Deer sausage ?

We got 2 mule deer and planning on keep a few steaks and maybe a couple roast to make corned deer or pastrami with but would like to make a couple different types of sausage.

What are your favorite types and how much fat or pork butt do you add?

Thinking a breakfast and summer or snack sticks but open to all suggestions.

Thanks

Any body make a texes style smoked sausage?

I have been using witts pork seasoning #1504 and tastes great for breakfast patties Or in egg bake.

50/50 with pork. I like LEMs fresh breakfast sausage and summer sausage. Trail bologna is good too but spicy and burns my guts.

Has anyone used the high mountain seasonings? Looks like sheels carries lems and high mountain.

I like sausage to be 25-25% fat, but the good thing about sausage is that you can pretty much adjust to whatever you want. I butcher pigs every year, so I have several gallons of pure pug fat that I can add to lean meat for sausage, you can probably get fat from a butcher really cheap. It's probably just as cheap and more customizable,if you make your own seasonings instead of buying prepackaged stuff.

Thier crack pepper and garlic summer sausage is great. I still use that seasoning but use ps seasonings for most of the things I make now. High mountain makes great snack stick seasonings also.

They list ps seasoning but dont carry it at my local store

Finally had time to make it all come together

30 lbs venison summer sausage. I do need a bigger stuffer tho

Looks real nice!

Looks good. What recipe did you use and were you satisfied with the flavor? I’ll be making some soon, have used LEM spices in the past with good results

John

I used hi mountain and 2 to 1 venison to pork but. It turned out really well a couple of sticks got to 180 185 degrees and its still really moist and tender. I was worried that it would be like saw dust.

I just did 20 lbs of moose Summer sausage, about 20% moose fat. I use the Backwoods spices and casings. Stuff by hand and hard wood smoke.

Their Brat mix and breakfast sausage mix is pretty good too.

All looks good.I don't add anything to mine.

1/3 pork

I have been making breakfast sausage 6 pounds at a time. I've been using 3lb deer, 2lb pork, and 1lb bacon with a home mix of seasonings, has turned out great.




I have 2 deer in a cooler on ice, I'll start processing Sunday/Monday. Plan on burger, polish sausage, and Hi-Mountain garlic and pepper snack sticks.

Sorry about the set of pictures, what temperature did you smoke it at? Looks great and the fat never melted.

Thanks yea it turns out great. I have been told by several people its better than store bought.

I put them in the oven at 190 for a hour and a half or two hrs. and then cold smoke. I basically start a fire under the hanging sausages for a half a day. Using mesquite, birch and apple.

We go the easy way.
50-50 HOT pork sausage to ground venison
It cuts the temp to MILD.
Adds enough fat to fry eggs in later
Easy peasy