WebVenison Summer Sausage Ingredients 4 lbs. ground venison 3 lbs. ground pork back fat 1 tbs ground mustard seed 1 tbs coarsely ground black pepper 1 tbs salt 1 tbs sugar 1 tbs granulated …
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WebFor a venison summer sausage, you want long links —you’ll tie the ends together eventually. Cut out lengths of casing about 2 feet long, Stuff a little more than 1 …
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WebMix 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 mix well. …
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WebPlace the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix …
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Web2 cups water 1 teaspoon onion powder 1⁄4 teaspoon garlic powder (or a tad more) 4 teaspoons cracked black pepper 2 teaspoons mustard seeds 2 teaspoons liquid …
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WebVenison Summer Sausage Recipe Soak 2-3 fibrous casings for 30 minutes in the water. In a grinder, grind the venison and pork together. In a bowl, add seasonings, cure, and …
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WebTwist the end and tie off with butcher’s twine. Preheat smoker to 85 degrees and hang the sausage on smoke sticks. Place the sausage in the smoker to hang, leaving plenty of …
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Web1 cup cold water. 2 teaspoons mustard seed. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon freshly ground black pepper. 2 teaspoons liquid smoke. 2 jalapeño peppers (or to taste), …
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WebLet the stuffed casings rest in the fridge to dry out for 1-2 hours. While the stuffed sausages are resting, soak a panful of applewood chips for 20 minutes. Preheat the smoker to 112°-130°. Set the pan of …
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WebIngredients 2 pounds ground beef ¾ cup water ½ teaspoon garlic powder 2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®) 1 tablespoon …
WebIngredients 3 pounds venison, diced (silver-skin, sinew and fat removed) 1 1/2 pounds pork shoulder, diced 1 LEM 5lbs seasoning and cure packet 2 teaspoons dry …
WebVenison, cubed for grinder 33% pork fat, cubed 2% salt 2% dextrose 0.35% instacure #2 1% mustard powder 0.2% coriander, ground 0.1% garlic powder 0.5% …
WebSet sausages on a roasting pan with a wire rack. Preheat oven to 225 degrees. Bake sausage for 4 hours. Remove from the oven and cool. Refrigerate …
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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 …
WebLow Fat; Low Carb; Sugar Free; Time to Make < 15 minutes < 30 minutes < 45 minutes < 1 hour; Recent Searches. egg roll; vegetable stir fry; white bean soup italian; (Top 500 …
WebExplore Homemade Venison Sausage Recipe with all the useful information below including suggestions, reviews, top brands, Vegetarian Low Carb Breakfast Recipes …