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Venison/German Sasuage.
#6052481
11/27/15 01:52 PM
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Joined: Apr 2005
Posts: 810
Bittercreek
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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.
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Re: Venison/German Sasuage.
[Re: Bittercreek]
#6052507
11/27/15 02:10 PM
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Joined: Aug 2008
Posts: 14,948
don k
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I even add more pork fat if I use butts.
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Re: Venison/German Sasuage.
[Re: Bittercreek]
#6052542
11/27/15 02:37 PM
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Joined: Nov 2012
Posts: 15,612
QuitShootinYoungBucks
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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.
https://web.archive.org/web/20170223065011/http:/www.rrdvegas.com/silencer-cleaning.html
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Re: Venison/German Sasuage.
[Re: Bittercreek]
#6052580
11/27/15 03:02 PM
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Joined: Jan 2010
Posts: 3,469
vanguard
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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.
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Re: Venison/German Sasuage.
[Re: Bittercreek]
#6052584
11/27/15 03:05 PM
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Joined: Nov 2009
Posts: 4,590
chalet
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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.
Shoot. Eat. Repeat.
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Re: Venison/German Sasuage.
[Re: Bittercreek]
#6052679
11/27/15 04:00 PM
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Joined: Jan 2009
Posts: 11,248
Longhunter
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50/50... Don't trim the fat, but remove the glands.
Longhunter >>>-------> Make It Count!!!<><
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Re: Venison/German Sasuage.
[Re: Bittercreek]
#6052689
11/27/15 04:05 PM
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Joined: Dec 2012
Posts: 11,857
Simple Searcher
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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.
"Man is still a hunter, still a simple searcher after meat..." Robert C. Ruark
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Re: Venison/German Sasuage.
[Re: Bittercreek]
#6052961
11/27/15 07:34 PM
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Joined: Nov 2008
Posts: 16
Hodaddy
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Light Foot
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How do you cook it . I do not have a smoke house.
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Re: Venison/German Sasuage.
[Re: Hodaddy]
#6052981
11/27/15 07:52 PM
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Joined: Jan 2010
Posts: 3,469
vanguard
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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.
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Re: Venison/German Sasuage.
[Re: Bittercreek]
#6053526
11/28/15 12:58 AM
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Joined: Aug 2008
Posts: 14,948
don k
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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.
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Re: Venison/German Sasuage.
[Re: Hodaddy]
#6053586
11/28/15 01:42 AM
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Joined: Jan 2009
Posts: 11,248
Longhunter
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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..
Longhunter >>>-------> Make It Count!!!<><
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Re: Venison/German Sasuage.
[Re: Bittercreek]
#6060553
12/01/15 06:13 PM
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Joined: Mar 2010
Posts: 788
TEXAN1970
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Either way, what time is Dinner
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