WebDec 23, 2021 · Grind 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 …
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WebFeb 21, 2023 · Step 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 …
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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. …
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WebOct 22, 2020 · Wrap 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 from foil. Return sausages to the …
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WebDec 13, 2023 · Using Sausage Maker Game Summer Sausage seasoning as I've heard great reviews. Using 4lb venison, 1lb pork far, 1 TSP Cure 1 and 4.5oz of seasoning. …
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WebApr 12, 2019 · Place the venison mixture on a large piece of plastic wrap. Roll it up and twist the ends tightly. Transfer to the fridge and let the mixture rest overnight. Unwrap the venison sausage and place on a mesh or …
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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 …
WebNov 1, 2023 · 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 by using a fan. Rotate the sausages so that all sides are …
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 …
WebDec 5, 2018 · Let 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 …
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. Jan 16, 2018. #16. I mixed up my 2nd batch of summer sausage on Friday last week, cased it and let it sit in the fridge until Sunday morning. I went to a 60/40 deer to pork …
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 prepared …
WebJun 19, 2020 · You 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 …
WebPlace on a rack lined sheet tray and place in the fridge overnight to dry and to develop flavors. Preheat smoker to 130 degrees F. Hang sausages on smoke sticks, allowing at least 2” between sausages. Place in the …
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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 …