WebIf you're looking for one of the most delicious AND easy venison smoker recipes out there, you're in the right place. Among all the smoked venison recipes we've seen around, this …
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Web3 pounds venison 2 pounds fatty pork shoulder or belly 34 grams salt, about 2 rounded tablespoons 4 grams Instacure No. 1 (optional) About 10 bay leaves, ground …
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Webunder 30 minutes ingredients Seasoning Mix 4 ounces salt 2 ounces red pepper 2 ounces onion powder 1 ounce garlic powder 2 ounces black pepper 3/4 ounce Accent Sausage …
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WebSTEP BY STEP INSTRUCTIONS FOR MAKING LOW CARB HOMEMADE SAUSAGE First Step: Prepare all ingredients for sausage making. If you have already …
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WebA delicious blend of salt, paprika, garlic and spices, this seasoning blend is guaranteed to make your venison sausage mouth-wateringly delicious. Simply use 12 ounces of seasoning for 25 lbs. of venison or 24 ounces …
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WebFor foil wrapping, place 1-2 pounds of mixture on a rectangle of foil and pull up opposite sides. Press to pack meat tightly, then fold the foil tightly against the meat. Turn and roll …
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Web2 tablespoons Red Pepper 3 tablespoons Sugar 1-½ teaspoons Garlic Powder 1 oz. Salt Peter 2 oz. Mustard Seed Instructions Grind the meat and mix in the seasoning. Stuff …
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WebFor the Venison: 1Tbsp.butter 1poundvenison loin or backstrap(sliced about ¾” thick) or tenderized cutlets 2eggsbeaten 2 1/4cupsshredded Parmesan Cheesedivided 1tsp.Fiesta Brand Gourmet Italian Choice …
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WebGrind the meat and fat thoroughly, mix in salt and add one of the seasoning recipes. Knead one of the seasoning mixes listed below into meat. Keep mixture cold. Salami …
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WebCombine all ingredients in large bowl and mix with your hands, so that all is mixed well. Pat down and cover with plastic wrap and refrigerate overnight. Casings can be purchased at …
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WebRepeat these steps until you reach the end of the casings. Then, use knots to tie up the ends. Cook venison sausages with olive oil on medium-high heat for 15 to 20 minutes until they are browned and …
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WebHang 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 also spritz …
WebIn a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt. Place meat in, and …
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WebChill 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 …
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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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