WebDec 5, 2020 · Preheat smoker to 120°F, then further dry the casings by hanging sausages in the chamber, with full open damper, for 2 hours with no water. Add a water pan with a chamois or large sponge (helps …
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WebNov 14, 2019 · Place 3-4 fibrous casings in water and allow them to soak for about 30 minutes while you prepare the sausage. If you haven't already, …
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WebAug 14, 2020 · Cooling it Down. When the sausage comes out of the smoker, get it into an ice bath immediately. You want to drop the temperature by about half. Cooling the sausage in an ice bath halts the …
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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 food-safe storage container or gallon freezer bag, add the sausage mixture. Press the sausage down ensuring that there are no air pockets.
WebAug 1, 2019 · 1 tbs crushed coriander. 1 ½ tsp Insta Cure. One 12 oz bottle of ice cold amber ale. Optional: 20 large jalapeno peppers. Cooking Instructions. Mixing. Run venison and pork back fat through a grinder …
WebNov 1, 2023 · Once stuffed and cured, hang on smokesticks or separate on a rack to dry at room temperature for 4-5 hours until casings are dry. Speed this process up by using a fan. Rotate the sausages so that all sides are …
WebGrind each type of meat, then mix the different meats together. Keep the meat cold until you are ready to smoke your venison summer sausage. Cure the Ground Meat - Use curing salts, such as InstaCure No. 1 to cure the meat. Add the salt cure mixture into the meat and mix well. Be sure to keep the meat refrigerated while the meat is curing
WebAug 17, 2022 · Form the mixture into two-inch cylindrical rolls. Place those rolls on a baking sheet. 4. Put formed rolls in the oven once it is up to temperature. Bake for six hours in the oven until firm and cooked …
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 crunchy. Grind the meat through your grinder’s smallest die. If using big chunks, …
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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:
Web1 cup ice water. Trim the venison, cut it into 1 inch cubes, and grind it through the fine (3/16") plate of your meat grinder. Add the ground beef to the venison. Combine the spices and cure in a small container and mix with the 1 cup of ice water and the liquid smoke. Pour the spice and water combination into the ground meat and mix thoroughly
WebDec 5, 2018 · Let the stuffed casings rest in the fridge to dry out for 1-2 hours. While the stuffed sausages are resting, soak a panful of applewood chips for 20 minutes. Preheat the smoker to 112°-130°. Set the pan of chips in the smoker. Lay or …
WebStep Seven: Smoke the Sausage. Place your venison summer sausages on both the upper and lower racks of your grill. Then, smoke them at the following temperatures for the directed hours: Hours One and Two: Set your Traeger Grill (or pellet grill) to 165 degrees and smoke for two hours.
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.
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WebSmoking venison summer sausage requires a bit of patience, as it takes time to achieve the perfect smoky flavor and texture. The ideal smoking time for venison summer sausage is around 4 to 6 hours at a temperature of 175°F to 200°F (79°C to 93°C). This slow and low smoking method allows the flavors to develop and the sausage to cook evenly.
WebDec 27, 2021 · Weigh the venison (in grams) that you will be using to make the sausage. Use this weight to calculate the amount of each ingredient you will be using. For example, if you are starting with 1000 g of cubed venison, you will need 330 g of pork fat, and so on. Cube the venison and pork fat, and measure your spices accordingly.