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Yah Eh. Here's some of my venison recipes. Just change out venison for pork or beef if you're not into wild game, depending on what you like.
Venison Italian Sausage
2 lbs - Venison
2 lbs - Pork Butt Roast
4 tsp - Fennel (cracked)
2 tsp - Ground Black Pepper
2 tsp - Ground White Pepper
3 tsp - Salt (or Pickling Salt or 5 tsp Kosher Salt)
1-1/2 tsp - Garlic Powder
1 cup - Water (cold)
Course grind Venison and Pork Butt Roast. Mix thoroughly. In a bowl, mix all other ingredients. Pour seasoning mix over meat, then mix in thouroughly. Grind again on fine setting. Package for freezing.
Notes: For hot variation, add 1-1/2 tsp of Red Pepper Flakes to seasoning mix.
Venison Breakfast Sausage
1 lb - Venison
1 lb - Pork Butt Roast
2 tsp - Salt (or Pickling Salt or 4.5 tsp Kosher Salt)
1-1/2 tsp - Sage
1/2 tsp - Ground Black Pepper
1/2 tsp - Ground White Pepper
1/2 tsp - Garlic Powder
Course grind Venison and Pork Butt Roast. Mix thoroughly. In a bowl, mix all other ingredients. Pour seasoning mix over meat, then mix in thouroughly. Grind again on fine setting. Package for freezing.
Notes: Adjust sage and garlic per taste. This does not have a heavy sage taste. Add spice w/ red pepper flake per taste -approx 1/2 to 3/4 tsp.
Venison Chorizo
1 lb Pork Butt
1 lb Ground Vension
1 tsp Cayenne Pepper
2-1/2 tsp Garlic Powder
1/2 tsp Italian Seasoning
1-1/2 Tbsp Chili Powder
1/2 tsp Black Pepper
1/2 tsp White Pepper
1 Tbsp Paprika
1 Tbsp Salt
1/4 tsp Ground Ginger
1/2 tsp Ground Cumin
1/2 Cup Cider Vinegar
Course grind Venison and Pork Butt, mix thoroughly. Fine grind mixture again. Add all Seasonings to Cider Vinegar, mix well. Pour over Vinegar/Seasoning mix over Beef/Venison, mix very well. Refrigerate 24 hours.
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