WEBJun 24, 2020 · Preparation. Spread the venison chunks across a metal sheet tray and place it in the freezer. Chill for 20-30 minutes or until …
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WEBFeb 13, 2015 · Directions. Heat the olive oil in a medium skillet. When hot, add the garlic and onions and sauté until they soften, about 3 to 5 minutes. Set the skillet aside. Then, …
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WEBApr 19, 2024 · Slide the natural casing onto the sausage stuffer nozzle. Tie off the end of the casing to create a seal. Gently feed the venison mixture into the stuffer, supporting …
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WEBIf so, then you're in for a treat with this mouthwatering recipe for smoked venison sausage. Venison, which refers to the meat of deer, is known for its rich flavor and lean …
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WEBJul 7, 2020 · Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sausages, and brown evenly, about 6 to 7 minutes. Add remaining 2 tablespoons olive oil, onion …
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WEB1) Preheat Smoker to 100°F. 2) Place sausage on smoke sticks. 3) Insert temperature probe to center of one sausage. 4) Open dampers all the way. Run at 100°F for one …
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WEBTo make the sausage: mix seasoning mix with meat and remaining ingredients (except casings). Stuff in casings (or form into patties). cook's notes. Use this mix for patties …
WEBSprinkle over meat and mix thoroughly so all the dry ingredients has coated and stuck to the meat. Chill thoroughly again for two hours. Grind meat twice through the fine plate in …
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WEBApr 18, 2022 · 1 lb Maui Nui Ground venison organ blend; 6 Maui Nui venison kidneys, cubed 1/2” pieces; 8 oz pork fat (or pre-ground pork fat) 2.8 g. kosher salt; 1/8 tsp sugar …
WEBJan 23, 2023 · This step helps the sausage bind to itself, but is not 100 percent necessary. Soak about 10 feet of hog casings in warm water. Dissolve the starter culture in the …
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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 …
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 …
WEBOct 11, 2021 · Keep 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 links together to squeeze out the air pockets; this takes practice. Tie the ends of the casing together in a double or triple knot.
WEB1 cup ice water. Grind the cubed venison and pork through the medium blade of your sausage grinder. Mix the cure and all the spices except the milk powder with the 1 cup …
WEBDec 23, 2021 · How to Make Venison and Pork Sausage Ingredients: 2 lbs venison; 6 lbs pork; 2 lbs organ meat (liver, heart, etc, or use more venison or pork) 5 rounded …
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WEBMay 10, 2023 · Mix it well and add in liquids. Let sit 30 minutes then taste test by frying a small patty, adjust as needed. Package in butcher paper, freezer bags or vacuum pack. …
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WEBApr 18, 2024 · In a large bowl, combine all ingredients except for the ice water. Mix until well combined. Slowly add the ice water, mixing until the mixture becomes sticky and cohesive.