Your opinion please (sausage making)

[Hedgelj]

I have a few pounds of venison trim, bear trim and some goose breasts and pork trim and pork fat back.

I'm thinking about making a generic "wild game" with all the meats. Using some of that and potentially (depending on weights of lean meats vs pork trim) adding some fatback.

Then take batches of that base and adding seasoning to make sticks.

Then with a different batch of base add a little more fatback (aiming for 25-30%) season and make trail bologna.

Finally take another batch of base, more fat to about 40% and do bratwurst seasoning and brats.

Thoughts?

 

[Jackalope]

Bro over here mixing up SARS-COV-3

Just kidding. I mean I don't see why it won't work. It works for slim-jim and other sausage makers mixing the whole barnyard of animals; so I don't see why not.. But I think you're in uncharted territory for our advice. I say blaze that trail and let us know.

 

[Big_Holla]

My guess would be as long as they get to the correct temp for each kind of meat that's in there it oughta work....

 

[Johnny44]

Only thing I'd suggest would be to add more fat. I think 80/20 is for burger. I may be mixing it up though. I'd be interested to know how it turns out. I wonder about the goose as I have heard terrible things about goose meat only being good for jerky. Please let us know how it turns out!

 

[JARHEAD]

I'd say go for it! Sounds like a terrific idea! Depending on the ratio of pork trim and fat back to the other meats you may not need to add as much as you think. Good luck! Let us know how it turns out.

 

[bowhunter1023]

I see no reason why this wouldn't work. The general rule of sausage making would have you cook it at a temp plenty high enough for all those meats. To be safe, I would cook to 170 with the addition of the bear just to be safe when it comes to trich.

 

[Dannmann801]

Bro I think you got a good game plan, just go for it.

 

[Bowkills]

Will the bear take over the flavor? Maybe ive had improperly handled bear meat but it was strong as hell. I can see goose and deer jiving. Only one way to find out....

 

[Hedgelj]

Only thing I'd suggest would be to add more fat. I think 80/20 is for burger. I may be mixing it up though. I'd be interested to know how it turns out. I wonder about the goose as I have heard terrible things about goose meat only being good for jerky. Please let us know how it turns out!

I'm going to go 30%ishb for the sticks, 35-40 for the bologna and 40-45 for the brats.

I've made good pastrami, it was delicious but my family doesn't eat it that much.

Will the bear take over the flavor? Maybe ive had improperly handled bear meat but it was strong as hell. I can see goose and deer jiving. Only one way to find out....

So far all the bear I've cooked has been delicious and the family has eaten it right up. I've heard it depends on the diet of the best, mine was baited so.... yeah sugary diabetes diet.

 

[xbowguy]

Go for it! Hands on is hard to beat.
We're about to try Deer/Pepperoni Burgers this year ourselves.

 

[Sauger]

Agree with the bear. I never had an issue with mine. Sounds like a good plan with all the meats. Be sure to make enough for all of us.

 

[giles]

Sounds like it would make great jerky too! You have my stamp.

 

[Dannmann801]

I'm thinking a video might be in order.
Seriously, man, it could help the rest of us. And if the result is great, you've got it recorded for posterity

 

[Hedgelj]

Ended up with 57 lbs when i was finished with the venison, goose, bear and pork trim.

The plan is for maple bacon snack sticks and bourbon peppercorn snack sticks. But made at close to bratwurst diameter because it's too hard to make snack stick size ones.

Then some summer sausage, bratwurst and bratdogs. Bratdogs are hotdog seasoning but not emulsified.

 

[Hedgelj]

Today i made 25lbs of 40% pork back fat bratwurst Used waltons blue ribbon bratwurst seasoning. Natural hog casings. Yuengling light instead of water to dissolve the seasoning. Mixed by hand.

Cooked up nice

Stuffer snapped back and caught my eyebrow with the crank. Split it open real nice

Ended up with 14 vacuum sealed packages. Each one with 7-10 hand twisted sausages.

 

[Sauger]

Waltons have some great seasonings

 

[Redhunter1012]

Waltons have some great seasonings

I use Waltons and Leggs

 

[xbowguy]

We liked Waltons real well.

 

[Hedgelj]

So I did it. After the bear trim, venison trim,goose breasts and 2 pork picnic shoulders and 1 jowl I had almost 58 lbs of "wild game mix".

I made:
25 lbs of 40% pork back fat beer bratwurst
25 lbs 40% pork back fat bratdogs (hotdog seasoning but not emulsified and not precooked)
14.5# of maple bacon snack sticks in bratwurst collagen casing 20% fat
5# of bourbon peppercorn snack sticks in bratwurst collagen casing 20% fat
16# summer sausage with 34% fat.

All the bratwurst are vacuum packed and in the freezer. The snack sticks and summer sausage are spending the night in the garage until they hit the smoker in the morning.

 

[Bowkills]

So I did it. After the bear trim, venison trim,goose breasts and 2 pork picnic shoulders and 1 jowl I had almost 58 lbs of "wild game mix".

I made:
25 lbs of 40% pork back fat beer bratwurst
25 lbs 40% pork back fat bratdogs (hotdog seasoning but not emulsified and not precooked)
14.5# of maple bacon snack sticks in bratwurst collagen casing 20% fat
5# of bourbon peppercorn snack sticks in bratwurst collagen casing 20% fat
16# summer sausage with 34% fat.

All the bratwurst are vacuum packed and in the freezer. The snack sticks and summer sausage are spending the night in the garage until they hit the smoker in the morning.

With the beer and bourbon items did u replace normal water amounts with the booze?