Venison Summer Sausage - Smoking Meat Forums
网页2023年12月13日 — Using Sausage Maker Game Summer Sausage seasoning as I've heard great reviews. Using 4lb venison, 1lb pork far, 1 TSP Cure 1 and 4.5oz of seasoning. Will grind/mix tonight and let sit overnight regardless of instructions saying to smoke right away. Also adding 0.5lb high temp cheese. Will update. crazymoon, jcam222, Winterrider and 3 …
Trying to clone Conecuh sausage - Smoking Meat Forums
网页Jun 3, 2012. #4. They appear to be normal 32mm casings which would fit on a 3/4" or 1" stuffing tube. If you have it available in your area, try your hand at duplicating it yourself! The worst thing that can happen is that 1) you perfect your sausage-making, 2) you get to eat your mistakes, 3) you learn of binders and encapsulated citric acid ...
Summer Sausage Seasoning - Smoking Meat Forums
网页2020年12月5日 — 2 parts Lean Ground Venison and 1 part Ground Beef or Ground Pork Ingredients per pound..... 1/2 TBSP Morton's Quick Cure 1 tsp Ground Black Pepper 1/2 tsp Mustard seeds 1/2 tsp Brown Sugar 1/2 tsp Garlic Powder
sweet and spicy snack stick recipe??? - Smoking Meat Forums
网页2011年11月28日 — Cover and refrigerate meat at least 24 hours, 48 is even better. Combine all remaining ingredients in a bowl and mix well. Pour into ground meat and mix well. Cover and refrigerate 24 hours. Take out and mix with your hands one more time. Stuff into 19mm collagen casings.
Anyone use Curley's Seasoning? - Smoking Meat Forums
网页2012年11月15日 — 10. Saskatchewan, Canada. Nov 19, 2012. #6. When I make it I mix it as per instructions then I get some tin foil cake pans 1 inch deep. Line the pans with wax paper an press the meat level in the pans with your hands. Put in the fridge over night. In the morning tip the pans upside down on a small mesh rack. I use cake cooling racks.
First time smoking venison summer sausage with complete recipe …
网页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 …
Formulating a pineapple smoke sausage recipe.... - Smoking Meat …
网页2019年1月23日 — I'm going for an appetizer style sausage to serve at parties and such as finger food. I do want it sweet to highlight the pineapple, I just figured the pineapple would bring some natural sweetness to the sausage. And the spice profile I want as an accent, not a main player. I want the pineapple to be the highlight of the link. Maybe 3/4c. sugar
Best use for Venison roundsteak, for sausage? - Smoking Meat …
网页2024年7月6日 — 1. Snack sticks. Normally 50% venison, 50% pork. Most often Willie's seasoning. But my family is tired of snacksticks or spicy sticks. Other main is kabanosy. 2. Jerky. Same as above. 3. Venison summer sausage. I like Marianski's basic spice version much better than cheese/jalapeno/whatever versions. But it turns out, I'm not a huge fan …
Venison sausage Sticks - Smoking Meat Forums
网页2024年9月23日 — 60 percent venison, 40 percent pork fat. Seasoning added as well as the appropriate amount of pink curing salt. Also added a small amount of water. Click to expand... Your fat content is maybe a little high. 70/30 is about the top end, I know some that go as much as 50/50, but I never will.
Venison Summer Sausage Tips - Smoking Meat Forums
网页1. Jan 16, 2018. #16. I mixed up my 2nd batch of summer sausage on Friday last week, cased it and let it sit in the fridge until Sunday morning. I went to a 60/40 deer to pork ration and added a teaspoon of garlic powder to the 5lbs of meat. I reduced the water from 1.2 cups to 3/4 cup.