DirectionsStep1Cut the venison and pork belly into grinderappropriate sized pieces. Place on a tray and in the freezer for 15-20 minutes while you set up the grinder.Step2Assemble the grinder with a 3/8” plate to start and grind the meat once through the 3/8” plate.Step3Gently combine the Butter Garlic Sausage Seasoning with the once ground meat. Place back in the fridge while you reset the grinder.Step4Replace the grinder plate with a 3/16” plate and grind seasoned meat through once. Step5Add the binder flour and pink salt to the meat block and combine well with your hands or a meat mixer.Step6Add water and mix until protein extraction starts. Prep sausage stuffer with a 3⁄4” horn. Load stuffer with meat block, avoiding any air pockets when loading.Step7Thread sausage casings onto horn and gently begin stuffing into casings, leaving just enough give to twist them. Step8Link off sausages and use a sausage pricker or sharop knife to remove any air pockets. Step9Place on a rack lined sheet tray and place in the fridge overnight to dry and to develop flavors.Step10Preheat smoker to 130 degrees F. Hang sausages on smoke sticks, allowing at least 2” between sausages. Place in the smoker for 30 minutes.Step11Place 1⁄4 pan of moistened sawdust on the heating element and increase the house temperature to 150 degrees. Smoke for 45 minutes.Step12Remove the sawdust and increase the house temperature to 170 degrees and cook for 2-3 hours, or until an internal temperature of the sausage reaches 155 degrees F. Step13Take the sausages out of the smokehouse and place in an ice bath for 15-20 minutes to rapidly chill.Step14Store in vacuum packed bags for future use or grill up right away and enjoy!IngredientsIngredients3 poundsWild Game Meat (venison or other)3 poundsFatty Pork Belly (or trims)4 ouncesButter Garlic Brat Seasoning3 ouncesBinder Flour1 ¼ teaspoonsPink Cure½ cupWater35 millimetersNatural Hog CasingsFrom psseasoning.comRecipeDirectionsIngredientsExplore furtherCold Smoking venison sausage Smoking Meat Forums - …smokingmeatforums.comHow to Make Your Best Venison Sausage Ever Deer & …deeranddeerhunting.comSmoked Venison Sausage Recipe - Game & Fishgameandfishmag.comSmoked Venison Sausage – Texas Monthlytexasmonthly.comHomemade Venison Sausage - Barbecue Smoker Recipesbarbecue-smoker-recip…Recommended to you based on what's popular • Feedback
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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 …
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WebGrind 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 …
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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, …
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WebApr 18, 2024 · 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 …
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Web2 tablespoons of kosher salt; 1 tablespoon of freshly ground black pepper; 1 tablespoon of paprika; 1 tablespoon of garlic powder; 1 tablespoon of onion powder
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WebIf making venison sausage patties: Cut off a piece of wax paper to cover a baking sheet. Pat the sausage mixture to approximately 1/2 inch thick and use a biscuit cutter or the top of a drinking glass to cut out even patties. …
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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 …
WebAug 5, 2023 · Lay your venison sausages on the smoker grate. If your smoker has a water pan, heat up a beer on the stove until it boils. Pour the boiled beer into the water pan to …
WebDec 23, 2021 · Mix thoroughly using a paddle attachment or sturdy spoon for about 2 minutes. Add the diced bacon to the venison mixture and fold in until just combined. In a …
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 …
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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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WebHang sausages or place on racks, ensuring space for smoke circulation. Begin to step up your smoker temperature to 145, 155, 165, every hour, ending at 175 - 190 degrees F. …
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 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 …
WebSmoking venison summer sausage requires a bit of patience, as it takes time to achieve the perfect smoky flavor and texture. The ideal smoking time for venison summer …