Post by lockmaster on Dec 31, 2008 20:29:24 GMT -5
Here is a pictorial of my batch of deer sausage (ABOUT 45 POUNDS) we made today, which took MOST of our New Years Eve Day. I have used this old fashioned personal recipe for over 20 years, and do it the old fashioned way....no casing.
I went through a lot of trial and error in developing the recipe and have finally "perfected it about 15 years ago. We love it and it's fairly easy to make. The pictures show the process I use.
If anyone is interested in the recipe, I have posted it at the end.
I'm sure you will like it a lot if you try it.
Heres the pics:[/size]
HOMEMADE VENISON SAUSAGE
(If you have more than 25 lb., adjust ingredients accordingly)
25 lb. cubed venison (1 1/2 - 2" chunks)
4 Lbs. Smoked Bacon.
1 1/3 cups Tender Quick
4 Tbsp. Onion Powder
6 Tbsp. Red Pepper Flakes
3 Tbsp. Liquid Smoke
3 Tbsp. Garlic Powder
4 Tbsp. Black Ground Pepper
3 Tbsp Crushed Basil Leaves
1 1/2 Tbsp. Dry Mustard
2 Tsp. ground mace
Mix above spices in separate container, sprinkle over meat a little at a time mixing into meat chunks until all spices are used.
1. Keep meat mixture cool.
2. Let mixture set for at least 24 Hrs.,
then grind at least 3 times.
3. Form into rolls, (1 1/2 lb) 2-3 inches in diameter, 10-12 inches long and wrap rolls tightly with cheese cloth.
4. Bake at 200 degrees for 3 1/2-4 hrs., turning
every 1 hr 45 Min. Take out of the oven and remove the cheese cloth right away while the rolls are hot. The cheese cloth is hard to get off after the meat has cooled. Cool the rolls on a wire rack then refrigerate in a covered container until you can wrap or "seal-a-meal" them for the freezer .
MAKES ABOUT 15-16 1 1/2 lb ROLLS.
I went through a lot of trial and error in developing the recipe and have finally "perfected it about 15 years ago. We love it and it's fairly easy to make. The pictures show the process I use.
If anyone is interested in the recipe, I have posted it at the end.
I'm sure you will like it a lot if you try it.
Heres the pics:[/size]
HOMEMADE VENISON SAUSAGE
(If you have more than 25 lb., adjust ingredients accordingly)
25 lb. cubed venison (1 1/2 - 2" chunks)
4 Lbs. Smoked Bacon.
1 1/3 cups Tender Quick
4 Tbsp. Onion Powder
6 Tbsp. Red Pepper Flakes
3 Tbsp. Liquid Smoke
3 Tbsp. Garlic Powder
4 Tbsp. Black Ground Pepper
3 Tbsp Crushed Basil Leaves
1 1/2 Tbsp. Dry Mustard
2 Tsp. ground mace
Mix above spices in separate container, sprinkle over meat a little at a time mixing into meat chunks until all spices are used.
1. Keep meat mixture cool.
2. Let mixture set for at least 24 Hrs.,
then grind at least 3 times.
3. Form into rolls, (1 1/2 lb) 2-3 inches in diameter, 10-12 inches long and wrap rolls tightly with cheese cloth.
4. Bake at 200 degrees for 3 1/2-4 hrs., turning
every 1 hr 45 Min. Take out of the oven and remove the cheese cloth right away while the rolls are hot. The cheese cloth is hard to get off after the meat has cooled. Cool the rolls on a wire rack then refrigerate in a covered container until you can wrap or "seal-a-meal" them for the freezer .
MAKES ABOUT 15-16 1 1/2 lb ROLLS.
of ingredients is the REAL key to making it good.
. I will have to try this for sure.
