venison sausage to be wrapped in thin bread dough and baked.

ssorllih · Post by **ssorllih** » Sat Jan 21, 2012 03:09

my sister gave me some of her old deer meat. Vacuum packed in 2008. I broke out a package today one pound eleven ounces and got out a pound of fat pork trimming.

They cut really neat when soft frozen.
I weighed out my seasonings and cure.

For 2.68 pounds or 1.2 kilograms of meat I used :
22 gm salt
3 gm cure#1
2.4 gm black pepper
3.7 gm marjoram
2 cloves of garlic but I cheated and used a 1/4 teaspoon of garlic powder
3 gm mustard seed ground with the pepper.
and 120 ml water
I mixed the seasoning and cure with the cut meat and ground twice through a 3/8 plate.
1st grind

2nd grind

lokking closely you can see the carrot.
I added the water and changed to the stuffing tube and got this:

.
Tomorrow I will wrap them in thin bread dough and bake them.

Chuckwagon · Post by **Chuckwagon** » Sat Jan 21, 2012 05:03

Whew, for a minute there I thought you'd forgotten to put in some garlic! That looks mighty interesting Ross. Be sure to post some pics of the dough making-baking process and a pic or two of the final product. We've got to know how they taste.

Best Wishes,
Chuckwagon

ssorllih · Post by **ssorllih** » Sat Jan 21, 2012 05:08

Nancy tasted the taste test patty and pronounced the flavors balanced and complete. I am making a rye/whole wheat and white flour dough for the wrapping, about 1/3 whole grain flour. Should work just about right.

ssorllih · Post by **ssorllih** » Sat Jan 21, 2012 19:11

I made bread
30 ounces of all purpose flour
5 ounces rye flour
6 ounces whole wheat flour
1 ounce of salt
a 1/4 ounce of yeast (really a scant tablespoonful)
29 ounces of water.
All of the flour goes into the bowl and is mixed:

Then the water salt and yeast are added:

And whisked to mix:

It gets a ten minute rest while the yeast wakes up and then gets the first complete mixing:

Again it is allowed to rest and hydrate the flours for about 20 minutes then it is kneaded.

and allowed to rise for an hour.

Now the dough gets grease with bacon fat and put into a plastic bag to sit in the fridge all night and come out like this:

Then I divide it and roll it thin.

;

Now is when the wrapping begins:

;

They get baked at 400 degrees F for twenty minutes.

The taste is very pleasing I think that I could reduce the pork trimming from 37 percent to about 25 percent or at least increase the amount of lean pork some of the fat cooked out of the roll and onto the pan. At least I won't need any butter. All of the spice and the salt levers are correct fo my taste.

Keymaster · Post by **Keymaster** » Sun Jan 22, 2012 00:19

Very nice narrative Ross, I'd Hammer a couple of them down.

ssorllih · Post by **ssorllih** » Sun Jan 22, 2012 19:29

Syeve, this is the one.
Ross

venison sausage to be wrapped in thin bread dough and baked.

venison sausage to be wrapped in thin bread dough and baked.

The wrapping and baking