Randy Chandler
Deer processing is a rewarding skill to learn, and one of the most satisfying results of this is homemade deer sausage. Adding cheddar cheese to the mix is a great way to enhance the flavour of the meat and create a delicious, spicy kick. There are many ways to make deer sausage, and you can use a variety of different casings, but the key to adding cheese is to use a high-temperature variety to avoid it melting and ending up on the pan.
| Characteristics | Values |
|---|---|
| Type of Sausage | Deer/Venison, Cheddar Cheese, Jalapeno |
| Type of Cheese | Regular, High-Temperature |
| Spices | Mustard Seed, Garlic Powder, Black Pepper, Chipotle Seasoning, Red Pepper Flakes, Sea Salt, Organic Dried Jalapeno, Celery Powder, Organic Garlic Powder, Organic Black Pepper |
| Meat Ratio | 50/50 Deer/Venison to Pork |
| Meat Texture | Venison is lean, so fat is added with pork |
| Meat Preparation | Cut into 1-2 inch cubes, partially thawed |
| Mixing | Mix cure, spices, and water, then add to ground meat and mix well |
| Cooking Method | Pan Fry, Oven Broil, Bake |
| Cooking Temperature | 190 degrees F, 300 degrees F |
| Cooking Time | 8 hours, 1 1/2 to 2 hours |
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What You'll Learn
Using high-temperature cheese
High-temperature cheese is a great way to add a cheesy kick to your deer sausages. The cheese can withstand temperatures of up to 400 degrees Fahrenheit without melting, making it perfect for grilling and smoking. This means your deer sausages will have that delicious cheese pull without the mess of melted cheese everywhere.
High-temperature cheese is also very convenient to work with as it often comes pre-diced into 1/4" cubes. This means you don't have to worry about cutting the cheese to size, which can be a tedious and time-consuming task. The small size of the cheese cubes also means they can be easily incorporated into your sausage mixture, ensuring even distribution throughout your deer sausages.
When working with high-temperature cheese, it's important to note that the heating process is critical. The cheese needs to be heated to a high enough temperature to achieve the desired firmness and elasticity. This process should be done before the milk starts to curdle, and it is what gives the cheese its unique ability to withstand high temperatures without melting.
High-temperature cheese is available in a variety of flavors, including cheddar, Swiss, and hot pepper. You can choose the flavor that best suits your taste preferences and the type of deer sausage you are making. For a classic taste, cheddar or Swiss cheese is a great option. If you prefer a stronger, spicier flavor, hot pepper cheese will add a kick to your deer sausages.
High-temperature cheese is a fantastic option for those who want to add cheese to their deer sausages without the worry of melting or uneven distribution. With its convenient pre-diced form and high-temperature stability, it is a great choice for both home cooks and professionals alike.
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Enhancing deer meat flavour with spices
Deer meat, or venison, is a versatile and flavourful meat that can be used in a variety of recipes. However, due to its low-fat content, it can be dry and lacking in flavour. The key to enhancing the flavour of deer meat is to add fat, seasoning, moisture, and fillers. This will ensure that the meat is juicy and tasty.
One way to enhance the flavour of deer meat is to mix in fats. Common choices include pork fatback, fatty trimmings, or beef fat (suet). These fats provide moisture and richness to the meat. When using fat, it is important to finely grind it and mix it well with the deer meat to create a uniform consistency and prevent separation during cooking.
In addition to fat, seasoning plays a crucial role in enhancing the flavour of deer meat. Herbs such as bay, juniper berries, rosemary, sage, savory, and sweet marjoram pair well with venison. These herbs can be used fresh or dried, and can be added before cooking or used as a rub. For example, sprigs of rosemary can be draped over the meat, or ground leaves can be sprinkled on top. Bay leaves are ideal for soups and stews as they release their flavour slowly during cooking. It is important to remove them before serving.
Other spices that can be used to enhance the flavour of deer meat include pepper, cumin, coriander, star anise, allspice, cloves, and juniper. These spices can be combined with herbs to create a rub or mixed into the meat. When it comes to preparing deer meat, grinding it can add a unique dimension and improve its texture. This allows the natural flavour of the deer meat to shine through while utilizing different spices, herbs, and cooking methods.
Additionally, deer meat can be mixed with other meats such as pork or beef to add fat and enhance the flavour. A 50/50 ratio of ground pork to ground venison is commonly used, but this can be adjusted to personal preference. By mixing in fats, adding seasonings, and experimenting with different spices and herbs, the flavour of deer meat can be enhanced to create a delicious and nutrient-rich dish.
