WEB1 tablespoon garlic powder. 1/2 teaspoon red pepper flakes (optional) 1/4 cup cold water. Steps to make garlic and herb seasoning: In a large mixing bowl, combine the ground …
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WEBPreparation. Spread the venison chunks across a metal sheet tray and place it in the freezer. Chill for 20-30 minutes or until crunchy. Grind the meat through your grinder’s …
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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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WEB2 pounds of pork fat (because venison is a lean meat and has a low-fat ratio) I called my local butcher and he gave me a wonderful deal on bulk pork fat because I seemed to be …
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WEBMake 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 …
WEBBake for 1 hour and 20 minutes at 300F. Remove and cool rapidly. Ground Meat Mix for Basic Deer Sausage Ingredients 5 lbs. venison 1 lb. fresh pork fat 2-4 tablespoons salt …
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WEBInstructions. Grind venison and fat together through a ⅜" grinding plate. Combine water, non-fat milk powder, jalapeno flakes, sugar, Worcestershire, black pepper, dry mustard, …
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WEBStarting with very cold meat, trim and chop the venison. Chop the pork belly and fat. In a large container, or two smaller ones, add the meat and fat. Add the sage, cane sugar, …
WEBRepeat these steps until you reach the end of the casings. Then, use knots to tie up the ends. Cook venison sausages with olive oil on medium-high heat for 15 to 20 minutes …
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WEBGarlic powder. Mix all the ingredients together in a bowl until well combined. Apply the seasoning to the venison, making sure to coat the meat evenly. You can use this …
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WEBPowder, garlic, 3/4 tsp. Mace, 3/4 tsp. Allspice, 3/4 tsp. Directions. Dice meat into 1″ cubes, running through a grinder with a 4mm plate. Return ground meat to fridge. Combine all …
WEBGather all ingredients. Place venison and pork in a very large bowl or plastic tub; sprinkle with curing mixture, sugar, sage, red pepper flakes, and black pepper. Mix well until …
WEBKeep an eye out for air pockets. Use a sterile needle or sausage pricker (set it aglow in your stovetop flame) to puncture the casing over all the air pockets. Gently compress the …
WEBGrind the chilled venison and pork through the medium blade on your meat grinder. Mix all the cure and spices with the 1 cup of ice water. Pour the water/spice/cure combination …
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 …
WEBWeigh the venison in grams. Use the weight of the meat to calculate the amount of the remaining ingredients you need. Once you have all your ingredients scaled out, mix all …
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