I'm going to attempt to make my own deer sausage. I figured for the cost to take one deer to the processor I could buy a decent grinder and start making my own. Just looking for any any tips or suggestions from those that make their own. After reading many reviews I just ordered this grinder that should be in Wednesday: Tasin TS-108 Electric Meat Grinder:: Deer::Venison I have a small doe that I shot this weekend. I've already skinned and quartered it and I plan to bone it tonight. I really like the green onion that Bergeron's makes so I would like to make something similar to that. Anyone have any good recipes?
I see this, and I get a serious answer from CS? As Buford T. Justice would say: "What the hell is this world comin' to?"
I'm getting older and wiser. The pork fat in the deer sausage is a MUST. Deer meat is much too lean to make a sausage without it.
I saw that somewhere. I think I'm going to make a few different kinds and that will be one. I'd really like a green onion recipe though if anyone has one of those.
Recipes are one thing, but learn the methods of sausage making. Not many recipes mention how to cure the sausage once it's stuffed.
