#813 pink salt 1.5 oz.

Deer summer sausage recipe with pork. Web to begin this recipe, whisk together the water, curing salt, mustard seed, garlic powder, pepper, and liquid smoke in a large bowl until well combined and frothy. We like to use 80/20 or 75/25 ratio of game meat to pork. A staple in the midwest, this large diameter cured sausage can be made from a mixture of pork, beef, venison or other combinations of wild game.

We cover everything from grinding your deer meat to seasoning, stuffing your casings, and finally smoking your. Some recipes make use of beef hearts as well. Then, grind them together to mix.

Web place the venison in a large mixing bowl. This is the basic recipe for a traditional tasting venison summer sausage, which includes a combination of venison and pork. You make the links, let them ferment for a few days, then smoke.

Your curing mixture should be completely dissolved before moving on to the next step, so just keep whisking until it is. 1 pound of bulk venison sausage, fried and drained 6 tortillas (corn or flour) 6 eggs As you probably know, venison is deer meat.

Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix salt and cure with coarsely ground venison and pork trimmings. The first recipe is more of a classic take,.

Web 120 minutes cook time 11 hours learn how to make delicious, tangy homemade summer sausage with our tried and true jalapeno cheddar venison summer sausage recipe. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes. Web the meat summer sausage is typically made of beef and pork, or beef alone.