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 furtherHow to Make Your Best Venison Sausage Ever Deer & …deeranddeerhunting.comCold Smoking venison sausage Smoking Meat Forums - …smokingmeatforums.comSmoked Venison Sausage Recipe - Game & Fishgameandfishmag.comHomemade Smoked Venison Sausage - Making Mommasmakingmommas.comHomemade Venison Sausage - Barbecue Smoker Recipesbarbecue-smoker-recip…Recommended to you based on what's popular • Feedback
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WEBMar 22, 2023 · 1 tablespoon garlic powder. 1/2 teaspoon red pepper flakes (optional) 1/4 cup cold water. Steps to make garlic and herb seasoning: …
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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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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 …
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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 …
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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 …
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WEBNov 16, 2016 · 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. Place patties on baking sheet. Flash freeze the patties by freezing them …
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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 crunchy. Grind the meat through your grinder’s smallest die. If using big …
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WEBStep Seven: Smoke the Sausage. Place your venison summer sausages on both the upper and lower racks of your grill. Then, smoke them at the following temperatures for the directed hours: Hours One and Two: Set …
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WEBOct 27, 2021 · Lay the sausages on the screens, or hang from the racks, if you have one of those. Your sausage needs to be dry to the touch before starting. Smoke at 120º F for 1 …
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 …
WEBDirections: Mix salt and cure with coarsely ground venison and pork trimmings. Pack in shallow pan and place in refrigerator for 3 to 5 days. Then add rest of ingredients and …
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WEBMay 15, 2017 · Use your meat grinder to grind the meat and fat through a coarse plate. Combine the ground meat with the seasonings, then grind it through the medium plate. …
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 …