WEBRecipe. Grind 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 …
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WEBMar 24, 2021 · Mixing 15 pounds of lean, trimmed venison with 10 pounds of fatty pork shoulder works well. If you go with even fattier pork belly, or …
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WEBOct 26, 2023 · Weigh 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 …
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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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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 …
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WEBHomemade Venison Sausage Ingredients. 8 pounds ground venison; 2 pounds of pork fat (because venison is so lean) I called my local butcher and he gave me a wonderful …
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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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WEBDec 23, 2021 · How to Cook Venison and Pork Sausage: Add a little olive oil to your skillet. Cook this sausage over medium-low heat, turning occasionally, for 15-20 minutes until …
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WEBDec 3, 2018 · Instructions. Grind venison and fat together through a ⅜" grinding plate. Combine water, non-fat milk powder, jalapeno flakes, sugar, Worcestershire, black …
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WEBLean deer sausage just tastes dry and unappetizing. Most sausage makers increase the fat content of their game sausage by adding enough pork shoulder and pork or beef fat …
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WEBFeb 18, 2024 · Yes, you can cook venison kielbasa in the oven. Preheat the oven to 375°F (190°C). Place the sausages on a baking sheet lined with aluminum foil or parchment …
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WEBPlace all meat into mixer, adding all the ingredients. Mix well until all the ingredients are evenly distributed. Remove, place in stuffer and use 35-38mm hog casings for stuffing. …
WEBFeed the mixture into the stuffer. Allow the sausage come out in one long coil, trying to keep the sausage casing consistent in size as it comes out of the tube. Remember to …
WEBFeb 4, 2013 · Using a Kitchenaid or other stand mixer, or your (very clean) hands, add the ice water and garlic. Mix the meat and fat -- use the lowest setting on a stand mixer -- …
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 …
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 …
WEBMar 10, 2013 · Take out some hog casings — you’ll need about 3 to 4 standard lengths, about 10 feet — and set in a bowl of very warm water to rehydrate. Chop meat and fat …