Quick Answer
Achieving fine texture in venison sausage requires attention to grinding, mixing, and stuffing techniques. Proper grinding ensures the meat is finely chopped but not overworked, while mixing with the right combination of ingredients and using sufficient fat content is crucial for achieving a smooth, even texture. Overstuffing can also lead to a dense, coarse texture.
Grinding and Chopping
Grind the venison to a coarse consistency, using a 1/4 inch (6mm) plate to begin with. This will help prevent over-working the meat and creating a dense texture. Use a meat grinder or the coarse grinding attachment on a stand mixer to achieve the desired consistency.
Mixing and Emulsification
Mix the ground venison with a combination of fat (such as pork fat or beef fat), salt, and seasonings. A good starting point is to use 20-25% fat content by weight. The fat will act as an emulsifier, helping to distribute the moisture and seasonings evenly throughout the meat. Use a sharp knife or a meat mixer to mix the ingredients until they are just combined, being careful not to over-mix.
Stuffing and Linking
Stuff the mixture into casings using a sausage stuffer or a meat grinder with a stuffing attachment. Use a stuffing tube with a diameter of around 1 inch (2.5cm) to help the mixture hold its shape and achieve a consistent texture. As you fill the casings, twist them into individual links to prevent the sausage from merging together and losing its texture.
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