Remove meat from the freezer and cut into 1-inch strips. 1⁄2 teaspoon garlic powder 1⁄2 teaspoon mustard seeds 2 tablespoons quick curing salt ( Mortons Tender Quick salt) In a kitchenaid mixer bowl, combine all ingredients together and mix well until they're completely assimilated. The oil use will greatly speed up your cleaning time and keep the aluminum foil from sticking to the cooking surfaces. Remove the foil. Remove rack and pan from your broiler and lightly spray with nonstick olive oil. With the right ingredients a. Mar 15, 2022It's easy to start your morning off right - cook up this venison sausage breakfast burrito recipe in just four easy steps! Smoked Venison Summer Sausage Ingredients: 10 pounds of summer sausage Meats: 8 pounds wild game 2 pounds wild boar (could substitute domestic pig or do all Venison). Use a kitchen scale to maintain consistency. Place ground venison and ground pork into a curing tub. Poke holes in the bottom of the beef mixture. Mix the Fermento into the meat by hand or with a meat mixer. 3. DIRECTIONS. Vegetarian Recipe. ground venison 3 lbs. 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 seasonings. Smoke for about 60 minutes at this temperature, then raise the temperature to 180°. Blend tender quick, ground black pepper, garlic powder and ground mustard in a bowl and ad it to the meat before you grind it up. Using a meat grinder or food processor, process the pork mixture to the size of lentils, then set aside. Chef Tom smokes up some classic Venison Summer Sausage with a mixture of 2/3 venison and 1/3 beef fat. 493 Hot Stick Seasoning. 391 Jalapeno Summer Sausage Seasoning. The Process: Get your casing soaking in water. Take the ground meat and run it back through on your fine plate (4.5mm or about 1/8") for the second grind. 6. Turn and roll ends until tight. Smoke sausage at 130 degrees for one hour then increase the temperature to 140 degrees and cook for another hour. A few pixs taken below: Below venison sausage summer smoked on 03-23-13. Ingredients: 15 pounds venison 10 pounds pork trimmings (5 pounds lean trimmings, 5 pounds fat trimmings) 7 ounces (2/3 cup) salt 1 ounce (2 tablespoons) commercial cure 1 ounce (2 tablespoons) mustard seed 3 ounces (1/2 cup) pepper When ingredients are well mixed, grind the meat mixture in a meat grinder. Mix for 1-2 minutes until the meat is tacky. Remove from fridge, knead and then form into 4 (14×2 inch) logs. Using a hand held or electric stuffer, stuff meat mixture into hog casing, twist every other link to form 6-inch links. Grind all meat through a 3/16" grinder plate. Smoke at 100 degrees with heavy smoke for 2 hours then maintain 100 degrees in smoker for 15 hours. No. Form mixture into 2 ½-inch logs approximately 8-inches long and pack tightly. In the refrigerator, place the stuffed casings for 24 hours. In a bowl, add seasonings, cure, and water. Bake sausage in the oven by placing the stuffed casings or foil on a rack in a baking pan. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Divide in half and roll into logs. I usually range between 2.3-2.6 oz. Use a burger press. Use this mix for patties wrapped with bacon and grilled on the pit, to make deer sausage and smoke them in the smoker, or use as fresh sausage, meat loaves, etc. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes. A plastic tote or cooler works well. day: Mix well, refigerate (covered) 24 hours. You can now choose whether you want to cook your sausages through before or after casing the meat. Using a paddle attachment on a stand mixer on a low setting (or wooden spoon), mix ground meat until incorporated. Bake for 1 hour and 20 minutes at 300F. Prior to this, take the meat and shape it into two or three "logs.". Wrap in aluminum foil and chill for 24 hours. No. directions. Gradually increase smoke temperature until internal meat temperature reaches 140F. You'll need to add ice cold water to keep the meat from becoming unusable. No. Combine the ground meat with the seasonings, then grind it through the medium plate. Lay or hang the sausages in the smoker. Top 10 Venison Seasonings. I suggest starting with five pounds of venison and pork in total, with 60% being venison, 10-20% pork trimmings, and 20-30% pork fat. 1 cup of high temp cheddar cheese (optional) 