If you’re new to making venison sausage or prefer a simple seasoning blend, this basic recipe is a great starting point. Here’s what you’ll need: Ingredients: 1. 2 pounds ground venison 2. 1 tablespoon kosher salt 3. 1 teaspoon freshly ground black pepper 4. 1 teaspoon dried sage 5. 1/2 teaspoon dried thyme … See more
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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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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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WebDec 3, 2018 · Instructions. Grind venison and fat together through a ⅜" grinding plate. Combine water, non-fat milk powder, jalapeno flakes, …
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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 least 2” between sausages. Place 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 thoroughly either using a Kitchenaid on low for …
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WebFeb 26, 2015 · Instructions. Blend garlic, water and liquid smoke, if using, with a hand blender. Put into fridge while you chill and grind your meat. Place the meat and pork fat into freezer for 1 or 2 hours to make it very …
WebCayenne pepper – 1 tsp. Sage – ¼ tsp. Water (hot) 3 cups. In a bowl dissolve the honey in the hot water. Stir in the salt, pepper, cayenne, sage and garlic. Add to meat mixture. Mix thoroughly. After the sausage is …
WebMay 11, 2022 · Ground Venison: This recipe uses ground venison but this sausage seasoning will work well with any ground meat - wild game, pork, beef, and even poultry. Dried Herbs: This recipe calls for numerous …
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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 …
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 …
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 …
WebOct 27, 2021 · Smoke at 120º F for 1 hour, 160º F for 30 minutes, with the smoke “on”, and 180º F until the sausage reaches an internal temperature of 156ºF. Leave the smoke on …
WebDec 23, 2021 · Mix thoroughly using a paddle attachment or sturdy spoon for about 2 minutes. Add the diced bacon to the venison mixture and fold in until just combined. In a …
WebDec 1, 2021 · Instructions. Cut venison and pork fat into small cubes that will fit in your meat grinder and place into a freezer for ~10-30 minutes (depending how cold it already …
WebMay 9, 2024 · Cook venison sausages with olive oil on medium-high heat for 15 to 20 minutes until they are browned and cooked all the way through. Afterward, allow them to sit and cool for about five minutes. This resting …
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