WebAug 5, 2023 · Lay your venison sausages on the smoker grate. If your smoker has a water pan, heat up a beer on the stove until it boils. Pour the boiled beer into the water pan to keep the sausages moist and packed with flavor. 3. Let the Smoke Dance: Open the vent on your grill or smoker to about 3/4 of the way.
Preview
See Also: old fashioned venison sausage recipesShow details
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 pounds ground pork. 4 pounds venison, cut into 1½-inch pieces. 2 tablespoons sea salt. 2 teaspoons coarse black pepper. ¼ teaspoon nutmeg. ¼ teaspoon clove.
See Also: most flavorful venison sausage recipeShow details
WebDec 23, 2021 · Mix thoroughly using a paddle attachment or sturdy spoon for about 2 minutes. Add the diced bacon to the venison mixture and fold in until just combined. In a food-safe storage container or gallon freezer bag, add the sausage mixture. Press the sausage down ensuring that there are no air pockets.
See Also: cold smoked venison sausage recipeShow details
WebJun 24, 2020 · Preparation. Spread the venison chunks across a metal sheet tray and place it in the freezer. Chill for 20-30 minutes or until …
See Also: country style venison sausage recipeShow details
WebSep 2, 2023 · Starting with very cold meat, trim and chop the venison. Chop the pork belly and fat. In a large container, or two smaller ones, add the meat and fat. Add the sage, cane sugar, dried onion, pepper, add …
See Also: Sausage RecipesShow details
WebNov 16, 2016 · If making venison sausage patties: Cut off a piece of wax paper to cover a baking sheet. Pat the sausage mixture to approximately 1/2 inch thick and use a biscuit cutter or the top of a drinking glass to cut out even patties. Place patties on baking sheet. Flash freeze the patties by freezing them on the cookie sheet first.
See Also: Fish Recipes, Sausage RecipesShow details
WebJan 31, 2022 · Make sure your sausage is very cold, between 28°F and 32°F. When it’s cold enough, take it out of the freezer and add the wine and water. Mix the sausage thoroughly either using a Kitchenaid on low for 60 to 90 seconds or with your (very clean) hands for 2 minutes. This is important to get the sausage to bind properly.
WebOct 26, 2023 · Weigh the venison in grams. Use the weight of the meat to calculate the amount of the remaining ingredients you need. Once you have all your ingredients scaled out, mix all ingredients except water and casings. Grind through the medium (~7mm) die of your meat grinder. Spread the ground mixture out on a sheet pan, and place in the …
See Also: Meat Recipes, Tea RecipesShow details
WebOct 27, 2021 · Smoke at 120º F for 1 hour, 160º F for 30 minutes, with the smoke “on”, and 180º F until the sausage reaches an internal temperature of 156ºF. Leave the smoke on for up to 2 hours. 9. Freeze Your Smoked Venison Sausage. We use the Foodsaver Vacuum Sealer to freeze all our meats, fruits, and vegetables.
WebOct 11, 2021 · Keep an eye out for air pockets. Use a sterile needle or sausage pricker (set it aglow in your stovetop flame) to puncture the casing over all the air pockets. Gently compress the links together to squeeze out the air pockets; this takes practice. Tie the ends of the casing together in a double or triple knot.
Web2 cups ice water. Cut all the meat into 1-2 inch cubes, then grind it though the medium plate of your meat grinder. Take all the spices and cure and mix them well into the 2 cups of ice water. Pour the water and spice mix into the ground meat and work it all in by hand for at least a couple of minutes to ensure a homogeneous mix.
WebHang sausages or place on racks, ensuring space for smoke circulation. Begin to step up your smoker temperature to 145, 155, 165, every hour, ending at 175 - 190 degrees F. This is a "Smoke 'em low and slow" process: approximately 6-8 hours until sausage reaches 156°F (69°C). 7. Cool and Admire:
WebMixing 15 pounds of lean, trimmed venison with 10 pounds of fatty pork shoulder works well. If you go with even fattier pork belly, or just pork fat from the butcher, you can go with even more venison in the mixture. The sausage gets smoked at low temperatures (I prefer 200 to 225 degrees), until it reaches an internal temperature of 150 degrees.
See Also: Pork RecipesShow details
WebAug 20, 2023 · Easy homemade venison breakfast sausage patties made from ground venison and pork fat, and a unique herb and spice seasoning blend. This spin on country sausage is smoked over oakwood for the perfect balance of gamey, smoky and sweet flavors. Print Recipe Pin Recipe. Prep Time 20 mins. Cook Time 1 hr.
See Also: Breakfast Recipes, Sausage RecipesShow details
WebFeb 26, 2015 · Instructions. Blend garlic, water and liquid smoke, if using, with a hand blender. Put into fridge while you chill and grind your meat. Place the meat and pork fat into freezer for 1 or 2 hours to make it very cold and a bit firmer. Cut meat and fat into about 1" cubes and return to freezer while you gather and mix your spices together.