Meateater Summer Sausage Recipe

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WebDec 5, 2018 · Let 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 chips in the smoker. Lay or …

Rating: 4.5/5(2)
Cuisine: German

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WebDec 28, 2021 · To replicate a traditional sausage, it helps to have an understanding of basic sausage anatomy: 70% meat, 30% fat, and 10% of the total volume in liquid, plus seasonings. You send the meat, fat, and seasonings through the grinder and then blend with an ice-cold liquid. This forms the primary bind that you stuff into casings.

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WebJan 30, 2017 · It’s no secret that venison on its own is super lean. To compensate, most butchers and processors cut the final product with a …

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WebNov 3, 2016 · 1,099. Location. Utah. I have looked at this recipe before but didn't know how it would turn out. Right away I was suspect when it says to preheat smoker to 112-130 degrees, smoke at this temp for 1 hour then increase temp to 180 and smoke until IT is 150 which takes 2 to 3 or more hours.

Estimated Reading Time: 6 mins

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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 …

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WebDec 1, 2017 · Everybody likes summer sausage: from packing it into the backcountry to sharing it with guests at a fancy dinner party, this stuff is versatile. Watch as Ste

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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 …

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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 …

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WebJan 26, 2019 · Mix all ingredients with ground meat. Stuff into beef middles or fibrous casings about 60 mm in diameter. Ferment at 86F (30C) and 85-90% humidity for 24 hours. Place the sausage in the smoker and smoke …

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WebJun 29, 2009 · Makes about 5 pounds Robust seasonings and long, slow cooking in the oven make this a fine-­textured, flavorful sausage that cries out for a good homemade mustard and crusty bread. • 5 pounds ground beef chuck • 3 tablespoons curing salt (such as Morton’s Tender Quick) • 1/2 cup dry red wine • 1 tablespoon pressed garlic • 2 …

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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 food-safe storage container or gallon freezer bag, add the sausage mixture. Press the sausage down ensuring that there are no air pockets.

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WebDec 11, 2019 · Shape meat into four sticks, or logs. Line a roasting pan with aluminum foil for easier cleanup. Set sausages on a roasting pan with a wire rack. Preheat oven to 225 degrees. Bake sausage for 4 hours. Remove …

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WebFeb 19, 2023 · Cooking Temperature. 110-130°F & Gradually Increase to 175-190°F. When making summer sausage in electric smoker, you should first start smoking at 110-130°F until the meat reaches the desired color. Then, gradually increase the temperature to 150-175°F and then up to 190°F.

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WebJul 22, 2019 · You can use different methods to give lower fat sausage more moisture. For example, adding fruits, such as chopped apple or raisins will add moisture back. You may also try onions, mushrooms, and other moisture-rich veggies. Even tofu will contribute more moisture to sausage links. The great thing about this method is that if there's a fruit or

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WebJan 23, 2024 · Mix pork or game meat chunks in a large oblong non-metal pan. Sprinkle garlic, parsley, sage, thyme, fennel, nutmeg, salt, and pepper evenly over meat. Set up grinder and grind sausage with the meat

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WebMix the Fermento into the meat by hand or with a meat mixer. When mixed well cover the bowl and place in refrigerator for at least a couple days to ferment. After fermentation on your deer meat summer sausage stuff …

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