cajundiesel
MemberGot rid of the matchlight.
First does anyone have any tried and true venison sausage recipes? I have all the deer meat ready to go. I will grind the pork when i get everything ready. Do i need to add a cure (nitrite)?
Venison Sausage
- Thread starter cajundiesel
- Start date
boatnut
is Blowin Smoke!
there are two at bottom of this page- http://lpoli.50webs.com/AlphabeticalList.htm#FRESH
you should add a cure if you are going to SLOW smoke the sausage at lower temps. If you just want to "cook it" at higher temps , then no cure needed
you should add a cure if you are going to SLOW smoke the sausage at lower temps. If you just want to "cook it" at higher temps , then no cure needed
wnkt
is Blowin Smoke!
A friend of mine gave me some deer sausage a while back, I cut it with some pork and used a premade bratwurst mix I got from LEM. It was pretty good I must say. I also added some white pepper to liven it up a tad.
FatDaddy
is Blowin Smoke!
I use LEM products and have been very pleased. This was my first year making sausage. I made about 100lbs total. Between summer sausage, snack sticks, jal/cheese bratwurst, jal/cheese polish, and breakfast sausage. Have had no complaints on any of it.
toddrod
Knows what a fatty is.
What flavor type are you looking for? I have a very good Cajun type (not overly hot, but flavorful) and a real good Italian recipe. The Cajun one is good smoked or fresh. Ley me know.
Puppyboy
Babbling Farker
What kinda sausage? Summer sausage or something else?
cajundiesel
MemberGot rid of the matchlight.
toddrod- send me the cajun recipe. That has to taste good!
