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Venison/German Sasuage. #6052481 11/27/15 01:52 PM
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Bittercreek Offline OP
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Question for those who make their own. Venison/German Sasuage.
Do you trim all the fat off the Pork-Butt? Or just a little.
I have always trimmed it, but heard a feller yesterday say. Leave all the fat on the Pork.
You add to the Venison.
Any tips, much appreciated.

Last edited by Bittercreek; 11/27/15 01:53 PM.
Re: Venison/German Sasuage. [Re: Bittercreek] #6052507 11/27/15 02:10 PM
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I even add more pork fat if I use butts.

Re: Venison/German Sasuage. [Re: Bittercreek] #6052542 11/27/15 02:37 PM
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I wouldn't trim it but I wouldn't add to it, either, but I like my sausage on the lean side.


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Re: Venison/German Sasuage. [Re: Bittercreek] #6052580 11/27/15 03:02 PM
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do not trim and do a maximun 50/50 i do 40 deer 60 pork.
i made some killer sausage last night, it has jalepeno and cheese.



Re: Venison/German Sasuage. [Re: Bittercreek] #6052584 11/27/15 03:05 PM
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Never used pork butts. Straight venison with some pork fat or boxed bacon ends if nobody has fat on the shelf.


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Re: Venison/German Sasuage. [Re: Bittercreek] #6052679 11/27/15 04:00 PM
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50/50... Don't trim the fat, but remove the glands.


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Re: Venison/German Sasuage. [Re: Bittercreek] #6052689 11/27/15 04:05 PM
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I think before I trimmed it I would just add some extra venison to compensate.
We use straight pork butts, no trimming. 50/50 mix.


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Re: Venison/German Sasuage. [Re: Bittercreek] #6052868 11/27/15 06:24 PM
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Thanks folks!.

Re: Venison/German Sasuage. [Re: Bittercreek] #6052961 11/27/15 07:34 PM
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How do you cook it . I do not have a smoke house.

Re: Venison/German Sasuage. [Re: Hodaddy] #6052981 11/27/15 07:52 PM
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Originally Posted By: Hodaddy
How do you cook it . I do not have a smoke house.

fresh sausage is cooked on a bbq pit, smoking or drying sausage is a whole other animal and requires a cure to the meat and the know how. i prefer fresh sausage anyway not a fan of smoked or dried sausage.



Re: Venison/German Sasuage. [Re: Bittercreek] #6053526 11/28/15 12:58 AM
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Most of the time we boil our fresh sausage to cook it. Our dried is cold smoked then hung for usually a couple of weeks to dry.

Re: Venison/German Sasuage. [Re: Hodaddy] #6053586 11/28/15 01:42 AM
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Originally Posted By: Hodaddy
How do you cook it . I do not have a smoke house.


If its stuffed in links its good either on the grill like you would cook a steak, or you can boil it, like previously stated, its good either way.If its like regular sausage cook it the same way, pan fried..


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Re: Venison/German Sasuage. [Re: Bittercreek] #6060553 12/01/15 06:13 PM
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Either way, what time is Dinner

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