RE: Venison Sausage
Mergeza Spicy and Hot Tunisian Venison Sausage[/b]
3 lbs venison
1 lb. beef fat
1 tsp. Salt
1 1/2 tsp. cumin
2 tsp. coarsely ground black pepper
4 tsp. Paprika
1 1/2 tsp. Cayenne
1 tsp. Cinnamon
1/2 cup pomegranate juice
2 cloves minced garlic
1 tsp. Dry ginger
1 tsp. Thyme leaves
Mix together all ingredients, stuff into casings, and twist into 5-inch lengths.
Moroccan Venison Sausage
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Version 1
3 pounds ground Venison
1 pound beef fat
1 tsp. salt
1 1/2 tsp. curry powder
1 1/2 tsp. coarsely ground black pepper
1/2 tsp. cinnamon
1/2 tsp. dried thyme
1/2 tsp. currants
1/2 cup pomegranate juice
1 tsp. minced garlic
1/3 cup milk powder
mix together all ingredients, stuff into casings, and twist
into 5-inch lengths.
Version 2
3 lbs. Venison
1 lb Beef fat
1 cup chopped parsley
1 cup minced onion
1 tsp. marjoram
1 tsp. oregano
1 tsp. cayenne
1 tsp. fresh ground pepper
1 tsp. salt
1/4 tsp. cumin
3/4 tsp. coriander
1/3 cup milk powder
Grind meat and fat using fine blade. Add parsley and onion and mix well. Add remaining ingredients mix well and stuff into sheep casings
Slim Jims[/b]
8 lbs. Venison
2 lbs. beef fat
5 Tbs. salt
2 tsp. cure
1 Tbs. white pepper, ground
1 Tbs. nutmeg
1 Tbs. celery seed, ground
1 Tbs. curry powder
1 ½ Tbs. black pepper, ground
1 ½ Tbs. garlic granules
2 Tbs. liquid smoke
1 cup milk powder
1 cup ice water
2 Tbs. Fermento
1 tsp. super phos
Grind meat through fine plate, mix with spices well. Stuff into 22mm. collagen casings, tie into 8" links. Put in smoker( no smoke) to dry at 130 for an hour, continue to smoke at 150 for 3 hrs with heavy smoke, and slowly increase smoker temp to 175 and smoke until internal temp of 155. Let cool in smoker.
venison breakfast sausage recipe[/b]
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3 Lbs. ground venison
1 1/2 Lbs. ground pork(fatty)
1 tspn. salt
1 tspn. corriander
1 tspn. mustard (dry)
1 tspn. garlic powder
1/4 tspn. cayenne
1/2 tspn. sage(ground)
1/3 cup Powdered Milk
1 cup water(cold)
sprinkle of dill weed
Stuff into collagen 22mm casings or sheep casings
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