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Adding cheese to the sausage mixture
When adding cheese to your deer sausage mixture, there are a few things to consider. Firstly, decide on the type of cheese you want to use. Regular cheddar cheese is a popular choice, but some people prefer to use a high-temperature cheese, which can withstand higher cooking temperatures without melting and oozing out of the sausage. High-temperature cheese can be more expensive, but it may be worth it if you want to avoid the cheese melting out of your sausages during cooking.
Once you have chosen your cheese, cut it into small cubes or shred it to ensure it mixes well with the meat. You can use a food processor to shred the cheese quickly and easily. As a general guideline, you should aim for a ratio of around 1:1 cheese to meat. However, this may vary depending on your personal preference and the specific recipe you are following.
When preparing the meat for your sausage mixture, it is recommended to use a combination of venison and pork. Venison is very lean, so adding pork will help to add fat and improve the texture of the sausage. Cut the venison and pork into 1 to 2-inch cubes, then partially thaw them to make grinding easier. You can use a sausage grinder to grind the meat and cheese together, or grind them separately and then mix them by hand in a large bowl.
Finally, when mixing the sausage, it is important to work quickly and keep the mixture cold. This will help to prevent the cheese from melting and ensure it is evenly distributed throughout the sausage mixture. Add your spices and seasonings to the meat and cheese mixture, and blend well. You can then stuff the mixture into sausage casings and cook or store them in the freezer for later use.
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Freezing and storing deer sausage
Before freezing, it is recommended to vacuum seal the deer sausage. Vacuum sealing removes air, slowing oxidation and preventing freezer burn, thus keeping the meat fresh for longer. Vacuum-sealed deer sausage can be stored in the freezer for 6-9 months, while larger cuts can last up to a year. Some sources even suggest that vacuum-sealed deer sausage can last over a year in the freezer if stored correctly.
To further extend the shelf life of deer sausage, consider smoking or curing the meat before freezing. Smoking adds flavour and removes moisture, while the compounds added during the process stop bacteria from growing. Curing deer sausage uses salt and nitrites to slow down bacterial growth. However, the World Health Organization advises limiting cured meat intake due to associated health risks from nitrites.
When storing deer sausage in the freezer, ensure the temperature is set at 0°F (-18°C) to preserve the meat's quality for up to 2 months. Always label the vacuum-sealed packages correctly and try to use older sausages first to maintain freshness.
To thaw frozen deer sausage, it is safest to do so in the refrigerator to maintain quality and avoid food safety issues. You can also use cold running water for faster thawing. Once thawed, cook and consume the meat promptly, and do not refreeze.
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Choosing the right deer meat cut
Deer meat, or venison, is a versatile meat with many different cuts that can be used for sausage. The type of cut you choose will depend on your personal preference and the specific recipe you are following. Here are some factors to consider when choosing the right deer meat cut for your sausage:
Shoulder
The shoulder of a deer is a great source of meat for sausage. It is ideal for grinding, as well as for stew, soup, braising, and even burgers. The meat from the shoulder is typically not suitable for steaks, as the muscles are too small. However, larger muscles can be used for stir-fries or thinly sliced for fajitas. When grinding meat from the shoulder, it is important to remove as much silver skin as possible to ensure proper binding in your sausages.
Hindquarter
The hindquarter is a large and variable cut that offers a range of options for sausage-making. It includes major muscles such as the top round, bottom round, eye of round, and sirloin. The top and bottom rounds are particularly well-suited for steaks, especially in young deer. If you find these cuts a bit tough, you can marinate them before grinding for sausage. The hindquarter can also be used for jerky, kebabs, and stir-fries when sliced thinly.
Flanks
The flanks are thin pieces of meat located between the ribs and hindquarters. They can be added to the grind pile for sausage-making or sliced for jerky.
Neck
The neck of a deer is often laced with silver skin and fat. It is perfect for slow cooking, as the collagen breaks down and creates a tender, juicy texture. The neck is ideal for dishes that require shredded meat, such as tacos, burritos, stews, and sandwiches. You can also braise the whole neck, bone-in, for a delicious pot roast.
Rump
The rump provides a small piece of muscle that is suitable for pot roast, stew, or grinding for burgers, chilli, and sausage.
When choosing the right deer meat cut for sausage, it is important to consider the fat content and texture of the meat. Deer meat is very lean, so adding fat from other meats like pork can help prevent the sausage from drying out. You can also choose to mix and match different cuts of deer meat to create your desired flavour and texture.
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Frequently asked questions
You can use either regular or high-temperature cheddar cheese. High-temperature cheese is more expensive but produces better results.
The ratio of deer meat to pork is subjective and can be adjusted to your preference. However, it is important to note that deer meat is very lean, so adding pork helps to add fat to the sausage mixture and improve its texture. A common ratio is 50/50.
After preparing the sausage links, wrap them in freezer paper, tape it closed, label it, and place it in the freezer.
