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
Venison Sausage And Seasoning Mix
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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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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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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 …
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WEBNov 16, 2016 · If making venison sausage patties: Cut off a piece of wax paper to cover a baking sheet. Pat the sausage mixture 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 …
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 …
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 …
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. …
WEBFeb 13, 2015 · Directions. Heat the olive oil in a medium skillet. When hot, add the garlic and onions and sauté until they soften, about 3 to 5 minutes. Set the skillet aside. Then, …
WEBCombine ground meat and seasoning in a large bowl. Mix until spices are evenly mixed throughout the meat. Cover bowl with plastic wrap and let sausage marinate in the …
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WEBMar 8, 2021 · This low sodium sausage recipe only has 167mg of sodium. This cuts the sodium by about 75%! If you leave out the salt entirely, this sausage only has 69mg of sodium per serving. This …
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 …
WEBTo make the sausage: mix seasoning mix with meat and remaining ingredients (except casings). Stuff in casings (or form into patties). cook's notes. Use this mix for patties wrapped with bacon and grilled on the pit, …
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, add the meat and fat. Add the sage, …
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 …