Any one grind their own meat?

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by cycloneman, Jan 16, 2010.

  1. cycloneman

    cycloneman Well-Known Member

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    I am going to grind about 15 pounds of deer and hog today. I will probably make half of that into sausage. Any one got any good recipe's for sausage?
    I think I am going to make a green onion today.
  2. flannelman

    flannelman New Member

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    What kind of sausage are you wanting to make? I have a pretty good book that has a lot of recipies. Let me know what you are thinking about and maybe I can find something in that book for ya.
  3. cycloneman

    cycloneman Well-Known Member

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    I need a recipe for italian and breakfast sausage.

    I make a green onion that is spicy. I use Montreal steak seasoning, Tonys, onion power, chili powder, cayanne (sg) pepper, heck of alot of green onion, red pepper flakes.
  4. Zane71464

    Zane71464 Well-Known Member

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    Ive got a good summer sausage recipe?
  5. cycloneman

    cycloneman Well-Known Member

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    heck post it you can never have enough
  6. Zane71464

    Zane71464 Well-Known Member

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    Looking it up in my files..have it in a second here...
  7. Zane71464

    Zane71464 Well-Known Member

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    Venison Summer Sausage Recipe
    5 LBS Ground Venison
    Seasoned Salt; 4 Teaspoons.
    Garlic Powder; 2 Teaspoons.
    Black Pepper; 2 Teaspoons.
    Tenderizer (spices); 4 Teaspoons.
    Ground Sage; 4 Teaspoons.
    Liquid Smoke; 5 Tablespoons.

    1) Mix all "dry" seasonings well, mix them thoroughly into the venison.
    2) Mix the liquid smoke thoroughly into the venison.
    3)After thoroughly mixing, place the venison in an air tight plastic container
    and refrigerate for 3 days. On the 3rd day, take out and run the venison
    through the meat grinder to blend the seasonings/venison completly.
    4) Take mixture and shape into 5 logs, about 1 LB each. Place logs on a broiler
    pan so drippings will drip away.
    5) Bake at 175 degrees for 6 hours. (4-6 depending on gas/electric oven)
  8. cycloneman

    cycloneman Well-Known Member

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    thanks sounds like a winner. I have never tried that. Yet.
  9. Zane71464

    Zane71464 Well-Known Member

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    This year was my first year of trying it, and it turned out pretty good, just depends on ones taste preferance. Add a little here and there and take a little away...it all works. I made my first 5lbs and then on the second, I did some adjusting.
  10. flannelman

    flannelman New Member

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    From A.D. Livingston's book Sausage......

    Simple Sausage

    7 pounds ground lean pork
    3 pounds ground pork fat
    4 tablespoons salt
    2 tablespoons crushed dried sage
    2 tablespoons freshly ground black pepper
    1 tablespoon red pepper flakes

    Throughly mix the ground meat, fat, and seasonings. Shape a thin patty and fry in a hot skillet. Taste for seasonings. Add a little more sage, black pepper, or red pepper flakes to the mix if you want to make it hotter or change the flavor. Either cook the meat right away , refrigerate it for a day or two, or freeze it.

    Sweet Italian Sausage
    10 pounds pork butt or shoulder
    2 cups good red wine
    10 cloves garlic
    2 tablespoons salt
    2 tablespoons fennel seed
    1 1/2 tablespoons white pepper
    1 tablespoon dried sage
    hog casings

    Cut the meat into chunks suitable for grinding. Spread the meat out on your work surface. Sprinkle evenly with the dry seasonings and garlic. Grind with a 3/16 inch plate. Work the wine into the ground meat. Stuff in hog casings or use as a bulk sausage.

    That book is 202 pages of pure sausage making joy. The author gives a lot of tips on how to prepre sausages from all over the world. I have some of his other books and they are good too.
  11. cycloneman

    cycloneman Well-Known Member

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    thanks flannelman. That is what i needed to know. I think I will stick to my basic recipe remove the green onion and add fennel seed for the italian. I have a feeling i will use much more that 2 table spoons for 10lbs. Same thing with the breakfast stuff. Remove the green onion and add sage and see what it somes out like. The reason i will stick to the basic's that i use is because I like the heat I get from it.

    Thanks again
  12. Roadkil

    Roadkil Member

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    I make this Sweet Italian Suasage every year once I get a deer or two. It is simple, & tastes great. It freezes well too. I usually make about 10-12lbs. at a time and will wrap them in 1lb. packages with freezer paper.

    You can adjust the seasonings and pork to your taste.

    1lbs. trimmed deer or other big game meat.
    1lbs. boneless fatty pork shoulder or pork butt.

    1 teaspoon salt.
    1 teaspoon sugar.

    1/2 teaspoon garlic powder.
    1/2 teaspoon fennel seed.
    1/2 teaspoon lemon pepper seasoning.
    1/2 teaspoon paprika.

    1/4 teaspoon celery salt.
    1/4 teaspoon dried crushed sage leaves.

    1/8 teaspoon cayenne.

    1 tablespoon soy sauce
    1/2 teaspoon worcestershire sauce.

    Cut the deer and pork into 3/4-inch cubes. Place in a medium mixing bowl; set aside.

    Mix remaining ingredients except soy sauce and worcestershire sauce; sprinke over meat. Toss to coat.

    Sprinkle soy and worcestershire sauces over meat; mix. Cover. Refrigerate 8 hours or overnight.

    Chop meat mixture to medium consistency in food processor, or grind with a medium plate of meat grinder.
  13. tim peterson

    tim peterson Member

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    Howdy, you might try L E M , or lemproducts.com. They have good products for sausage makeing. Realy good with venison.
  14. JUNKKING

    JUNKKING Active Member

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    For those that dont want to stuff casings or have a machine to do it. Here is a tip I use alot when I make sausage.

    I take 4 to 6 oz of sausage and roll it like a hot dog. I lay it on a piece of saran wrap and give it a few rolls back and forth to tighten it a little. Then I roll it over and fold the sides in and then finish rolling it. I then will freeze it like that. Whenever I'm ready to use I just throw it in a pot of boiling water for about 12 to 14 minutes open it up and throw it on a bun or if it is breakfast I will throw it in a pan and brown it a little.
  15. Zane71464

    Zane71464 Well-Known Member

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    Thats good advice there JUNKKING.
    The summer sausage I made, I done the same thing with the saran wrap...roll it, wrap it and freeze it. It does work well.
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