VENISON SAUSAGE MAKING RECIPES
BULK VENISON BREAKFAST SAUSAGE RECIPE | ALLRECIPES
My husband is a avid hunter and we make this sausage every year. We add pork to the venison because the venison has such a low fat content. For the pork we get really fatty looking roast ground at our grocery store.
Provided by AMYNJOHN36
Categories Ground Pork
Total Time 45 minutes
Prep Time 45 minutes
Yield 8 pounds
Number Of Ingredients 7
Steps:
- In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.
- Divide into 1 pound portions and freeze.
Nutrition Facts : Calories 92.6 calories, CarbohydrateContent 1 g, CholesterolContent 46.4 mg, FatContent 4.1 g, FiberContent 0.1 g, ProteinContent 12.2 g, SaturatedFatContent 1.5 g, SodiumContent 472.1 mg, SugarContent 0.8 g
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,
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From deerrecipes.online
From deerrecipes.online
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From gameandfishmag.com
From gameandfishmag.com
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From barbecue-smoker-recipes.com
From barbecue-smoker-recipes.com
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From thespicysausage.com
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From baseoutdoor.com
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From honest-food.net
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From extension.umn.edu
From extension.umn.edu
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From delishably.com
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From mollygreen.com
From mollygreen.com
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GRAMPS' VENISON SUMMER SAUSAGE RECIPE | ALLRECIPES
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From allrecipes.com
From allrecipes.com
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From allrecipes.com
From allrecipes.com
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From venison.com
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From honest-food.net
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From grandforksherald.com
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From foxvalleyfoodie.com
From foxvalleyfoodie.com
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From grillmasteruniversity.com
From grillmasteruniversity.com
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Dec 20, 2021 · Getting Started With Homemade Venison Sausage. The first thing you need to do is invest in a good meat grinder. Pro Tip: Grinders with aluminum bodies and rust-resistant stainless steel blades are the most durable and sanitary. Some models come with extra plates or sausage making attachments, which keep you from having to buy a sausage …
From meateatingmilitaryman.com
From meateatingmilitaryman.com
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From blog.cavetools.com
From blog.cavetools.com
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Welcome to Lodi Sausage Co. & Meat Market! Voted #1 in WI for our Summer Sausage, Bacon & Jerky! Great sausage and other meat products begin with quality lean meats and award winning recipes. We also specialize in making custom sausage, catering and custom processing of beef, pork, and venison.
From lodisausage.com
From lodisausage.com
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A DELICIOUS VENISON SUMMER SAUSAGE RECIPE TO TRY THIS SEASON
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From wideopenspaces.com
From wideopenspaces.com
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Jun 19, 2020 · Once all casings are filled let sausage sit at room temp while you get your smoker ready. You want to set your smoker to 180-220 degrees. I smoke my sausage till they hit 165 degrees. Key step: Remove Sausages from the smoker and put in a ice bath. This …
From blog.lemproducts.com
From blog.lemproducts.com
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From recipes.sportsmanstable.com
From recipes.sportsmanstable.com
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From windingcreekranch.org
From windingcreekranch.org
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From northamericanwhitetail.com
From northamericanwhitetail.com
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CURLEYS SAUSAGE KITCHEN
The Curleys would like to welcome you to their sausage making website and online store. Grab a cup of coffee or any favorite beverage and browse our site. Feel free to email us or call at anytime, we love to talk sausage and we want to help make your sausage making …
From curleyssausagekitchen.com
From curleyssausagekitchen.com
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