Making venison sausage

From reading past posts I’ve settled on hi mountain prairie sage blend for breakfast sausage but had to get frabonis mild Italian sausage seasoning for the other. Has anyone tried the frabonis brand? I’m planning on a fifty percent pork butt mixture , sound good? Anything you wished you would or wouldn’t have done. I’m going to put the Italian into casings.

Attachments:

1. 

   41E8888E-7A79-4D01-B33B-21361FAFA3F6-scaled.jpeg
   

I bring my trimmings in to process, but I hear guys that do alot of it themselves, that let it set for a day to ” meld” all the seasoning.

Thanks Glenn, that makes sense. I have seventy pounds of venison and forty three pounds of pork butt. Going to be a busy day tomorrow.

Gino wrote:

Thanks Glenn, that makes sense. I have seventy pounds of venison and forty three pounds of pork butt. Going to be a busy day tomorrow.

but that’s a fun busy!!

Maybe a higher pork fat percentage. Pork butt should grind to about 80 lean 20 fat. I don’t like venison fat so I trim as much fat out as I can to assume a 0% fat content or close. I shoot for 20-25% fat content, depending on the type of sausage I am making. If your local butcher shop had some back fat or pork belly I would add that to get the fat percentage up. I am no pro at this but in my experience holding a 20-25% fat content in the finished product has been a better sausage.

I also don’t do 50 50. I do 7 pounds venison and 3 pork for maple sausage and for regular breakfast I do 6 ponds veny to 2.5 bacon. Makes awesome sausage ND I use backwoods seasons

Hi Mountain Prairie Sage Blend for breakfast sausage has been my go to for many years now. I used to play with the seasiong/pork shoulder % but I just leave it alone to what is recommended on the box anymore. I don’t add any fat to it other than what the pork butt has. I’ve never done their Italian sausage.

Twelve hours and I’m calling it a day. 32 pounds of burger, 24 pounds of breakfast sausage, six pounds and 15 brats of Italian. All tasted good on the fry before the final grind and package. My back is killing me and I need a bath ! Lol

Attachments:

1. 

   4D7743AE-B648-4C6B-A541-B825786F0096-scaled.jpeg
   

2. 

   E87B1537-23BD-4E09-9770-D9C1C1371CD0-scaled.jpeg
   

3. 

   DC2B8D45-5EE9-453A-809B-C90EE39ECE6D-scaled.jpeg
   

First and second grind.

Attachments:

1. 

   A38C9709-66C0-4CFE-9449-5F715FE88F1C-scaled.jpeg
   

2. 

   27F7C5DF-C4A9-4C8E-B448-A82AEDC0C827-scaled.jpeg
   

Looks darn good Gino!!!

Thanks Glenn, what a pain in the back! But darn good stuff!

Thats awesome. And a work out. We just made 300 lbs between 3 of us. It’s a chore to say the least, plus I still have 50lbs ground in the frig

When you guys are adding pork butt, do you trim any of the fat cap off or does it all get used?
DT

deertracker wrote:

When you guys are adding pork butt, do you trim any of the fat cap off or does it all get used?
DT

I grind it all, no trimming on the pork butt. I control the fat content by the ratio of venison to pork.

What time is breakfast? Asking for a friend?

Bearcat89 wrote:

Thats awesome. And a work out. We just made 300 lbs between 3 of us. It’s a chore to say the least, plus I still have 50lbs ground in the frig

That sounds like a lot of grinding for sure. I have one extra pork butt im going to make Italian sausage with today before I pack the grinder away.

By the way Gino, I got room in my freezer if you don’t.

Venison and pork porchetta sausage. These are fantastic! Five pound run, Fifty fifty on the meat and two ounces of seasoning, one tablespoon salt, and a half cup water. Delicious

Attachments:

1. 

   909DD4EB-1228-4846-A435-07FEE4972D8D-scaled.jpeg
   

2. 

   178874CA-E2C9-417E-8095-8C5C197D62E6-scaled.jpeg
   

3. 

   87B3DCD8-6E76-4882-8035-983C742DB329-scaled.jpeg
   

One more

Attachments:

1. 

   F3268D1C-E1BB-493B-946D-33F61E4603DE-scaled.jpeg