15 pounds venison 10 pounds pork trimmings (5 pounds lean trimmings, 5 pounds fat trimmings) 7 ounces (2/3 cup) salt 1 ounce (2 tablespoons) commercial cure 1 ounce (2 tablespoons) mustard seed 3 ounces (1/2 cup) pepper 3 ounces (1/2 cup) sugar 1/2 ounce (3 tablespoons) marjoram directions:

How to make deer sausage. Web 1 small can tomato sauce 1 tablespoon olive oil get the recipe: You will obviously also need a meat grinder and a sausage stuffer, plus casings. You can do this by hand, but that process can break down the meat more than is desirable.

Web stew meat, stuff between the ribs, neck bits, the odd and ends from squaring off roasts and steaks. Grind the meat through your grinder’s smallest die. It’s not the same, but it will get you close.

Italian venison sausage sandwiches recipe >> shop meat! Weigh and measure the deer meat. First, i start with one pound of ground venison.

It's a great way to fill the time between. Web you can use any cut of meat you like, and sausage making is a good way to use tougher cuts such as neck meat and scraps you might not use otherwise. I grind my venison ‘straight’, or without added fat.

Grind meat, or have it ground. If using big chunks, start with a large die, and then grind a. Place ground meat in a meat mixer, or container large enough to mix by hand.

If you don’t have a smoker, and you really, really want to make summer sausage, you can cheat by using smoked salt. When mixed, add some ice water a little at a time to keep the. Going beyond this may burn it.