WebPreheat your oven to 170°F and place the sausages on the broiler. Increase the heat up to 190°F slowly and continue to check the internal temperature of the …
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WebThis is more like a salami; if you want that softer summer sausage texture, hang for less time. Prep Time 3 hrs Cook Time 0 mins Smoking Time 4 hrs Total Time 7 …
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WebRemove the foil from the sausage logs and place the sausages on the prepared sheet pan. Bake the sausage for 1½ to 2 hours, or until the internal temperature reaches 170 F. Cool he …
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WebHow to Make Summer Sausage Recipe Summer Sausage Ingredients 20 lbs. Cubed venison (elk or deer) 5 lbs. Pork fat (Ask your local butcher) 7 oz. Salt 1 oz. Pepper 4 …
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WebBake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. Turn the meat once …
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Web8 lbs. game meat, cut into 1-inch cubes 2 lbs. pork fatback, cut into 1/2-inch cubes 6 tbsp. kosher salt 4 tbsp. dextrose 2 tsp. curing salt (often sold as pink salt # 1) 1-1/2 tbsp. mustard seeds 1 tbsp. dry …
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WebDec 10, 2013. #2. You don't want to go higher than 170 or the fat will render out of the sausage. Another way is to poach them in water in something like a Nesco …
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Web1 lb lean ground beef 2 cups water 1 teaspoon onion powder 1⁄4 teaspoon garlic powder (or a tad more) 4 teaspoons cracked black pepper 2 teaspoons mustard seeds 2 teaspoons …
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WebThere are a few things you need to do before cooking it, though. First, get the deer sausage frozen. This will help make sure that it’s cooked evenly and …
WebPreheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil. Remove foil from sausage logs and place them onto the prepared …
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WebKeto Sausage Recipes. It’s low carb, gluten-free, grain-free, and diabetic friendly. It does not get much better. Our mouthwatering keto recipes with sausage …
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WebDirections: Mix salt and cure with coarsely ground venison and pork trimmings. Pack in shallow pan and place in refrigerator for 3 to 5 days. Then add rest of ingredients and …
WebPreheat the oven to 400°F (200°C). Grease a baking dish with butter. Divide the zucchini into bite-sized pieces. Peel and cut the onion into wedges. Slice or chop the …
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Summer Sausage Recipe. 1 20 lbs. Cubed venison. 2 5 lbs. Pork fat. 3 7 oz. Salt. 4 1 oz. Pepper. 5 4 oz. Minced Garlic. 6 3 oz. Mustard Powder or Mustard Seed. 7 3 oz. Hickory Smoke Powder. 8 1 oz. #813 Pink Salt. 9 1.5 oz. Encapsulated Citric Acid.
Venison summer sausage should be cooked until it reaches an internal temperature of 150 degrees F. This is best achieved in a low-temperature smoker or in the oven at 325 degrees. Depending on the temperature you’re cooking at, this could take 90 minutes to three hours.
1 lb of ground beef – An alternative meat source is added to venison summer sausage to add fat content to your base ingredients. If you do not have sufficient fat in your sausage mixture, your end product will turn out excessively dry. Some use pork from a shoulder or pork butt roast or other cut.
This recipe can be applied to deer, elk, or even beef, and each will yield a great result. Regardless of the meat, if you add the encapsulated citric acid at the proper time, you'll get the sausage tang that a classic summer sausage will always have.