i see your family has been doing this for a while. i also have been making all kinds of sausage since the early 80s. always nice to get your hands into the mix and have fun. i normally do a 50/50 blend and works just fine.
Nothing wrong with that. That's just how we did that batch. I agree, it's just fun to make your own sausage or burger. No hard fast rules here. Thanks for adding in!
Great video Dave. It was good seeing your dad helping you out. He always looks like he enjoys doing it with you. I'm a man of a different craft but I always enjoy helping out my kids when they need my professional knowledge or skill. I have that same stuffer, I think it's a pretty nice stuffer for the price.
Dave, it’s been warm here in western Kansas. I took a week of vacation in mid November hoping I can catch the rut. I can’t wait to get out there. Sausage looked real good
Hey Dave, great video! I figured you would have a secret recipe...lol. For reference, what size stuffer did you have there? You may have said it in the video, but I missed it if you did. Edit: i watched again and realized you said it was an 11 lb model.
Yes, that sounds great. Many ways to do it. Definitely if you go with pork fat instead of pork butt you are getting more fat and you can go with a higher % venison. Everyone does it different. Some go with 50/50 pork butt to venison and they love it. This is just how we made up this batch. I'll be doing a venison burger vid soon and we go 80% venison and 20% beef fat trimmings. It's all good stuff in the world of making your own sausage and burger.
No that was correct. Like I explained in the video, Italian sausage is very fatty and the venison doesn't have the fat content like the pork butt does. If the ratio was reversed it would be a pretty dry Italian sausage. It could still be good to eat, but maybe not really all that much like an Italian sausage. But to each his own. We'll be making some venison burger coming up and that mix will be 80% venison and 20% beef fat trimmings. Which is a similar ratio of fat like you would find in the store for hamburger. But it's all good and nothing is wrong when it comes to making homemade sausage!
Marie, Don, and Dave make the very best venison processing videos on UA-cam. Nicely done!
Thank you for that! We try to have fun with it.
Don is back! My favorite time of year. Deer hunt video followed by deer processing video!
Thanks! As long as the deer cooperate we'll keep doing it.
My yearly refresher on deer butchering!
Very cool, thanks for the support.
I absolutely love your videos but deer processing ones are my favorite especially when your dad is in them keep up the good work
Yes, we have fun does these videos!
Cudighis from your dad would be awesome..
We may have to make some.
i see your family has been doing this for a while. i also have been making all kinds of sausage since the early 80s. always nice to get your hands into the mix and have fun. i normally do a 50/50 blend and works just fine.
Nothing wrong with that. That's just how we did that batch. I agree, it's just fun to make your own sausage or burger. No hard fast rules here. Thanks for adding in!
Great video Dave. It was good seeing your dad helping you out. He always looks like he enjoys doing it with you. I'm a man of a different craft but I always enjoy helping out my kids when they need my professional knowledge or skill. I have that same stuffer, I think it's a pretty nice stuffer for the price.
Yes, most other brands of that size and type are about $50 more. Thanks for adding in.
Thanks for the ratio breakdown was helpful
Dave, it’s been warm here in western Kansas. I took a week of vacation in mid November hoping I can catch the rut. I can’t wait to get out there. Sausage looked real good
Awesome, let me know how it goes.
Great informal video 👍. Hopefully that machine gets a work out for ya this season. 19 more days till camp time for us. Best time of the year
Yes! That's the plan!
Hey Dave, great video! I figured you would have a secret recipe...lol.
For reference, what size stuffer did you have there? You may have said it in the video, but I missed it if you did.
Edit: i watched again and realized you said it was an 11 lb model.
No secret, just prepackaged spices! Thanks for watching.
That's delicious.
It was Dave!
Be careful, you might get some venison in your venison sausage. I do mine with venison and pork fat and they come out great!
Yes, that sounds great. Many ways to do it. Definitely if you go with pork fat instead of pork butt you are getting more fat and you can go with a higher % venison. Everyone does it different. Some go with 50/50 pork butt to venison and they love it. This is just how we made up this batch. I'll be doing a venison burger vid soon and we go 80% venison and 20% beef fat trimmings. It's all good stuff in the world of making your own sausage and burger.
25 percent venison? ??!? thats it?!? what
I’m wondering if he meant 75 venison/ 25 pork? I was thinking the same thing.
No that was correct. Like I explained in the video, Italian sausage is very fatty and the venison doesn't have the fat content like the pork butt does. If the ratio was reversed it would be a pretty dry Italian sausage. It could still be good to eat, but maybe not really all that much like an Italian sausage. But to each his own. We'll be making some venison burger coming up and that mix will be 80% venison and 20% beef fat trimmings. Which is a similar ratio of fat like you would find in the store for hamburger. But it's all good and nothing is wrong when it comes to making homemade sausage!
Educational, thank you. God Bless y'all. John V. Marion Springs, Mi. 🙏🇺🇸❤️🦅🗽💪🥩🥓🕯️🎄
thanks