WEBJan 15, 2019 · Premature CA release can make the meat greyish in color and give it a mealy texture (both not good). Taking SS with ECA to 152-154 internal temp in a water …
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WEBNov 18, 2021 · I finished my first batch of summer sausage sous vide at 143.5 last weekend and it turned out good. I would like to try again with the addition of ECA. I will …
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WEBApr 12, 2018 · Apply heavy smoke at 120-130 degrees for 3-4 hours. Raise smoker temperature to 165 degrees and cook until sausage internal temp is 145 degrees. …
WEBJan 29, 2022 · Kitchen oven: Set the oven to the lowest setting, preferably below 250f (121c). Place your sausages in your oven and cook till the …
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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 …
WEBAug 14, 2020 · Cooling it Down. When the sausage comes out of the smoker, get it into an ice bath immediately. You want to drop the temperature by about half. Cooling the sausage in an ice bath halts the …
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 …
WEBDec 21, 2005 · Refrigerate for 5 days. Knead well each day to keep the seasonings mixed in well. On 5th day shape into 3 - 5 log shaped rolls. Bake at 200* for 6-7 hours …
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 …
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 …
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 …
WEBFeb 19, 2023 · Shape the mixture into small meatballs and put them into the casing. Every once in a while, squeeze and try to compress the casing to pack everything together. …
WEBDec 1, 2017 · Soak a pan of apple wood chips for 20 minutes. Preheat the smoker to 112-130 degrees. Set the pan of chips in the smoker. Lay (or hang) the sausages in the …
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 …
WEBFeb 12, 2012 · 64g 1/4c Horseradish, prepared (2.25 oz. by weight) 1.4lb 2-3/4c Water, filtered/distilled (.35lb./5lbs. of meat) Here’s the supporting cast of flavors…. Used 9lbs. …
WEBJan 11, 2021 · Be careful adding ECA and adding water. Water will make the ECA dissolve and make the sausage crumbly, which is what I think happened to you. Next time add …