Meat block for venison & pork
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A good starting point is 50-50 mix, unless you use just Pork fat then I’d go somewhere in the 70/80-30/20 % range. My favorite breakfast seasoning we carry is the #1504.
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1GRINDER The Holy Regular Pork Sausage 4550203820 is a really solid PSS
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1GRINDER Absolutely freezing it first is going to prevent, or at least seriously slow, the blood from sucking up into the seal chamber. It will also ensure that you don’t have any heat left in the meat which can cause condensation problems. It sounds counter-intuitive but freezing, or partially freezing, your meat before vac packing is a good idea!
Holy Regular and H-110 C Hot are my two favorite breakfast sausages.
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AdamCA Team Blue Regular Contributors Green Mountain Grill Masterbuiltreplied to 1GRINDER on last edited by
1GRINDER Whenever I make breakfast sausage I make the 1504 and the Holly Regular. My wife likes the Holly better so that’s why I make them both. Don’t get me wrong I like it too, I just prefer the pepper in the 1504 a little more. And you absolutely should partially freeze prior to vacuum sealing, not will it prevent any juice from going into the seal but it’ll also help prevent the sausage link from getting crushed by the vacuum. I have a chamber vac machine and turn the vacuum down as well as partially freeze the links prior to packaging them.
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@boudreaux Exactly my situation, I love the added pepper and the warden does not. I’ll get some H-110 C Hot on the way.
What are you thoughts on thawing my venison? This year I froze our venison in 12 to 18 lb. blocks. I was thinking I should do the slow refrigerator thaw to the point where it is just below the ice crystal stage, then grind. -
AdamCA Team Blue Regular Contributors Green Mountain Grill Masterbuiltreplied to 1GRINDER on last edited by
1GRINDER I did the same thing, I waited until after the season was over before I started processing my deer into sausage. With as cold as it’s been here I usually will take out the venison and pork I plan on using and placing it in a meat lug (I leave it in the packaging) and set it on top of my deep freezer in my garage, which stays between 35-40 degrees and it’ll take a couple days for it to thaw out so I usually have to do that on Wednesday prior to the weekend I want to make something. Then Saturday morning I begin the process and the meat still has ice crystals in it, perfect for grinding. If it’s warmer out then I’ll thaw it out in the fridge, that’s the best way to do it.
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1GRINDER
I typically use 50% venison to 50% pork butt. great flavor and texture for sticks and breakfast sausage.
If you want to go a little leaner then 60/40 venison to pork butt is fine, our original bologna recipe calls for this mix.
