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Anyone taken a stab at this
#5371035
10/21/14 01:33 PM
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Joined: Oct 2013
Posts: 674
Ricochet83
OP
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Joined: Oct 2013
Posts: 674 |
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?
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Re: Anyone taken a stab at this
[Re: Ricochet83]
#5371171
10/21/14 02:14 PM
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Joined: Jun 2010
Posts: 7,852
wacorusty
THF Trophy Hunter
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THF Trophy Hunter
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
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Re: Anyone taken a stab at this
[Re: Ricochet83]
#5371198
10/21/14 02:22 PM
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Joined: Oct 2013
Posts: 674
Ricochet83
OP
Tracker
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OP
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Joined: Oct 2013
Posts: 674 |
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.
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Re: Anyone taken a stab at this
[Re: Ricochet83]
#5371258
10/21/14 02:42 PM
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Joined: Jun 2010
Posts: 7,852
wacorusty
THF Trophy Hunter
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THF Trophy Hunter
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
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Re: Anyone taken a stab at this
[Re: Ricochet83]
#5371291
10/21/14 02:51 PM
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Joined: Oct 2013
Posts: 674
Ricochet83
OP
Tracker
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OP
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Posts: 674 |
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.
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Re: Anyone taken a stab at this
[Re: Ricochet83]
#5371303
10/21/14 02:55 PM
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Joined: Jul 2013
Posts: 400
Weegs
Bird Dog
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Bird Dog
Joined: Jul 2013
Posts: 400 |
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.
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Re: Anyone taken a stab at this
[Re: Ricochet83]
#5371312
10/21/14 03:00 PM
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Joined: Oct 2004
Posts: 39,533
redchevy
THF Celebrity
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THF Celebrity
Joined: Oct 2004
Posts: 39,533 |
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
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Re: Anyone taken a stab at this
[Re: Ricochet83]
#5371605
10/21/14 04:54 PM
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Joined: Jul 2008
Posts: 33,319
bigbob_ftw
Big Sprocket Bob
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Big Sprocket Bob
Joined: Jul 2008
Posts: 33,319 |
Ultra MAGA '24.
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Re: Anyone taken a stab at this
[Re: Ricochet83]
#5371755
10/21/14 06:21 PM
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Joined: May 2011
Posts: 28,015
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
Joined: May 2011
Posts: 28,015 |
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 Maybe I'm missing out, I dunno. I use pork fat instead.
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Re: Anyone taken a stab at this
[Re: Ricochet83]
#5371851
10/21/14 07:15 PM
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Joined: Oct 2004
Posts: 39,533
redchevy
THF Celebrity
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THF Celebrity
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Posts: 39,533 |
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
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Re: Anyone taken a stab at this
[Re: redchevy]
#5371937
10/21/14 07:55 PM
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Joined: May 2011
Posts: 28,015
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
Joined: May 2011
Posts: 28,015 |
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.
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Re: Anyone taken a stab at this
[Re: Ricochet83]
#5373787
10/22/14 04:26 PM
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Joined: Nov 2012
Posts: 15,637
QuitShootinYoungBucks
THF Celebrity
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THF Celebrity
Joined: Nov 2012
Posts: 15,637 |
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.
https://web.archive.org/web/20170223065011/http:/www.rrdvegas.com/silencer-cleaning.html
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Re: Anyone taken a stab at this
[Re: Ricochet83]
#5373809
10/22/14 04:40 PM
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Joined: Oct 2013
Posts: 1,331
Dave Scott
Pro Tracker
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Pro Tracker
Joined: Oct 2013
Posts: 1,331 |
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.
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Re: Anyone taken a stab at this
[Re: Dave Scott]
#5373897
10/22/14 05:35 PM
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Joined: Oct 2004
Posts: 39,533
redchevy
THF Celebrity
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THF Celebrity
Joined: Oct 2004
Posts: 39,533 |
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
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