We're taking leftover scrap meat from some Meat Does we hunted here at the farm and fat from a hog we butchered to show y'all how we grind our own Breakfast Sausage. This recipe is super simple and easy to replicate, and it's how we've been using our scrap meat leftover from deer for years!
We're taking leftover scrap meat from some Meat Does we hunted here at the farm and fat from a hog we butchered to show y'all how we grind our own Breakfast Sausage. This recipe is super simple and easy to replicate, and it's how we've been using our scrap meat leftover from deer for years!
Author
Buck Junkies
Ingredients
17.5lb fresh deer meat cut into 1-2" chunks
7.5lb pork fat cut into 1-2" chunks
1 3/4 cups Malcom's Country Sausage Seasoning
Directions
Combine trimmed deer meat and pork fat at a 70/30 ratio.
Add Malcom's Breakfast Sausage Seasoning at a rate of 1 tbsp per total pound of meat.
Mix seasoning into meat by tossing by hand, until everything is evenly coated.
Run meat through Meat Your Maker Grinder using the largest die plate.
Swap to smaller die plate and grind the meat one more time.
Divide the sausage into desired package size and vacuum seal using Meat Your Maker Chamber Vac.
