December 23, 2021 by errika 2 comments.

Dried deer sausage recipe. Are you ready for some delicious deer sausage? Basic deer sausage with three seasoning mixes. Hang the sausages in the chamber and slowly allow them to dry.

Web cut the meat into strips. Grind the spices into a very fine powder. Use any tough cut, such as the bottom round, neck meat, or shoulder.

Smoke 150º for 3 hours in a smokehouse. The ideal temperature and humidity varies from source to source, but we. Ground meat mix for basic deer sausage.

Skinless goose (or duck) breast. To finish the preparation, it is delicately smoked with beech wood smoke; Grind the meat and mix in the seasoning.

In the previous two articles in this series i covered how to process a deer and how to cut up a deer in to the. 1 ( (optional)) about 10 bay leaves,. Remove heat and smoke for 24 to 36 hours or until.

1/4 teaspoon cayenne pepper (optional) 1/4 cup cold water. Web 1 teaspoon dried sage. Add the spices to the meat and mix it well.