ground 4 ounces salt 1 ounce black pepper -- ground 1 1/2 ounces Accent
How To make Deer Sausage's Videos
How to Make the BEST Jalapeno Cheddar Deer Sausage... This Will BLOW YOUR MIND!
If you're looking for the best jalepeno Cheddar Deer Sausage recipe out there, you've come to the right place! This sausage is AMAZING and will blow your mind!
In this tutorial, we'll show you how to make this sausage recipe step-by-step, so you can guarantee delicious results every time. We'll also share some tips for making deer sausage, so you can make the perfect sausage every time! After watching this video, you'll know how to make the best jalepeno Cheddar Deer Sausage out there! ???? Smoked Sausage Seasoning - ???? High Temp Cheese - ???? Dehydrated Jalapenos - Use Links or Code BBQBYBIGGS for Discount!
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Venison sausage. How To Make Venison Sausages the whole process from scratch. #srp #venison
Venison Sausages. Making venison sausages from scratch, showing the entire process start to finish. Selecting and Mincing the meat, mixing the seasoning, filling and tying the sausages into links and finally, cooking them. The seasoning I use is one of the best and comes from weschenfelder. Here's the link, drop them a line and say I sent you...
Making Venison Summer Sausage
Today I am making some Venison Summer sausage. It is time to use up the last years deer meat and make some good snacks for the holidays. I will be using 4 pounds of deer burger and 1 pound of pork fat to make the sausage. And I will be using my pit boss pellet grill to smoke the summer sausage.
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Country Deer Sausage Recipe! [Hot or Mild]
One of my favorite things to make from my fresh deer is country sausage. It is a staple in my breakfast every weekend. There is nothing that goes with eggs or biscuits like fresh country sausage. Be it pork or deer. One of the best things about home made deer sausage is it’s a lot healthier. Probably not going to make you live longer, but a lot less fat than store bought. Most store bought sausage almost turns my stomach. It is mostly fat with a little meat. My personal preference is the other way around. A little fat and a lot of meat. I am not a health crazy person, but I try when I can. I am also not crazy about a mouth full of seasoned fat. I prefer a hearty meaty texture to my sausage. The trick with deer sausage is getting the fat ratio correct. Venison is extremely lean. Therefore you have to add pork fat. Not enough and your meat is dry and burns. Too much and your patties shrink and your left with little patties and a lot of grease. When you get it just right you have crisp exterior and just a little fat left in your pan. Your sausage stays moist and full of flavor. I try and stay around 80% lean and 20% fat. I am in love with spicy food. Not just hot, but spicy with flavor. There is nothing like good spicy sausage and coffee to wake you up in the morning. The second most important part of making sausage is your spice mix. I like to use Legg’s Old Plantation Mix #10. It has a great flavor, but little spice. I like to add crushed red pepper and hot ground pepper. I also like a lot of sage. I mix in about a 1/2 a cup of rubbed sage to 10 pounds. I hope you will try to make your own homemade sausage. This recipe works great for just pork sausage as well. If you decide to make a lot I recommend vacuum sealing it. This will make it last for up to a year in the freezer. I use a FoodSaver with already made bags from Amazon. This is my first year using them. So far they are amazing! It is so much easier than using the rolls you have to cut and make. I can’t tell you how much time I have wasted making bags! So far I haven’t had a single bag not seal. I have sealed 75 to 100 bags so far. Thank you for watching and reading. I hope you enjoy!
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A.C. Legg Blend 10 Pork Sausage Seasoning - 8 Ounce
Top Secret Recipe For Homemade Venison Breakfast Sausage
Top Secret Recipe For Homemade Venison Breakfast Sausage. Why not harvest a deer from your own property and feed your family with it right?? We have made this suasage recipe many time in the past with other meats but this is the first time making it with Venison, and it turned out AMAZING. We felt we had to share this Top Secret Recipe with you, hope you enjoy! Dry mixture 4lbs ( single batch recipe) 70% Venison - 30% Pork Shoulder 4 tsp garlic powder 1 teaspoon of pumpkin pie spice Half a teaspoon of ground cloves Half a teaspoon of nutmeg Half a teaspoon of cayenne pepper 1 teaspoon of coarse black pepper 1 teaspoon of salt Quarter teaspoon of paprika One cup of brown sugar
Wet mixture Half a cup of whiskey 1 teaspoon of Worcestershire sauce Half a teaspoon of vanilla 2 tablespoons of apple cider vinegar
Combine the wet and dry ingredients together and add to your ground meat.
Here is a link to that pan she is using:
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