup finely chopped garlic

Blend all ingredients and then grind and stuff into casings or make patties. We usually use casings and cold smoke the sausage overnight (12 hours).

if i have to pay someone to make me some deer sausage with a certain percentage of pork in it, i'll just buy pure pork.

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That’s one of the stupidest things I’ve read in a while. Congrats

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pure pork sausage is much better than deer sausage. no one disputes that.

I think plenty of people would dispute it. But even if it’s not “better” it’s still fricking delicious, and a great use of your venison.

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Could you elaborate on this please, as in specific instructions. Thank you!

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yes...

for this cure, you have 3 preservative/antibacterial components: starter culture, salt and nitrate. Salt MUST be 2% of the weight of the meat. Kosher is all I use in terms of salt. Nitrate converts to nitrite over time and the combination keeps away bad bacteria such as botulinum, etc. Starter culture I'd recommend is Bactoferm T-SPX. I've developed my own native yeast colony over time, but the bactoferm is the best foolproof way to start.

Curing chamber should be dark, have some air flow and be able to keep a consistent temp between 62-67*F with about 75% humidity. If you're in the South, I wouldn't worry about humidity cause our ambient air is good enough to keep the casings from drying out. My chamber is a fridge hooked up to an inkbird temp regulator and a 2in. hole cut for air flow and a 4" usb charged fan on low.

Make your sausage as normal with the additional salt to 2%, additionally you'll add the 1 tsp of cure #2(nitrate) per 5lbs of meat and 2 tsp of sugar per 5 lbs along with your starter culture.

once your sausage is stuffed, prick liberally with a sterilized needle or whatever tool you like. instead of linking, I use butcher's twine to make individual sausages with a loop on one end to hang.

once your sausages are ready, weight them out individually and record it on a piece of tape wrapped around the twine. leave them out overnight to bloom, just make sure the ambient temp isn't over 75*. next morning hang in your chamber and the waiting begins.

I check mine every day for any dark mold, but if you're using bactoferm you should have no problem. depending on the size of your sausages, hang time will be about 3 weeks. You'll know they're finished when they are 1/3rd of the original weight you recorded.

Smile, slice and enjoy with a nice red burgundy, some camembert and a baguette if you can find it.

Bonne chance!