Where do yall get the sausage casings from to make them yourself with the grinder? And i heard you have to mix the venison with another meat that has more fat in it to make burgers hold together better. Whats a good ratio to combine the venison and other meat to? 1/2 and 1/2? Sorry if I sound dumb 😆 :toast
You can ask the butcher at Publix or Winn-Dixie if they will sell you some. Sometimes they will, sometimes they wont. If you get them fresh, you need to use them pretty quickly or they will spoil.
You can order them and they come packed heavily in salt, then you re-hydrate them.
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As far as burger goes, once again ask your local butcher if you can buy steak trimmings. Add about 10% to your venison. I use bacon end pieces mixed in with the meat. You can get a box of it really cheap at Winn Dixie Gives it just enough fat to hold together
Or you can mix venison and pork together
Can't help with the casings, but last time I had some venison to turn into burger, I went up to SweetBay and asked the butcher if he had any beef trimmings. He had just finished trimming up some top sirloin and some New York strip, and he asked me how much I wanted. I got 10 pounds of trimmings for 99 cents/lb, and some of it would have made good stew meat! It's amazing how much good meat they trim off with the fat trying to make the cuts look right or within a certain weight for packaging. I mixed about 70/30 (venison/beef) while grinding, and it was good stuff. My dad has had it mixed with pork from a processor, which was fine for the sausage, but I didn't like the burger as much as I do when it's mixed with beef.
Thanks for the info guys. Gonna have to plan a weekend to do some grinding soon
when I grind for burger I make it look like ground chuck. 80/20-90/10 no more than 80/20. 90/10 is like ground round,80/20 is like ground chuck and 60/40 is reagular ground beef,Thats the stuff when you make a burger bigger than a bun and5/8-3/4" thick and after cooking all you need is a dinner roll instead of a bun.To much fat
Yeah, I was shooting for an overall 80/20 or so fat content by mixing the beef trimmings 70/30. Like I said, there was a lot of meat on the beef trimmings, so I was guessing on final outcome, but when cooking chili or making burgers it seemed about right.
If you can get just plain beef fat trimmings, it will be easier to mix it by weight. But you might experiment and find a good mix you like. If you're gonna make sausage, look up a recipe for boerewors, a South African sausage. Man that stuff is good! It's about the only sausage I've had a hankering to try making on my own, since it's hard to find it fresh here in the USA.
