OT- Anyone have a...

[reo]

deer sausage recipe they are willing to share. I just made 10 pounds from a book on sausage making. It was allright but not something I want to make another 20 pounds of sausage from. It included pork fat. I want to include liquid smoke next time. Next year I will buy/make a smoker. I will be using hog casings for this batch, last batch I left loose.

[Blaine]

Just an idea......leave it loose with your suet mixed in and whip up pound batches until you find the recipe you want, unless you can taste some you like and get the same recipe....beats having 20 pounds of something you don't care for........

[reo]

Good idea, that would help with my 'want to get it all done at once' spirit.

[Old Ironsights]

I only make snack sticks in casings, so I don't add fat at all. I like drier sausages.

[reo]

I guess sausage recipes are like huckleberry and hunting spots on Notellem Ridge.

[Old Ironsights]

I guess sausage recipes are like huckleberry and hunting spots on Notellem Ridge.

Oh, I'll share mine. I just have to dig it up. My "meat processing pile" is a pit right now since it's the "off season".

Edit: Here is one recepie I've used. I like it.

10 lbs of venison
4 T. HOT Hungarian paprika (if you can't find it use regular paprika but double the cayenne)
1 Cup powdered milk
1/2 Cup Powdered buttermilk
5 Tbs Hot mustard
5 Tbs Non-iodized sale
2 Tbs powdered sugar or corn starch
2 Tbs Garlic powder
1 Tbs ground celery seed
1 Tbs Onion powder
1 Tbs ground cayenne pepper
2 tsp fresh ground black pepper
2 tsp Prague Powder No. 1 *
2 tsp allspice
1 tsp ground thyme

Smoke for 20hrs or so at an internal temp of 145-150.

You can also use 21mm casing for stuffing and bake in a 200 degree oven until it reaches 165 degrees inside... about 2-3 hours.

*Prague #1: 1 oz of sodium nitrate to 16 oz of salt or 1.25 oz potassium nitrate to 1 lb of salt

[reo]

Thank you, I will give it a try. That looks really good. I will have to substitute liquid smoke for the real thing and cook slow in the oven until I get a smoker built/bought. I know it won't be the same, but hopefully it will be close. Thanks for all the little tips too.

[reo]

Thank you again for the recipe, my son and I just did a 10 pound batch. I added a 1/4 cup red Merlot wine and a pound of pork fat but everything else was your recipe to the teaspoon. The hot mustard we used was Beaver brand HOT Dijon Mustard. Couldn't find the Paprika so we did as you said and used twice the Cayanne. We are going to cook some tonight and let the others cure in the fridge then freeze...maybe. I know it will take awhile for all the flavors to mix but we might just feel like eating Old Ironsight Sausage till our casings burst. Thanks again for sharing.

Update: Bullseye. The best tasting sausage I have ever had. No exaggeration.