25 lbs. DEXTROSE - Sweetner and Binder so that it holds together. Combine ground meat/fat with remaining ingredients; mix together well until the mixture is sticky and batter like. Hang venison hot dogs in preheated 130F (54C) smoker, dampers wide open; hold at this temperature for 1 hour, or until casing is dry to the touch. 1 1/2 tbsp fennel seed, cracked (16.2 g) 1/2 cup fennel seed, cracked (81 g) Ingredients: 10 lbs. Darrin Deile, Store Owner, Stan's Super Valu. When making it for pizza I add a Tablespoon of Cumin, 1 Tablespoon of red wine vinegar and 1/2 tsp of cayenne pepper. Travelers who pass through and people who grew up in Wishek but later moved away, no matter how far, will often continue to order Wishek sausage well after they've left. 2 1/2 lbs beef chuck (1.13 kg) 12 1/2 lbs beef chuck (5.67 kg). Thanks for sharing your comment too. Venison hot dogs are one of my wife's favorite sausages. To the uninformed, a product that bears the name of sweet Italian sausage would seem to imply that it has a sugary sweetness about it, when in fact, nothing could be further from the truth. Combine pork, paprika, garlic salt, salt, and black pepper in a large bowl; set aside. PORK - obviously and it's a good thing that it is the first ingredient. Store smoked sausage in a refrigerator 2 to 3 weeks. Transfer brisket to Ziploc freezer bag, seal bag, cure at 38F (3C) for 7 days, turning brisket bacon every day. If you havent tried it yet, its seriously life changing! Finally the sausage would be stuffed and my Mother and my sister and I would package it into freezer bags. 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28 .5 g) garlic, well blended, 1 g pepper per lb meat (so, 50 g for the above quantity of meat), 6.5 g salt per lb of meat (so 325 g almost 1 lb). Ive made this several times, as patties and as biscuits and gravy. The results have been phenomenal. Once cased, let the sausage rest for a couple of hours before putting it into the smoker and smoke as instructed above. 5 lbs, 25 lbs. 1/2 cup ice cold water (118 ml) 2 1/2 cups ice cold water (590 ml) I made a huge batch and froze it. --------------------------------------------------------------------------. 4 1/2 lbs beef chuck (2.1 kg) 22 1/2 lbs beef chuck (10.2 kg). Homemade Breakfast Sausage Recipe I will be back to use this and your other recipes! So good! Hunters may use venison in place of beef to make smoked salami. To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties. 8. Im not claiming that the following recipe is going to produce the next great Slim Jim, but it has earned good reviews among the folks who were gracious enough to give it a try. 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28.5 g) 1/2 cup non-fat dry milk (47.3 g)* 2 1/2 cups non-fat dry milk (237 g)* Leah moved to North Dakota when she was 12 years old and has traveled from the Red River Valley to the badlands and many places in between. *Stainless steel bacon hangers are available at online sausage and jerky supply stores. Mix well, and then using a sausage stuffer, fill sausage casings with the liverwurst and tie ends. Fry the patties on medium heat in a cast iron skillet. Cheers. For the best results, use 75-80% lean venison trim to 25-20% beef fat. Next day, hang salami chubs in a preheated 130F (54C) smoker with dampers wide open; hold for one hour. 7. Are you an engineer? I love to create the BEST versions of your favorite recipes. Use judgment and personal taste.
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