WebIngredients 2 lb. venison, cut into 1/2-inch chunks 4 oz. red wine 8 oz. olive oil 2 1/2 tsp. kosher salt 2 tsp. black pepper 4 garlic …
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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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WebLet the stuffed casings rest in the fridge to dry out for 1-2 hours. While the stuffed sausages are resting, soak a panful of …
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WebDivide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover. Bake in the …
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Web1 ½ teaspoons garlic powder 1 ½ teaspoons black pepper 1 tablespoon liquid smoke 3 pounds ground venison 1 cup shredded cheddar cheese, packed 2 large jalapeños, seeded and finely diced Directions In …
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WebTo do this sausage you are going to need some venison meat and, preferably, pork, the fat in it helps to bind the sausage. Cut all meat in smaller pieces. …
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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 smoke 4 …
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WebVenison Sausage & Wild Rice Quiche Turnips 2 Tangerines eggs, cheese, wild rice, liquid smoke, olive oil, pie shell, shredded cheese and 4 more Mixed Grill with a …
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WebIn a large bowl, mix together the ground venison and pork sausage. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to …
WebSausage and Summer Veggie Hash with Fried Eggs KitchenAid pepper, asparagus, chopped parsley, red pepper, medium zucchini and 8 more Grilled Brats with Onion Relish Pork onion, beer, …
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WebAdd garlic salt, cracked black pepper, and liquid smoke. Mix together until combined. Divide the meat mixture into four equal parts. Shape meat into four sticks, or …
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WebIn a large bowl, combine water, lime juice, curing mixture, mustard seed, pepper, and cumin, and stir until blended and dissolved. Mix in the ground venison, …
WebGrind the meat and mix in the seasoning. Stuff into sausage casings. Smoke 150º for 3 hours in a smokehouse. Remove heat and smoke for 24 to 36 hours or until sausage …
Webdirections. NOTE THE MARINATE TIME IS NOT INCLUDED IN PREP & COOKING TIME. Mix together all ingredients in bowl,. Cover with press and seal refrigerate for 24 hours. …
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WebSauté for 4 to 5 minutes or until peppers have softened. Add venison and season with salt and pepper if desired. Sauté until well browned (about 15 minutes). Stir …
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Home chefs can easily make this simple homemade venison summer sausage recipe -- without pork casings or an at-home smoker -- in the comfort of your kitchen. In a large mixing bowl, whisk together the water, curing salt, mustard seeds, garlic powder, pepper, and liquid smoke until well combined and frothy.
In a large bowl, mix together the ground venison and pork sausage. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to make the mixture sticky. Cover, and refrigerate for three days, mixing once a day. On the fourth day, preheat the oven to 160 degrees F (70 degrees C).
After the bacon is nice is crispy, put it in the slow cooker. Next, saute the onion, pepper, and garlic in the bacon grease. Keep cooking it until the onion is translucent. Add the venison to the pan with the garlic, peppers, and onion, and cook until it is browned.
You may also add mustard seeds, paprika, or taco seasoning instead if you’d like. Summer Sausage may be cooked on a smoker. It needs to cook at 225 degrees for 3 1/2 hours. Table salt was used instead of Morten’s Tender Quick Meat Cure to calculate Nutritional Facts, but I did use the tender quick meat cure NOT table salt.