texashuntingforum.com logo
Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
Reelraider, mtn_infantry, Ray@RockPointRanch, Alpha211R, Harold l f
65414 Registered Users
Top Posters(All Time)
dogcatcher 93,388
bill oxner 55,245
stxranchman 54,744
SnakeWrangler 46,101
RKHarm24 44,585
rifleman 44,430
BMD 41,029
Big Orn 37,484
txshntr 35,565
Facebook
Forum Statistics
Forums45
Topics432,649
Posts6,282,540
Members65,414
Most Online16,728
Mar 25th, 2012
Print Thread
Anyone taken a stab at this #5371035 10/21/14 01:33 PM
Joined: Oct 2013
Posts: 655
R
Ricochet83 Offline OP
Tracker
OP Offline
Tracker
R
Joined: Oct 2013
Posts: 655
So i want to try something different with my processing this year and i am curious if anyone has tried this. I am going to make sausage but what i want to do is roughly 70% venison, 10% wild hog and 20% brisket. The brisket is the new thing but i think if i can find the fatty briskets i should get the fat content i need and it will make it super juicy and change the flavor profile just enough to make it different. Anyone used brisket in their sausage before?



Re: Anyone taken a stab at this [Re: Ricochet83] #5371171 10/21/14 02:14 PM
Joined: Jun 2010
Posts: 7,852
W
wacorusty Offline
THF Trophy Hunter
Offline
THF Trophy Hunter
W
Joined: Jun 2010
Posts: 7,852
$3 per lb for brisket, I'm out


"The arrogance of officialdom should be tempered and controlled, and assistance to foreign hands should be curtailed, lest Rome fall." Cicero
Re: Anyone taken a stab at this [Re: Ricochet83] #5371198 10/21/14 02:22 PM
Joined: Oct 2013
Posts: 655
R
Ricochet83 Offline OP
Tracker
OP Offline
Tracker
R
Joined: Oct 2013
Posts: 655
yes it is a little pricy but since i am not and have never used a processor the added savings of doing it myself makes it not so bad.



Re: Anyone taken a stab at this [Re: Ricochet83] #5371258 10/21/14 02:42 PM
Joined: Jun 2010
Posts: 7,852
W
wacorusty Offline
THF Trophy Hunter
Offline
THF Trophy Hunter
W
Joined: Jun 2010
Posts: 7,852
I might go 60/20/20. I just like a little more fat in my sausage.


"The arrogance of officialdom should be tempered and controlled, and assistance to foreign hands should be curtailed, lest Rome fall." Cicero
Re: Anyone taken a stab at this [Re: Ricochet83] #5371291 10/21/14 02:51 PM
Joined: Oct 2013
Posts: 655
R
Ricochet83 Offline OP
Tracker
OP Offline
Tracker
R
Joined: Oct 2013
Posts: 655
yeah i am still on the fence about the percentages thats just my initial thinking but it will be a trial and error thing at first i am sure anyways to get the right percentages.



Re: Anyone taken a stab at this [Re: Ricochet83] #5371303 10/21/14 02:55 PM
Joined: Jul 2013
Posts: 392
W
Weegs Offline
Bird Dog
Offline
Bird Dog
W
Joined: Jul 2013
Posts: 392
We use 75% Deer, 25% Brisket in our ground venison. We find that it has just enough fat that it browns really well without having so much Brisket that it drives cost out of sight. We also check for specials and buy a couple when the price is good. Cube them up and package in 5lb packages. We do the same thing with the deer thru the season. Makes it real easy when it is time to break out the ginders.

Re: Anyone taken a stab at this [Re: Ricochet83] #5371312 10/21/14 03:00 PM
Joined: Oct 2004
Posts: 30,800
R
redchevy Online Content
THF Celebrity
Online Content
THF Celebrity
R
Joined: Oct 2004
Posts: 30,800
My uncles sausage recipe calls for 50% deer 25% pork and 25% beef. Its not bad but I prefer it without the beef personally.


It's hell eatin em live
Re: Anyone taken a stab at this [Re: Ricochet83] #5371605 10/21/14 04:54 PM
Joined: Jul 2008
Posts: 19,372
B
bigbob_ftw Online Content
THF Celebrity
Online Content
THF Celebrity
B
Joined: Jul 2008
Posts: 19,372
needs way more fat.


[Linked Image]
Re: Anyone taken a stab at this [Re: Ricochet83] #5371755 10/21/14 06:21 PM
Joined: May 2011
Posts: 14,583
skinnerback Online Content
THF Celebrity Chef
Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 14,583
I've thought about it, but never tried adding brisket. The hard fat (like the deckle on a brisket & most of the fat cap) doesn't render very well so I've always been scared to try it. Last year I even saved the fat off of a couple of briskets and bought 5 more lbs of beef fat from the local butcher to grind for a sample batch of deer sausage, but ended up changing my mind and feeding it to my pig dogs grin Maybe I'm missing out, I dunno. I use pork fat instead.

Re: Anyone taken a stab at this [Re: Ricochet83] #5371851 10/21/14 07:15 PM
Joined: Oct 2004
Posts: 30,800
R
redchevy Online Content
THF Celebrity
Online Content
THF Celebrity
R
Joined: Oct 2004
Posts: 30,800
I think if ground the hard fat will render on beef, It typically doesn't on a brisket because it is in too big of a chunk.

We have made beef/pork jap and cheese sausage for the grill and the beef fat rendered fine.


It's hell eatin em live
Re: Anyone taken a stab at this [Re: redchevy] #5371937 10/21/14 07:55 PM
Joined: May 2011
Posts: 14,583
skinnerback Online Content
THF Celebrity Chef
Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 14,583
Yeh you're probly right. Maybe I'll give it a shot this year and see. It's just hard for me to get away from adding bacon. grin

Re: Anyone taken a stab at this [Re: Ricochet83] #5373787 10/22/14 04:26 PM
Joined: Nov 2012
Posts: 10,628
Q
QuitShootinYoungBucks Online Content
THF Celebrity
Online Content
THF Celebrity
Q
Joined: Nov 2012
Posts: 10,628
Pork fat holds up better over time than beef fat. If you aren't going to eat it in < 3-6 months I'd go straight pork.


[Linked Image]

https://web.archive.org/web/20170223065011/http:/www.rrdvegas.com/silencer-cleaning.html
Re: Anyone taken a stab at this [Re: Ricochet83] #5373809 10/22/14 04:40 PM
Joined: Oct 2013
Posts: 557
D
Dave Scott Offline
Tracker
Offline
Tracker
D
Joined: Oct 2013
Posts: 557
Guess I'm a "Po Boy" but the brisket is out. Save that for Q. I'd get cheap pork shoulder and add that. I had some where the guy had added a little minced carrot and tomato sauce/ketchup in with the venison/pork and it was very good but he wouldn't share the magic recipe.

Re: Anyone taken a stab at this [Re: Dave Scott] #5373897 10/22/14 05:35 PM
Joined: Oct 2004
Posts: 30,800
R
redchevy Online Content
THF Celebrity
Online Content
THF Celebrity
R
Joined: Oct 2004
Posts: 30,800
Originally Posted By: Dave Scott
Guess I'm a "Po Boy" but the brisket is out. Save that for Q. I'd get cheap pork shoulder and add that. I had some where the guy had added a little minced carrot and tomato sauce/ketchup in with the venison/pork and it was very good but he wouldn't share the magic recipe.


Them pigs aint as cheap as they used to be!


It's hell eatin em live
Previous Thread
Index
Next Thread

© 2004-2019 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide
Powered by UBB.threads™ PHP Forum Software 7.7.3