Need to make some deer sausage

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sausagemaneric
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Need to make some deer sausage

Post by sausagemaneric » Sat Oct 06, 2018 23:21

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
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Bob K
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Post by Bob K » Sun Oct 07, 2018 12:44

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.
sausagemaneric
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Post by sausagemaneric » Sun Oct 07, 2018 15:47

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.
So...........for us cavemen..........How do you convert those values to teaspoon and tablespoon?
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Bob K
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Post by Bob K » Sun Oct 07, 2018 16:27

Not easily. Sorry.
sausagemaneric
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Post by sausagemaneric » Sun Oct 07, 2018 19:16

Bob K wrote:Not easily. Sorry.
So, do you convert it to grams or ounces and weight it out?
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Bob K
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Post by Bob K » Sun Oct 07, 2018 21:11

Yes just convert from lbs to grams and do the math. Is actually quite easy, most digital scales will convert for you
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Post by Butterbean » Sun Oct 07, 2018 22:05

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.
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Post by MatterOne » Mon Oct 08, 2018 23:28

And, after doing it that way, you're never going to want to measure by volume or avoirdupois weight again.
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