Smoked venison brats - Member Recipes - In-Depth Outdoors
网页2018年12月13日 · Smoked venison brats. Ground up and stuffed and twisted some veny brats over the weekend. Cold smoked with apple wood. 145 lbs of smoked brats later and this is the best smelling cooler in the county. Cold smoked for 50 minutes and then let cure in cooler for 24 hours. Plus a bonus 60 pounds of maple breakfast sausage.
Venison summer sausage - Member Recipes - In-Depth Outdoors
网页2022年1月22日 · Start @ 140 for 2 hrs with vents wide open. This dries the casings so they take smoke. Next Smoke @ 160 with vent 1/2 open for 3 hrs or more depending on how smokey you like it. Then remove smoke and add water to the tray and finish smoking @ 220 with vents closed to keep moisture in. Final temp should be 155 to 160.
Deer Sausage – Is adding MSG / sodium really necessary?
网页2019年11月17日 · The cure is another story altogether and is necessary in foods that will get smoked but kept at relatively low temps in doing the smoking. All of my venison summer sausage, jerky, ring bologna, and wieners/polish sausage get cure and get some smoke ,but certainly not enough heat to eat safely.
Venison Summer Sausage - General Discussion Forum - In-Depth …
网页2022年12月19日 · Venison Summer Sausage. We made 130 pounds between my buddy and I. Also made 5 pounds of snack sticks. Some traditional but most were jalapeño/cheddar. Turned out amazing! Also did some ground. Looks great. Official taste tester here, send some over. lol.
Smoked Ring Bologna - Member Recipes - In-Depth Outdoors
网页October 4, 2015 at 10:11 am #1568930. Man….that looks good. I have been doing a batch of ring bologna each year from venison and its a super great way to fix the meat. I like to bury a ring in a mountain of sauerkraut and let it simmer on the stove slowly for an hour, then dive in with the knife and fork.
Venison production - Member Recipes - In-Depth Outdoors
网页2015年1月26日 · We make all of our own venison, between a buddy and I. This year we made 100lb of Pepper Jack Summer sausage 50 Ring Bologna 50 lb of Mush and Swiss Brats 25 lb of Bacon Cheddar Brats 50lb of Cheddar Smoked Hot Dogs 50 lbs of Honey Barbecue Jerky 45 lbs of venison bacon 20 lbs of dried venison
Best tasting Venison summer sausage - In-Depth Outdoors
网页2009年11月4日 · x2. Bavaria garlic sausage rocks. Used to go there exclusively when I lived in J’ville. Still go there on occasion, when we run out of garlic! (Every 2-3 years or so) Wissota meat market makes some mean venison sticks. One of my new found favorites!! Beats Bavaria’s Landjaeger hands down.
Like that tang…. - Member Recipes - In-Depth Outdoors
网页2017年10月8日 · Two birds can be killed with the one proverbial stone if one uses powdered buttermilk instead of binder flour /dry milk product. You’ll get the tasty tang and the benefit of the acid in the buttermilk. A pound and a half of dried buttermilk powder will zest up 50 pounds of meat. Cost for this amount will be about $8.00.
Smoked Deer Hind Quarter - Member Recipes - In-Depth Outdoors
网页2021年1月12日 · Then I drop in a roasting pan with couple cups of Beef Broth and half stick of butter – covered and back in @ 250-275 until internal is minimal 155-160. Set back on the rack with smoke for 20-40 minutes @300ish to crust …
Smoked venison brats - Member Recipes - In-Depth Outdoors
网页2018年12月19日 · Smoked venison brats. Tom Sawvell. Inactive. Posts: 9559. December 19, 2018 at 8:24 am #1818991. I like ...