DirectionsStep1Cut the meat and fat into chunks that will fit into your grinder. Trim as much sinew and silverskin as you can. Put the fat into a container in the fridge. Mix the dextrose, salt and curing salt with the meats and put it in …Step2The next day, put your grinding equipment — blade, coarse and fine die, etc. — in the freezer. Mix the ginger, cloves and half of the remaining spices with the meat and fat. Put the mixture into the freezer and let everythi…Step3When the meat and fat are cold, take them out and grind through the coarse die of the grinder; I use a 10 mm plate. Test the temperature of the mixture, and if it’s 35°F or colder, go ahead and grind it all again thro…Step4Once the sausage has been ground twice, test the temperature again to make sure it’s 35°F or colder. I prefer to chill the mix down to 28°F to 32°F for this next stage. Chill the mix and when it’s cold enough, take it out …Step5Stuff the sausage into hog casings rather loosely. For this sausage, you want long links. First cut lengths of casing about 2 feet long. Stuff each with a little more than 1 foot's worth of sausage, leaving with plent…Step6When you’re ready, gently compress the long links. 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 …Step7Hang the links from a clothes rack or somesuch. I use “S” rings you buy from the hardware store to hang them from the clothes rack rods. Now you need to ferment your links, keeping them warm and moist. …Step8Move the sausages 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 cook your links here, so put ice in the water tray of the sm…Step9Now you need to dry your sausages and turn them into salami. Hang them in a place that is about 50°F to 60°F with about 80 to 90 percent humidity. In most cases you will need to put a humidifier under your links. I …Step10You now have boerenmetworst. To store long-term, vacuum seal them individually and keep in the fridge. They will last indefinitely this way, and the vacuum sealing will keep them from becoming rock hard. Y…IngredientsIngredients3 ½ poundsVenison1 poundFatty Pork Shoulder½ poundPork Fatback51 gramsSalt6 gramsInstacure No. 210 gramsDextrose (or granulated sugar if you ca n't get it)1 tablespoonCracked Black Pepper1 tablespoonCoriander Seed (coarsely ground)2 teaspoonsMustard Seed (coarsely ground)1 teaspoonPowdered Ginger½ teaspoonGround Cloves¼ cupMalt Vinegar½ cupDistilled Water10 gramsFRM-52 Starter Culture (or F-LC)42 millimetersHog Casings (preferably 38, wide casings)See moreNutritionalNutritional168 Calories10 gTotal Fat67 mgCholesterol1 gCarbohydrate833 mgSodium17 gProteinFrom honest-food.netRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Venison Garlic Sausage
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WEBNov 14, 2019 · Instructions. Place 3-4 fibrous casings in water and allow them to soak for about 30 minutes while you prepare the sausage. If …
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WEBJun 24, 2020 · Chill for 20-30 minutes or until crunchy. Grind the meat through your grinder’s smallest die. If using big chunks, start with a large die, and then grind a second time through the small die. Place the …
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WEBDec 5, 2020 · Preheat smoker to 120°F, then further dry the casings by hanging sausages in the chamber, with full open damper, for 2 hours with no water. Add a water pan with a chamois or large sponge (helps …
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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 …
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WEBJan 1, 2018 · Smoked Venison Summer Sausage. Ingredients: 10 pounds of summer sausage Meats: 8 pounds venison 2 pounds wild boar (could substitute domestic pig or do all Venison) If you’re not using fats you will …
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WEBApr 2, 2019 · Directions. Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and …
WEB1 cup ice water. Trim the venison, cut it into 1 inch cubes, and grind it through the fine (3/16") plate of your meat grinder. Add the ground beef to the venison. Combine the …
WEBGrind each type of meat, then mix the different meats together. Keep the meat cold until you are ready to smoke your venison summer sausage. Cure the Ground Meat - Use curing …
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 …
WEBThese venison summer sausage recipes include: Classic smoked venison summer sausage. Spicy and peppered versions for those who love a little heat. Garlic-infused …
WEBJan 19, 2020 · This roasted garlic & sage venison sausage is delicious and versatile. 100% lean venison. 45% pork fat. 2.6% salt. 0.2% dried sage. 4% roasted garlic cloves …
WEBAug 1, 2019 · 1 tbs crushed coriander. 1 ½ tsp Insta Cure. One 12 oz bottle of ice cold amber ale. Optional: 20 large jalapeno peppers. Cooking Instructions. Mixing. Run …
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 …
WEB1. Jan 16, 2018. #16. I mixed up my 2nd batch of summer sausage on Friday last week, cased it and let it sit in the fridge until Sunday morning. I went to a 60/40 deer to pork …