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  1. #1
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    Sausage makers....

    Anyone care to share their best sausage recipe's? Do you mix with pork, if so, what %? I am going to try and make a bit this winter from elk. I am thinking, Italian, Polish, Brats, Linguisa....

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    I buy the kits from the store and mix it 60 pork trim and 40 wild game. Then smoke it so there cooked. It?s easy to reheat them when your ready to eat. Wish i had more to offer


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    I use fatty pork shoulder roasts to mix with my wild game meat. I can strongly suggest you try Hi Country mixes that are made in Lincoln Montana. Really good stuff!
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    I was thinking 60% elk, 40% pork myself. As for Hi country, I have been in there place a few times traveling out to Seeley Lake area, I prefer to come up with my own recipe, I know there is package deals out there, but that to me is not as fun as creating your own stuff.

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    I mix 40% pork shoulder with 60%wild game. I use seasonings from Leggs and like to experiment by mixing and matching. The best combination so far has been 50% pepperoni, 30% polish and 20% Cajun. You can leave it in bulk and cook it as patties or put it in snack stick casings and smoke those. Either way it's delicious.

    Years ago I was in Tennessee and tried some sausage that was out of this world, it could best be described as sweet and hot. It was bulk sausage without cure and to this day I cannot come up with anything even close to that but I am on a mission!

  6. #6
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    Most recently I have been doing the 50/50 mix and have really liked it. Typically I will buy a pork shoulder or butt from Costco for the pork. I too use the Hi Mountain seasoning mixes. Quick and easy, smoke them up and enjoy!

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    Last time I made brats I think we used pork belly and we had a ratio of 60% venison to 40% pork. Like my butcher asked me "Do you want pork brats or venison brats?" You can adjust your ratio according to what you're looking for taste wise. We also used a recipe that my buddy found online. It was good but not what I was looking for. I would try experimenting with different recipes on pork before jumping in if you've never done brats before.

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    Lot's of things to try here on this one.
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    I like to use 50/50 myself. Even a bit more on all grinds.
    ... because every picture tells a story

  10. #10
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    Quote Originally Posted by DU4LIFE25 View Post
    Like my butcher asked me "Do you want pork brats or venison brats?"
    This was my thought when I first started as well. First ever batch was 25% pork, 75% elk burger and it turned out too dry for my liking. Next was 30/70 still too dry. Ended up going to 40% pork, 60% game and liked it well enough to stop testing. Then on the last bunch I couldn't remember what ratio I used last so ended up 50/50 and was amazed at how delicious the snack sticks were. Plus math is easier, lol.

    I think there is a different ratio for everybody, just need to find which one works for you.

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