Very Nice! Thanks for the time and effort!

that was great, im going to try that ice cleaning thing next season

Good stuff Robert, that's the way to do it!

Great job Robert Thanks

Awesome!

I don't remember this recipe from the first time it was published. I don't know why, because it is great.

As for the freezing- I buy 1# bulk plastic bags on EBay for about 8 cents apiece. I put ANY (deer, buffalo, duck, goose, pork) ground meat I make in it.

I also like to vacuum pack... Sounds like a great recipe!

Awesome job thanks for taking the time to give us a step by step guide for B-fast sausage

You're Welcome!

Thanks for the compliments!

Nice write-up. I mix more venison with the pork. Prefer to use feral hog and then buy some pork fat from Kennedy's in Weatherford (50lbs is about $20). Then mix the meat:fat mixture 70:30 by weight. I have the same grinder and use the coarse grind first, then hand mix the seasoning, place in large container and leave in refrig overnight then use a more fine grind and stuff in the bags. You should look into this packaging system for your burger and breakfast sausage - cheap and fast! (http://www.lemproducts.com/product/ground_meat_packaging_system/bags_tape) I bought 1000 of the 2# bags about 8 yrs ago and still have about half of them left. I'm going to try your seasoning mix next time. I normally buy mine from www.clifcospicesales.com about $5 and will do 50lbs. Look forward to your stuffed sausage post.

I'm hungry!

Why do you add a little water and ice during the grinding?

It helps lubricate the grinder and keeps the meat moving through the chute. It makes a HUGE difference. It also aids in keeping the meat cold, which also grinds better.

Double: My sausage post was made already, this thread is pretty old. Read it here: Sausage Making 101 - stuffing


GOOD LORDY I WAS OVERWEIGHT in these threads!! Too much sausage! I'm 27 pounds lighter now

[quote=RobertYuras]It helps lubricate the grinder and keeps the meat moving through the chute. It makes a HUGE difference. It also aids in keeping the meat cold, which also grinds better.

This needs to be back on page 1 during deer season. Kroger has butts on slae for a dollar a pound this week. I'm doing country style ribs for our next Floresville trial. They usually go on sale with the butts. If not I'll try to get the butcher to cut up a couple of butts, or bone them out for bonless country style ribs.

Great write up and pictures. Thanks.

Robert one question and may seem silly. You say you freeze your venison first?? Then grind it ect and make into sausage correct??? I am sure after making into sausage it goes back in the freezer, till ready to be eaten. Is it ok to do that?? freeze, thaw and refreeze??? Not being a smart alec and I am going to give this a shot as I just got a gridner. But kinda leary on freezing then grinding then refreezing?? Make sense??

I've been doing my own deer burger grind for the last 3 seasons and it sure is tons better (and cheaper) than anything i ever got from a processor... I am saving and printing this...

THANKS for such detail!

Mark

7mag: I certainly understand your concern and several people ask that question. I certainly don't think you're questioning my integrity.

Think of it this way: 100% of our pork that we eat has been frozen prior to sale. Then you take it home and re-freeze it again, just to thaw it and eat it. Same with most fish, sea food and some beef. To me, its not the freezing process that "taints" the meat, its the contamination that happens during the "thawed" period. I will say that the addition of pork during this process DOES shorten the life span of the the meat. Venison in its pure form can be held for 3 years in a vacuum packed bag, pork cannot. I recommend eating the breakfast sausage within about 5-6 months (tops). Its certainly best within the first 3 months of making it.

On that same note, we have discovered that some seasonings (such as cavenders Greek seasoning) tend to have an ill effect on the meat's life span. Every year I make some with cavenders for hamburgers and this must be eaten within 2 months. I haven't found the reason yet, but I'm assuming it has to do with a preservative within the seasoning.

Thanks for the compliments fellas, if ya'll have any questions please ask. Any requests?? I'm about to do a deer I shot yesterday into sausage.

Robert my dad and I are going to be making breakfast sausage and smoked sausage in about a month. I saw your post on stuffing sausage, but it did not show the recipe. Can you pose the recipe you use? I plan on making the sausage fresh, and not cooking it prior to freezing.

Sure!

"Simple" Polish Grilling/Boiling sausage ingredients:

Kosher salt
Black pepper
Red pepper flakes
Garlic water
Onion powder

I can't think of the amounts off the top of my head. As I recommended previously, always make test patties prior to stuffing. I would say for about 20 pounds of venison/pork mix your probably need around 1/4 cup of salt, 1/8th cup of pepper, 4-6 tblsp red pepper, 4-6 tblsp onion powder and garlic water till the mix becomes glossy and wet.(this is added after the 2nd grind). Like I said, those amounts are GUESSES.

To make garlic water: Boil 1-2 cups of water, shell out 5-10 cloves of garlic and boil in water for a good 10-15 minutes. Discard garlic and save water. Let cool ALL THE WAY to room temp.
Mix into meat.

Once the meat is stuffed and tied, smoke with cold smoke, using mesquite and oak for 3-4 hours in a cool dry room. Remove from smoke and vacuum pack, then freeze.

IF YOU WANT, I have several friends that will add curing salt to ALL of their mixture, so they can decide at the time of meat removal if they want to let a few links hang for dry sausage.

Good luck!

That is an excellent post. Do you run a processing place?

Nope, just polish. Thanks!

That is great. Thanks for sharing. Will be trying this one.

Hi friends,
I read your article and I really like your recipe.The recipe is awesome to make and eat.You give every detail to make the recipe very well.I am try to make this recipe at home at Sunday.I think I will make very well sausage as you teach.And this sausage I will share with my friends I think they like my first sausage made by me.Thanks for sharing your recipe.

I stuffed about 30 pounds of sausage this weekend. I just used premixed seasoning, I think it was LEM brand, something like that.
Anyhow your photos and instructions were very helpful.