Christmas Sausage
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I made a few Christmas gifts this weekend. I made venison summer sausage using Ton’s seasoning and high temp Cheddar. The ratio was 50% pork butt, 30% venison, and 20% beef Chuck Roast. First of all, I used less deer and subed with the Chuck, for some people at work who have never tried venison. I try to break them in slowly. Second, I really liked the Ton’s seasoning with the deer.
twilliams this sous vide shot is for you
Merry Christmas! -
Looks awesome well done!!! Just as a matter of interest with the beef Pork and Venison what percentage of fat do you foresee in this blend.
Ciao Andrew South AfricaAndrew sorry it took so long to catch this. I used Chuck roast for the beef and pork shoulder. I would estimate the fat around 30%, but that is a guess, since I didn’t use whole muscle.
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@dennyo Walton’s Ton’s Summer Unit.
https://www.waltonsinc.com/tons-summer-unit
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