WebMove your venison summer sausage to your smoker and smoke them over very low heat for up to 4 hours of continuous smoke. It is vitally important that you do not …
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WebDirections Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, …
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Web1 teaspoon finely ground juniper berries 5 ounces water 8 ounces (1/2 pound) fatty smoked bacon, diced LEM Summer Sausage Casings LEM NETTED …
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WebRemove the foil from the sausage logs and place the sausages on the prepared sheet pan. Bake the sausage for 1½ to 2 hours, or until the internal …
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WebMix salt and cure with coarsely ground venison and pork trimmings. Pack in shallow pan and place in refrigerator for 3 to 5 days. Then add rest of ingredients and mix well. …
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WebSet sausages on a roasting pan with a wire rack. Preheat oven to 225 degrees. Bake sausage for 4 hours. Remove from the oven and cool. Refrigerate …
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Web2 cups water 1 teaspoon onion powder 1⁄4 teaspoon garlic powder (or a tad more) 4 teaspoons cracked black pepper 2 teaspoons mustard seeds 2 teaspoons liquid …
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WebInstructions. Grind venison and fat together through a ⅜" grinding plate. Combine water, non-fat milk powder, jalapeno flakes, sugar, Worcestershire, black …
WebIn a large bowl, mix together the ground venison and pork sausage. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, …
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WebSummer sausage is a great low-carb, gluten-free and sugar-free keto appetizer Best Summer Sausage Recipes. Summer sausage is great as a …
WebTraditional Venison Summer Sausage Recipe. As always, we use metric measurements and go by percentage weight for our sausage recipes. We do this to …
WebTop venison summer sausage recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. Low Fat; Low Carb; Sugar Free; Time to Make < 15 …
WebYou can use whatever pasta you like, or even serve it over spaghetti squash for a low carb, high protein dinner. Or, if you’d like to, introduce your venison bolognese …
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WebMix into venison with your hands or a wooden spoon. Divide mixture into 3 equal portions. Form each into about a 1 ½ inch log. Wrap each in aluminum foil. Cook …
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Websmoked pork sausage, soy sauce, red pepper flakes, Dijon mustard and 3 more Polish Sausage with Cabbage Pork sugar, beer, red cabbage, salt, polish …
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