rad_112176 Posted January 9, 2007 Report Share Posted January 9, 2007 Just getting into making sausage, brats, and hamburger out of my venison scraps. Any good recipes? Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted January 9, 2007 Report Share Posted January 9, 2007 Re: Venison Sausage We use cabelas sausage kits, breakfast and italian. Mix 1 lb of cheap bacon to every 4 pound of venison. Quote Link to comment Share on other sites More sharing options...
Snipe Posted January 9, 2007 Report Share Posted January 9, 2007 Re: Venison Sausage I get my seasoning kits from LEM Products ...I have great results each time... Quote Link to comment Share on other sites More sharing options...
doubleA Posted January 11, 2007 Report Share Posted January 11, 2007 Re: Venison Sausage I have kept it real simple over the years, making good tasting sausage isnt exactly rocket science. I use salt,black and cayene pepper and garlic. I use a mix of mesquite and oak primarily and pecan wood if I can get it for smoking. Quote Link to comment Share on other sites More sharing options...
Rut-Nut Posted February 27, 2007 Report Share Posted February 27, 2007 Re: Venison Sausage [ QUOTE ] I get my seasoning kits from LEM Products ...I have great results each time... [/ QUOTE ] Thanks for that link Snipe! I love the backwoods snackstick seasoning, but have not been able to find it in bulk! I like to make 10-20 lbs at a time. I see they even have the kits now- 25lbs with the casings,seasonings and cure for $19.99........just what I was looking for! Thanks again! Perry Quote Link to comment Share on other sites More sharing options...
oldksnarc Posted March 7, 2007 Report Share Posted March 7, 2007 Re: Venison Sausage Last weekend we turned 120 lbs of venison into 300 lbs of sausage - tube, brats and bulk. Mmmmmmm - good. My brother's secret recipe and he won't share it even with me or I would share it. Maybe that's why he won't share with me. Quote Link to comment Share on other sites More sharing options...
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