Homemade Sausage Making

Thanks, I was wondering about how strong it was. I made something with venison liver a while back but don't remember the amount I used but whatever percentage it was it was too much as I found it extremely strong and just to gamey for me. I'm funny about venison though. I prefer to eat does rather than bucks due to their milder more beef like flavor. Bucks here can sometimes get rather strong. Also, does run by hounds are the same.

Butterbean wrote:Thanks, I was wondering about how strong it was. I made something with venison liver a while back but don't remember the amount I used but whatever percentage it was it was too much as I found it extremely strong and just to gamey for me. I'm funny about venison though. I prefer to eat does rather than bucks due to their milder more beef like flavor. Bucks here can sometimes get rather strong. Also, does run by hounds are the same.

Here it really varies from animal to animal. The meat from this particular buck was was not gamey at all. We prepared cutlets the day after processing and based on that, I knew that I would not have to add extra spices or do anything else to temper any gaminess when making sausages. And I think this was also reflected in the liver.

I see the pics from earlier are gone, photobucket issue? so here are some more. Coarser than the type done in the cutter.

Still looks good regardless of coarseness

fatboyz wrote: ↑

Wed Jan 12, 2022 01:11

I see the pics from earlier are gone, photobucket issue? so here are some more. Coarser than the type done in the cutter.

Nice looking batch of liver sausage. Haven't made any for a while so I have to get to it. We were going to head south next week for a month or so, but that plan has now been scuttled. Another winter at home in the rain, so making sausages is a good way to pass the time.

I made a batch with a liver from the deer my daughter and I got. I just got back from a late season cow elk hunt. I have 300 pounds to cut up saturday. Will make some good sausage!