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So it begins ,,,, My first try at a new Salami Recipe , that a Friend gave me .  In the Smoker today ,,,

Good Luck and Safe Trips ,,, Walldady

4Hrs. @ 200Deg. with Apple wood Smoke ,,,, MM GOOD Garlic Ven. Salami ,,, I'll be doing this one AGAIN ,,,

Looks delicious!

We made Ilt. sausage with our's. About 25#. I'll be doing the summer sausage today.  

Looks awesome, save me a piece!

MAN those look good . Do you have your own recipe , or do you use a commercial blend ?? Pretty new at this sausage stuff here .

Good Luck and SAFE TRIPS ,,,, Walldady

What percent deer to pork for Italian sausage?

Many people go with 1/3rd pork 2/3rd venison. Others go as much as 50/50.  Some people will put ketchup on a steak. Not dissing any of them. Many of the recipes are invented by people who either don't much like venison or they plan to pass the product off to people who claim to not like venison. And remember, there's a big difference between a "corn" fed deer from southern Lake or Porter County and one that lived most of it's life in the Dunes State Park, or from the Upper Peninsula. Heck, there's a difference between a mature buck and a young doe, where ever and whatever they've foraged on. 
My point isn't one size doesn't fit all.  
Personally, I like venison and have made sausage of several varieties with zero pork. It's certainly more robust than pork sausage or 50/50, 60/40 or whatever mix, but it's certainly edible, if not very good. In breakfast sausage, I now make it about 75% venison/25% pork shoulder - mostly because when it's cooked in a skillet, the fat helps it fry and it doesn't get a dry texture.  Summer sausage, bologna and other cooked or smoked sausage I cut the pork to about 10 or 15%. 
So experiment a bit, savor the results and don't be fooled by recipes geared to hide the flavor of deer that live on pine trees or sage brush.  


 

I used 50% venision 30% pork & 20% pork fat. For this batch I used the Cabelas Kit. 
Here's the Summer sausage. It just got done in the oven at 4AM.  I had some old natural casings so I tried them. Seemed to work just fine. 

NICELY DONE ,,,, Looks very Tasty ,,,

The Salamis that I made were a recipe from a friend . I used 75% Venison / 25% ground pork . The pork had fat in it ( don't know what % ) I feel that I use the pork , more for a binder to add a little moisture to the meat , more so than to hide the flavor . It got THUMBS UPS from my test subjects ...

Good Luck and Safe Trips ,,, Walldady