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.comMake this easy spicy venison salami tonight. Or… Grand …grandviewoutdoors.comVenison Salami - Allrecipesallrecipes.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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WEBJun 24, 2020 · Chill for 20-30 minutes or until crunchy. Grind the meat through your grinder’s smallest die. If using big chunks, start with a large …
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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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WEBDec 28, 2021 · To replicate a traditional sausage, it helps to have an understanding of basic sausage anatomy: 70% meat, 30% fat, and 10% of the total volume in liquid, plus …
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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 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 …
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WEBDec 5, 2020 · Preheat smoker to 120°F, then further dry the casings by hanging sausages in the chamber, with full open damper, for 2 hours with no water. Add a water pan with a chamois or large sponge (helps …
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WEBMethod. Prepare your casings by soaking them in warm water for half an hour. Mince venison and fat through a 8-12mm plate. Mix the T-SPX starter culture in 30ml distilled …
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WEBDec 3, 2018 · Instructions. Grind venison and fat together through a ⅜" grinding plate. Combine water, non-fat milk powder, jalapeno flakes, sugar, Worcestershire, black pepper, dry mustard, garlic powder, celery seed, …
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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 …
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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, …
WEBNov 14, 2019 · Place 3-4 fibrous casings in water and allow them to soak for about 30 minutes while you prepare the sausage. If you haven't already, grind your venison and pork, separately with a course plate. Then, grind …
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 …
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 …
WEBCut meat and fat into small cubes (about 2.5cm/1 inch). Mix meat and seasonings. Using your hands, combine the diced meat, fat, salt, pepper and any other ingredients (herbs, …
WEBOct 19, 2021 · The recipe is a blend between a cured whole muscle and a salami. Large pieces of pork fat and venison are cured and stuffed into a large natural casing. This …