The process isn’t complicated but it does require some time.

Deer sausage recipe with pork. Rotate the sausages so that all sides are dry. 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. The front shoulder of a hog, known as a boston butt, is ideal for inclusion in venison sausage, having the perfect blend of meat and fat.

When mixed, add some ice water a little at a time to keep the. You’ll also need to purchase some ground pork. Filled sausage hung to dry before smoking.

When making venison sausage, use up to 50% venison and use a fatty meat like pork or bear for the remainder. We use pork because it has a much more neutral flavor than beef and won’t overpower the natural venison taste. How to make venison sausage in 5 easy steps

Pork butt, bacon, pork belly, or pork back fat are what keep the lean meat juicy after cooking. Red pepper flakes 2 tsp. No fillers, msg, or corn syrup.

Fat is needed to keep the sausage moist when cooking. Dotdash meredith food studios place venison and pork in a very large bowl or plastic tub; Remove stem and seed core • ground venison • salt, white pepper, italian seasoning, • minced garlic • shredded mozzarella cheese • cream cheese, room temperature • prepared rice.

Fresh sage, finely chopped 1 tbsp. Hang sausages on smoke sticks, allowing at least 2” between sausages. Web ingredients 3½ lbs.