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Normal Topic Wild Pork and Venison Sausages (Read 893 times)
ZeroPak
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Wild Pork and Venison Sausages
Aug 31st, 2020 at 2:18pm
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Here is a video of a Sausage making session we had on the weekend. I am interested on people thoughts about 1 or 2 grinds through the mincer, flavouring additions, plus what you think is the minimum amount of fat which can be added but still get an acceptable product
https://youtu.be/7JOhsv5jlvg
  

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Pete82
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Re: Wild Pork and Venison Sausages
Reply #1 - Sep 1st, 2020 at 12:10pm
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Would personally have fat and meat half frozen when mincing, but fresh sausages are more forgiving then dry cured products... Looks like you used nice back fat, hard to come by sometimes, unless you willing to buy Danish or Chinese pork that is...

Did you add any #1 pink salt or was it in the mix already? I don't like premixes, nothing beats freshly toasted spices! Minimum fat content would be around 30% mark I think.

I am pretty sure that more mixing should be done as they might have turned bit grainy after cooking? Or was there any milk powder as binder in the mix?

Checked out your products and its looking good!  Cool
  

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Re: Wild Pork and Venison Sausages
Reply #2 - Sep 1st, 2020 at 4:45pm
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Yes the meat was not quite as cold as I would have liked but it was good stuff with very little sinew so it ground quite well. We had to buy the fat from a local butcher so it was better quality that what we would normally have saved. Good point about the imported fat, I will check with them If I have to buy more. I did not add salt, the flavour mix already had salt in it. Not sure I will continue with pre made mixes I just liked the idea of a South African Blend. Those guys are big on their sausages. Fat content was approx 20%. It just seems to me that I could get away with less, they do release quite a bit of fat while cooking and I do like my meat lean. I am really interested to see if anyone out there has gone down the road of experimenting with less fat and how little added fat still makes an acceptable sausage. Thanks for your input.
  

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