1 - 2½"x20″ fibrous casing. See more ideas about summer sausage recipes, smoked food recipes, sausage recipes. I recently made 10lbs smoked antelope summer sausage and from the taste reports I got, it turned out pretty good. Remove and cool. For a venison summer sausage, you want long links —you'll tie the ends together eventually. This video shows how to make Garlic and Pepper Jack deer sausage. Get full Gramps' Venison Summer Sausage Recipe ingredients, how-to directions, calories and nutrition review. Combine the ground venison, cheddar cheese, and jalapeños by hand or in a stand mixer using a paddle attachment, mixing until everything is well blended and sticky, about 5 minutes. In fibrous casings, stuff the sausage. When you're ready, gently compress the long links to fill the casing. It is ground, mixed and then chilled for two days to cure. Cook in medium skillet over medium high heat until cooked through. Deer Camp Wild Game Seasoning. Pulse them all together. Heat the oven to 350°F. Chop up your jalapeños and set them to side. Take logs out of the refrigerator and pierce several times through the foil. Using a paddle attachment on a stand mixer on a low setting (or wooden spoon), mix ground meat until incorporated. Mix thoroughly until the pork, venison and spices are combined well and are uniform in appearance. Dice the meat roughly into 1" cubes and run them through the grinder using a 4mm plate. The best pork fat to go with is fatback. Transfer to the fridge and let the mixture rest overnight. 2. Chill mixture for 30 minutes. To make the sausage: mix seasoning mix with meat and remaining ingredients (except casings). No. Meanwhile, if you are going to make link sausage soak the casings in warm water to remove the salt and soften the casings. Put the completed venison summer sausage mixture in a covered bowl and place it in the refrigerator for 1 to 3 days but at least over night. Mix for 1-2 minutes until the meat is tacky. To finish in a smoker, preheat the smoker to 145°F, open the dampers, place room temperature sausage logs into the smoker and dry for the first hour. Each half should be about 32 ounces. After the venison sausage has cured in the refrigerator, take it out and form it into logs about 2 inches in diameter. In fibrous casings, stuff the sausage. If you like less spice, cut down proportions of spices. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Cook over indirect heat on a 250° grill for 30 minutes using hickory wood for smoke flavor, with the grill lid closed. Step 2 Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day. Prepare the venison sausage spices by mixing them all together in a large bowl and ensure that the salt has fully dissolved. In a large bowl, mix the venison and bacon with your hands until well blended. Mix in reactivated bactoferm. Stuff in casings (or form into patties). Mix dry ingredients into the mixture, cover, and return to the freezer for about 30 minutes. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes. Stuff into beef middles or fibrous casings about 60 mm in diameter. 3 pounds ground venison 1 1/2 cup water 4 tablespoons quick cure salt 1/2 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion salt 1/2 teaspoon mustard seed 2 tablespoons liquid smoke Directions Advertisement Mix all ingredients in a large bowl. In a bowl, combine the pork and fat and 1 tablespoon of the salt. Dissolve the Fermento in a cup of water and add to the cold ground meat. Roll it up and twist the ends tightly. Add curing salt, pepper, mustard seed, marjoram, sugar and garlic powder. Then, mix them together with the meat. Keep an eye on the water for the rest of the cook and top off with boiling water if it gets low. Instructions. Divide the mixture in half, and roll each half into 2 inch thick logs. Place meat logs in the refrigerator and leave for 24 hours or more. Divide mixture into 3 equal portions. For a drier sausage, dry for 3 days at 60-70F and 65-75%. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. No. Ingredients 8 pounds venison 2 pounds wild boar (could substitute standard pork or do an all Venison version) *If you're not using fats you will need to add 1.5 cups water Homemade spice mix 2 tablespoon cracked pepper 2 Tablespoon garlic powder 1 tablespoon onion powder 2 tablespoons mustard seed 1 tablespoon sea salt 1 tablespoon Marjoram You can shake the container if it has a lid. Bake for 1 hour. Directions: Mix dry ingredients together in a small bowl. 958 Red Barn Bologna Seasoning. 