HOW TO: SMOKED VENISON SAUSAGE | RECIPE | PS SEASONING
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
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 JERKY RECIPE | ALLRECIPES
This is the best jerky recipe I have found! You can use either ground venison or beef!
Provided by LANDRO23
Categories Jerky
Total Time 5 hours 25 minutes
Prep Time 15 minutes
Cook Time 5 hours 0 minutes
Yield 1 pound
Number Of Ingredients 10
Steps:
- In a large bowl, combine ground venison, salt, MSG, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix thoroughly. Cover, and refrigerate for 2 hours.
- Line food dehydrator trays with plastic wrap. Pat meat mixture into a very thin layer on the trays. Place in dehydrator set according to manufacturers directions. Once the meat has firmed up, after about the first 2 hours, remove it from the plastic, cut into strips, and replace onto the racks. Continue until the meat is done drying, about 5 to 10 hours total depending on machine.
- When finished, blot off any grease with a paper towel. Store in the refrigerator in a jar with a tight fitting lid.
Nutrition Facts : Calories 81.3 calories, CarbohydrateContent 0.4 g, CholesterolContent 51.4 mg, FatContent 2.1 g, FiberContent 0.1 g, ProteinContent 14 g, SaturatedFatContent 0.7 g, SodiumContent 894.7 mg, SugarContent 0.1 g
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