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So, beings 2400 asked me in the Deal Alert thread how to make sausage lets help him out.

Here's how I do my sausage. If making with venison I do a 50/50 blend of venison and pork. I weigh out the venison to see how much pork I need. The tricky part is getting the right fat content to your sausage so it isn't to dry or to fatty. You can either buy pork butts like I just did or they have pork trimmings, if I use those I get the 80/20 ones. My grinder came with 3 grinding plates and I use the medium sized one. Go to the local meat shop or grocery store (or order them from Mossymo)and buy the seasonings for the appropriate amount of meat you have and fallow the directions on the package. I grind all my meat into a plastic tote that is big enough that I can also mix the seasoning into the ground up meat. My kids say I'm an over achiever when it comes to mixing the meat with the seasonings. Then I stuff into medium sized casings. I typically make 50 pound at a time. I then cold smoke it for 2 1/2 hours in my Bradley biscuit shooter, then vacuum seal and freeze it, beings I cold smoke mine, we just have to cook it longer when eating it.
If I don't have venison I substitute 85% ground beef, if I make it this way I usually just do a 25lb batch at a time.

<blockquote data-quote="tikkalover" data-source="post: 254056" data-attributes="member: 600">So, beings 2400 asked me in the Deal Alert thread how to make sausage lets help him out.Here's how I do my sausage. If making with venison I do a 50/50 blend of venison and pork. I weigh out the venison to see how much pork I need. The tricky part is getting the right fat content to your sausage so it isn't to dry or to fatty. You can either buy pork butts like I just did or they have pork trimmings, if I use those I get the 80/20 ones. My grinder came with 3 grinding plates and I use the medium sized one. Go to the local meat shop or grocery store (or order them from Mossymo)and buy the seasonings for the appropriate amount of meat you have and fallow the directions on the package. I grind all my meat into a plastic tote that is big enough that I can also mix the seasoning into the ground up meat. My kids say I'm an over achiever when it comes to mixing the meat with the seasonings. Then I stuff into medium sized casings. I typically make 50 pound at a time. I then cold smoke it for 2 1/2 hours in my Bradley biscuit shooter, then vacuum seal and freeze it, beings I cold smoke mine, we just have to cook it longer when eating it. &nbsp;&nbsp; If I don't have venison I substitute 85% ground beef, if I make it this way I usually just do a 25lb batch at a time.</blockquote>

[QUOTE="tikkalover, post: 254056, member: 600"] So, beings 2400 asked me in the Deal Alert thread how to make sausage lets help him out. Here's how I do my sausage. If making with venison I do a 50/50 blend of venison and pork. I weigh out the venison to see how much pork I need. The tricky part is getting the right fat content to your sausage so it isn't to dry or to fatty. You can either buy pork butts like I just did or they have pork trimmings, if I use those I get the 80/20 ones. My grinder came with 3 grinding plates and I use the medium sized one. Go to the local meat shop or grocery store (or order them from Mossymo)and buy the seasonings for the appropriate amount of meat you have and fallow the directions on the package. I grind all my meat into a plastic tote that is big enough that I can also mix the seasoning into the ground up meat. My kids say I'm an over achiever when it comes to mixing the meat with the seasonings. Then I stuff into medium sized casings. I typically make 50 pound at a time. I then cold smoke it for 2 1/2 hours in my Bradley biscuit shooter, then vacuum seal and freeze it, beings I cold smoke mine, we just have to cook it longer when eating it. If I don't have venison I substitute 85% ground beef, if I make it this way I usually just do a 25lb batch at a time. [/QUOTE]

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