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Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. #1139913 12/31/09 03:27 PM
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RobertY Offline OP
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Sausage Making 101:

I've seen several requests for instruction on sausage recipes, breakfast sausage and sausage making. So, I've done some in depth work to create a full photo and instructional
break down of how to do these things. Several people have many methods of making sausage, the methods I'm using are from family experience, passed down through our polish
roots.

Quick Notes:
We will be making 30 pounds of breakfast sausage, using TWELVE pounds of venison to EIGHTEEN pounds of pork.
I'm using a LEM brand .33 hp Model 779 grinder with a MEDIUM grind plate.
The pork is Boston Butt, avalible at any local grocery store or meat market.
Cut the bone out of the pork first. Then Remove the thick layer of fat from the back of the butt and discard.
Cut the butt in half longways, then into 2 inch thick strips for grinding.
The venison is de-boned, fat removed, tendions removed, and cut into grindable portions.
The venision was previously frozen and defrosted shortly before grinding. The colder the meat, the easier the grind.

Boston Butts:


De-boned and cut:


Venison and Pork (note: I will have extra pork left over):


First, clean EVERYTHING: Your hands, the counter-top, your knives and remove any loose clothing.
Place all of the de-boned pork and venision together on your clean counter-top.



Next we will season and blend the entire pile. I feel like blending seasonings BEFORE grinding really helps the season get deep into the meat, once you pass the meat
through the grinder. I've had better results this way, than blending after the grind. For some reason if you season after the grind, the meat tastes a bit powdery with seasoning.
Here is my family recipe for breakfast sausage with 30 pounds of meat:

1/2 Cup of Black Pepper
1/2 Cup of Iodized Salt
3 tbsp of garlic powder
3 tbsp of crushed red pepper
2 tbsp of rubbed sage
2 tbsp of crushed corriander
1/2 TSP of all spice

Pour all seasonings on to pile of meat and blend by hand thouroughly. Make sure spices become evenly distributed.



Now its time to grind.
Things to have handy:
Bowl of ice with water in the bottom
2-3 dry dish towels
a bourbon and coke

Start up your grinder and begin grinding. Every 5 or 6 chunks of meat, toss in a little bit of water and an ice cube every 10 chunks of meat.





Once you've ground all of your meat, clean your grinder by passing a handful of ice through the grinder:





After grinding, hand blend the meat again to combine into one nice pile.




Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: RobertY] #1139914 12/31/09 03:27 PM
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Now its time for a test patty. This is your last opportunity to make changes to the taste. Form a small 3" patty and fry it up!



PERFECT FOR ME!!!

Now, grind everything ONE MORE TIME. Use the same grind plate as before. The second grind will blend any seasoning changes you in and
put a nice final texture in the meat.

Once you've finished grinding, its time to divide all the meat into 3/4 to 1 pound portions, about the size of a softball.



Now for packaging:
Butcher paper, cut about 15" wide:

Place meat in center:


Up in the middle:


Fold down to meat:


Turn Corners:


Flip over and fold inward:



Tape to seal:




Venison and Pork Breakfast sausage from start to finish....done!


Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: RobertY] #1140069 12/31/09 04:21 PM
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That looks awesome. I guess it is ok for the meat to sit out that long?


Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: RobertY] #1140082 12/31/09 04:26 PM
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This needs to be put on a sticky thread, or whatever they do to keep it at the top. I have one follow up question. Why did you hire Brad Pitt to pose with the process????



Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: bill oxner] #1140131 12/31/09 04:40 PM
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Nice dude. Thanks I am going to try it myself this year for the first time ever.


Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: thegrouse] #1140185 12/31/09 04:54 PM
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awesome, that looks like the bomb of the breakfest recipes



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Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: 7mag] #1140298 12/31/09 05:26 PM
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I would really like a mod to sticky the thread, so new comers can try it out. I'm going to post the sausage stuffing thread shortly.

Bill....put the drink down...I aint no brad pit! LOL!


Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: RobertY] #1140348 12/31/09 05:46 PM
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One quick note!!!!!!! Brown, and freeze some for taquetos, before you make the patties. I use Jimmy Dean. I browned a pound this morning. It's tough to break up after it has formed.



Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: bill oxner] #1140373 12/31/09 05:55 PM
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Excellent job Robert. up
PTTT



�Everybody needs beauty as well as bread, places to play in and pray in,
where nature may heal and give strength to body and soul.�
~ John Muir
Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: jeh7mmmag] #1142261 01/01/10 04:28 PM
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Thanks for taking the time Robert!! Greatly appreciated!


Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: dfwroadkill] #1142654 01/01/10 09:30 PM
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nice job sir!



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Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: OFBHWG] #1145607 01/03/10 04:12 PM
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that is great. thanks for taking the time to show it.



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Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: thorn4570] #1145700 01/03/10 04:59 PM
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Awesome! Thanks for sharing!! Quite the set up! My favorite part was the test patties (more required please)!!!


Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: jodster] #1145912 01/03/10 07:09 PM
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I just realized I left a small bit of info out. Whenever you are wrapping your meat in butcher/freezer paper, make sure you place the meat on THE WAXY SIDE of the paper. I'm sorry, I forgot to add this. If you put it on the other side of the paper, it will soak up juice and get all soggy.

Thanks for the compliments guys! Glad to help!

Any other requests, let me know.


Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: RobertY] #1153000 01/06/10 04:54 PM
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I make mine almost the same way you do, except you can keep the sage, corriander, and allspice.

The only herb I add is oregano. I do sometimes add onion powder as well.

Also, A piece of bread helps clean out your grinder better than ice does.


Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: Justin T] #1153007 01/06/10 04:56 PM
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Forgot, great post! Love the pictures.

And for storage, if you have a vacuum sealer, I prefer that to butcher paper. I've eaten it 2 years later (found it in the back of the fridge) and it was still great.


Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: Justin T] #1153230 01/06/10 06:51 PM
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Originally Posted By: Justin T
And for storage, if you have a vacuum sealer, I prefer that to butcher paper.


I totally agree. I've done the same myself. It also thaws quicker when you're ready to eat.

In this case, I was doing about 45 packages, so that would have been quite a long process and expensive. I usually give about 20 or so away, so butcher paper works for me. Packaged this way will last 8 months to a year, then is does get pretty burned. But by then, its deer season again smile


Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: RobertY] #1153324 01/06/10 07:36 PM
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you could also get the 1 lb bags from cabellas or other online places and use your stuffer to pack them.......
http://shop.ebay.com/?_from=R40&_trk...-All-Categories

they average from $.03 to $.10 per bag depending on were you get them.... i like them because you can cut them frozen and have nice little patties



Anthony

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Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: yanta61] #1153443 01/06/10 08:26 PM
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Originally Posted By: yanta61
you could also get the 1 lb bags from cabellas or other online places and use your stuffer to pack them.......
http://shop.ebay.com/?_from=R40&_trk...-All-Categories

they average from $.03 to $.10 per bag depending on were you get them.... i like them because you can cut them frozen and have nice little patties


Great link!
I've used those before too, and the worked out nice. I took my sausage stuffing tube and used it to fill the bags nice and tight.


Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: RobertY] #1155082 01/07/10 01:02 PM
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Thanks for taking the time and effort to help the rest of us out!! It is appreciated!!! up



"It'a a sad man my freind who's living in his own skin and can't stand the company" Bruce Springsteen
Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: azcoyote] #1155349 01/07/10 03:39 PM
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No problem guys, I enjoy posting this stuff, because ya'll actually try it and give feed back.

Thanks for the compliments.


Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: RobertY] #1157441 01/08/10 04:40 AM
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Robert.... I've made a fair bit of sausage over more years than I really want to think about these days. I tried your recipe tonight. That has to be the best dang breakfast sausage I've ever had.

I really appreciate you sharing it. up


Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: dfwroadkill] #1157852 01/08/10 10:57 AM
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wow! Thanks man!


Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: RobertY] #1159376 01/09/10 01:15 AM
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My wife is still trying to get over the bean recipe you posted. Dang, they were good. The little "exhaust issue" will probably fade with time, I hope. Thanks Again, Robert. U Da Man!!!


Re: Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. [Re: retfuz] #1164284 01/11/10 02:11 PM
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Outstanding post, great work.


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