Quick Answer
The best cuts of venison for sausage-making are the round and tenderloin sections, which offer a fine texture and minimal connective tissue. These cuts are best suited for making traditional-style venison sausages and elk sausages.
Choosing the Right Cuts
When selecting cuts for venison sausage-making, aim for sections with minimal fat content, which can create a greasy texture in the finished sausage. The round, weighing around 1.5-2 pounds, and the tenderloin, typically weighing around 1-1.5 pounds, are ideal choices due to their lean nature. These cuts are relatively easy to trim and grind, making the sausage-making process more efficient.
Grinding and Mixing
It’s essential to grind the chosen cuts to the correct consistency before mixing with other ingredients. Aim for a coarse grind to ensure the sausage holds its shape during cooking. A meat grinder set to a 3/8-inch plate is a good starting point. Mix the ground venison with salt, pepper, and other desired seasonings to enhance the flavor. A general rule of thumb is to use 1 pound of ground venison per pound of added ingredients.
Sausage Forming and Storage
Form the mixed venison and ingredient mixture into links or patties, using natural casings or a collagen casing for traditional-style sausages. Store the formed sausages in a cold environment, ideally at 35-40°F (2-4°C), to slow bacterial growth. Use within a week of formation for optimal flavor and texture.
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