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 a …
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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 …
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WEBMar 13, 2019 · People sensitive to nitrates and nitrites should try a fresh sausage instead. Combine lean, ground wild game, and other meats if desired, with spices such as garlic …
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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 …
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WEBDec 1, 2017 · Soak a pan of apple wood chips for 20 minutes. Preheat the smoker to 112-130 degrees. Set the pan of chips in the smoker. Lay (or hang) the sausages in the …
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WEB4. Stuff – Stuff sausage casings using a sausage stuffer. 5. Smoke – Smoke on 250 degrees Fahrenheit until internal temperature reaches at least 165 degrees Fahrenheit. …
WEBJan 26, 2019 · Mix all ingredients with ground meat. Stuff into beef middles or fibrous casings about 60 mm in diameter. Ferment at 86F (30C) and 85-90% humidity for 24 …
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. …
WEBJan 30, 2017 · It’s no secret that venison on its own is super lean. To compensate, most butchers and processors cut the final product with a large dose of pork or beef. This …
WEBDec 27, 2021 · Ingredients: Venison, cubed for grinder. 33% pork fat, cubed. 2% salt. 2% dextrose. 0.35% instacure #2. 1% mustard powder. 0.2% coriander, ground. 0.1% garlic …
WEBNov 12, 2019 · Place the meat in a bowl, add the garlic, salt, pepper, and chile flakes, and mix. Let the meat marinate in the refrigerator for at least 2 hours and up to 24 hours. 2. …
WEBOct 9, 2017 · Directions. Grind the meat with a 3/16-inch grinder plate, and mix in the spices and water until completely blended. Either form the sausage into small patties or stuff …
WEBPlace the meat in a large mixing pan. Mix all dry ingredients in a bowl. Sprinkle 1 tablespoon over meat Mix meat Sprinkle another 1 tablespoon over meat Mix meat …
WEBDec 28, 2021 · To replicate a traditional sausage, it helps to have an understanding of basic sausage anatomy: 70% meat, 30% fat, and 10% of the total volume in liquid, plus …
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WEBMar 4, 2024 · Once the wild game summer sausage has reached the desired internal temperature, remove it from the smoker and let it cool to room temperature. it’s …
WEBInstructions. Grind all meats through a 3/8” (10 mm) plate. Mix ground meat with all ingredients. Stuff tightly into 32-36 mm hog casings. Hang for about 1 hour until casings …