WebMar 4, 2024 · If using an oven, preheat to 225°F as well. Place the sausage in the smoker, grill, or oven and cook for 2 hours, or until the internal …
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WebSep 29, 2021 · Instructions. Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the …
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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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WebSet up your grinder with a 3/8” plate. Cut pork and the venison into grinder sized pieces and grind once through. Reset the grinder with a 3/16” plate …
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WebDirections. Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison and pork butt, Cheddar cheese, …
WebApr 11, 2020 · Grind the beef through a 3/8" (10mm) plate and the pork through a 1/4" (6mm) plate. Add the salt, the spices, the water, and mix well until the meat is sticky. Fold in the jalapeno peppers and the cheese, …
WebOct 13, 2016 · Add the ground venison, jalapeño peppers and cheese; mix well. Divide in half and roll into logs. Wrap tightly with foil and refrigerate overnight. Preheat oven to 170 degrees and line a baking sheet with foil. …
WebNov 20, 2012 · Directions. In a large bowl, mix water, curing salt, mustard, garlic, marjoram, black pepper and liquid smoke until the salt is thoroughly dissolved. Mix in the ground …
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WebOct 14, 2020 · Unwrap the sausage logs and place on the prepared baking pan. Bake for a few hours or until the internal temperature reads 165˚F. Cool to room temperature and dab excess oil.
WebPrep Time: ~4 hours. Serving: 10 pounds of link sausage. Our recipe is slightly modified from the Griffin’s Grub Recipe that can be found here. Ingredients. 5 pounds venison (cut …
WebMix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 …
WebApr 22, 2020 · Directions: Combine the venison and pork cubes in a large tub. Whisk the dry ingredients together and distribute evenly over meat. Mix thoroughly. Grind the meat …
WebAug 4, 2022 · Set bowl and paddle of stand mixer in freezer. Place pork, beef, and fatback on a large sheet pan. Place sheet pan in freezer and let chill for 30 to 60 minutes. Grind …
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WebJan 18, 2024 · Add 1 tablespoon olive oil to the same skillet and reduce heat to medium. Add the onion, garlic and jalapeño and stir occasionally for 5 minutes. Add the seasonings and rice and stir to fully combine. Add the …
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WebFeb 2, 2024 · Lay the parchment, spray side down, on top of the sausage mixture. With a rolling pin, roll out the mixture to a thickness of about ½ inch. Remove the top piece of parchment paper. Press a cup or round cookie …
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WebJan 25, 2023 · Feed the entire casing onto a medium horn on the stuffer. Crank the sausage at a regular speed and coil the sausage until all the mixture is out of the stuffer. Pierce …