2002年12月3日 · Venison Sausage recipe. 4 lbs. Ground Venison 1 lb. ground pork (not pork sausage) 5 tsp. Kosher salt 5 tsp. Morton Tender quick 2 tsp. Mustard seed 2 tsp. Garlic powder 1/2 to 1 tsp. crushed red pepper flakes (depending on preference) 2 tsp. Coarse Black pepper * 2 tsp. Liquid smoke ( see note below) Mix all ingredients in bowl and knead well.

2018年1月9日 · I'm sure there is a way to make pineapple sausage because it is sold in butcher shops across the country. You gotta have the right recipe though or your sausage will just turn to mush. I can not verify it but I hear that cooking the pineapple neutralizes the enzyme. Maybe JJ can comment on this. Might need to use dehydrated pineapple in your ...

2020年11月22日 · When I make venison brats or franks I use pork fat. I always have 3-5 pounds of beef fat in the freezer that I safe from my brisket trimming. 3 pounds of beef fat means I can make up to 15 pounds of venison sausage whenever the mood strikes me.

2025年1月31日 · I used Hi Mountain Summer Sausage kit. Half each of venison and pork. Ended up with 4 lbs. While I was working on sausage meat I had the bright idea to toss jalapeno's in the dehydrator for a hour thinking this would dry them off. It just made them mushy. Got meat all mixed up and added...

2023年11月29日 · Vary the venison to pork ratio depending on the (pork) fat ratio. I make a killer version at roughly 50/50 venison to a clone Jimmy Dean pork sausage. Never tried venison bacon, but ground meat jerky is my my favored for venison. Whole meat venison jerky is too chewy for me. Next time save a couple haunches to make dried venison. Another thought.

2012年12月29日 · (Edit on 12-22-18, Don't exceed the 170F, or much above 160F in the sausage, or you could experience "fat-out" where the fat redistributes and seriously changes the texture of the sausage) While smoking add wood as necessary in 1/4 cup amounts and generate smoke for three to ten hours (suggest four or five hours for first try) depending on how ...

2007年1月7日 · The meat is 30% venison, 20% elk and 50% pork. I took the familiar way out and grabbed the apple, but maple is next on the list to try. Right now I'm trying to smoke the sausage in a freakin' blizzard, as the winds kicked up and is swirling snow all over the yard.

2020年12月31日 · For example, If you go 50/50 venison to pork, but use the 70/30 ground pork in the mix, then you end up with just 15% fat in the sausage. It's even less when you up the venison portion. This is why it is preferable to add in some pork back fat for the lean venison portion to up the overall fat content of the sausage.

2012年8月31日 · Sunday and Monday I finally used up the venison in my freezer. I used the recipe from lets-make-sausage.com and it turned out the way I like it. Recipe 3 lbs trimmed venison (grinder size hunks) 2 lbs pork butt (grinder size hunks) 2 TBS garlic powder 2 TBS kosher salt 2 TBS sugar 1TBS fine ground black pepper 2 TBS papricka 1 teaspoon dried ...

2017年12月17日 · fellas, I’m new to smoking and just bought a Bradley digital 4 rack smoker. I did 25 lbs of summer sausage with the LEM seasoning packet with Instacure. I used the 2 1/2” burgundy fibrous casings. realized that I overloaded the smoker the first time with 20 pounds. It took almost 24 hours...