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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: Wild hog and deer sausage recipe
Morning Folks!!!!!!!!!!!!!!!!<> I have a question about a recipe? I need one that incorporates wild hog and deer for breakfast and German sausage plus the fixings and proportions of meat for the right taste to add. I am up in years and my doc tells me to start or just not eat fat. But hell ya got to die of something anyway so just may as well enjoy this life while ya here. But I am able (being the Game Warden in Big Spring, TX) to get my hands on young small lean wild hogs and it is deer season now so I can legally get my hands on them too. Between the hog and the deer there would be less cholesterol, fat etc. So in my small opinion it would be better as I love cold sausage sandwiches while I'm working. Another recipe I would like is for a marinade for both beef and deer and sand hill crane jerky to smoke it to eat also. Any help with exact recipes would be appreciated. Hopefully the things needed can be bought at Wal-mart or HEB foods?
Your ardent reader
Wayne Armstrong
Hi Wayne,<> Thanks for the kind words.<> Sorry about your cholesterol. Personally, I would change doctors.
You really can't make acceptable sausage without some fat. However you can cook most of that fat out before you eat it. Venison is very low in fat, that is why pork or beef fat is mixed in to make sausage. There is a breakfast sausage recipe in "According to Smoky" but it requires fat pork and pork fat.
There are some jerky recipes in the FAQs and they require LEAN meat. By the way, last accounts I had the Sand Hill Crane was an endangered species.
I haven't been of much help. Let me answer the rest of these 169 e-mails and do some checking around for lean sausage.
Have fun,
Smoky
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