How To make Caribou Sausage3
4 lb Caribou
2 lb Lean pork
1 lg Onion
chopped
2 lb Potatoes :
grated
2 tb Salt
1/2 ts Pepper
1 t Allspice
1/2 ts Cayenne and other spices
-to taste Sausage casings
Grind together all the meats with the onion. Next mix the potatoes with the meats. Add spices and mix thoroughly. Prepare as for Caribou Sausage #1.
How To make Caribou Sausage3's Videos
How To Cook The Perfect Andouille Sausage While Hunting
Sometimes you need to mix up the menu on a long hunting trip. Neville and Brady share their secret recipe to cooking the perfect andouille sausage.
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Alaskan Breakfast Caribou Sausage Estrogen Free Eggs (Omega 3/Flax Free) Wild AK Raspberries
Hey troops! Learn how incredibly nutritious (you'll be surprised!) Alaskan Caribou is. Breakfast is the most important meal of the day start off with an Alaskan style Caribou Cowboy breakfast with estrogen free/hormone free eggs which DONT contain omega 3s from the plant estrogen flax! (Watch egg video to learn why omega 3 from flax is so unhealthy)
Watch and see what makes Alaska so unique while I am promoting book, Breast Cancer Boot Camp-Dr.Hobbins's Breast Thermography Revolution and non-profit The Pink Bow Breast Thermography Research and Education! Don't forget to check out documentary trailer and make a DONATION to the production of this FREE groundbreaking documentary! (link below) Share the knowledge and save a life! DEFEND tee tees!
Enlist in Breast Cancer Boot Camp to protect your family and your tee tees!! The Estrogen Free™ lifestyle.
Made by: Wendy Sellens L.Ac WABT-BTI President of the Women's Academy of Breast Thermography and the non-profit The Pink Bow. Author of Breast Cancer Boot Camp-Dr. Hobbins's Breast Thermography Revolution.
How To Make Deer Sticks (Smoked Venison Sticks on a Pellet Grill) | The Bearded Butchers
Visit our DIY Section to get EVERYTHING you need to process your own meat at home!
Today, this deer is going to turn into some bacon and some deer sticks! This video is an entire, beginning to end, how to make deer venison snacks sticks tutorial. You can apply the exact same process to making beef sticks (beef jerky sticks), pork sticks, or whatever else you'd like. Remember, we sell all of the supplies and offer discounts for buying more! Get everything that you need in one place right here!
Find the exact smokie bundle Scott used here:
As well as many more stick bundles here:
♨️ 16:58 Check out the Grilla Pellet Grill that we used in this video.
⚙️ The new dual grind grinders are available NOW! (6:06)
⚙️ Here are the MEAT sausage stuffers. We used the 15lb
⚙️ Vacuum Sealers
⚙️ 10:14 - This is the link for the 10mm stuffing horn for a MEAT brand grinder and our 17mm casings.
Check out all of the different items below!
Casing
32mm Brat Casing
Jalapeno flakes/powder
Salt/Pepper Base
Brat Seasoning Base
Maple Base
Mangoes
Peaches
13oz Seasoning Bags
Chipotle
Cajun
Hot
Original
DIY Bundles
Maple Bacon:
Jalapeno Cheddar:
Georgia Peach:
Mango Tango:
Smokies (Snack Sticks):
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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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????️ 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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Making Moose Summer Sausage | Alaska Boys
During the winter we like to turn our meat from the previous hunting season into tasty sausages, today we are turning ground moose meat and some pork fat into Moose Summer Sausage.
#outdoorboys #alaska #lifeinalaska
Collaborations & Inquiries:
ThisAlaskaLifeFamily@gmail.com
Mail:
Mark Hamm
PO BOX 772864
Eagle River, AK
99577
How to: Venison Honey BBQ Snack Sticks with Cheese | Smoked Snack Sticks for Beginners
#snacksticks #sausagemaking #venison
Learn how to make the best venison snack sticks you'll ever try! Chef Jed and Master Meat Crafter Mark Hanni will show you how to make the perfect homemade Venison Snack Sticks with Honey BBQ, High-Temp Cheddar Cheese and Encapsulated Citric Acid.
This is one of our favorite ways to use venison or other wild game, but this recipe can also be adapted for making homemade beef sticks or all pork snack sticks. We recommend using either a small diameter collagen casing or sheep casing, and adding in creamy cheddar cheese and encapsulated citric acid for tanginess.
Your processing time will vary based on your smokehouse, meat block and ambient temperatures. We used the Pro Smoker PK 100 Electric Smokehouse, but as a general rule, we recommend processing your snack sticks with this schedule:
Set smokehouse to 120° F. Dry for ½ hour (no smoke)
Increase temperature to 130° F and smoke for 1 hour (dampers closed 75%)
Increase temperature to 150° F and smoke for 1 hour
Increase temperature to 170° F and remove smoke
Cook until internal temperature of the snack stick reaches 155° F degrees
Let cool or place in ice bath
SUBSCRIBE:
Full Venison Snack Stick Recipe:
Pro Smoker PK 100 Electric Sawdust Smokehouse:
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