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 …
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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 …
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WEBAug 14, 2020 · Summer Sausage Recipe. Ingredients. 20 lbs. Cubed venison ; 5 lbs. Pork fat; 7 oz. Salt ; 1 oz. Pepper; 4 oz. Minced Garlic ; 3 oz. Mustard Powder or Mustard Seed; 3 oz. Hickory Smoke Powder; 1 …
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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 …
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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 …
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 …
WEBJun 24, 2020 · Chill 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 die. Place the …
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WEBAug 17, 2022 · In a large bowl, mix the ground venison and pork sausage. Season with salt, pepper, mustard powder, mustard seed, sage, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to …
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 …
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 …
WEBJul 20, 2021 · Wrap the logs tightly in foil and refrigerate them for 24 hours. The next day, preheat the oven to 300 F. Line a sheet pan with foil. Remove the foil from the sausage logs and place the sausages on the prepared …
WEBJan 30, 2017 · It’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 …
WEBDec 16, 2013 · 1/4 teaspoon mustard seeds. Day 1: The day before you want to process the summer sausage, mix the meat and spices in a bowl. Place the seasoned meat in a …
WEBThese venison summer sausage recipes include: Classic smoked venison summer sausage. Spicy and peppered versions for those who love a little heat. Garlic-infused …
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 …
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 …