2 pounds jump to nutrition facts ingredients 1 pound ground venison 1 pound pork sausage 1 ½ teaspoons mustard powder 1 teaspoon mustard seed 2 teaspoons liquid smoke flavoring 1 ½ teaspoons garlic powder 1 ½ teaspoons onion salt

Venison sausage recipe with mustard seed. 3 tablespoon apple cider vinegar. Place ground meat in a mixer and add pink salt. Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.

Web directions in a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. Mix to combine then pour over meat and combine further. Mix in just enough water to make the mixture sticky.

Web 1 tbs ground mustard seed 1 tbs coarsely ground black pepper 1 tbs salt 1 tbs sugar 1 tbs granulated garlic 1 tbs marjoram 1 tbs crushed coriander 1 ½ tsp insta cure one 12 oz bottle of ice cold amber ale optional: I love it because it can be made in the oven! Grind the spices into a very fine powder.

Pour the water and spice mix into the ground meat and work it all in by hand for at least a couple of minutes to ensure a homogeneous mix. 20 large jalapeno peppers cooking instructions mixing run venison and pork back fat through a grinder with a medium die. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.

Web season with salt, pepper, mustard powder, mustard seed, sage, garlic powder, onion salt, and meat tenderizer. Wrap logs in aluminum foil with the shiny side facing the meat; Divide the mixture in half.

You can vary the size depending on how big your meat grinder is. 3 days 6 hrs 20 mins servings: Preheat the oven to 325 degrees f (165 degrees c).