Fresh venison Sweet Italian and Kielbasa sausage

Going Coastal

Button Buck
I've always made venison breakfast sausage, but never any other type.
After receiving a sausage stuffer for Christmas thought I would give it a try.

Made a order from Lem for an assortment
of different types of seasoning packs to do five pounds each, some fresh, some cured.



I made both of the fresh seasoning packs first, using 80% venison , 20% pork butt and collagen casings.



Getting the hang of keeping the right pressure on the casings got easier as I went.





Fried up a patty of the kielbasa for taste test. I was pleased with how they turned out.
Freezing and vacuum sealing is all that's left to do.


Sent from my LGL164VL using Tapatalk
 
Last edited:

Going Coastal

Button Buck
30% pork fat for deer sausage. Wouldn’t go lower than 25%, closer to 40% if using butts.
I am pleased with the results of the fresh type of seasoning packs.
When I make the cured versions and use the smoker I will defently raise the percentage of pork butt or fat.

Sorry I missed the conversation, hit the hay early last night.
You guys have been helpful and I do appreciate all tips.
Probably try some summer sausage in the future.

Question while I am at it. The nine pt. buck I harvested this year was probably the most rutty smelling I've ever taken. I know all the usual ways to make the meat eatable.
But, was wondering would making smoked sausage help any with the ruttiness or be a waste of seasonings?



Sent from my LGL164VL using Tapatalk
 
Last edited:

ABBD

Eight Pointer
Contributor
I am pleased with the results of the fresh type of seasoning packs.
When I make the cured versions and use the smoker I will defently raise the percentage of pork butt or fat.

Sorry I missed the conversation, hit the hay early last night.
You guys have been helpful and I do appreciate all tips.
Probably try some summer sausage in the future.

Question while I am at. The nine pt. buck I harvested this year was probably the most rutty smelling I've ever taken. I know all the usual ways to make the meat eatable.
But, was wondering would making smoked sausage help any with the ruttness or be a waste of seasonings?



Sent from my LGL164VL using Tapatalk
I assume you are calling “rutty” a stronger taste or a smell coming from the meat? So many things can contribute to off tasting/smelling meat, however, many of them derive from the initial butchering phase. Something as simple as a contaminated knife can even be a culprit. Assuming a deer is butchered correctly both deer genders taste the same to me. The only variance at times is the tenderness...IMO.

I butcher my own deer and go through a careful process from start to finish. Ensuring a quick field dress and getting the meat cooled quickly goes along way to the overall taste. I also age most all of my venison. Folks will have different opinions... find what works for you and good luck with experimenting with different recipes.
 
Last edited:

Going Coastal

Button Buck
Thanks for the input. The buck had an extreme rut stink to it before I touched it.

Like you I butcher my own game, probably been doing it about fourty years now.
He was heart shot and fell within sight.
Dressed and home in a short time to hang overnight in below freezing temps, skinned and quarter the next morning.

I have not cooked any of it yet , but I am expecting it to taste stronger than nomal.
Thinking the sausage seasoning cure and smoking the meat might mask the stronger taste. Just trying to get an opinion.

Only thing I could find out of the ordinary with the buck was a bullet hole in an ear and a abscess tooth on the lower jaw.
Deer is in my avatar pic.





Sent from my LGL164VL using Tapatalk
 

ABBD

Eight Pointer
Contributor
Thanks for the input. The buck had an extreme rut stink to it before I touched it.

Like you I butcher my own game, probably been doing it about fourty years now.
He was heart shot and fell within sight.
Dressed and home in a short time to hang overnight in below freezing temps, skinned and quarter the next morning.

I have not cooked any of it yet , but I am expecting it to taste stronger than nomal.
Thinking the sausage seasoning cure and smoking the meat might mask the stronger taste. Just trying to get an opinion.

Only thing I could find out of the ordinary with the buck was a bullet hole in an ear and a abscess tooth on the lower jaw.
Deer is in my avatar pic.





Sent from my LGL164VL using Tapatalk

“Only thing I could find out of the ordinary with the buck was a bullet hole in an ear and a abscess tooth on the lower jaw”.

Very well could be a contributing factor.... I don’t mess with infection. Period.
 
Top