below are some pics of what i was left with after posting the hides out to graham and patrick, i think i had the best deal
bernie
bernie
Jesus Bernie, Thats a lot of meat!!!
I take it you butchered it yourself??, nice work mate
I am sure you will enjoy them Bernie, my mouth is watering just looking at the photos. You have a nice larder set up there mate.
thanks
still waiting for some good seasoning recipes, if any members have any. mutch appreciated
bernie
Venison's very lean. I'd add a good quantity of pork belly in order to get the fat content up.
Scanker's right: venison is lean; sausages need fat. Pork shoulder fat is often recommended. Take a look at the ingredients list on some commercial venison sausages (remember ingredients are listed in quantity order).
Regards
arian
I'm using the correct amount of belly pork, its just the seasoning, herbs and spices not quite right,tried a little bit cooked and tastes fine,but when you do the rest its not the same.i need a tried and tested 10lb of meat recipe,
cheers bernie