Antelope sausage
- Thread starter Gr8bawana
- Start date
Musket Man
Veteran member
Are you going to make smoked or fresh sausage? Are you going to stuff it in casings, make pattys, package in bulk? I have some good recipes if I know more what you want to do with it. I have also been making some seasoned burger pattys that are really good!
Eberle
Veteran member
• 10 lbs. of meat (7 lbs. Deer & 3 lbs. Beef 73% Grade)
• 5 Tbs. quick salt
• 2 Tbs. hickory salt
• 4 Tbs. mustard seed
• 3 Tbs. pepper corns
• 3 Tbs. garlic salt
• 1 lb. of LEM High Temp. Cheese
Stuff in two inch casings & smoke at 150 degrees for 7 hrs.
• 5 Tbs. quick salt
• 2 Tbs. hickory salt
• 4 Tbs. mustard seed
• 3 Tbs. pepper corns
• 3 Tbs. garlic salt
• 1 lb. of LEM High Temp. Cheese
Stuff in two inch casings & smoke at 150 degrees for 7 hrs.
Eberle
Veteran member
shootbrownelk
Veteran member
Hey GR8, don't forget that tip about the liquid smoke, it adds a wonderful touch, used in moderation.
Don't for get pork fat also. It's makes the sausage much more juicy. When I made mine for the first time this year I didn't add quite enough, although it's good it can be a bit dry.
libidilatimmy
Veteran member
Can't stress this enough. I use ground pork though in a 1:3 ratio to game so for a 20 lbs batch of summer sausage 15 lbs will be game meat and 5 lbs will be ground pork. You can either buy actual ground pork or grind a pork butt (shoulder roast) yourself, works either way.
Againstthewind
Very Active Member
That's what we aim for, too. The 1:3 ratio works for us. We do that with the burger, too. It helps it hold together, isn't as dry, and overall taste is better for me. I am going to have to try the liquid smoke, I like that flavor. The pork roasts work for us, I think they are cheaper than the ground pork and easier to deal with. We just dice it and mix it with the game and flavor and grind it. We have just bought the spice packets from Cabelas or whatever for flavor.
Musket Man
Veteran member
I put tomuch pork fat this year. I normally add 15% beef and 15% beef fat but this year I had pork fat and pork was cheaper so I made my antelope with 15-20% of each and it is tomuch fat and Im not all that happy with how it came out. I would not put over 10% again. Go to your local butcher shop and get some beef fat. You can usually get trim/fat for next to nothing. I like the sausage I have made with beef and beef fat better then what I have made with pork and pork fat. I have also made breakfast sausage with 1/2 game meat, 1/2 pork butt, and 15% beef fat. Sounds like an odd combo but it came out great! I make burgers with onion, garlic, jalopeno (just cut them up and mix and grind with meat), seasonings (whatever you like), then I form them into burger pattys and vac pack them 4 in a pack and they are all ready for the grill!
RSHusker
Member
I usually use 8 pounds of wild to 2 pounds of pork shoulder. I don't use just straight pork fat as it usually is too greasy for me. I highly recommend the Trail bologna mix from LEM Products. I hang it in my smoker to cook it but you can stuff it in smaller casings and cook it in our oven too. I am with a couple of the other guys on adding the LEM high temp cheese to the mix as well. I've used this for years on antelope and deer and my family and friends really like it. It's even had my wife telling me to go hunt to get a couple of extra does! Can't beat that!
PS. LEM has some great fresh sausage kits that are good as well. Brats, polish etc. We really like the maple breakfast sausage. I just go 7-3 instead of 8-2 on the pork shoulder with the fresh stuff. You can mix frozen spinach in with the brats for your healthy friends with the 8-2 ratio and it will give a little added moisture.
PS. LEM has some great fresh sausage kits that are good as well. Brats, polish etc. We really like the maple breakfast sausage. I just go 7-3 instead of 8-2 on the pork shoulder with the fresh stuff. You can mix frozen spinach in with the brats for your healthy friends with the 8-2 ratio and it will give a little added moisture.
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