Blog

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 …

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 …