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Its not fish, but I'm guessing I'm not the only person with ground Venison in the freezer who may be looking for new recipes.I got this sausage recipe from a co worker and thought I would post it here for anyone that would like to try it.Ingredients:2 Lbs. Ground Venison 1 Lbs. Ground Pork (Do not substitute pork sausage) 2 TBS. Liquid Smoke1/3 Cup of Cold Water3 TBS. Morton’s Tender Quick Home Meat Cure1 TBS. Garlic Salt1 TBS. Onion Powder1 TBS. Coarsely Ground Black Pepper2 TBS. Mustard Seeds1 TBS. Crushed Red Pepper(Image removed from quote.)1) Place the ground venison and ground pork in a large mixing bowl.2) Mix the water and liquid smoke together and pour over the meat.3) Sprinkle dry ingredients over meat.4) Mix with your hands until all ingredients are very well incorporated.(Image removed from quote.)5) Cover and chill in your refrigerator for 24 hours.6) Uncover and mix very well again.(Image removed from quote.)7) Heat oven to 325 degrees. 8) Equally divide meat mixture into 3 balls.9) Evenly roll each ball into a “Venison log” approximately 12 inches long by 2 inches in diameter. 10) Place the logs on a broiler pan and bake for 1 hour (160 degrees internal temperature)(Image removed from quote.)11) Pat each log with paper towels to help remove any excess grease.12) Place on wire cooling rack.13) Dab with paper towels while cooling if needed to remove any excess grease.(Image removed from quote.)Once cooled, wrap well and keep chilled. Can be frozen.(Image removed from quote.)Slice and serve with cheese and crackers, fresh fruit, condiments or my favorite, just by itself.Note: I have used ground sirloin with great results when no venison was available. Good Luck All
Since this recipe hits 325F and is technically "cooked" a high melt temperature cheese is required or it would melt out all over the place. One of the guys we make sausage with adds cheese and it is killer. He still gets the hi-temp cheese even though we cold smoke. All about high melt temp cheese
Cooking, baking... For me, after 40 plus years baking bread, it's cooked. Baking is for bread. I know, it's just me. From the directions at the top:7) Heat oven to 325 degrees. 8) Equally divide meat mixture into 3 balls.9) Evenly roll each ball into a “Venison log” approximately 12 inches long by 2 inches in diameter. 10) Place the logs on a broiler pan and bake for 1 hour (160 degrees internal temperature)Oh, he did say "bake". Silly me Nevertheless, bake, smoke, cook you still need the high temp cheese.
So what does "half-baked" mean? My short term memory isn't as good as it used to be.
. "A Requirement to become a politician in this country" ...
Was hoping to give this a shot for camp this weekend, but having issues locating the Morton’s cure in a pinch. Does anyone have a suggested substitute?realsalt Thanks in advance for any help
Was hoping to give this a shot for camp this weekend, but having issues locating the Morton’s cure in a pinch. Does anyone have a suggested substitute?Thanks in advance for any help
Hey Joe... and all. Anyone ever add shredded cheese to this recipe? Thinking maybe a cup or so would work.