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Deer sausage for the first time 78 lbs total
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That is a lot of sausage!
I have been making deer sausage for quite a while. usually make 8 pound batches, really only use one recipe anymore and it’s one I modified FYI:
Modified Sweet Venison Sausage
with White Raisins (from "The Venison Sausage
Cookbook" by Harold Webster
3 lbs recipe
3 lbs venison
1/2 lb fatback and 1/2 lb slab bacon
2 tsp coarse salt
1 tsp black pepper (fresh grind in mortar and pestle)
1/2 tsp cayenne
1/2 tsp nutmeg
1/2 tsp ginger (easy now)
5 cloves garlic
1 cup white raisins
1 chopped onion
1 green pepper
grind meat and fat and mix (fat is 25%)
puree raisins, add green pepper and puree
let set and drain off water
add onions (puree if desired) and add spices
optional before stuffing add pepper jack cheese
(cut in small cubes)
made with cheese pan fried 9/29/2016
2 3lb batches, 2 peppers, one onion, only used onion and added proportionally until looked good
But the last batch hot smoked in my PBC, so I can just heat to eat
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Club Member
- Aug 2017
- 9849
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Nice. Tell us a little about your smoking method or perhaps a recipe like philsweeney did. That helps those of us interested in doing sausage of any kind to understand good techniques. Thanks for your post brother !!!
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