Venison? I have the chance of some

[Fingers]

Got the chance of some venison but not even tried it before. I can get any cut so what might be good for making sausage?

Any advice welcome thanks.

[NCPaul]

Most venison I've seen has been lean and needed a close trimming to remove silverskin and sinew. This was a very good fresh sausage:
viewtopic.php?f=1&t=5200&start=15

[montanaSalami]

I get a deer most years. Good Jerky and for grinding (chili mostly). I did some venison Salami once. I didn't care for it.

[wheels]

I've never made venison sausage, but the cut you need for sausage is the shoulder. Add pork back fat as required.

Phil

[Greenbullet]

Hi I am lucky enough to get a lot of venison,so make a lot of venison sausages,I use any cuts,just make sure the meat is clean,:ie,no blood,or bruising,silver meat,sinew,,make sure it's cut into chunks,as in if making a stew,make sure it's chilled before grinding.Depending on how strong it is,I tone it down with pork

[BriCan]

I've never made venison sausage, but the cut you need for sausage is the shoulder. Add pork back fat as required.

Phil

No disrespect intended but in all honesty use belly trim or belly .. back fat would be the last thing to use

In order of preference and availability -- belly trim or belly, pork jowl, back fat

Ratio; venison 2/3rds to 1/3rd pork

[wheels]

I agree if he's making fresh sausage.

...I did some venison Salami once. I didn't care for it.

I'd got this in mind when I posted.

[BriCan]

I agree if he's making fresh sausage.

...I did some venison Salami once. I didn't care for it.

I'd got this in mind when I posted.

It is still the same be it fresh sausage or Salame, diced back fat could be added to the mix if one would like visible fat showing

95% of 2/3rds venison, 1/3rd belly trim

5% diced back fat

These are the numbers we used to do at the smokehouse while I was running it

again, no disrespect intended

[wheels]

None taken. Many others would disagree regarding the use of backfat in salami.

Traditionally manufactured sausages are predominantly made from pork, pork fat (back fat) and beef.

There's more than one way to skin a cat!