WEBThis step helps the sausage bind to itself, but is not 100 percent necessary. Soak about 10 feet of hog casings in warm water. Dissolve the starter culture in the distilled water. …
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WEBChill 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 …
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WEBIn a large bowl add the venison, salt, pink salt, pepper, caraway, black pepper, juniper, and garlic. Grind through a 1/4" die into the bowl of a stand mixer (or a large mixing bowl if …
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WEBIt’s no secret that venison on its own is super lean. To compensate, most butchers and processors cut the final product with a large dose of pork or beef. This serves a number …
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WEBVacuum 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 …
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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 …
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WEBDirections. 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 …
WEB1 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 …
WEBCut venison and pork fat into small cubes that will fit in your meat grinder and place to the side. Mix seasonings together in a small bowl. Toss the meat together with the spices …
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WEBFeed all your meat through your meat grinder using a 4.5mm cutting disc. Add remaining ingredients to the meat and mix very thoroughly with your hands. Position a cookie sheet …
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WEBTo 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 seasonings. …
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WEBCombine 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 4.5 millimeters. …
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WEBDirections. Combine all the ingredients for the base with the seasoning ingredients for your desired sausage variety* in a large bowl. Gently mix the ingredients with your hands or …
WEB4. preheat oven to 250 degrees. Divide into 4 equal parts and shape into logs approximatly 4 inches in diameter. 5. place each log in the center of a piece of tin foil enough to wrap …
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 …
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WEBTo make the bologna, form the mixture into logs approximately 2-3 inches in diameter. Wrap each log in wax paper and tie with kitchen twine. Place the logs on a parchment-lined …