Man we love some deer sausage down here. I just wrapped up some italian sausage with some potatos boiled in crab boil. My favorite is mild smoked with black pepper. Good in red beans, make an onion and sausage Jambalya or dirty rice.

Archery equip. brings home the sausage. And we go to the gulf coast of alabama get some of them blackened royal red shrimp.

What yall eat up naught ? Lol

Friend of mine shot a 5pt bull elk in Colorado. Had it processed out there, and shipped back home. His order got screwed up somehow, and when he opened up the packages back home, they had made the whole elk into summer sausage. I think he had almost 250 lbs of it, and was begging everybody he knew to take some.

MP

Sounds good! In PA we make it into sweet bologna or Jerkey. Grind a it into hamburger. Then the possibilities are endless. I've done as kinda of things with deer meat but the three things I mentioned are most common

That would be good . Cut it 1/4 “ thick make a sandwich with mayo

Yes i do ground too. I make tacos, chili, spagetti & tomato sauce, etc. Yall ever get around Mobile, Gulf Shores, Orange Beach AL get some blackened shrimp.

Had some Deer/bacon bugers.. with baked golden potatoes. No leftovers.

We make Polish, Andouille, and summer sausage. Whatever trim is left gets turned into burger. Out buddy uses the Andouille in a number of spicy dishes. The polish usually gets served with rice or potatoes; however, it is also a favorite afternoon meal by itself, boiled over a camp stove while out ice fishing! The summer sausage makes my lunches for most of the year.

We make deer/bacon burgers all the time. Dice up the bacon and mix it in with the ground venison. Grill and serve on a home made wheat bun.

just made 5 pounds of deer bologna!

Mix with pork butt, season to your liking, makes excellent breakfast sausage.

I put 10 lbs pork butt to 40 lbs deer & 1 pack legs sausage seasoning. Every one loves it

Another thing you don't hear much about is what they call dry meat. A friend of mine gets it done somewhere near York pa. Its like pastrami or chip beef and is awsum. I got a good deal I supply the deboned hams he pays the processing & we split the meat

I cut my "summer sausage" or as some call sweet bologna 1/4" thick. fry in black iron pan, piece of cheese,lettuce tomato, mayo on some toast...dang just made myself hungry.

Italian, andouille, and maybe I'll try some boudin next time. Javelina makes really good chorizo.

What......no pics??? What good is food porn without pics?

Here's some of my venison.

venison makes great hot dogs as well.

I don't have sausage made until I clean out the freeze then it might bear, deer and hog all in the same grind. No need the waste good fresh meat on sausage.

Just had some for diner had a slew made up this season.

We use more ground deer than any other way around here. My 87 year old mother decreed she wanted 3 young deer this year. Dad's 91 so it kept him busy with the rifle. Between my wife and I, we have our freezer full also.

What I would like is some good recipes for sausage, (including summer sausage). Let's hear what you all think is best.

Get on the net and order from LEM, all there stuff is fantastic.

X2 on LEM. I've had very good results with their products.

Now THAT'S what I'm talking about!!!

We make 80 to 100# of hot Italian sausage every year. 50-50 pork shoulder to venison, salt, paprika, hot pepper flakes and lots of fennel seeds. This year we started deboning at 7:30am and finished vacuum packing at 5:00pm. Lots of work but a fun tradition.

Does anyone have experience making salami. The old world kind that doesn't need refrigerated I've read about it but personally don't have the climate controled space to properly age it. Iv thought about trying to make some in a fridge. You actually introduce (good) bacteria to the salami & it has to cure @ a certain temperature & humidity for x many days. When done properly it's just like va salty ham no refridge required

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