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Posted By: Eric Machamer
Date: Sunday, January 4, 2004 at 10:31 a.m.
I have made several attempts now to make linked german game sausage utilizing Elk or Venison.
The first go around was with Elk and a recipe utilizing bread crumbs and milk and included a 50% mix of pork butt. It was produced with a course grind, mix, and fine grind procedure. This sausage came out dry inside and mealy, and it was assumed that a) the bread crumb mixture had something to do with this, or b) that there was insufficient fat content. Spices were hand mixed.
So on the next batch, venison was utilized, with a 50/50 mix of venison grind and pure ground pork fat. The venison was chilled and course ground, the fat was chilled and course ground, the two were chilled and mixed and the spice added, and then the mixture was fine ground and stuffed into casings. One half of the batch had water added for ease of stuffing and the other half was stuffed without the addition of moisture. These both too were on the dry side, and the best I can do to describe the texture is "mealy". Spices were a pre-mix from a butcher.
In both cases (Elk and Venison) the flavor was good, (though the commercial spice mix was a bit on the salty side). However, the texture has been horrible. The casings have been fine, and are not tough. I have made the same sausage utilizing pork and the texture was fine.
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