HOW TO MAKE VENISON SALAMI RECIPES
SMOKED SUMMER SAUSAGE - JUST A PINCH RECIPES
I use this one about 90% of the time, you can even cook it in an oven if you can keep about 175 ish put a grease catch pan (cooky sheet)on shelf below sausage if oven finishing. pinched from Eldons sausage.
Provided by steven sellards @sausagesteve
Categories Other Snacks
Prep Time 2 hours
Cook Time 4 hours
Number Of Ingredients 14
Steps:
- Combine ground meat with all remaining ingredients(except casings)in a large mixing bowl,mix/knead thoroughly up to 2 minutes. (to prepare fibrous casings soak 15 min. in warm water prior to using.
- Taste test by frying a small amount(a size of a quarter or so) a patty to see if you approve the flavor. Make changes if needed.
- Stuff seasoned meat mixture into casings of your choice; refrigerate overnight to cure.
- SMOKER PROCESSING After sausage product has been seasoned,stuffed & cured overnight, hang the sausage product in smoker, carefully positioning so that it's not touching one another. 2. If you have a digital thermometer timer, push the probe into the center of one of the sausages, set the temperature alarm at 152 degrees F. 3. Begin the first hour by setting the temp. to 130-140 degrees; open the smoker damper wide open until the product is dry (tacky) to the touch 4.At beginning of second hr. close damper & adjust smoker temp. to 150-260 degrees & apply smoke for 1hr.and 20 min.Longer is optional if you prefer a heavy smoke. 5.At beginning of the 3rd hr. adjust smoker heat to 170 degrees. Maintain until internal temperature of the sausage product reaches 152 degrees internally at which time the sausage is fully cooked
- Cooling Down the product: Remove sausages from smoker & shower with cool water to stop the cooking process, shower(spray) product until the internal temp of product drops to 120 degreesF.
- Product is ready to eat. Remainder should be packaged & frozen until needed. Venison lovers can grind 9lbs. of trimmed venison and 1lb. beef fat for 10 lbs. of sausage sticks or summer/salami type sausages..enjoy
SMOKED SUMMER SAUSAGE - JUST A PINCH RECIPES
I use this one about 90% of the time, you can even cook it in an oven if you can keep about 175 ish put a grease catch pan (cooky sheet)on shelf below sausage if oven finishing. pinched from Eldons sausage.
Provided by steven sellards @sausagesteve
Categories Other Snacks
Prep Time 2 hours
Cook Time 4 hours
Number Of Ingredients 14
Steps:
- Combine ground meat with all remaining ingredients(except casings)in a large mixing bowl,mix/knead thoroughly up to 2 minutes. (to prepare fibrous casings soak 15 min. in warm water prior to using.
- Taste test by frying a small amount(a size of a quarter or so) a patty to see if you approve the flavor. Make changes if needed.
- Stuff seasoned meat mixture into casings of your choice; refrigerate overnight to cure.
- SMOKER PROCESSING After sausage product has been seasoned,stuffed & cured overnight, hang the sausage product in smoker, carefully positioning so that it's not touching one another. 2. If you have a digital thermometer timer, push the probe into the center of one of the sausages, set the temperature alarm at 152 degrees F. 3. Begin the first hour by setting the temp. to 130-140 degrees; open the smoker damper wide open until the product is dry (tacky) to the touch 4.At beginning of second hr. close damper & adjust smoker temp. to 150-260 degrees & apply smoke for 1hr.and 20 min.Longer is optional if you prefer a heavy smoke. 5.At beginning of the 3rd hr. adjust smoker heat to 170 degrees. Maintain until internal temperature of the sausage product reaches 152 degrees internally at which time the sausage is fully cooked
- Cooling Down the product: Remove sausages from smoker & shower with cool water to stop the cooking process, shower(spray) product until the internal temp of product drops to 120 degreesF.