6 tortillas (corn or flour) 6 eggs. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian . Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. day: Divide into 5 equal parts (1 1/2# each). Chop meat (and pork fat, if using) into chunks. Smoke until the internal temperature reaches 150°, which will probably take 2-3 hours, depending on your particular smoker and the ambient temperature. Set aside. Ingredients: 1 pound of bulk venison sausage, fried and drained. If you're not using fats you will need to add a liquid 1.5 cups water (if not using fats) Spices: Homemade: 2 tablespoon cracked pepper 2 Tablespoon garlic powder Begin stuffing the sausage into the casing and twist every 4 inches. No. 405 Blue Ribbon Garlic Summer Sausage Seasoning. 1st. Grind together venison and pork. Whisk to dissolve as much as possible. Mix in reactivated bactoferm. No. No. Drain any grease if needed. In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. Soak 2-3 fibrous casings for 30 minutes in the water. Mix both meats by hand in a large glass or nonreactive bowl. Venison Summer Sausage 2 tb Liquid smoke 1 ts Cayenne pepper 2 tb Black pepper 2 tb Garlic salt 2 tb Mustard seed 1 ts Peppercorns 2 lb Pork sausage 5 lb venison Ground 5 tb Morton Tender Quick Salt 2nd. Sprinkle dry ingredients evenly over the meat and add the cold water. Before the first grind, add your seasonings. Mix until it becomes sticky in appearance, about 1 to 1 1/2 minutes. 744 Spicy Garlic Summer Sausage Seasoning. Prepare two medium baking sheets with parchment paper and spray with non-stick cooking spray. (Optional expert step: Mix the salt with just the meat and grind it very coarsely, like with a 10 mm or 12 mm plate, and refrigerate it overnight. Place venison sausage directly on the grill grate and cook for 3-4 hours or until the internal temperature reaches 155 degrees. Next, use a sausage stuffer or a sausage stuffing attachment for your meat grinder to stuff the casings with the ground sausage mix.*. When making summer sausage in electric smoker, you should first start smoking at 110-130°F until the meat reaches the desired color. 744 Spicy Garlic Summer Sausage Seasoning. Preheat oven to 325 degrees F. Remove sausage logs from the refrigerator and pierce the bottom side of each with a fork. Stuff into 1.5-2.5" fibrous casings- use hog rings or twine to tie off the ends. Using these LEM seasonings makes sausage making incred. 110-130°F & Gradually Increase to 175-190°F. 5 oz. These patties will be breakfast sized patties that fit perfectly on an english muffin. Press to pack meat tightly, then fold the foil tightly against the meat. Ferment at 86F (30C) and 85-90% humidity for 24 hours. 3 lbs ground venison (deer, elk, antelope This MUST be ground lean, as the tallow on venison is what gives it the "wild" t) 1 lb lean ground beef 2 cups water 1 teaspoon onion powder 1⁄ 4 teaspoon garlic powder (or a tad more) 4 teaspoons cracked black pepper 2 teaspoons mustard seeds 2 teaspoons liquid smoke 4 tablespoons Morton Tender Quick salt Put the sausages in the smoker and smoke at 110F and 70% humidity for 6 hours. Grind meat Step Two Add the remainder of the ingredients to a covered bowl. Wrap each in aluminum foil. Wrap tightly with foil and refrigerate overnight. (It can be any plastic container with a lid.) Step 2 Preheat an oven to 300 degrees F (150 degrees C). The kit is is made to do 5lb increments I first ground up the antelope and froze it in 1lb packages. GRINDING. Take your sausage mixture and make it into 2.5 oz meatballs. Stop smoke. Step Three Mix well to distribute spices evenly. If not just mix with a spoon. Top 10 Venison Seasonings. For summer sausage, you'll grind twice. After two hours the heat should be raised to 175 degrees, but no higher than that. . Hang sausage in the smoker, or lay flat on racks if needed, ensuring sausage is not touching to allow for even cooking. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. 2 teaspoon Insta Cure or a cure of your choice.
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