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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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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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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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 pounds ground pork. 4 pounds venison, cut into …
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WEBSep 2, 2023 · Starting 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, dried onion, pepper, add …
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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 pepper, dry mustard, garlic powder, celery seed, …
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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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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 with no water. Add a water pan with a chamois or large sponge (helps …
WEBNov 14, 2019 · Place 3-4 fibrous casings in water and allow them to soak for about 30 minutes while you prepare the sausage. If you haven't already, grind your venison and pork, separately with a course plate. Then, grind …
WEBInstructions. Take out some hog casings and set in a bowl of warm water. Chop meat (and pork fat, if using) into chunks. (Optional expert step: Mix the salt with just the meat and grind it very coarsely, like with a 10 mm …
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 …
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 …
WEBMar 2, 2024 · Measure spices. Add all spices and ice water to covered bowl or container. Place lid on bowl. Shake vigorously to dissolve salt and mix spices well. Mix ground pork and venison gently. Add spice mixture to …
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WEBDirections: Mix salt and cure with coarsely ground venison and pork trimmings. Pack in shallow pan and place in refrigerator for 3 to 5 days. Then add rest of ingredients and …
WEBFeb 3, 2024 · Cook over medium heat for about 4-5 minutes per side or until cooked through. Mix it up with some different add-ins: ½ teaspoon of brown sugar or a teaspoon of pure maple syrup to make a sweet Italian …