D
Deleted member 20812
Guest
Share away. It’s for bear.
Flatbrimmer
Well-known member
JEL
Well-known member
I like the hi mountain hunters blend as well as anything I have tried. Usually add 20-30% pork belly.
D
Deleted member 20812
Guest
Yeah, I have a pork shoulder and fat. Probably go 20% on the fat.
millerkiller77
Well-known member
Following, I have yet to find "THE" breakfast sausage recipe, hoping someone posts up a winner. I don't use the preblended kits , I mix my own spices instead... Usually a blend of fennel,sage,thyme,brown sugar, and crushed peppers. Regardless of the animal it came from I always cut it with pork belly.
BackofBeyond
Well-known member
1.5 ounce fresh fennel seed (roasted)
5 pds meat/fat
1.5 ounce salt
7/8 ounce fresh ginger
3/4 ounce fresh sage
1/4 ounce red pepper flake
1/3 ounce brown sugar
1/3 ounce black pepper
I usually skip or cut the ginger down as I’m not a huge fan, and you can dial up or back on the red pepper flake to suit your tastes. I kick it up with some jalapeños thrown in with the grind.
Go through a medium plate twice and keep it good and cold. With bear I mix 4 pds bear with 1 pd pork trimmings to get lots of fat in there.
5 pds meat/fat
1.5 ounce salt
7/8 ounce fresh ginger
3/4 ounce fresh sage
1/4 ounce red pepper flake
1/3 ounce brown sugar
1/3 ounce black pepper
I usually skip or cut the ginger down as I’m not a huge fan, and you can dial up or back on the red pepper flake to suit your tastes. I kick it up with some jalapeños thrown in with the grind.
Go through a medium plate twice and keep it good and cold. With bear I mix 4 pds bear with 1 pd pork trimmings to get lots of fat in there.
recon6036
Well-known member
I like @recon6036 recipe though I'd go ground or fine chopped rosemary vs cloves.
That looks like a great recipe!
That looks like a great recipe!
D
Deleted member 20812
Guest
Part of the directions are chopped off. So you cut the meat into chunks, season it, partially freeze, then I assuming you go 2x through a plate?
recon6036
Well-known member
D
Deleted member 20812
Guest
Thank you.
D
Deleted member 20812
Guest
Planning on 10 lbs shoulder to about 12-14 pounds of bear. Adding 5-6 pounds of pork fat.
TheGreek
Well-known member
I've had great luck with this Meateater breakfast sausage recipe but I've only ever used it with deer/antelope.
www.themeateater.com
The Only Venison Breakfast Sausage Recipe You Need
I frequently get asked for a tried-and-true venison breakfast sausage recipe; the kind of recipe that works with other wild game and can be used in gravy, next to pancakes, or on an egg sandwich. This is the most versatile venison breakfast sausage that I make. What’s great about this...
recon6036
Well-known member
Yep. That’s the one I sent in a paper copy.I've had great luck with this Meateater breakfast sausage recipe but I've only ever used it with deer/antelope.
The Only Venison Breakfast Sausage Recipe You Need
I frequently get asked for a tried-and-true venison breakfast sausage recipe; the kind of recipe that works with other wild game and can be used in gravy, next to pancakes, or on an egg sandwich. This is the most versatile venison breakfast sausage that I make. What’s great about this...
I’d use a little more pork though, as it can be a little dry imo
BackofBeyond
Well-known member
Northwoods
Well-known member
This is what I use as well. I used Hi Country for the first time about 10 years ago and haven’t used anything else since to make breakfast sausage. Some of their meat rubs are fantastic also.
I did a side by side comparison with a deer from last year using that Meat Eater recipe and a deer from this year using the Hi-Country blend. Hi-Country tasted considerably better to my humble palette. I’d used the Meat Eater recipe for a few years prior believing I was above using a pre-blend, but them folks over in Lincoln have got their mix down.
