WebJan 30, 2017 · It’s no secret that venison on its own is super lean. To compensate, most butchers and processors cut the final product with a large dose of pork or beef. This serves a number of purposes, like adding …
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WebDec 5, 2020 · INGREDIENTS. 8 pounds of ground venison (see meat grinder recommendation below to grind your own) 2 pounds of pork fat …
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WebMar 2, 2024 · Measure spices. Add all spices and ice water to covered bowl or container. Place lid on bowl. Shake vigorously to dissolve salt and mix spices well. Mix ground pork and venison gently. Add spice mixture to …
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WebJan 31, 2022 · Make sure your sausage is very cold, between 28°F and 32°F. When it’s cold enough, take it out of the freezer and add the wine and water. Mix the sausage thoroughly either using a Kitchenaid on low for …
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WebMar 29, 2021 · Cut venison and pork fat into small cubes that will fit in your meat grinder and place to the side. Mix seasonings together in a small bowl. Toss the meat together with the spices and put the meat on a baking …
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WebDec 23, 2021 · How to Cook Venison and Pork Sausage: Add a little olive oil to your skillet. Cook this sausage over medium-low heat, turning occasionally, for 15-20 minutes until all sides are browned and the inside …
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WebSep 2, 2023 · Starting with very cold meat, trim and chop the venison. Chop the pork belly and fat. In a large container, or two smaller ones, add the meat and fat. Add the sage, cane sugar, dried onion, pepper, add …
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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 …
WebDec 1, 2021 · Instructions. Cut venison and pork fat into small cubes that will fit in your meat grinder and place into a freezer for ~10-30 minutes (depending how cold it already is). Mix seasonings together in a small bowl. Make sure your fennel is ground up. I used a coffee grinder, but you can use a spice grinder or mortar and pestle.
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WebMix meats together. In a seperate container mix dry ingredients thoroughly. Combine meat and spices, mix thoroughly. Add water. Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours. Can be stuffed into Medium Casings or used in bulk form depending on your recipe.
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WebLean deer sausage just tastes dry and unappetizing. Most sausage makers increase the fat content of their game sausage by adding enough pork shoulder and pork or beef fat to bring the fat content of the sausage mix up to around 20 percent. Venison and other game meats are more strongly and distinctly flavored than their domestic counterparts.
WebJan 21, 2011 · Directions. Combine all the ingredients for the base with the seasoning ingredients for your desired sausage variety* in a large bowl. Gently mix the ingredients with your hands or two forks until it’s uniformly mixed. Cover and refrigerate the mixture to let flavors combine (1-2 hours).
WebDec 11, 2023 · Step 1: Combine. Add all meat, maple syrup and all the seasoning to a bowl. Use your hands to work everything together until combined. Step 2: Refrigerate. If time allows, refrigerate overnight to let …
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WebPlace on a rack lined sheet tray and place in the fridge overnight to dry and to develop flavors. Preheat smoker to 130 degrees F. Hang sausages on smoke sticks, allowing at least 2” between sausages. Place in the …
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WebMay 9, 2024 · Cook venison sausages with olive oil on medium-high heat for 15 to 20 minutes until they are browned and cooked all the way through. Afterward, allow them to sit and cool for about five minutes. This resting …
WebApr 20, 2021 · Add the rest of the venison on top, and pour the remaining spices over the meat. Using your fingers, gently mix the spices into the meat, being careful not to mix too much. Over-mixing will make the …