So this year i'm going to do this on my own. Last night at Cabelas I noticed they had a lot of rubs/seasonings/mixes (whatever you want to call it) for summer sausage, brats, snack sticks, breakfast sausage you name it. Is that an easier route to go for a first timer processing on their own you think?

It is easier, but buy your seasoning from AlliedKenco.com.

The AC Legg seasoning is great!!!

In processing a deer I only make ground, jerky, and steaks from the backstrap for chicken fry. If you are wanting to make sausage or summer sausage save some of your meat that would normally go in your ground meat. I have made summer sausage but it is a lot of work and if you don't do it right it won't turn out right. You have to cool smoke it for a while and bring it up to a certain temp and then cool with water. If cooked to hot all the fat cooks out and it will be dry.

I use the kits from Cabelas or Bass Pro and it turns out great. We use the Bits and Piece's (Bacon ends) for fat and just follow the instructions on the package. Pretty easy and a whole lot cheaper.

http://curleyssausagekitchen.com/Venison-Bacon-10.html

These guy's have some good seasonings too. I've made the bacon several times and it's good stuff.

tirtypointer, It is not hard processing your own. I have done it for years. If you are just starting out there are a few good videos on YouTube where a butcher goes over how to process the deer and what cuts you can get from it.

As to sausage, Most sausage will need more fat that the deer will provide. Most people will get "fat back" (From a pig) and grind it into the meat to up the fat content. As to seasoning, I have never bought a pack. I always make my own.

oh and a tip, Most "Processing Kits" that contain knives and a bone saw will work. Just toss the bone saw and use a sawzall with a fine metal cutting blade. Cuts through the bone like a hot knife through butter.

I was planning on combining my ground venison with brisket and fat from the brisket in about an 80/20 type fashion. I think we will go with the kits for this first year and see how that goes. Thanks guys!

I'd go 70/30 or it will be dry. need some recipes?

http://lpoli.50webs.com/Sausage%20recipes.htm

I usually take my deer to Hudsons in Austin... but am going to stop off in Kerrville at Bernhard's and see what they are like this evening. I want to find one "along the way" and closer to my ranch.

I also plan to set traps for hogs over Thanksgiving and Christmas and may have too many to pay to process, so have been considering what to get to make my own sausage as well.

Russ

Plenty of great info online to do it yourself

zachs has a great selection on line delivers to your front door in just a couple day's everything I have used has been great Italian sausage and a country sausage garlic and black pepper love em both. I've been using the LEM jerky kits brother in law uses high mountain for his jerky both are really good