WebRecipe. Grind the chilled venison and pork through the medium blade on your meat grinder. Mix all the cure and spices with the 1 cup of ice water. Pour the water/spice/cure combination into the ground sausage meat and mix it very well by hand to be sure of even distribution. Stuff the sausage immediately into 35-38mm natural hog casings or
Preview
See Also: old fashioned venison sausage recipesShow details
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 …
See Also: country style venison sausage recipeShow details
WebMarathon Wisconsin. Aug 31, 2012. #1. Sunday and Monday I finally used up the venison in my freezer. I used the recipe from lets-make-sausage.com and it turned out the way I like it. Recipe. 3 lbs trimmed …
See Also: venison kielbasa sausage recipes homemadeShow details
WebOct 26, 2023 · Weigh the venison in grams. Use the weight of the meat to calculate the amount of the remaining ingredients you need. Once you have all your ingredients scaled out, mix all ingredients except water and casings. Grind through the medium (~7mm) die of your meat grinder. Spread the ground mixture out on a sheet pan, and place in the …
See Also: venison kielbasa sauerkraut recipeShow details
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 …
See Also: homemade venison sausage link recipesShow details
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.
See Also: meateater recipes venison breakfast sausageShow details
WebJun 24, 2020 · Preparation. Spread the venison chunks across a metal sheet tray and place it in the freezer. Chill for 20-30 minutes or until crunchy. Grind the meat through your grinder’s smallest die. If using big chunks, …
See Also: recipes using ground venison sausageShow details
WebMar 10, 2013 · Take out some hog casings — you’ll need about 3 to 4 standard lengths, about 10 feet — and set in a bowl of very warm water to rehydrate. Chop meat and fat into 1-inch pieces. Combine the salt, …
See Also: best venison sausage seasoning recipeShow details
Web1 cup ice water. Grind the cubed venison and pork through the medium blade of your sausage grinder. Mix the cure and all the spices except the milk powder with the 1 cup of ice water. Pour the ice water/cure/spice combination into the ground meat and mix it well with your hands for at least a couple of minutes to ensure even distribution.
See Also: Sausage RecipesShow details
WebFeb 4, 2013 · Mix the meat and fat -- use the lowest setting on a stand mixer -- until it binds, about 1 to 2 minutes. Again, put the meat in the fridge while you clean up. Flush the sheep casings with warm water and set …
See Also: Share RecipesShow details
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 …
See Also: Sausage Recipes, Seasoning RecipesShow details
WebMixing 15 pounds of lean, trimmed venison with 10 pounds of fatty pork shoulder works well. If you go with even fattier pork belly, or just pork fat from the butcher, you can go with even more venison in the mixture. The sausage gets smoked at low temperatures (I prefer 200 to 225 degrees), until it reaches an internal temperature of 150 degrees.
See Also: Pork RecipesShow details
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 sheet or casserole dish**. Cover with aluminum foil and place this back in the freezer to keep the meat extremely cold (30 minutes).
WebOct 27, 2021 · Smoke at 120º F for 1 hour, 160º F for 30 minutes, with the smoke “on”, and 180º F until the sausage reaches an internal temperature of 156ºF. Leave the smoke on for up to 2 hours. 9. Freeze Your Smoked Venison Sausage. We use the Foodsaver Vacuum Sealer to freeze all our meats, fruits, and vegetables.
WebMar 13, 2014 · Once onion soft add peppers and mushrooms and sauté until softenned. Stir in tomato puree, herbs, cornflour and water mixture, stock and dijon mustard. Add tin of tomatoes. Bring contents to boil then …
See Also: Healthy Recipes, Healthy Meals RecipesShow details
WebFeb 26, 2015 · Instructions. Blend garlic, water and liquid smoke, if using, with a hand blender. Put into fridge while you chill and grind your meat. Place the meat and pork fat into freezer for 1 or 2 hours to make it very cold and a bit firmer. Cut meat and fat into about 1" cubes and return to freezer while you gather and mix your spices together.
WebNov 21, 2014 · Instructions. Cut the fat and meat into chunks that will fit into your grinder. Trim as much sinew and silverskin as you can. Mix the salt and Instacure with the meat and fat and put it in the fridge overnight. If you …