Deer Season

[Will_C]

Chim;
Ah, a Remington pump! The classic Pa. deer rifle. I feel odd when I hunt in Pa., because I don't have one, around half the guys I hunt with use them, mostly in.30-06.

 

[Will_C]

Dozernut;
Just got my summer sausage back from the butcher. I think it is a reward for living a good life!
Will

 

[Thomas]

Like the old saying goes..if you keep harvesting the little ones,you never get a big one..indeed I was lucky to harvest him!!

 

[Thomas]

How much pork do you add to your deer sausage?

My butcher adds 40% pork per pound.

 

[DUMBDOG]

I have an excellent deer sausage recipe. It calls for 60% pork. Also have the recipe's for summer sausage, peperoni sticks and jerky.

Made all this year and still working on the jerky.

 

[Thomas]

Would you like to share your deer sausage recipe?? /w3tcompact/icons/wink.gif

 

[DUMBDOG]

40# Venison
60# Pork


1# Tender Quick
1# Salt
6 Oz Pepper
10 Oz Brown Sugar
1 Head Garlic

If making less than 100#, use spices in proportion to weight.
This year we made 250#, we used elk instead of venison, stuffed about 75% of it, made the rest into patties.

This year we used a grinder to stuff the sausage, you have to have the correct gear ratio for it to work well. Sure beats using a manual stuffer. Also fewer broken casings as my brother and wife can attest to.

The picture is taken in my new tractor shed which we have been working on for the last two years.

 

[cowboydoc]

How about the jerky recipe? /w3tcompact/icons/smile.gif

 

[DUMBDOG]

2 T. Liquid Smoke
2 T. Morton's Tender Quick
1 T. Sugar
1 t. Black Pepper
1/2 t. Garlic Powder
1/2 t. Onion Powder
1/2 t. Mustard Powder
1/4 t. Celery Salt
1/2 t. Ground Oregano
1/4 t. Red Pepper

The spices are for 2# of ground venison. Mix the Liquid Smoke with the ground meat and then mix in the other spices.

I prefer the Mesquite flavor of liquid smoke over the hickory.

We use the food dryer for drying or you can use the oven.

For the non cooks, large T equals tablespoon, small t equals teaspoon.

Currently, we are in the process of making about 40# of the stuff.

Buying the spices is more economical than buying the premixed spices in the stores and tastes better.

 

[Thomas]

Thank you for sharing. /w3tcompact/icons/smile.gif

 

[cowboydoc]

Thanks Dave. How long do you cook it for and at what temp. in the oven?

 

[DUMBDOG]

Eight to twelve hours at 145 degrees or desired dryness.

 

[gvw]

The attached is our version of Bambi

 

[cowboydoc]

NICE ELK GVW!!!

 

[DaveNH]

That has to be the biggest whitetail
I think I've ever seen!!/w3tcompact/icons/smile.gif

Don't they have names for elk with masive racks like that? Something like, a 6X6 is called a Royal or Super
or something thing like that?
Any one know what I'm trying to say?

 

[gvw]

Dave - think -- and I really should know for sure - but don't - that a 6X6 is called a Royal - and a 7X7 is an Imperial. The photo is of an elk that we took off a ranch in Wyo on which I manage the Big Game Hunting - fellow in the pic is a client - Cowboy doc - thanks for the comment - we took another one that is a bit bigger but that person does not want his picture spread around for personal reasons.

 

[thumbtrap]

60% Pork and you still call it venison? Reminds me of the old joke - during wartime England - you could still label it "Beef" if it were 50% Beef or more. The meat inspector kept getting compalints about this one shop selling "Rabbit" that taste suspiciously like horse. So the inspector decides to check up on it. "We're investigation some complaints that you're selling horse meat as rabbit." "Oh no sir - it's 50% rabbit." "But I bought some yesterday, and it taste just like horse." "Well, I swear to you it's 50% rabbit. We take one rabbit, and one horse..."

We have two more hunting days in our season - and I just got out for the first time Thursday. Didn't see squat. I hope to get out again, but I have two homeplaces to keep up - mine and mom's , and sometimes being a responsibile adult can be a real drag.

 

[DUMBDOG]

Have also made it using a 50/50 mixture or leaner, the problem is that the sausage gets a little dry, the best mixture that I have come up with is 60/40.