Need to make some deer sausage
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Need to make some deer sausage
Hi,
I have about 5 pounds of ground venison, frozen. It was given to me from a reliable source. It is ground, packed and appears to be a very nice product. Not really caring to much for ground venison by itself, thinking I'd make some smoked sausage with it. I'm thinking straight up Kielbasa? Would you guys think maybe another 5 pounds of fatty-ish pork, then maybe follow Ritek's recipe for smoke Polish?
Thanks
I have about 5 pounds of ground venison, frozen. It was given to me from a reliable source. It is ground, packed and appears to be a very nice product. Not really caring to much for ground venison by itself, thinking I'd make some smoked sausage with it. I'm thinking straight up Kielbasa? Would you guys think maybe another 5 pounds of fatty-ish pork, then maybe follow Ritek's recipe for smoke Polish?
Thanks
V465
For sausage we use a 50/50 or 60/40 pork to venison ratio. It is not dry that way.....
This is a recipe we like, its been fine tuned for decades to its current formula.
Those are multiplication %'s, .009 = ( .9%)
Venison sausage
50/50 pork butt / venison
Salt................................ .009 ( .9%)
Black pepper................. .005
Cummin........................... .0035
Garlic Powder................... .004
Onion Powder................... .0013
Sugar.................................. .0025
Cayenne................................ .0005
Allspice.................................. .0005
Paprika................................... .0005
Cure #1.................................... .0025
Mustard.................................... .0005
Water..................................... .1
Smoke at 130 with smoke 2 hrs
Finish in water bath at 170 Internal 160.
This is a recipe we like, its been fine tuned for decades to its current formula.
Those are multiplication %'s, .009 = ( .9%)
Venison sausage
50/50 pork butt / venison
Salt................................ .009 ( .9%)
Black pepper................. .005
Cummin........................... .0035
Garlic Powder................... .004
Onion Powder................... .0013
Sugar.................................. .0025
Cayenne................................ .0005
Allspice.................................. .0005
Paprika................................... .0005
Cure #1.................................... .0025
Mustard.................................... .0005
Water..................................... .1
Smoke at 130 with smoke 2 hrs
Finish in water bath at 170 Internal 160.
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So...........for us cavemen..........How do you convert those values to teaspoon and tablespoon?Bob K wrote:For sausage we use a 50/50 or 60/40 pork to venison ratio. It is not dry that way.....
This is a recipe we like, its been fine tuned for decades to its current formula.
Those are multiplication %'s, .009 = ( .9%)
Venison sausage
50/50 pork butt / venison
Salt................................ .009 ( .9%)
Black pepper................. .005
Cummin........................... .0035
Garlic Powder................... .004
Onion Powder................... .0013
Sugar.................................. .0025
Cayenne................................ .0005
Allspice.................................. .0005
Paprika................................... .0005
Cure #1.................................... .0025
Mustard.................................... .0005
Water..................................... .1
Smoke at 130 with smoke 2 hrs
Finish in water bath at 170 Internal 160.
V465
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- Butterbean
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Here is how I'd do it.
You have 5 lbs and going to use it all. And you are going to add 40% fatty pork.
So your 5 lbs is going to represent 60% of the total mix. Therefore take 5 and divide by .6 which gives you a total of 8.33 lbs of TOTAL mince.
Next convert this to kilograms. 8.33 divided by 2.2 lbs per kilogram. This gives you 3.8 kg roughly. This will be what you can call your blowup factor.
Now all you have to do is multiply Bob's recipe by this 3.8 blowup factor for each of the components and the sum will be in grams needed.
You have 5 lbs and going to use it all. And you are going to add 40% fatty pork.
So your 5 lbs is going to represent 60% of the total mix. Therefore take 5 and divide by .6 which gives you a total of 8.33 lbs of TOTAL mince.
Next convert this to kilograms. 8.33 divided by 2.2 lbs per kilogram. This gives you 3.8 kg roughly. This will be what you can call your blowup factor.
Now all you have to do is multiply Bob's recipe by this 3.8 blowup factor for each of the components and the sum will be in grams needed.