DirectionsStep1Cut your meats and fat into pieces you can fit into your meat grinder. Mix with the salt, curing salt and dextrose. Put this in the fridge overnight to set. This step helps the sausage bind to itself, but is not 100 perce…Step2Soak about 10 feet of hog casings in warm water. Dissolve the starter culture in the distilled water.Step3When you are ready, mix the garlic, sage, pepper and juniper berries in with the meats and fat. Grind through a medium die (6.5 mm). If your meat is relatively free of silverskin and connective tissue, you shoul…Step4Make sure the meat is cooler than 40°F, and ideally it should be closer to freezing. Mix the distilled water with the starter culture in with the meat and knead this with your (clean) hands for about 90 seconds to 2 minutes: …Step5Pack the mix into the sausage stuffer. Thread on a casing, leaving about 4 inches free to tie off later. Fill a link about a foot long, then pinch it off and pull the casing off the nozzle until you have a "tail" about 8 in…Step6Carefully compress each link to fill the casings, then tie off one end and snip the excess. Compress a little more, carefully, and then use a needle or sausage pricker to remove any air pockets. Compress a touc…Step7Tie the long end of the links around "S" hooks and hang in your oven off the top rack. Put a baking sheet underneath to catch drips. Leave like this for at least 24 hours -- follow the directions for your particular star…Step8Once the sausages have turned a pretty red and have the enticing smell of cured meat, move them to your drying chamber: My recommendation is 50°F and about 75% humidity. Hold them there for at least 3 we…IngredientsIngredients1 kilogramVenison Meat1 kilogramPork Shoulder500 gramsPork Fat63 gramsKosher Salt (or sea salt)6 gramsCuring Salt (no. 2, sodium nitrate)30 gramsDextrose (or regular sugar)20 gramsGarlic (minced)20 gramsFresh Sage (minced)6 gramsBlack Pepper (freshly ground)5 gramsJuniper Berries (minced, optional)10 gramsStarter Culture T-SPX (see above)1 cupCold Distilled Wateradd Hog CasingsSee moreNutritionalNutritional229 Calories25 gTotal Fat24 mgCholesterol1 gCarbohydrate1,220 mgSodium0.1 gProteinFrom honest-food.netRecipeDirectionsIngredientsNutritionalExplore furtherHow to Make Your Best Venison Sausage Ever Deer & …deeranddeerhunting.comVenison Salami - Allrecipesallrecipes.comMake this easy spicy venison salami tonight. Or… Grand …grandviewoutdoors.comEasy Venison Salami Just A Pinch Recipesjustapinch.comHomemade Venison Salami Recipe - The Original Dry …drybagsteak.comRecommended to you based on what's popular • Feedback
Venison Salami
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WebFeb 28, 2022 · Combine meat and fat with salt, Instacure #2, dextrose, pepper, fennel, and garlic. Cover and refrigerate overnight, then grind the mixture through a fine die, about …
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WebMar 17, 2022 · 3.5 pounds venison, trimmed of fat and silver skin, cut into large dice. 2 ounces/56 grams kosher salt. 1 teaspoon/7 grams pink curing salt (aka: Instacure # 1 or Prague Powder # 1). 1 teaspoon ground …
WebDec 20, 2020 · Venison, rump 1350g / 3 lb; Pork back fat 570 g / 1¼ lb; Pork, leg meat, lean 340 g / ¾ lb; Salt 35 g / 6½ tsp; Skim milk powder 120 g / ½ cup; Dextrose 18 g / 1 tbsp
WebSep 17, 2022 · Directions. Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, …
WebAug 9, 2012 · Bake in a 225-degree oven for about four hours. Remove logs from oven and pat with paper towels to remove excess fat and oil. After 15 minutes, remove netting …
WebMay 15, 2020 · Grind chilled venison through a 6mm plate and back fat through the 10mm plate. Let chill again before mixing. You want the temp of the meat to be around 35F (or below). Prepare all the seasonings and …
WebInstructions: In a large bowl, combine the ground venison, pork fat, kosher salt, black pepper, paprika, garlic powder, onion powder, fennel seeds, and curing salt. Mix well …
WebVenison Hard Salami. Mix all ingredients in a pan. Keep refrigerated and covered. Mix well once a day for 3 days. On 4th day form in firm compact rolls and place on broiler pan. …
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WebVenison Hard Salami 5 lb venison without suet/fats OR hamburger 5 tsp tender quick salt 2 1/2 tsp coarse black pepper 2 1/2 tsp garlic salt 1 tsp hickory smoked salt/ liquid …
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WebDirections. Mix all ingredients thoroughly . Refrigerate mixture for three days, taking it out to remix at least once a day. On the fourth day, shape the mixture into small loaves, about 2 1/2″ x 6″ long, or stuff in 1½” X 12″ …
WebMix all ingredients in a pan. Keep refrigerated and covered. Mix well once a day for 3 days. On 4th day form in firm compact rolls and place on broiler pan. Bake 4 hours at 180 …
WebOct 19, 2021 · Remove meat from bag and rinse with cold water and pat dry. Cover with paprika and cayenne. Mix vigorously by hand until meat becomes sticky, 6-10 minutes.
WebJan 19, 2018 · 1 tsp liquid smoke (optional) 1 tsp Worcestershire sauce. Directions: Grind meat using a coarse grinding plate. Add all other ingredients to the meat and mix well. …
WebApr 1, 2017 · Chill meat and fat to 29°F. Add meat to a buffalo chopper and process 45 seconds, adding the salt, InstaCure, dextrose, spices, garlic, and wine. Transfer meat …
WebMethod. 1. To start the salami, finely dice the fat (this may be easier if frozen) 16 oz of pork back fat. 2. Mix the salt and curing salt through the minced venison and place in a bowl over ice. Once chilled, place the …
WebAug 7, 2014 · While you're waiting, soak about 15 feet of hog casings in a bowl of warm water, and put the red wine in the fridge. When the meat and fat are cold, take them out and mix together, but keep the diced fat …