http://southlandpavers.com/blog/how-to-make-ground-deer-venison-processing-at-home-diy-23341 WebJun 24, 2024 · Ingredients 2 lb. venison, cut into 1/2-inch chunks 4 oz. red wine 8 oz. olive oil 2 1/2 tsp. kosher salt 2 tsp. black pepper 4 garlic cloves, minced 1 tbsp. fresh rosemary leaves, minced 5 feet of hog casings, soaked in water and rinsed Also works with Any wild game Special equipment Meat grinder, sausage stuffer, stand mixer Preparation
Bulk Venison Breakfast Sausage - Allrecipes
WebApr 6, 2024 · 31g. Carbs. 4g. Protein. 14g. There are 350 calories in 1 link (114 g) of Signature Select Jumbo Beef Uncured Franks. Calorie breakdown: 79% fat, 5% carbs, 16% protein. WebWith a 20% pure pork fat recipe you risk tasting some of the less pleasant notes that come from a big, old rutty buck, but with the 50% pork shoulder recipe you won't taste any venison at all. prkknn • 1 yr. ago I use fat. It's really the only way to … include text in html
Where do you buy your pork fat?? - Smoking Meat Forums
WebDec 26, 2024 · The standard ratio for adding pork fat to venison sausage is 20% pork fat and 80% venison fat. When it comes to sausages, you can go above 20% if you want them to be as moist as possible, but anything higher than 50% may not be the best choice. WebSep 19, 2024 · How much to add depends largely on the amount of fat already in the meat, but about 20 percent, more or less, is a good basic guideline. For the most homogenous blending of fat and meat, it is best to grind pieces of fatback and meat together. Grinding fatback alone is more likely to stop up the grinding plates. WebSep 7, 2024 · 2) Once the deer meat is ground, mix it with the spices. The spices will give the sausage its flavor. 3) Next, you will need to add the fat to the mixture. The fat will help to bind the sausage together. 4) Once the fat is added, mix everything together well. 5) Now it is time to stuff the sausage mix into the casings. include text in rule formula box in infopath