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 …
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WEBRecipe. Grind the chilled venison and pork through the medium blade on your meat grinder. Mix all the cure and spices with the 1 cup of ice water. Pour the water/spice/cure …
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WEBMar 24, 2021 · Mixing 15 pounds of lean, trimmed venison with 10 pounds of fatty pork shoulder works well. If you go with even fattier pork belly, or …
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WEBFeb 18, 2024 · Yes, you can cook venison kielbasa in the oven. Preheat the oven to 375°F (190°C). Place the sausages on a baking sheet lined with aluminum foil or parchment …
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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 and water. Mix the sausage thoroughly either using a Kitchenaid on low for …
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WEBLean deer sausage just tastes dry and unappetizing. Most sausage makers increase the fat content of their game sausage by adding enough pork shoulder and pork or beef fat …
WEBMar 10, 2013 · Take out some hog casings — you’ll need about 3 to 4 standard lengths, about 10 feet — and set in a bowl of very warm water to rehydrate. Chop meat and fat into 1-inch pieces. Combine the salt, …
WEBPlace all meat into mixer, adding all the ingredients. Mix well until all the ingredients are evenly distributed. Remove, place in stuffer and use 35-38mm hog casings for stuffing. SMOKING: Let sausage dry at room …
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 …
WEBDec 3, 2018 · Instructions. Grind venison and fat together through a ⅜" grinding plate. Combine water, non-fat milk powder, jalapeno flakes, sugar, Worcestershire, black pepper, dry mustard, garlic powder, celery seed, …
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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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WEBFeb 4, 2013 · Using a Kitchenaid or other stand mixer, or your (very clean) hands, add the ice water and garlic. Mix the meat and fat -- use the lowest setting on a stand mixer -- until it binds, about 1 to 2 minutes. Again, put …
WEBTrim the venison with a boning knife, remove all sinew, bones and blood from the meat. Cut it inot long strips using a cimeter (butchers knife ). Use a meat grinder to grind the …
WEBFeb 26, 2024 · Grilling: Grill the sausages over medium heat, turning occasionally, until evenly browned and cooked through. Pan-Frying: Cook in a skillet over medium heat, …
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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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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WEBMarathon Wisconsin. Aug 31, 2012. #1. Sunday and Monday I finally used up the venison in my freezer. I used the recipe from lets-make-sausage.com and it turned out the way I …