DirectionsStep1Cut your meats and fat into pieces you can fit into your meat grinder. Mix with the salt, curing salt and dextrose. Put this in the fridge overnight to set. This step helps the sausage bind to itself, but is not 100 perce…Step2Soak about 10 feet of hog casings in warm water. Dissolve the starter culture in the distilled water.Step3When you are ready, mix the garlic, sage, pepper and juniper berries in with the meats and fat. Grind through a medium die (6.5 mm). If your meat is relatively free of silverskin and connective tissue, you shoul…Step4Make sure the meat is cooler than 40°F, and ideally it should be closer to freezing. Mix the distilled water with the starter culture in with the meat and knead this with your (clean) hands for about 90 seconds to 2 minutes: …Step5Pack the mix into the sausage stuffer. Thread on a casing, leaving about 4 inches free to tie off later. Fill a link about a foot long, then pinch it off and pull the casing off the nozzle until you have a "tail" about 8 in…Step6Carefully compress each link to fill the casings, then tie off one end and snip the excess. Compress a little more, carefully, and then use a needle or sausage pricker to remove any air pockets. Compress a touc…Step7Tie the long end of the links around "S" hooks and hang in your oven off the top rack. Put a baking sheet underneath to catch drips. Leave like this for at least 24 hours -- follow the directions for your particular star…Step8Once the sausages have turned a pretty red and have the enticing smell of cured meat, move them to your drying chamber: My recommendation is 50°F and about 75% humidity. Hold them there for at least 3 we…IngredientsIngredients1 kilogramVenison Meat1 kilogramPork Shoulder500 gramsPork Fat63 gramsKosher Salt (or sea salt)6 gramsCuring Salt (no. 2, sodium nitrate)30 gramsDextrose (or regular sugar)20 gramsGarlic (minced)20 gramsFresh Sage (minced)6 gramsBlack Pepper (freshly ground)5 gramsJuniper Berries (minced, optional)10 gramsStarter Culture T-SPX (see above)1 cupCold Distilled Wateradd Hog CasingsSee moreNutritionalNutritional229 Calories25 gTotal Fat24 mgCholesterol1 gCarbohydrate1,220 mgSodium0.1 gProteinFrom honest-food.netRecipeDirectionsIngredientsNutritionalExplore furtherHow to Make Your Best Venison Sausage Ever Deer & …deeranddeerhunting.comEasy Venison Salami Just A Pinch Recipesjustapinch.comMake this easy spicy venison salami tonight. Or… Grand …grandviewoutdoors.comVenison Salami - Allrecipesallrecipes.comHomemade Venison Salami Recipe - The Original Dry …drybagsteak.comRecommended to you based on what's popular • Feedback
Venison Sausage - Jalapeno Cheddar Snack …
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WEBMar 17, 2022 · 3.5 pounds venison, trimmed of fat and silver skin, cut into large dice. 2 ounces/56 grams kosher salt. 1 teaspoon/7 grams pink curing salt (aka: Instacure # 1 or Prague Powder # 1). 1 teaspoon ground …
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WEBFeb 28, 2022 · Combine meat and fat with salt, Instacure #2, dextrose, pepper, fennel, and garlic. Cover and refrigerate overnight, then grind the mixture through a fine die, about …
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WEBJan 19, 2018 · 1 tsp liquid smoke (optional) 1 tsp Worcestershire sauce. Directions: Grind meat using a coarse grinding plate. Add all other ingredients to the meat and mix well. You can run the mixture through …
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WEBDirections. Mix all ingredients thoroughly . Refrigerate mixture for three days, taking it out to remix at least once a day. On the fourth day, shape the mixture into small loaves, about 2 1/2″ x 6″ long, or stuff in 1½” X 12″ …
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WEBJun 24, 2020 · Chill for 20-30 minutes or until crunchy. Grind the meat through your grinder’s smallest die. If using big chunks, start with a large die, and then grind a second time through the small die. Place the …
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WEBMay 15, 2020 · Grind chilled venison through a 6mm plate and back fat through the 10mm plate. Let chill again before mixing. You want the temp of the meat to be around 35F (or below). Prepare all the seasonings and …
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WEBSep 17, 2022 · Directions. Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, …
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WEBAug 9, 2012 · Bake in a 225-degree oven for about four hours. Remove logs from oven and pat with paper towels to remove excess fat and oil. After 15 minutes, remove netting …
WEBDec 20, 2020 · Venison, rump 1350g / 3 lb; Pork back fat 570 g / 1¼ lb; Pork, leg meat, lean 340 g / ¾ lb; Salt 35 g / 6½ tsp; Skim milk powder 120 g / ½ cup; Dextrose 18 g / 1 tbsp
WEBPlace on a rack lined sheet tray and place in the fridge overnight to dry and to develop flavors. Preheat smoker to 130 degrees F. Hang sausages on smoke sticks, allowing at least 2” between sausages. Place in the …
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WEBMethod. 1. To start the salami, finely dice the fat (this may be easier if frozen) 16 oz of pork back fat. 2. Mix the salt and curing salt through the minced venison and place in a bowl over ice. Once chilled, place the …
WEBApr 7, 2024 · Then, you’ll pre-heat the oven to 325°F. Set an oven-safe rack over a sheet pan. For salami in casings, simply arrange the salamis in a single layer on the sheet pan. For plastic-wrapped salami, carefully …
WEBMar 15, 2022 · Vacuum seal it in 1-pound packages, freeze, and use as needed. >> Weighing the ingredients is easy when you use a scale from MEAT! Ingredients: 4 …
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WEBDec 28, 2021 · To replicate a traditional sausage, it helps to have an understanding of basic sausage anatomy: 70% meat, 30% fat, and 10% of the total volume in liquid, plus …
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WEBApr 22, 2023 · The best meat to fat ratio for sausages is around 80/20. This means that there should be 80% lean meat and 20% fat. Leaner ratios such as 70/30 or 75/25 are …
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WEBMay 9, 2024 · Cook venison sausages with olive oil on medium-high heat for 15 to 20 minutes until they are browned and cooked all the way through. Afterward, allow them to sit and cool for about five minutes. This resting …
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