INTERNAL TEMPERATURE OF VENISON RECIPES

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HOW TO: SMOKED VENISON SAUSAGE | RECIPE | PS SEASONING



How to: Smoked Venison Sausage | Recipe | PS Seasoning image

Make the most of your harvest with these easy and delicious Homemade Smoked Deer Sausages. Whether you're processing your own deer or getting it from your local butcher or meat market, homemade venison sausage is easy to make and one of our favorite ways to enjoy deer meat.

Provided by PS Seasoning

Total Time 1 hours 34 minutes

Prep Time 1 hours 30 minutes

Cook Time 4 minutes

Yield 6

Number Of Ingredients 7

3 lbs. venison or other wild game meat
3 lbs. fatty pork belly or trims
4 oz. Butter Garlic Brat Seasoning
3 oz Binder Flour
1 1/4 teaspoons Pink Cure
1/2 cup water
Natural Hog Casings (32-35 mm)

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!

Nutrition Facts : ServingSize 6,

HOW TO: SMOKED VENISON SAUSAGE | RECIPE | PS SEASONING



How to: Smoked Venison Sausage | Recipe | PS Seasoning image

Make the most of your harvest with these easy and delicious Homemade Smoked Deer Sausages. Whether you're processing your own deer or getting it from your local butcher or meat market, homemade venison sausage is easy to make and one of our favorite ways to enjoy deer meat.

Provided by PS Seasoning

Total Time 1 hours 34 minutes

Prep Time 1 hours 30 minutes

Cook Time 4 minutes

Yield 6

Number Of Ingredients 7

3 lbs. venison or other wild game meat
3 lbs. fatty pork belly or trims
4 oz. Butter Garlic Brat Seasoning
3 oz Binder Flour
1 1/4 teaspoons Pink Cure
1/2 cup water
Natural Hog Casings (32-35 mm)

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!

Nutrition Facts : ServingSize 6,

VENISON SNACKIN’ STICKS | VIRGINIA DWR
Cut the venison and pork into 1 inch cubes. Grind the 1 inch cubes of venison and pork. Transfer the ground meat into a non-metallic bowl and mix 1 Tbsp plus 1-1/2 Tsp Hi Mountain Snackin’ Stick …
From dwr.virginia.gov
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VENISON MEATLOAF RECIPE | ALLRECIPES
Bake in preheated oven to an internal temperature of 160 degrees F (70 degrees C), about 40 minutes. Stir together the ketchup, with 1 tablespoon brown sugar. Spread on top of the …
From allrecipes.com
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SMOKED VENISON BACKSTRAP RECIPE - CLEVERLY SIMPLE
Apr 25, 2019 · What temperature do I cook the backstrap to make it tender? You’ll cook your backstrap to an internal temperature of 140-145˚F. Do I need to let the backstrap rest after cooking it? Yes. Let rest for 30 minutes wrapped in foil and placed in an empty cooler. More Venison Recipes. Venison Tamale Pie; Venison …
From cleverlysimple.com
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WHAT IS VENISON BACKSTRAP? (WITH PICTURES)
Jan 25, 2022 · Venison is served when cooked safely to an internal temperature of 160 degrees Fahrenheit. Balancing Flavors The backstrap is tender, but the venison’s gamey nature and the cut’s leanness complement more decadent foods in recipes.
From delightedcooking.com
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VENISON SNACK STICKS - WILD GAME RECIPES
Nov 29, 2020 · Adjust the temperature to 160℉ and let the venison snack sticks rest in the oven for the two hours that I mention having them in the dehydrator. A lot of recipes call for an 80/20 meat to fat ratio, but I find that a 70/30 ratio makes these venison snack sticks …
From mountaingirl.camp
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VENISON SUMMER SAUSAGE RECIPE - OLD SCHOOL STYLE SUMMER ...
Oct 11, 2021 · (Note that typical Midwestern style venison summer sausage is hot smoked to cook. If you want that — it makes a sausage that goes bad quickly, but it might be closer to what you are familiar with — use Instacure no. 1 and smoke until cooked to an internal temperature …
From honest-food.net
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VENISON SNACKIN’ STICKS | VIRGINIA DWR
Cut the venison and pork into 1 inch cubes. Grind the 1 inch cubes of venison and pork. Transfer the ground meat into a non-metallic bowl and mix 1 Tbsp plus 1-1/2 Tsp Hi Mountain Snackin’ Stick Seasoning and 2 Tbsp of the Cure. Mix well for about 5 minutes or until the …
From dwr.virginia.gov
See details


VENISON MEATLOAF RECIPE | ALLRECIPES
Bake in preheated oven to an internal temperature of 160 degrees F (70 degrees C), about 40 minutes. Stir together the ketchup, with 1 tablespoon brown sugar. Spread on top of the meatloaf, and place back in the oven for 10 minutes more.
From allrecipes.com
See details


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