WebStuff prepared sausage into 3-inch diameter fibrous casings. Smoke at 140 F for 1 hour, then at 160 F for one hour and then 180 F until internal temperature reaches 152 F …
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WebPlace venison sausage directly on the grill grate and cook for 3-4 hours or until the internal temperature reaches 155 degrees. Remove smoked venison sausage from grill and …
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WebHome chefs can easily make this simple homemade venison summer sausage recipe -- without pork casings or an at-home smoker …
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Web1 teaspoon finely ground juniper berries 5 ounces water 8 ounces (1/2 pound) fatty smoked bacon, diced LEM Summer Sausage Casings LEM NETTED …
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WebVenison Summer Sausage Ingredients 4 lbs. ground venison 3 lbs. ground pork back fat 1 tbs ground mustard seed 1 tbs coarsely ground black pepper 1 tbs salt 1 tbs sugar 1 tbs granulated …
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WebYou want to set your smoker to 180-220 degrees. I smoke my sausage till they hit 165 degrees. Key step: Remove Sausages from the smoker and put in a ice bath. This ice bath method will stop the cooking …
WebIn a grinder, grind the venison and pork together. In a bowl, add seasonings, cure, and water. Mix it properly. Pulse them all together. In fibrous casings, stuff the sausage. In …
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WebPlace 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 to stick …
WebLet the stuffed casings rest in the fridge to dry out for 1-2 hours. While the stuffed sausages are resting, soak a panful of applewood chips for 20 minutes. Preheat the smoker to 112°-130°. Set the pan of …
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WebMix all together thoroughly. Form 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 …
WebFor venison sausage smoking, we're using our Pro Smoker PK 100 Smokehouse, a great all-purpose electric cabinet smoker. For your smoked sausage temperature, you want …
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WebYield: 5 venison sausage logs Prep time: 15 minutes + refrigeration Cook time: 8-12 hours Ingredients: 4 ½ pounds ground venison 1 pound fatty pork sausage 2 …
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WebTo season, use 2-12 lbs of cold water, 12 oz. powdered milk, 7 oz. of salt, 1 oz each of Karo syrup (dark) or molasses, Prague powder (or any cure), fine black pepper, garlic. Then …
WebVenison Summer Sausage is so simple to make and is a delicious addition to charcuterie boards and holiday entertaining. An all natural recipe that is preservative …
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WebAllow the sausages to rest at room temperature for 4 hours. Place in the smoker at 130 degrees for 2 hours. Turn up the heat to 170 degrees and continue to smoke for 4 hours …
WebUse 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. …
WebTraditional Venison Summer Sausage Recipe. As always, we use metric measurements and go by percentage weight for our sausage recipes. Using a paddle …
Homemade venison smoked sausage directions
Procedure for making summer sausage safely from game meat
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