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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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 …
WEBDec 16, 2013 · 1/4 teaspoon mustard seeds. Day 1: The day before you want to process the summer sausage, mix the meat and spices in a bowl. Place the seasoned meat in a …
WEB1 cup ice water. Trim the venison, cut it into 1 inch cubes, and grind it through the fine (3/16") plate of your meat grinder. Add the ground beef to the venison. Combine the …
WEBJul 20, 2021 · Wrap the logs tightly in foil and refrigerate them for 24 hours. The next day, preheat the oven to 300 F. Line a sheet pan with foil. Remove the foil from the sausage logs and place the sausages on the …
WEBAug 23, 2021 · 1/4 teaspoon garlic powder. 1/4 teaspoon onion salt. 1/2 teaspoon mustard seed. 2 tablespoons liquid smoke. Directions. Mix all ingredients in a large bowl. Refrigerate for 24-48 hours, mixing twice a …
WEBApr 2, 2019 · Directions. Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins …
WEBJan 1, 2018 · Directions: Place all your grinder and stuffer parts (minus the motor) in the freezer. The colder the meats and grinding parts, better the sausage. If they ground gets to warm it becomes a paste, and paste in …
WEBAug 17, 2022 · 2. In a large bowl, mix the ground venison and pork sausage. Season with salt, pepper, mustard powder, mustard seed, sage, garlic powder, onion salt, and meat tenderizer. Mix in just enough water …
WEBNov 1, 2023 · Refrigerate for 2 days for the sausage to cure. Once stuffed and cured, hang on smokesticks or separate on a rack to dry at room temperature for 4-5 hours until casings are dry. Speed this process up …
WEBGrind each type of meat, then mix the different meats together. Keep the meat cold until you are ready to smoke your venison summer sausage. Cure the Ground Meat - Use …
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 …
WEB1 tbs crushed coriander. 1 ½ tsp Insta Cure. One 12 oz bottle of ice cold amber ale. Optional: 20 large jalapeno peppers. Cooking Instructions. Mixing. Run venison and …
WEBForm into 2-21/2" logs about 8" long. Pack tightly as possible. Wrap in aluminum foil, shiny side inches. Refrigerate for 24 hours. Take out, turn over and pierce foil several times …
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WEBApr 16, 2021 · After that, comes stuffing the meat into sausage casings. Then let them sit at room temperature for a while. Preheat your oven to 170°F and place the sausages on …
WEBDirections. Grind together venison and pork. Add curing salt, pepper, mustard seed, marjoram, sugar and garlic powder. Mix together thoroughly with your hands, making …
WEBUsing a kitchen scale divide meat evenly into four pieces. Roll each piece into about a 9-inch log. Place prepared logs on a quarter baking pan with rack, cover and return to the refrigerator for 16 more hours. Preheat …