How do you grind venison for sausage?

Grinding Venison for Sausage: A Step-by-Step Guide

Grinding venison for sausage is a rewarding process that lets you enjoy the flavor of your hunt. Here's a breakdown of the steps involved:

1. Prepare the Venison:

* Cut into manageable chunks: Cut the venison into 1-2 inch chunks. This will make it easier to grind.

* Trim excess fat: Trim away any excess fat and gristle. You can save the fat for rendering later, but it's important to remove any tough bits before grinding.

* Freeze slightly: Freezing the venison slightly will make it firmer and easier to grind. This is especially helpful if using a hand-crank grinder.

2. Choose your Grinding Method:

* Meat grinder: This is the most common method. There are various types available, from manual hand-crank grinders to electric models. Choose one that suits your needs and budget.

* Food processor: A food processor can also be used to grind venison, but it may not be as efficient as a dedicated meat grinder.

* Blender: Blending venison will result in a very fine grind, which is ideal for certain types of sausage.

3. Grind the Venison:

* Assemble your grinder: Follow the manufacturer's instructions for assembling your chosen meat grinder.

* Feed the venison: Slowly feed the venison chunks through the grinder's feed tube.

* Use a coarse die: Start with a coarse grinding plate for a chunkier sausage texture. You can switch to a finer plate if desired.

* Grind in batches: To prevent overheating, grind the venison in smaller batches.

4. Mix with Sausage Seasoning:

* Choose your seasoning: There are many pre-made sausage seasoning mixes available, or you can create your own using a combination of salt, pepper, garlic powder, onion powder, and other spices.

* Mix thoroughly: Combine the ground venison with your chosen seasoning and mix well.

5. Stuff and Cook:

* Prepare sausage casings: Soak your chosen sausage casings in warm water for 30 minutes before stuffing.

* Stuff the casings: Use a sausage stuffer to fill the casings with the seasoned venison mixture.

* Cook the sausage: There are many ways to cook venison sausage, including grilling, pan-frying, and baking.

Tips for Success:

* Don't overgrind: Grinding venison too finely can result in a dry and crumbly sausage.

* Add fat for moisture: Venison is naturally lean, so adding some fat, like pork fat or rendered venison fat, can help improve the texture and flavor.

* Chill the sausage: Refrigerate or freeze the finished sausage for at least 30 minutes before cooking to help it hold its shape.

Enjoy the delicious results of your hard work!