BEST HOMEMADE DEER SAUSAGE EVER!!
#howto #deer #sausage step by step making fresh homemade deer sausage!
How to Make Breakfast Sausage from Elk or Other Venison | With Chef Eduardo Garcia
The steps and ingredients you need to turn big game into delicious country breakfast sausage to pair with biscuits and gravy. Recipe thanks to Chef Eduardo Garcia and MEAT! processing equipment. To learn more, visit
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Crock Pot Caribou Tacos Meat and Beans with Caribou- How To Cook Game Meat
Crock pot Caribou meat bean tacos taco seasoning recipe. Crock Pot Caribou meat or any ground meat with a few simple ingredients for an easy, delicious Crock Pot Tacos Meat and Beans dinner. Add pinto beans, fire roasted tomatoes, onions, and taco seasoning. Load your crock pot or slow cooker and set it for 3-4 hours on high, 6-8 hours on low. Serve with tortillas, cheese, and lettuce for delicious caribou bean tacos. Cooking with game meats is the same as cooking with other meats. You can substitute game meats like caribou in your regular recipes. Caribou Bean Tacos are delicious.
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Crock pot Caribou meat bean tacos taco seasoning recipe. Crock Pot Caribou meat or any ground meat with a few simple ingredients for an easy, delicious Crock Pot Tacos Meat and Beans dinner.
Andouille sausage - A delicious southern classic
In this video I’ll show you how to make amarican Andouille at home.
Best regards,
Daniel
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???? 24 Bratwurst Recipes For A Perfect Barbecue Experience -
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????️ The recipe*:
Ingredients per 1 kg
75 % lean pork shoulder or neck
25 % pork loin fat
Spices per 1 kg
17.5 g salt
2.5 g Cure #1
15 g fresh garlic
3 g black pepper
0.75 g cayenne pepper
My second variation
Spices per kg meat
17.5 g salt
2.5 g Cure #1
15 g fresh garlic
20 g fresh onion
3 g chili flakes
3 g paprika
3 g black pepper
1,5 g thyme
0.75 g cayenne pepper
0.75 g mace
The complete recipe including step-by-step instructions can be found here:
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???? Equipment I use:
A detailed list of equipment & casings can be found here:
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???? Who am I and why am I doing this?
Hey, I'm Daniel a German sausage maker and I've been enthusiastic about cooking and experimenting for ages…
I am tired of miserably long lists of ingredients with words that nobody understands.
That's why I started to make as much as possible myself, including sausage.
Besides all the food, My goal with the Wurst Circle is also to bring back the awareness that every piece of meat was a living being.
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???? Contact:
I am happy about any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
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Good Morning by Amine Maxwell
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MeatEater Recipe: Cased Summer Sausage
Everybody likes summer sausage: from packing it into the backcountry to sharing it with guests at a fancy dinner party, this stuff is versatile. Watch as Steven Rinella demonstrates how to make cased summer sausage.
Cased Summer Sausage Recipe:
Ingredients:
8 pounds game meat (diced into 1-inch cubes)
2 pounds pork back fat (diced into 1-inch cubes)
3 ounces kosher salt (about 1/2 cup)
2 ounces dextrose (about 6 tablespoons)
2 teaspoons pink salt #1
1 1/2 tablespoons whole mustard seeds
1 tablespoon ground dry mustard
2 teaspoons garlic powder
2 teaspoons black pepper
2 teaspoons ground ginger
1 cup Fermento
1 cup water
Four 2 ½” by 18” collagen casings
Kitchen twine
Special Equipment:
Weston Meat Grinder
Sausage Stuffer
Large bowl or standing mixer
Ice
Method:
While keeping everything ice cold, combine game meat, pork fat, and all other ingredients (except for the Fermento and water) into a large bowl.
Mix to combine with your hands. Work in small batches if you need to (don’t be afraid to throw the meat back in the fridge or freezer, or into a cooler with ice to get chilled again.)
Using the large die on your grinder, grind the meat mixture into the bowl set over ice. Change out the grinder die to the small die and pass the mixture through the grinder again.
Meanwhile, dissolve the Fermento in the water and stir with a spoon. Add to the ground meat mixture and again mix with your hands (or throw in your standing mixer and mix on low using the paddle attachment) until it’s all incorporated.
Wrap the bowl with plastic wrap, pressing down on the surface to remove any air bubbles. Wrap again with plastic wrap and set it in the fridge for 2 days to ferment.
Make a little test patty and cook it up in a saute pan to be sure you got the seasonings right. Adjust them if you didn’t.
Then, using a sausage stuffer, stuff the sausage into 2 ½-inch collagen casings (an 18” casing will hold about 2.5 pounds of sausage mixture), which make these sausages easy to transport on a hunt.
Let rest in the fridge to dry out for 1-2 hours while you soak your wood chips and preheat your smoker. Soak a pan of apple wood chips for 20 minutes.
Preheat the smoker to 112-130 degrees.
Set the pan of chips in the smoker.
Lay (or hang) the sausages in the smoker. Smoke for about 60 minutes at this temperature, then raise the temperature to 180 degrees.
Smoke until the internal temperature reaches 150 degrees, which will take about 2-3 hours or more depending on your particular smoker and the ambient temperature. Keep filling your pan of apple wood chips if they get low.
When the sausages are done, let them hang at room temperature for one hour to cool, then wrap well and refrigerate.
I always make a ton and give some away to friends. If necessary, they can be wrapped and frozen for several months.
You can find all the Special Equipment used for this recipe at westonsupply.com
Cooking Game: Cased Summer Sausage brought to you by Weston
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100 LBS of Alaskan CARIBOU in the Freezer | Processing Meat as a Family in ALASKA
It is time to share with you how we get the 100 LBS of Alaskan Caribou Meat into the freezer. For our family, processing meat is a family experience. We hope you enjoy coming along and learning about the butchering and packaging process for our family. There are a lot of places in Alaska where you can drop off your meat and get it processed, but we have learned to enjoy doing it as a family, even if it is a ton of work!
#caribouhunt #alaska #thisalaskalife
Sausage Stuffer:
Hello from Alaska! I'm Lauren and on This Alaska Life, you will get a glimpse into life in Alaska as a wife and mother of 4 boys. Come along for family adventures, cooking, daily life, and Alaska Grocery Shopping!
#alaska #lifeinalaska #familyvlog
For Collaborations and Inquiries E-mail Lauren @
TheHammHomestead@gmail.com
Packages/Letters:
Mark Hamm
1131 East International Airport Rd. Anchorage Alaska 99518
If you like to learn more about organizing, decorating, and celebrating your HOME check out our channel, The Hamm Homestead!
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