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 …
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WEBMar 17, 2022 · In a large bowl add the venison, salt, pink salt, pepper, caraway, black pepper, juniper, and garlic. Grind through a 1/4" die into the bowl of a stand mixer (or a large mixing bowl if mixing by hand). Mix on …
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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″ …
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WEBMar 24, 2017 · Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion …
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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 …
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WEBDec 20, 2020 · Dextrose 18 g / 1 tbsp. Red pepper flakes 6 g / 1 tbsp. Instacure #2 5 g / 1 tsp. Garlic powder 4 g / 2 tsp. Bactoferm T-SPX 0.24 g / ¼ tsp (dissolve in 2 tbsp of distilled or boiled then cooled water to …
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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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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 …
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WEBSep 17, 2022 · Directions. Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and 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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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 …
WEBTransfer the seared roast to a slow cooker. Cover with sliced onions, minced garlic, barbecue sauce, beer or beef/deer stock, apple cider vinegar, Dijon mustard, salt and pepper. Cook on low for 8 hours or until …
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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. …
WEBMar 23, 2024 · STEP 1: Preheat and Bake: Preheat the oven to 425°F. Place the Genoa salami slices in a muffin tin, ensuring they form cup shapes. Bake at 425°F for 5-6 minutes until the salami becomes crispy. …
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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 …
WEBMay 15, 2023 · In a large sauté pan, heat 2 tbsp of olive oil over medium high heat. Add onions and bell peppers and saute for about 5 minutes. Add another 2 tbsp, and add garlic, ground venison, and all the spices to the …
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WEBApr 10, 2020 · It also has a higher fat content than other types of salami, which makes it a bit softer and greasier. Genoa salami only has 1g of carbohydrates per 100g, so while it …
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