3Rivers Archery




The Trad Gang Digital Market














Contribute to Trad Gang and Access the Classifieds!

Become a Trad Gang Sponsor!

Traditional Archery for Bowhunters




RIGHT HAND BOWS CLASSIFIEDS

LEFT HAND BOWS CLASSIFIEDS

TRAD GANG CLASSIFIEDS ACCESS


Main Menu

Deer sausage/dry sausage

Started by Minuteman, October 17, 2007, 07:31:00 PM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

Minuteman

Hey folks, I wanna try my hand at some venison sausage this year. What I'm looking for is a recipe that doesn't add fat to the venison. Am I dreaming? Or is the venison too lean for sausage?
Hey, what is dry sausage anyway?
There sure is alot of air around a squirrel...eeyup.

4runr

I always buy a lean pork loin and add it to my Venison sausage. Not much fat, but enough to make it less dry.

When you talk dry sausage, I think you mean sausage that is dry-cured. Like Pepperoni.

Do a google search for sausage recepies, you'll get a bunch!
Kenny

Christ died to save me, this I read
and in my heart I find a need
of Him to be my Savior
         By Aaron Shuste

TGMM Family of the Bow

PICKNGRIN

I have had good luck using Hi Mountain brand and Cabelas brand sausage kits.  The amount of fat you use is really up to you.  I have had great results with either of these kits, doing a 15 lb. batch, I use 12lbs. venison and 3 lbs. ground pork.

vermonster13

Check the cooking forum here for recipes.
TGMM Family of the Bow
For hunting to have a future, we must invest ourselves in future hunters.


Contact Us | Trad Gang.com © | User Agreement
Copyright 2003 thru 2025 ~ Trad Gang.com ©