Sausage time at Puff's house

[Puff1]

Nope, still the same. Flavor is awesome though.
I agree on the one cup of soy.
I think the fat content is ok.

 

[wittdog]

I think is more size of the grind..and not enough fat.

 

[Puff1]

Hmmmm...well this gives me a great excuse to make more.
(For practicing purposes )
Maybe 50/50 on the meat?

 

[wittdog]

Hmmmm...well this gives me a great excuse to make more.
(For practicing purposes )
Maybe 50/50 on the meat?

I just realized..you mixed it with venison...you need to add more fat if you are making sausage with Bambi...if it was all pork most butts have enough fat...but babmi is lean...

 

[Rag1]

With that much venison I would have had 2 # of fat in the mix. 20%

 

[Puff1]

With that much venison I would have had 2 # of fat in the mix. 20%

That's what I did.

 

[Unity]

That's what I did.

Sounds like it's coming down to the soy.

All this troubleshooting is great instruction for all of us!

--John
(Even those of us who don't have a grinder or stuffer.)

 

[Puff1]

That's what I did.

Sounds like it's coming down to the soy.

All this troubleshooting is great instruction for all of us!

--John
(Even those of us who don't have a grinder or stuffer.)

That's why I love this board.

 

[cleglue]

Puff,

I all looks great to me.

I can't tell you if it is dry because of the soy protein or not but you may want to add more fat in the form of fat back if you think that may have been the problem. Here is what I added to the soppressata I made the other week.

 

[Unity]

******! I knew I should have hung them the other way. Lesson learned.

Heck, Puff, you were doing it the way they do at The Sausage Maker.

--John

 

[Nick Prochilo]

With that much venison I would have had 2 # of fat in the mix. 20%

That's what I did.

Thats not 20% fat, thats 20% pork. I'd add the fatback like cleglue said. But it did look good!

 

[Puff1]

******! I knew I should have hung them the other way. Lesson learned.

Heck, Puff, you were doing it the way they do at The Sausage Maker.

--John

 

[Puff1]

With that much venison I would have had 2 # of fat in the mix. 20%

That's what I did.

Thats not 20% fat, thats 20% pork. I'd add the fatback like cleglue said. But it did look good!

Thanks Nick.
I tried to put as much fat as I could but there was quite a bit of pork without fat.

Thanks C for the suggestion.

 

[Pigs On The Wing BBQ]

Paul, when we make venison sausage we do two parts pork butt to one part venison. Some may say that's too much, but that's the way it's been for years and it works for us. We also use a 3/8" plate, I just got a 1/2" plate and I can't wait to try it out!

 

[Puff1]

I'll give that a try next time, thanks