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 parsley if dried (not fresh), and mix well. Return the seasoned meat to the refrigerator. when the meat is cold and … See more
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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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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 large dose of pork or beef. This serves a number of purposes, like adding …
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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 5, 2020 · INGREDIENTS. 8 pounds of ground venison (see meat grinder recommendation below to grind your own) 2 pounds of pork fat …
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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 …
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 …
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 …
WebMar 17, 2021 · Instructions. Fry together the bacon with the chopped onion for a few minutes, until the bacon is just cooked and the onion softened. Put the venison mince, cooked onion mix, 1 egg and seasoning into a bowl …
WebDec 3, 2018 · Instructions. Grind venison and fat together through a ⅜" grinding plate. Combine water, non-fat milk powder, jalapeno flakes, sugar, Worcestershire, black pepper, dry mustard, garlic powder, celery seed, …
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WebMay 15, 2017 · Use your meat grinder to grind the meat and fat through a coarse plate. Combine the ground meat with the seasonings, then grind it through the medium plate. …
WebOct 14, 2015 · This recipe will make 10 pounds of venison Italian sausage. You will be using 6 pounds of venison and 4 pounds of beef or pork. The beef or pork you add to …
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 …
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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 …
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WebPowder, garlic, 3/4 tsp. Mace, 3/4 tsp. Allspice, 3/4 tsp. Directions. Dice meat into 1″ cubes, running through a grinder with a 4mm plate. Return ground meat to fridge. Combine all spices together into a large bowl, …
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 …