Posted 15 June 2011 - 03:48 PM
2 1/2 lbs. pork butt
2 1/2 lbs. venison
2 tbls salt
1 tbls ground nutmeg
3 tsp ground mace
1 tsp ground ginger
1 cup milk
3 beaten eggs
3-lbs ground pork
2-tbsp finely minced garlic
1/2-tsp freshly ground black pepper
1/2-tsp chili powder
1/4-tsp dried thyme
pinch-ground bay leaf
1 1/2-tbsp liquid smoke
Cooked up the andouille leftovers from the grinder and it was awesome. Used natural pig casings. First time I've made links like that. Have made lots of breakfast sausage both venison and pork but never links. Ground the meat 2 times and then used a kitchenaid to mix everything.
Posted 15 June 2011 - 05:43 PM
Brats went first so no leftovers as I just started the andouille and had a few "hybrids". They smelled, well, like brats.
The andouille was kinda dry in a pan but it had no casing. They may be a little short on the fat but we'll see. When making venison burger or breakfast sausage I trim everything and then sorta measure the amount of prok fat added. With the prok butts I just trimmed them up a bit and ground it without adding any more fat. We'll see. Vacuum sealed and in the freezer as I won't have a chance to grill any until this weekend.
First time though. Learned a lot. Mostly, a few ways to not make eleventy billion things to wash afterwards.
Posted 15 June 2011 - 08:37 PM
I find that even with the fattiest pork butts, it's still not enough fat.
Most charcuterie pros I work with always order Back Fat in addition to Butts
Yeah, I think they may be a bit lean. I'd rather start out lean and know to add fat next time than end up with 'em too greasy.
With venison burger I usually make a couple different ratios and mark them. ~15% for grilling and less than 10% for baking (meatloaf, goulash etc.)
Posted 28 December 2011 - 06:51 PM
10 lbs breakfast
10 lbs apple
7 lbs garlic & cheddar
5 lbs sweet & spicy
all came out excellent except for the sweet & spicy. was good, just used too much fat. I also made breakfast links this year which I've never done before, annnnd will never do again. those little casings are a PITA.