<![CDATA[Seasoning for Venison Breakfast Patties]]>I’m going to make some venison breakfast patties with about 75% venison and 25% pork. What’s a good middle of the road seasoning?

Thanks, Glenn

]]>https://waltonsdev.nodebb.com/topic/1898/seasoning-for-venison-breakfast-pattiesRSS for NodeThu, 10 Sep 2026 19:48:33 GMTFri, 03 Jan 2020 22:35:23 GMT60<![CDATA[Reply to Seasoning for Venison Breakfast Patties on Wed, 15 Jan 2020 13:47:44 GMT]]>GlennT Holy Regular is our best selling seasoning, not just Breakfast Sausage seasoning but all around seasoning. We sell a ton of it and for good reason, it is simply awesome, for anyone who hasn’t tried it you should!

]]>https://waltonsdev.nodebb.com/post/11331https://waltonsdev.nodebb.com/post/11331Wed, 15 Jan 2020 13:47:44 GMT<![CDATA[Reply to Seasoning for Venison Breakfast Patties on Wed, 15 Jan 2020 13:03:29 GMT]]>I found a winner! Breakfast patties were a hit with the family. Ended up using 70% venison and 30% pork. 25% over seasoned with Holly Regular - 1/2 of a 25 lb package in 10 lb of meat. Made 4 oz patties with a Weston patty press. Thanks for everyone’s suggestions.

]]>https://waltonsdev.nodebb.com/post/11327https://waltonsdev.nodebb.com/post/11327Wed, 15 Jan 2020 13:03:29 GMT<![CDATA[Reply to Seasoning for Venison Breakfast Patties on Fri, 10 Jan 2020 00:22:16 GMT]]>denny66 sorry guys my answer fell under the wrong bird brain

]]>https://waltonsdev.nodebb.com/post/10945https://waltonsdev.nodebb.com/post/10945Fri, 10 Jan 2020 00:22:16 GMT<![CDATA[Reply to Seasoning for Venison Breakfast Patties on Fri, 10 Jan 2020 00:14:57 GMT]]>denny66 if your using packets of seasoning already mixed I just add 2 packets for a stronger flavor.if im using my own seasoning I use double the amount.but I do watch the salt I keep it at 5 tb per 10# of meat.15# I use 8 tb.

]]>https://waltonsdev.nodebb.com/post/10944https://waltonsdev.nodebb.com/post/10944Fri, 10 Jan 2020 00:14:57 GMT<![CDATA[Reply to Seasoning for Venison Breakfast Patties on Thu, 09 Jan 2020 18:50:45 GMT]]>My current favorite is the #110 Southern Style, next is the 1504 and lastly the Holly Regular. I’ve made all three with both Venison/Pork fat and just Pork. In my opinion the Venison can be a little to much for the Holly, now I haven’t tried adjusting the seasoning to meat ratio though so that could make a difference. I liked the Southern style the most with either just Pork or with Venison as it reminds me of the stuff I got at home growing up in the South. These 3 seasonings and the Mild Italian are the ones I make the most of, usually once a month or two depending on how much we use.

]]>https://waltonsdev.nodebb.com/post/10929https://waltonsdev.nodebb.com/post/10929Thu, 09 Jan 2020 18:50:45 GMT<![CDATA[Reply to Seasoning for Venison Breakfast Patties on Mon, 06 Jan 2020 16:53:16 GMT]]>Thanks for everyone’s suggestions. I’m going to try a 10 lb batch using Holly Regular and go from there.

]]>https://waltonsdev.nodebb.com/post/10767https://waltonsdev.nodebb.com/post/10767Mon, 06 Jan 2020 16:53:16 GMT<![CDATA[Reply to Seasoning for Venison Breakfast Patties on Mon, 06 Jan 2020 14:35:20 GMT]]>farmer jim said in Seasoning for Venison Breakfast Patties:

denny66 that’s the secret to it double it even the salt

farmer-Jim, I’m a bit confused about adding salt? I don’t know if I’ve ever seen that done. Are we still speaking about breakfast sausage?

