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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WebAug 14, 2020 · Soak casings in warm water ensuring inside and outside of the casing get wet. Load casing on sausage stuffer and stuff them …
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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 …
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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 …
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 …
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 …
WebApr 2, 2019 · Directions. Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins …
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. …
WebAug 23, 2021 · 1/4 teaspoon garlic powder. 1/4 teaspoon onion salt. 1/2 teaspoon mustard seed. 2 tablespoons liquid smoke. Directions. Mix all ingredients in a large bowl. Refrigerate for 24-48 hours, mixing twice a …
WebUsing a kitchen scale divide meat evenly into four pieces. Roll each piece into about a 9-inch log. Place prepared logs on a quarter baking pan with rack, cover and return to the refrigerator for 16 more hours. Preheat …
WebThe spices come in kits from The Bearded Butchers based on the amount of meat you have. We used the DIY summer sausage kit from the Bearded Butchers for our venison …
WebMay 22, 2024 · Place the hanging rods on your smoker’s top rack. Tie a knot in a string attached to the sausage, hook it on, and place the hooks on the hanging rods. Thread …
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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 …
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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 …
WebMar 8, 2021 · This low sodium sausage recipe only has 167mg of sodium. This cuts the sodium by about 75%! If you leave out the salt entirely, this sausage only has 69mg of sodium per serving. This …
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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