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I know the outfitter and vans makes great sausage, but i hate paying 100+ per deer to get a little meat, when i could do it my self. I think i have every thing i need to make sausage, just dont have the know how. Any body got any stuffing, seasoning, smoking tips for me?

JIm Dilley

The slower the meat is smoked the better it will be but, make sure that it smokes fast enough that it doesn't take to long because you don't want the meat to spoil while it is waiting to smoke. Make sure you smoke it until it is dripping so that your spices and flavor will flow through the meat some places are trying to product so many a year they smoke it fast with artificial smoke and get it done and to taste like it has been smoked but, it hasn't truely been smoked.

Best thing to do is grind up season to your taste stuff and smoke. Experiment a little. BUT get a good stuffer one with a big hopper and a crank handle not one of the plunger type .

Yea, and make sure you stuff your sausage tight, you want the least amount of air bubbles you can get. If you try sausage with cheese spend the money and use chedder it will melt into your sausage instead of running out.

this post has made me hungry and i just finished breakfast!

the problem i had on my first batch, was the consistency. it turned out like a hot dog more or less. i guess my grind was to fine? it came out of the grinder with the stuffing attachement on it like a paste more than a grind. it just a cheap electric grinder from wal mart,

Ive been told i need to get a stuffer instead of using the grinders stuffing attachement. anybody got any leads for a small one?

use bacon ends for your fat, freeze them then grind, that is the best tip... trial and error my friend

hell just pay to have it done

Warren,

did you read my first post?

yes i did but seems so much easier

I used to take mine to a local butcher. Last year I bought a cheap grinder and made my own. I honestly like mine better. Grind the meat using the face with the larger holes. Grind only once. Mix in one part pork with two parts venison. I used a Boston Butt.Grind pork same as deer. Use some of the better parts of the deer such as hind quarters. I used mild sausage seasoning bought at a local Kroger. Mix in after grinding. I saved some of my ground deer for stew meat.

What kind of sausage casings do you all use, and where do you buy it?

jdbuckshot wrote:the problem i had on my first batch, was the consistency. it turned out like a hot dog more or less. i guess my grind was to fine? it came out of the grinder with the stuffing attachement on it like a paste more than a grind. it just a cheap electric grinder from wal mart,

Ive been told i need to get a stuffer instead of using the grinders stuffing attachement. anybody got any leads for a small one?

Ive got a stuffer that was from bass pro shop, its a stuffer combo. You can either use it for making jerky strips or use it as a stuffer. I think the whole kit was about 40.00 bucks or so. came with a few extra items as well but might be a better solution that having the grinder stuff it for you.

duramax wrote:What kind of sausage casings do you all use, and where do you buy it?

What he said, anybody use butcher supply, i think they are out of pearl maybe.

http://www.sausagemaker.com


Shop online or request a catalog. They have everything you need. I was given one of their recipe books. It has detailed instructions to make anything you can imagine. I have ordered casings and seasonings from them. I used to make my own but it is so hard to find fat. Most of your grocery store meat managers process deer on the side and keep all the trimmings. If you use bacon ends and pieces as recomended above your sausage will have a bacon flavor.