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Ingredients: 8 lbs venison trimmings (remove all deer fat for the best flavor) 2 lbs pork fat (for moisture and texture) 1 sausage seasoning packet (for 10 lbs of meat) Cold water (optional, for easier mixing) Directions: 1. Prepare the Meat: Trim all deer fat and sinew from the venison to avoid any gamey taste. Cut venison and pork fat into small chunks for easier grinding. 2. First Grind: Using a 3/8" grinder plate, grind the venison and pork fat together. If you prefer a finer sausage, y …

Ingredients: 2 lbs ground venison (or beef) ½ lb bacon, finely chopped or ground ½ cup breadcrumbs or crushed saltine crackers 1 egg, lightly beaten 1 tablespoon Worcestershire sauce ½ teaspoon salt ½ teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon smoked paprika (optional) Directions: Prepare the Bacon: If you have a meat grinder, grind the bacon to mix evenly with the venison. If not, finely chop the bacon i …

We are never short of tips that's for sure. LEM brings you the best of the best tips on grinding, jerky & sausage making, using our burger press, collagen, and more.Grinder tips Use LEM's Ground Meat Packaging Systems in conjunction with your LEM Grinder for efficient freezer storage of your game.LEM Grinders are commercial-grade. They can grind between 160 lbs/hr (#5 Unit) and 360 lbs/hr (#12 Unit) but meant for home-use.A word about Wattage: Wattage is relatively meaningless when comparing …

Using a Local Processor vs At Home Meat ProcessingHunting offers a certain kind of joy, something most hunters know they won’t find anywhere else. It’s that cup of coffee before dawn. The silence of an early morning. The surge of adrenaline when you catch movement out of the corner of your eye. Thing is, there’s a satisfaction to processing your own game that ties the whole experience together into a mouthwatering package. If you’re dropping your meat off at a local processor, you’re missing out …

Nothing goes with a cold beer on a hot day quite like summer sausage and a hunk of cheese. Some people (including quite a few here at LEM) even add cheese to their summer sausage. But whether you like cheese on the side or cheese in your sausage, stuffing sausage is a great way to use venison. For the curious among you, we’ll touch on the history of summer sausage before stepping through a how-to on sausage making and finally, we’ll include a few of our favorite recipes.Why is it called Summer S …

We gathered our LEM staff and asked that everybody submit their top Tips & Hints for when they make sausage at home. Here’s the top 11 Tips & Hints from inside LEM to make your job easier: You need to test the internal temperature of your sausage to make sure it has cooked all the way through, just as you would with other meats. When making sausage, make a shorter sausage of the same width, to use for testing the internal temperature of the meat instead of puncturing a larger one.Put a p …

Meat Processing Best Practices - Do’s, don’ts, and whyFor all you hunters who know the right way is the only way, we’re with you. That’s probably why you’re thinking about processing your own game. And, if you’re looking for information about meat processing best practices, you’re in the right place. LEM makes some of the best equipment in the industry, but even great tools are only helpful if you have the know-how to put them to work.LEM exists to simplify game processing and make it easier for …

The Taste of ChildhoodEvery year driving up to the dove fields, I would peek in my dad’s ice chest looking for one thing, Summer Sausage. This was one of those quick snacks we'd eat after a long hot day in the field, piled high with cheddar cheese on some cracks, paired with an ice-cold coca cola. This recipe was inspired by my childhood, one I’m passing down to my kids and now, you too.What you will need Meat GrinderSausage StufferSausage CasingsGlovesSmokerIngredients 8 pounds venison 2 pound …

Ground Venison EnchiladasTake care to trim your venison grindProcessing your venison properly is an often overlooked factor when it comes to a delicious result. That starts with cutting the meat up to grind it. The best tasting grind is free of any silverskin or cartilage, so you want to be sure to trim that away. The cleaner your pieces of meat before you grind them, the higher quality your finished grind will be. Double passing the meat through a grinder (or better yet, using one that does it …

As an avid hunter, you play a hands-on role in the act of bringing food from the field to the table. This starts with scouting the animal and ends—of course—with eating it. There are a few additional steps that must take place in between before you can enjoy your burger or backstrap. The most important step, of course, is that the meat needs to be processed. While there is nothing wrong with taking your game to a commercial butcher to be processed, the act of processing your own meat is highly r …