I grind the venison once and the fat twice. This gives a little chunkier texture without chunks of fat. I did this after forgetting to grind the venison the second time a few years ago and I liked them a lot better. Tried it the following year with grinding the venison and fat just once but it wasn't as good to me.
Venison Sausage Texture
- Thread starter TM0218
- Start date
Most of what you needed has been said already. Dense emulsified sausage is coming from a combination of two things, fat ground too fine, and over mixing which also causes that fat degrade further.
For starters change up your grind. Cut the meat into smaller cubes and only grind once though the plate, 7mm will work for Italian sausage for example. If your grinding once mix the fat back or pork shoulder in, if your grinding twice only put the pork in for the second grind.
spread the grind out flat over the largest area of your mixing tray, spread the spices out of the whole thing and then fold it all together nice and easy, never squeezing it or balling it.
For starters change up your grind. Cut the meat into smaller cubes and only grind once though the plate, 7mm will work for Italian sausage for example. If your grinding once mix the fat back or pork shoulder in, if your grinding twice only put the pork in for the second grind.
spread the grind out flat over the largest area of your mixing tray, spread the spices out of the whole thing and then fold it all together nice and easy, never squeezing it or balling it.
