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Posted: 11/9/2015 8:53:30 PM EDT
[#1]
You wont die but it will be dry as hell
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Posted: 11/9/2015 9:11:08 PM EDT
[#2]
Quote HistoryQuoted:
You wont die but it will be dry as hell Hell ya it will be. Even adding some cheap fatty meat from the local store will make it much better than none at all. |
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Posted: 11/9/2015 9:21:33 PM EDT
[#3]
Never tried it myself - but I've heard bacon works as a decent, but expensive, fat source.
i usually assume 0% fat in game, and you want about 30% fat content in your sausage. One of the local butchers sells a sausage fat that is about 70% fat IIRC,. I usually cut game 50/50 or 60/40 with that sausage fat blend. Going from memory here, I'd have to look up my sausage recipes to verify exact numbers. |
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Posted: 11/9/2015 10:45:06 PM EDT
[#4]
dry is not good at all.
not sure if I will continue, convert to the jerky cannon or find some fat! thanks very much for responding! |
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Posted: 11/9/2015 10:48:55 PM EDT
[#5]
Can one use the fat from the elk or does it go rancid like other deer fat?
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Posted: 11/9/2015 11:01:53 PM EDT
[#6]
maybe I could re-freeze the meat until getting some mixing fat from butcher??? I've mixed the meat with spices,jalepeno bits and the curing powder. I read in the instructions I'm supposed to add meat into case NOW and let 'cure' and then cook within 24 hours.
I'll continue watching the game and hope there's a couple "that'll work" responses to freezing tonight 
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Posted: 11/9/2015 11:03:50 PM EDT
[#7]
Quote HistoryQuoted:
Can one use the fat from the elk or does it go rancid like other deer fat? I may have seen a little bit of fat layer near some ribs....but not sure if there is any. ? |
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Posted: 11/9/2015 11:12:03 PM EDT
[#8]
maybe I could continue making it very dry after "cure-cooking"...and just add a slice of cheese when eating
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Posted: 11/9/2015 11:17:31 PM EDT
[#9]
Quote HistoryQuoted:
maybe I could continue making it very dry after "cure-cooking"...and just add a slice of cheese when eating With no fat added elk meat, you might have better luck chewing on your work boot 
Do you have some burger around the house? Or can you not get out to buy some soon? buy some cheap 70/30, cook the fat out, pour fat into elk meat, make sloppy joes out of cheap beef
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Posted: 11/9/2015 11:18:44 PM EDT
[#10]
oh no!
I'm reading I can re-freeze so into a few Ziplock gallon bags and back in the freeezer goes 8 pounds! |
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Posted: 11/9/2015 11:25:00 PM EDT
[#11]
Quote HistoryQuoted:
With no fat added elk meat, you might have better luck chewing on your work boot
Do you have some burger around the house? Or can you not get out to buy some soon? buy some cheap 70/30, cook the fat out, pour fat into elk meat, make sloppy joes out of cheap beef Quote HistoryQuoted:
Quoted:
maybe I could continue making it very dry after "cure-cooking"...and just add a slice of cheese when eating With no fat added elk meat, you might have better luck chewing on your work boot
Do you have some burger around the house? Or can you not get out to buy some soon? buy some cheap 70/30, cook the fat out, pour fat into elk meat, make sloppy joes out of cheap beef I could cook an Arfcom amount of bacon (I have 4lbs) and add the grease ?? Or I could freeze.... :) wow, I'm thinking maybe an electric grinder is the way to go as well. 
