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. You can run the mixture through …
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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 …
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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, …
WEBMar 17, 2022 · 3.5 pounds venison, trimmed of fat and silver skin, cut into large dice. 2 ounces/56 grams kosher salt. 1 teaspoon/7 grams pink curing salt (aka: Instacure # 1 or Prague Powder # 1). 1 teaspoon ground …
WEBAug 5, 2023 · Preheat the oven to 350°F (175°C). In a large bowl, combine the ground venison, minced pork fatback, breadcrumbs, garlic, dried thyme, paprika, salt, black …
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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 tbsp
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 die, and then grind a second time through the small die. Place the …
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WEBFeb 28, 2022 · Combine meat and fat with salt, Instacure #2, dextrose, pepper, fennel, and garlic. Cover and refrigerate overnight, then grind the mixture through a fine die, about 4.5 millimeters. Prepare bactoferm f-rm …
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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 …
WEBOct 19, 2021 · Remove meat from bag and rinse with cold water and pat dry. Cover with paprika and cayenne. Mix vigorously by hand until meat becomes sticky, 6-10 minutes.
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 …
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 …
WEB4. preheat oven to 250 degrees. Divide into 4 equal parts and shape into logs approximatly 4 inches in diameter. 5. place each log in the center of a piece of tin foil enough to wrap around the log and crimp at each end. 6. …
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 …
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 …
WEBJan 8, 2024 · Turn off the heat and let them soak. Add the chopped garlic and some salt to the pan with the meat and onions. Cook this over medium-low heat for about 2 minutes, stirring well. Fish out the mushrooms, …