WEBPlace 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 …
Preview
See Also: homemade venison summer sausage recipeShow details
WEBCooling it Down. When the sausage comes out of the smoker, get it into an ice bath immediately. You want to drop the temperature by about half. Cooling the sausage in an …
See Also: venison garlic summer sausage recipesShow details
WEBPreheat 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 …
See Also: venison summer sausage recipe smokerShow details
WEBGrind the above mixture through a large die plate into a pre-chilled large bowl or a bowl that is set over ice. In a separate smaller bowl mix all of the seasonings and fermento or …
See Also: Sausage RecipesShow details
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 …
See Also: Meat Recipes, Sausage RecipesShow details
WEBWrap 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 …
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 …
WEB1/4 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 …
WEBFill the casing with the sausage, twist the end of the casing and tie off with butcher's twine. Repeat with the second casing. Place the sausages in the refrigerator on a wire rack …
See Also: Barbecue Recipes, Sausage RecipesShow details
WEBDirections. 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 …
WEBWrap each in aluminum foil. Cook over indirect heat on a 250° grill for 30 minutes using hickory wood for smoke flavor, with the grill lid closed. Remove from grill and unwrap …
See Also: Grilling Recipes, Sausage RecipesShow details
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 …
WEBGrilling: Grill the sausages over medium heat, turning occasionally, until evenly browned and cooked through. Pan-Frying: Cook in a skillet over medium heat, turning …
WEB1 tablespoon garlic powder. 1/2 teaspoon red pepper flakes (optional) 1/4 cup cold water. Steps to make garlic and herb seasoning: In a large mixing bowl, combine the ground …
See Also: Sausage Recipes, Seasoning RecipesShow details
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. …
WEBOnce 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 by using a fan. …
WEBDirections. 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, add the toasted …