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  5. Favorite product made with deer

Favorite product made with deer

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  • M mdtindall

    I made cheddar brats and andouille this year out of my extra meat. Really happy with the results. Will definitely be trying to kill enough deer for more next season!!

    T Offline
    T Offline
    TLDTLD
    wrote on last edited by
    #8

    mdtindall said in Favorite product made with deer:

    andouille

    Would you mind sharing your andouille recipe? It sounds good!

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    • twilliamsT twilliams

      TLDTLD ring bologna and kielbasa. Fast and easy meal, just heat in boiling water and done

      T Offline
      T Offline
      TLDTLD
      wrote on last edited by
      #9

      twilliams I really like beef ring bologna, is the deer ring bologna similar? What kind of casing do you use?

      twilliamsT 1 Reply Last reply
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      • T TLDTLD

        twilliams I really like beef ring bologna, is the deer ring bologna similar? What kind of casing do you use?

        twilliamsT Offline
        twilliamsT Offline
        twilliams
        Power User PK100 Regular Contributors Team Grey
        wrote on last edited by
        #10

        TLDTLD pretty much the same as beef if you add the right amount of pork or pork fat with it for moisture. I use the nonedible 18x40mm casing, they are easy peasy. I wanna try the hog casings, just havent yet.

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        • T TLDTLD

          I have a lot of prepped frozen deer meat that I want to make something from. In the past I’ve make summer sausage and meat sticks with deer but I was thinking about wieners or something different. Any suggestions? I have some pork fat as well. Thanks!

          A Offline
          A Offline
          angel4us
          wrote on last edited by
          #11

          TLDTLD try the imitation bacon. Absolutely awesome stuff I’ve made over 400 lbs over past three years ! Freinds love it I’ve used Waltons and an imitation bacon mix from curlys sausage factory …. Both excellent

          B 1 Reply Last reply
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          • HerbcoFoodH Offline
            HerbcoFoodH Offline
            HerbcoFood
            Regular Contributors Team Orange Sous Vide
            wrote on last edited by
            #12

            Pastrami, Deer bacon is also good(I like that it’s just something different), tamales, chorizo, boudin, etc.

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            • processheadP Offline
              processheadP Offline
              processhead
              Regular Contributors Power User
              wrote on last edited by
              #13

              Did anyone mention breakfast sausage? 50/50 lean venison/ fatty pork trim

              Paul

              HerbcoFoodH 1 Reply Last reply
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              • A angel4us

                TLDTLD try the imitation bacon. Absolutely awesome stuff I’ve made over 400 lbs over past three years ! Freinds love it I’ve used Waltons and an imitation bacon mix from curlys sausage factory …. Both excellent

                B Offline
                B Offline
                bocephus
                Team Orange Power User Canning Masterbuilt Veteran
                wrote on last edited by
                #14

                angel4us I agree venison bacon is awesome, my younger brother talked to me about it, had never heard of it before. Thanks to this sight and Waltons I made some and now he wants some every year.

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                • Mr.slehmanM Offline
                  Mr.slehmanM Offline
                  Mr.slehman
                  Yearling
                  wrote on last edited by
                  #15

                  Potato sausage, it’s a lot like hash. Or ground venison bacon.

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                  • processheadP processhead

                    Did anyone mention breakfast sausage? 50/50 lean venison/ fatty pork trim

                    HerbcoFoodH Offline
                    HerbcoFoodH Offline
                    HerbcoFood
                    Regular Contributors Team Orange Sous Vide
                    wrote on last edited by
                    #16

                    processhead this year I did a 65/35 pork to venison, I was pretty happy with that ratio.

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                    • B Offline
                      B Offline
                      bocephus
                      Team Orange Power User Canning Masterbuilt Veteran
                      wrote on last edited by
                      #17

                      My favorite is the sausage we have been making for many years now, always look forward to it.

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                      • Randie NR Offline
                        Randie NR Offline
                        Randie N
                        wrote on last edited by
                        #18

                        Jerky if whole muscle. If ground I agree with some others about trying bacon. I have the imitation mix from Waltons but haven’t got to try it yet

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                        • JonathonJ Offline
                          JonathonJ Offline
                          Jonathon
                          Team Blue Admin Walton's Employee Power User
                          wrote on last edited by
                          #19

                          TLDTLD |Pepperoni-Unit with |Encapsulated-Citric-Acid and |26-mm-Cellulose-Casings for a skinless smoked (not dry cured) venison pepperoni is really good!

                          Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

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