HOW TO SALT CURE DEER MEAT RECIPES

Steps:

• Cut the venison and pork belly into grinderappropriate sized pieces. Place on a tray and in the freezer for 15-20 minutes while you set up the grinder.
• Assemble the grinder with a 3/8” plate to start and grind the meat once through the 3/8” plate.
• Gently combine the Butter Garlic Sausage Seasoning with the once ground meat. Place back in the fridge while you reset the grinder.
• Replace the grinder plate with a 3/16” plate and grind seasoned meat through once. 
• Add the binder flour and pink salt to the meat block and combine well with your hands or a meat mixer.
• Add water and mix until protein extraction starts. Prep sausage stuffer with a ¾” horn. Load stuffer with meat block, avoiding any air pockets when loading.
• Thread sausage casings onto horn and gently begin stuffing into casings, leaving just enough give to twist them. 
• Link off sausages and use a sausage pricker or sharop knife to remove any air pockets. 
• Place 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 smoker for 30 minutes.
• Place ¼ pan of moistened sawdust on the heating element and increase the house temperature to 150 degrees. Smoke for 45 minutes.
• Remove the sawdust and increase the house temperature to 170 degrees and cook for 2-3 hours, or until an internal temperature of the sausage reaches 155 degrees F. 
• Take the sausages out of the smokehouse and place in an ice bath for 15-20 minutes to rapidly chill.
• Store in vacuum packed bags for future use or grill up right away and enjoy!

Steps:

• Cut the venison and pork belly into grinderappropriate sized pieces. Place on a tray and in the freezer for 15-20 minutes while you set up the grinder.
• Assemble the grinder with a 3/8” plate to start and grind the meat once through the 3/8” plate.
• Gently combine the Butter Garlic Sausage Seasoning with the once ground meat. Place back in the fridge while you reset the grinder.
• Replace the grinder plate with a 3/16” plate and grind seasoned meat through once. 
• Add the binder flour and pink salt to the meat block and combine well with your hands or a meat mixer.
• Add water and mix until protein extraction starts. Prep sausage stuffer with a ¾” horn. Load stuffer with meat block, avoiding any air pockets when loading.
• Thread sausage casings onto horn and gently begin stuffing into casings, leaving just enough give to twist them. 
• Link off sausages and use a sausage pricker or sharop knife to remove any air pockets. 
• Place 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 smoker for 30 minutes.
• Place ¼ pan of moistened sawdust on the heating element and increase the house temperature to 150 degrees. Smoke for 45 minutes.
• Remove the sawdust and increase the house temperature to 170 degrees and cook for 2-3 hours, or until an internal temperature of the sausage reaches 155 degrees F. 
• Take the sausages out of the smokehouse and place in an ice bath for 15-20 minutes to rapidly chill.
• Store in vacuum packed bags for future use or grill up right away and enjoy!