WebNov 14, 2019 · In a large bowl combine cold water, seasonings and cure in a bowl. Then, using a stand mixer or a spoon, mix the ground meat into …
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WebDec 5, 2018 · 1 cup water Four 2-1/2-by-18-inch collagen casings Also works with Deer, elk, bear, other large game animals Preparation While keeping everything ice cold (see …
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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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WebApr 29, 2022 · pork – grind with meat grinder with a 3/16th inch grinder plate salt – use kosher salt or sea salt powdered dextrose – a sugar to feed the Fermento Prague Powder No 1 (sodium nitrite) black pepper coriander – …
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WebJun 24, 2020 · 8 oz. olive oil 2 1/2 tsp. kosher salt 2 tsp. black pepper 4 garlic cloves, minced 1 tbsp. fresh rosemary leaves, minced 5 feet of hog casings, soaked in water and …
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WebDec 27, 2021 · Grind the meat mixture through a fine die. Using a paddle attachment on a stand mixer on a low setting (or wooden spoon), mix ground meat until incorporated. Mix …
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WebJelenia sušená klobása. Dried venison sausage is a spicy sausage made with finely ground beef and venison. To finish the preparation, it is delicately smoked with beech …
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WebNov 9, 2016 · Directions: Mix dry ingredients together in a small bowl. Add to the ground venison and ground beef and mix thoroughly. Form mixture into 2 ½-inch logs approximately 8-inches long and pack tightly. Wrap in …
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WebAug 23, 2021 · Ingredients 3 pounds ground venison 1 1/2 cup water 4 tablespoons quick cure salt 1/2 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion salt 1/2 teaspoon mustard seed 2 …
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WebAug 1, 2019 · Cooking Instructions Mixing Run venison and pork back fat through a grinder with a medium die. Remember, it’s always best to grind meat when it’s kept very cold. …
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 …
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 …
WebInstructions. Grind the meat and mix in the seasoning. Stuff into sausage casings. Smoke 150º for 3 hours in a smokehouse. Remove heat and smoke for 24 to 36 hours or until …
WebMar 21, 2019 · Procedure. Mixing. Run venison and pork back fat through a grinder with a medium die. Add spices, cure, and cold beer to the meat and mix thoroughly. If using a …
WebJul 20, 2021 · To begin this recipe, whisk together the water, curing salt, mustard seed, garlic powder, pepper, and liquid smoke in a large bowl until well combined and frothy. Your curing mixture should be completely …
WebMar 19, 2019 · Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid. Bake at 300 degrees for 3 hours. Take out and wrap in wax paper with …