WEBPreparation. Spread the venison chunks across a metal sheet tray and place it in the freezer. Chill for 20-30 minutes or until crunchy. Grind the meat through your grinder’s …
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WEBStarting 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, …
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WEBInstructions. 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, …
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WEBKeep 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 …
WEBHomemade Venison Sausage Ingredients. 8 pounds ground venison; 2 pounds of pork fat (because venison is so lean) I called my local butcher and he gave me a wonderful deal …
WEBMix 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 …
WEBVacuum 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 …
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WEB1/2 cup dry white wine. 8 ounces (8 feet) sausage casings. Run the venison through the largest holes of the grinder and do the same with the bacon. In a large bowl, mix the …
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 …
WEBMake 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 …
WEBOnce 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. …
WEBThis 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 your venison …
WEBTrim the venison of all bloody areas and tough connective tissue, cut it into 1 inch cubes, and grind it through the medium plate of your meat grinder along with the very cold pork …
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WEB2 cups ice water. Cut all the meat into 1-2 inch cubes, then grind it though the medium plate of your meat grinder. Take all the spices and cure and mix them well into the 2 cups of …
WEBGrilling: Grill the sausages over medium heat, turning occasionally, until evenly browned and cooked through. Pan-Frying: Cook in a skillet over medium heat, turning …
WEBUse 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. Next, use a …
WEBRepeat these steps until you reach the end of the casings. Then, use knots to tie up the ends. Cook venison sausages with olive oil on medium-high heat for 15 to 20 minutes …