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#5516185 - 01/02/15 07:28 PM Sausage making question
booger Offline
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Registered: 11/01/06
Posts: 2647
Loc: central Texas
We have been making both link and breakfast for years but still trying to get our mix just right using deer and pork butts. Do most of you go 50/50 or 60/40 or 70/30? We made the mix last year at 60/40 using straight fat and it was way to greasy.
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#5516424 - 01/02/15 09:23 PM Re: Sausage making question [Re: booger]
bigbob_ftw Online   content
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Registered: 07/26/08
Posts: 13963
Loc: White Settlement, TX.
No more than 75/25 here.
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#5516437 - 01/02/15 09:28 PM Re: Sausage making question [Re: booger]
booger Offline
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Registered: 11/01/06
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Loc: central Texas
Both link and breakfast?
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#5516440 - 01/02/15 09:29 PM Re: Sausage making question [Re: booger]
Simple Searcher Offline
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Registered: 12/30/12
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Loc: Helotes, Hext
60/40 straight fat sounds like a bit much
60/40 with pork butt or picnics would be a lot less fatty. That is what I shoot for.
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#5516460 - 01/02/15 09:41 PM Re: Sausage making question [Re: booger]
booger Offline
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Registered: 11/01/06
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Loc: central Texas
Oh, it was way to much!!
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#5516485 - 01/02/15 09:54 PM Re: Sausage making question [Re: booger]
bigbob_ftw Online   content
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Registered: 07/26/08
Posts: 13963
Loc: White Settlement, TX.
Yep, same on both. Use water to keep it moist.
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#5516840 - 01/03/15 07:51 AM Re: Sausage making question [Re: booger]
booger Offline
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Registered: 11/01/06
Posts: 2647
Loc: central Texas
Water?
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#5516851 - 01/03/15 08:00 AM Re: Sausage making question [Re: booger]
Simple Searcher Offline
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Registered: 12/30/12
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Loc: Helotes, Hext
We add a bit of water if the mix is a little dry, helps it pack better.
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#5516913 - 01/03/15 08:38 AM Re: Sausage making question [Re: booger]
booger Offline
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Registered: 11/01/06
Posts: 2647
Loc: central Texas
We do the same with the water and it helps it to not get to sticky while mixing. I was thinking he said to use the water in the cooking process to keep it moist, sounds like it needs more fat in that case???
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#5517003 - 01/03/15 09:46 AM Re: Sausage making question [Re: booger]
bigbob_ftw Online   content
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Registered: 07/26/08
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Loc: White Settlement, TX.
Originally Posted By: booger
We do the same with the water and it helps it to not get to sticky while mixing. I was thinking he said to use the water in the cooking process to keep it moist, sounds like it needs more fat in that case???


No, water goes in the mix. Red wine sometimes instead.


http://lpoli.50webs.com/Sausage%20recipes.htm
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#5517143 - 01/03/15 11:10 AM Re: Sausage making question [Re: booger]
Pittstate Offline
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Registered: 09/01/09
Posts: 5177
Loc: NE/CO/KS/MO/OK
When I do mine, I clean the deer meat until there is almost zero white stuff on the deer meat. I usually mix 50/50 deer with wild hog shoulder meat. If using store bought pork butts, I would go with 65% deer and 35% pork (all depends on how fatty the pork).

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#5517262 - 01/03/15 12:49 PM Re: Sausage making question [Re: booger]
booger Offline
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Registered: 11/01/06
Posts: 2647
Loc: central Texas
Gotcha
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#5517391 - 01/03/15 02:37 PM Re: Sausage making question [Re: booger]
bigbob_ftw Online   content
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I love the craft. I still have lots to learn, but I'm getting there.
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#5521287 - 01/05/15 11:27 AM Re: Sausage making question [Re: booger]
PMK Offline
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Registered: 09/10/12
Posts: 4970
Loc: Central TX (Gtown/Austin)
yep, can be a lot of fun to test and experiment, especially with someone doing/helping that you enjoy their company. My dad loved playing around to find the perfect mix, spices, flavors, etc. Not having done any sausage making since he passed in '04, I still enjoy reading what others are doing.
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#5521338 - 01/05/15 11:53 AM Re: Sausage making question [Re: booger]
redchevy Offline
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Registered: 10/25/04
Posts: 23444
Loc: Texas
We have made our own for years. I have seen others do things different and I have picked up some of their tricks over the years and it has made our process faster easier and better.

We still don't put any water/ice in our meat. Going 50/50 with venison and fat is way to much like you already stated. If using only fat I would go 10-20% fat and 80-90 meat. Honestly I have never found a good place to get fat for adding to sausage. Saw some pork but fat at the grocery store the other day for sale and it was over a $1 a pound for fat. Buying the boston but was only $1.40/lb... no way I would consider buying the fat for $1 a pound. For bbq sausage or boiling sausage I like a 50/50 mix of venison and pork. I find feral pork doesn't really have enough fat most of the time. For drying sausage, buck sticks (snack sticks), summer sausage, ground meat, etc. we go a lot closer to 60/40 to 80/20 venison and pork and have been happy.
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