You can also store the tube, auger and other metal grinder parts in the freezer for a half hour or so before grinding.

Deer and pork sausage recipe. You’ll also need to purchase some ground pork. Cooked and crumbled breakfast sausage • aloha peppers. Web these apply to most dry cured sausages, not just venison summer sausage.

Web ingredients 2 lbs venison 6 lbs pork 2 lbs organ meat (liver, heart, etc, or use more venison or pork) 5 rounded tablespoon sea salt 20 bay leaves, ground to a powder 2 bulbs of garlic (about 22 cloves), minced 5 teaspoon ground black pepper 1½ teaspoon celery seed ¼ cup + 1 tablespoon apple cider. Pork helps bind the mixture and provides moisture. Black pepper 4 garlic cloves, minced 1 tbsp.

Web seasoning for deer sausage. Web directions combine pork, venison, salt, black pepper, sage, basil, chili powder, cajun spices, onion powder, cayenne pepper, and mustard in a large bowl and mix well. You can add or subtract anything you’d like, adjust how coarse or fine the sausage is, make them skinny or fat, long or short, spicy or sweet.

Web basic deer sausage with three seasoning mixes ground meat mix for basic deer sausage ingredients 5 lbs. Cut your meat and fat — it has to be either pork fat or fat trimmed off beef roasts or steaks — into chunks that fit into your grinder, add the salt, and the curing salt, toss well, and let this sit, covered, in your fridge for up to 2 days. Why make your own sausages?

3 teaspoons coconut sugar (or brown sugar) 3½ tablespoons fennel seed, cracked; Web over medium heat, melt a bit of butter or bacon fat in a 12″ frying pan. Olive oil 2 1/2 tsp.

Season with salt, peppers and lemon juice. This should take 5 minutes if done by hand. Black pepper 1/4 cup real maple syrup mix all of the ingredients together in a large.