- Product is ready to eat. Remainder should be packaged & frozen until needed. Venison lovers can grind 9lbs. of trimmed venison and 1lb. beef fat for 10 lbs. of sausage sticks or summer/salami type sausages..enjoy
More about "how to make venison salami recipes"
SMOKED SUMMER SAUSAGE - JUST A PINCH RECIPES
I use this one about 90% of the time, you can even cook it in an oven if you can keep about 175 ish
put a grease catch pan (cooky sheet)on shelf below sausage if oven finishing. pinched from Eldons sausage.
From justapinch.com
Reviews 5
Category Other Snacks
From justapinch.com
Reviews 5
Category Other Snacks
- Product is ready to eat. Remainder should be packaged & frozen until needed. Venison lovers can grind 9lbs. of trimmed venison and 1lb. beef fat for 10 lbs. of sausage sticks or summer/salami type sausages..enjoy
See details
VENISON SALAMI RECIPE | ALLRECIPES
Maybe since it was a smaller diameter and wrapped it was ready sooner. It seem very moist so I raised it on a cooling rack and put it back in the oven for another 30-45 minutes. This dried out the exterior but the inside was the right consistency. Other than a little lacking in intense salami flavor, a nice addition to my l;ist of venison recipes.
From allrecipes.com
From allrecipes.com
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SALAMI RECIPE - HOW TO MAKE SALAMI | HANK SHAW
Aug 07, 2014 · You can make salami at home, and when you do, it is one of the most satisfying things you can make with your own two hands. This is my master recipe for making salami. It works well with most meats, and over the years I’ve done it with pork, wild boar, venison…
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Aunt Mick used to make large quantities of it every year; her recipes states "Will keep in refrigerator for 2-3 months." Oh, and her instructions also call for mixing all ingredients, refrigerating 24 hours, …
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HOW TO MAKE.... MEAT RECIPES | MEATGISTICS | WALTON'S
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From meatgistics.waltonsinc.com
From meatgistics.waltonsinc.com
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BITELABS
The Franco salami must be smoky, sexy, and smooth. Franco's meat will pair with lean, strong venison. Sharp Tellicherry peppercorns and caramelized onions provide Franco's underlying flavors, complemented by a charming hint of lavender. The Franco salami…
From bitelabs.org
From bitelabs.org
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Since 2006 we have been one of the leading producers of British air-dried charcuterie. We now make a range of artisan salami, prosciutto, coppa, bresaola, pancetta and more which …
From delifarmcharcuterie.co.uk
From delifarmcharcuterie.co.uk
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Mar 06, 2022 · The Best Ground Deer Meat Recipes on Yummly | Venison Turkey Chili, Deer And Wild Mushroom Stew, Peggi's Canned Deer Meat. ... Deer Salami Sticks Food.com. cracked …
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HOW TO MAKE GENOA / MILANO SALAMI - TASTE OF ARTISAN
Jan 25, 2019 · I started making salami about 8 yrs ago and other cured meats about 7 yrs ago. Our best year yielded about 400 lbs raw and about 50% less cured. We dry to -40 to -50% on most of our products. We make Salami, Lonzo, prosciutto, spalla, copacollo, culatello, fiocco, cotechino, and a number of salami…
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From meatgistics.waltonsinc.com
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BITELABS
The Franco salami must be smoky, sexy, and smooth. Franco's meat will pair with lean, strong venison. Sharp Tellicherry peppercorns and caramelized onions provide Franco's underlying flavors, complemented by a charming hint of lavender. The Franco salami…
From bitelabs.org
From bitelabs.org
See details
CORNISH SALAMI & AIR-DRIED MEATS | DELI FARM CHARCUTERIE
Since 2006 we have been one of the leading producers of British air-dried charcuterie. We now make a range of artisan salami, prosciutto, coppa, bresaola, pancetta and more which have reliably been winning awards every year since we started. …
From delifarmcharcuterie.co.uk
From delifarmcharcuterie.co.uk
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10 BEST GROUND DEER MEAT RECIPES - YUMMLY
Mar 06, 2022 · The Best Ground Deer Meat Recipes on Yummly | Venison Turkey Chili, Deer And Wild Mushroom Stew, Peggi's Canned Deer Meat. ... Deer Salami Sticks Food.com. cracked black pepper, deer meat, mustard seeds, salt, garlic powder. Deer …
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RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
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