DirectionsStep1Cut the venison and pork belly into grinderappropriate sized pieces. Place on a tray and in the freezer for 15-20 minutes while you set up the grinder.Step2Assemble the grinder with a 3/8” plate to start and grind the meat once through the 3/8” plate.Step3Gently combine the Butter Garlic Sausage Seasoning with the once ground meat. Place back in the fridge while you reset the grinder.Step4Replace the grinder plate with a 3/16” plate and grind seasoned meat through once. Step5Add the binder flour and pink salt to the meat block and combine well with your hands or a meat mixer.Step6Add water and mix until protein extraction starts. Prep sausage stuffer with a 3⁄4” horn. Load stuffer with meat block, avoiding any air pockets when loading.Step7Thread sausage casings onto horn and gently begin stuffing into casings, leaving just enough give to twist them. Step8Link off sausages and use a sausage pricker or sharop knife to remove any air pockets. Step9Place on a rack lined sheet tray and place in the fridge overnight to dry and to develop flavors.Step10Preheat smoker to 130 degrees F. Hang sausages on smoke sticks, allowing at least 2” between sausages. Place in the smoker for 30 minutes.Step11Place 1⁄4 pan of moistened sawdust on the heating element and increase the house temperature to 150 degrees. Smoke for 45 minutes.Step12Remove the sawdust and increase the house temperature to 170 degrees and cook for 2-3 hours, or until an internal temperature of the sausage reaches 155 degrees F. Step13Take the sausages out of the smokehouse and place in an ice bath for 15-20 minutes to rapidly chill.Step14Store in vacuum packed bags for future use or grill up right away and enjoy!IngredientsIngredients3 poundsWild Game Meat (venison or other)3 poundsFatty Pork Belly (or trims)4 ouncesButter Garlic Brat Seasoning3 ouncesBinder Flour1 ¼ teaspoonsPink Cure½ cupWater35 millimetersNatural Hog CasingsFrom psseasoning.comRecipeDirectionsIngredientsExplore furtherCold Smoking venison sausage Smoking Meat Forums - …smokingmeatforums.comSmoked Venison Sausage Recipe - Game & Fishgameandfishmag.comSmoked Venison Sausage – Texas Monthlytexasmonthly.comHow to Make Your Best Venison Sausage Ever Deer & …deeranddeerhunting.comFirst time smoking venison summer sausage with …smokingmeatforums.comRecommended to you based on what's popular • Feedback
Smoked Venison Sausage
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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 …
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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, …
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WebFeb 27, 2019 · Cholesterol content in a 3.5-ounce of ground beef has 40 percent more calories, 223 percent more fat and 125 percent more …
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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 …
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Web2 tablespoons of kosher salt; 1 tablespoon of freshly ground black pepper; 1 tablespoon of paprika; 1 tablespoon of garlic powder; 1 tablespoon of onion powder
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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 …
WebIf 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. …
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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 …
WebOct 27, 2021 · Smoke at 120 degrees for 1 hour, 160 degrees for 30 minutes, with the smoke "on", and 180 degrees until the suasage reaches an internal temperature of 156 degrees F. Leave the smoke on for up to …
WebFeb 1, 2022 · Spicy Venison Sausage, Wild Rice and Kale Stew. Chewy, nutty wild rice brings its own slew of nutritional benefits to the table, including antioxidants, vitamins A, …
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WebJan 25, 2023 · Smoked Venison Breakfast Sausage recipe is a great way to add protein to your morning breakfast. The leftovers should be stored in the fridge and eaten within 2-3 days for the best results. If you want to …
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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 …
WebMay 15, 2017 · Soak wood chips for 30 minutes. Fill the water bowl & wood chip box of the smoker, then smoke at 250°F for two hours (or until the internal temperature has reached …
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 …
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. …
WebDec 18, 2023 · Instructions. Cut the venison into one-inch cubes trying to keep them the same size. In a bowl or Ziplock bag, add the venison pieces and drizzle the Italian dressing on top of the deer meat pieces. Cover the …