]]>https://waltonsdev.nodebb.com/post/10764https://waltonsdev.nodebb.com/post/10764Mon, 06 Jan 2020 14:35:20 GMT<![CDATA[Reply to Seasoning for Venison Breakfast Patties on Mon, 06 Jan 2020 03:50:10 GMT]]>denny66 that’s the secret to it double it even the salt

]]>https://waltonsdev.nodebb.com/post/10752https://waltonsdev.nodebb.com/post/10752Mon, 06 Jan 2020 03:50:10 GMT<![CDATA[Reply to Seasoning for Venison Breakfast Patties on Sun, 05 Jan 2020 22:25:51 GMT]]>GlennT The big divider is usually if you want sage or not. If you like sage I’d recommend the Holy Regular, if you don’t like sage then the [Locker PSS with no sage](https://www.waltonsinc.com/locker-pss-special-no-sage is a very good choice in my opinion. Sort of has a little tiny bit of heat but still somewhat mild.

]]>https://waltonsdev.nodebb.com/post/10713https://waltonsdev.nodebb.com/post/10713Sun, 05 Jan 2020 22:25:51 GMT<![CDATA[Reply to Seasoning for Venison Breakfast Patties on Sat, 04 Jan 2020 23:41:59 GMT]]>denny66 growing up with my grandparents on a small farm we had our own meat and we always sprinkled a little sage on our sausage I don’t mind the taste but the wife is not the same

]]>https://waltonsdev.nodebb.com/post/10653https://waltonsdev.nodebb.com/post/10653Sat, 04 Jan 2020 23:41:59 GMT<![CDATA[Reply to Seasoning for Venison Breakfast Patties on Sat, 04 Jan 2020 23:21:35 GMT]]>craigrice I guess it’s not for everybody but is very popular around this region.

As a youngster I guess every family had their own “secret sausage recipe” I remember my father talking about them double seasoning their sausage.

]]>https://waltonsdev.nodebb.com/post/10651https://waltonsdev.nodebb.com/post/10651Sat, 04 Jan 2020 23:21:35 GMT<![CDATA[Reply to Seasoning for Venison Breakfast Patties on Sat, 04 Jan 2020 21:35:01 GMT]]>denny66 I am looking for a more peppery taste as the wife doesn’t favor a lot of sage taste

]]>https://waltonsdev.nodebb.com/post/10644https://waltonsdev.nodebb.com/post/10644Sat, 04 Jan 2020 21:35:01 GMT<![CDATA[Reply to Seasoning for Venison Breakfast Patties on Sat, 04 Jan 2020 20:40:51 GMT]]>My son n law an I made right at 100 lbs of breakfast sausage this week. Several others grind the same amount and everybody added extra sage to their mix. The sage just made everything come together in my opinion.

]]>https://waltonsdev.nodebb.com/post/10640https://waltonsdev.nodebb.com/post/10640Sat, 04 Jan 2020 20:40:51 GMT<![CDATA[Reply to Seasoning for Venison Breakfast Patties on Sat, 04 Jan 2020 01:43:27 GMT]]>PapaSop I put the southern style on my next order yesterday the holly is good but a little bland for my taste haven’t tried to up the amt. of seasoning per batch yet either

]]>https://waltonsdev.nodebb.com/post/10629https://waltonsdev.nodebb.com/post/10629Sat, 04 Jan 2020 01:43:27 GMT<![CDATA[Reply to Seasoning for Venison Breakfast Patties on Sat, 04 Jan 2020 01:24:50 GMT]]>GlennT I used the holly regular seasoning with straight pork butts and it was excellent… tastes just like jimmy deans maybe even better

]]>https://waltonsdev.nodebb.com/post/10626https://waltonsdev.nodebb.com/post/10626Sat, 04 Jan 2020 01:24:50 GMT<![CDATA[Reply to Seasoning for Venison Breakfast Patties on Sat, 04 Jan 2020 00:35:42 GMT]]>GlennT
Looks like you’re a venison fan as I am with that mixture. That said, it may be a little dry tasting. Everyone is different. Used Excalibur Holly PSS seasoning last fall. Wonderful. Gonna try their Southern Style Pork Seasoning here shortly. Going 50/50 next batch. Going to do some with straight pork just because I’m curious.

]]>https://waltonsdev.nodebb.com/post/10624https://waltonsdev.nodebb.com/post/10624Sat, 04 Jan 2020 00:35:42 GMT