Venison Kielbasa - Smoking Meat Forums
网页2009年9月27日 · 1 Heaping tsp Marjoram. 2 Cups Ice Water. Assuming all meat has been ground, mix all the above ingredients minus the dry milk and the meat, in the ice cold water. After mixed in well, add to the meat and add dry milk. Mix well and proceed to stuff. Let hang somewhere for 30 minutes or so until casings are dry.
Venison Polish Sausage - Smoking Meat Forums
网页Marathon Wisconsin. Aug 31, 2012. #1. 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.
Sausage! Venison kielbasa. - Smoking Meat Forums
网页2019年12月6日 · Mind sharing the recipe? Click to expand... 2c dry milk powder, 5tb salt, 1tb sugar, 1 1/2 tsp cure, 1tb course Black pepper, 1tsp white pepper, 1tsp granular garlic, 1tsp marjoram 6# venision4# pork
Venison polish kielbasa - Smoking Meat Forums
网页2016年11月22日 · Harrietta Michigan. Nov 21, 2016. #1. Good afternoon its papa t. Been pretty busy making some venison sausages we made some venison Kabasa yesterday and we used 7 pounds of ground pork 3 pounds of ground venison 2 cups dry milk nonfat 2 tablespoons of sea salt 2 cups of ice water 2 teaspoons of cure 1 tablespoon raw sugar 1 tablespoon black ...
Making Venison Kielbasa - Need Heip - Smoking Meat Forums
网页2013年10月12日 · From all that I read, cure is a safe bet to avoid botulism. This is the recipe I got off of this forum: for 10#. 7# Ground Pork Shoulder. 3# Ground Venison. 2 Cups non fat dry milk. (use as a binding agent) 3 Tbs Kosher Salt. 2 tsp Cure. 1 Tbs Raw Sugar.
Venison Kielbasa - Smoking Meat Forums
网页2020年4月8日 · All ground through a 3/16 plate and mixed by hand ready to stuff into 32mm casings. Stuffed into premeasured 12 inch casings and tied off with butcher's twine. A few hours in for a 5 hour smoke in the mes. Keep temp …
Venison Sausage Question - Smoking Meat Forums
网页2018年3月21日 · The whole purpose of cure is to keep the bacteria from doing it's thing and then killing you. The process of smoking sausage means you smoke at temps ranging from 100F-170F for hours upon hours. Cure will fight the bacteria since those temps are basically perfect for bacteria to multiply and do bad things.
First time smoking venison summer sausage with complete recipe …
网页2012年12月29日 · When a recipe calls for cane sugar you can replace it with dextrose by adding 20% more dextrose than cane sugar due to the sweetness factor between cane sugar and dextrose. Bactoferm[emoji]8482[/emoji] F-RM-52 - Medium: 5.0 pH in 4 days) F-RM-52 is a freeze-dried culture well suited for all fermented sausages where a relatively fast ...
Kielbasa Smoking Help | Smoking Meat Forums - The Best …
网页2017年3月27日 · I need some Kielbasa smoking help. I made a 10 lb batch of venison kielbasa this weekend, 8 lbs venison, 2 lbs ground pork. I used two tablespoons of cure per the recipe. I smoked it on my Camp Chef SmokePro on Low Smoke, approx. 165 degrees for about 4 hours. I had my temp probe in the thickest piece on the smoker.
Cold Smoking venison sausage - Smoking Meat Forums
网页Wisconsin. Nov 18, 2014. #1. I love cold smoked sausage. We use curing salt and mix, grind, and stuff all our own venison sausage. We have always taken our sausage to a local farmer but now have built our own smoke house. It is 4' x 4' and 8' high. It has a fire box off to the side and the smoke is piped in. I have also added a "turkey fryer ...