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Posted: 11/9/2015 11:30:03 PM EDT
[#12]
Quote HistoryQuoted:
With no fat added elk meat, you might have better luck chewing on your work boot
Do you have some burger around the house? Or can you not get out to buy some soon? buy some cheap 70/30, cook the fat out, pour fat into elk meat, make sloppy joes out of cheap beef Quote HistoryQuoted:
Quoted:
maybe I could continue making it very dry after "cure-cooking"...and just add a slice of cheese when eating With no fat added elk meat, you might have better luck chewing on your work boot
Do you have some burger around the house? Or can you not get out to buy some soon? buy some cheap 70/30, cook the fat out, pour fat into elk meat, make sloppy joes out of cheap beef depends on what you mean by "soon" when getting out and buying. Tomorrow at lunch I could buy and then in the afternoon after work I could re-grind to mix fat... I thought I needed to encase tonight though.... |
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Posted: 11/9/2015 11:33:24 PM EDT
[#13]
Go to fav meat market, order 8 lbs of ground pork. Mix w/ your elk burger. Make sausage.
Re-freezing isn't great, but its better than 8lbs of really dry sausage. |
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Posted: 11/9/2015 11:36:00 PM EDT
[#14]
Quote HistoryQuoted:
I may have seen a little bit of fat layer near some ribs....but not sure if there is any. ? Quote HistoryQuoted:
Quoted:
Can one use the fat from the elk or does it go rancid like other deer fat? I may have seen a little bit of fat layer near some ribs....but not sure if there is any. ? I haven't killed an elk yet, but the deer I have killed always have a couple decent chunks of fat on the rump. I would imagine elk would be similar. Anyone know if elk fat is undesirable like that of other deer species? |
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Posted: 11/10/2015 2:26:19 PM EDT
[#15]
thanks for all your help fellas!
I just picked up some pork fat for this sausage session and extra for nextime! pics to come! |
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Posted: 11/10/2015 2:28:23 PM EDT
[#16]
We used to use pork shoulders to make our white tail sausage.
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Posted: 11/10/2015 8:02:09 PM EDT
[#17]
For me, pork adds good fat but it can change the taste of the elk significantly, use beef tallow for a closer to elk flavor if you'd like. No fat at all will be too dry.
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Posted: 11/11/2015 7:11:58 PM EDT
[#18]
2hours ago
4 hours ago 
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Posted: 11/11/2015 11:40:18 PM EDT
[#19]
Is there a tutorial on this process? I'm sitting on a big, frozen pile of deer trimmings that will be turned into boring ground meat in the next couple of days unless I can figure out an alternative.
That sausage looks fantastic!
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Posted: 11/12/2015 11:47:54 AM EDT
[#20]
I can make a pictorial.... :)
you have to start with a good grinder though.... it can't be one that wants to go play all the time. Yelling at it seems to work some of the time.
ha!! made you laugh? 
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Posted: 11/12/2015 12:46:05 PM EDT
[#21]
I make my own sausage from scratch, I make a cumberland style, breakfast, country, italian, brats, polish, etc. There are many sausage recipe out there. Do a search on vension sausage.
I do like the Hi Country Salami mix though. It's the only pre-mixed sausage recipe I use. (It's a cooked salami, not a true dried salami) Use a good grinder, some butcher shops will grind for you if you don't have a grinder. I use a stuffer to stuff casings, I tried the stuffer attachment on my grinder, wasn't impressed. I use a 1-1/2 hp Cabelas grinder and stuff with a 5 lb lem vertical stuffer. It's awesome. Food safety is something to be very aware of. Especially if your dealing with smoked sausages that aren't fully cooked. You have to use the right curing salts - prague #1, or #2. Kits will have the right stuff in the sausage mix. |
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Posted: 11/12/2015 1:31:17 PM EDT
[#22]
Damn, now I crave me some Venison.
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Posted: 11/12/2015 4:58:29 PM EDT
[#23]
So my next problem is consistency of the meat..it's crumbly and looks like it was over-grinded...but apparently I'll need to grind and keep the meat nearly frozen..and chill the grinding equipment too.
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Posted: 11/12/2015 5:05:49 PM EDT
[#24]
I just grind near frozen meat and don't worry too much about the grinder. I if want a fine grind, I do a coarse grind first.
I have never used a hand grinder though. |
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Posted: 11/20/2015 11:21:34 AM EDT
[#25]
batch 2 :
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