Web1 pound of pork fat (or smoked bacon) 8 cloves chopped garlic; 0.1 pounds of black pepper (we love black pepper, so lower if you’re not like us) 0.18 pounds of kosher salt; 0.07 …
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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 …
WebOct 25, 2022 · Mix in venison, Cheddar cheese, and jalapeño peppers until evenly blended and somewhat sticky, about 3 minutes. Divide mixture in …
WebSep 29, 2021 · Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F. Prepare all of your seasonings. Clean and …
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 temperature reaches 160°F. Once cooked, remove from the heat and let …
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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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 …
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, …
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 1, 2023 · Once stuffed and cured, hang on smokesticks or separate on a rack to dry at room temperature for 4-5 hours until casings are dry. Speed this process up by using a fan. Rotate the sausages so that all sides are …
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 …
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 19, 2012 · Jalapeno Cheddar Venison Summer Sausage. Thread starter 05sprcrw; Start date Oct 19, 2012; Jalapeno cheddar summer sausage 5 lb Ground Venison 1 …
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WebOct 21, 2016 · 1 cup of high temp cheddar cheese (optional) 1 – 2½”x20″ fibrous casing. The Process: Get your casing soaking in water. Chop up your jalapeños and set them to …
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.
WebGrind the pork and venison together. Add the ground meat to your meat mixer. Add the liquid smoke and Instacure #1 to the meat. Add the cold water. Mix for 8 minutes, …
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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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