Preserving
Wildgame(and
a few tame ones,too)
Jerky,sausage,salt
pork,etc.
Preserving
Wildgame(and
a few tame ones,too)
Jerky,sausage,salt
pork,etc.
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4 qt. water
1 c. brown sugar
1/2 c. salt
1 tsp. paprika
1 tsp. black pepper
1 tsp. allspice
10 lb. strips (thin) wild
meat
Soak thin strips of meat (venison, elk or antelope)1 1/2 to 2 hours, then drain and dry.
5 lb. ground venison from
elk,deer
or antelope
2 lb. pork
1 1/2 lb. beef suet
1 tsp. ginger
1/2 tsp. cardamon
1 tsp. red pepper
3/4 tsp. ground white pepper
1 tsp. crushed peppercorns
1 tsp. garlic powder
1 tsp. oregano
2 tsp. fennel seed
Using a medium blade,
grind
the venison, pork and beef suet together. When the meat reaches room
temperature,
mix all the other ingredients into the meat, blending them, in
thoroughly.
Let stand two or three hours. Stuff into sausage casings, and follow
standard
directions for smoking.
2 lb. hamburger
(hamburger
and/or sausage, elk, deer or antelope)
1 c. water
1/4 tsp. pepper
1/8 tsp. onion salt
1/4 tsp. garlic salt
1 Tbs.. liquid smoke
1/4 tsp. all seasoned salt
1/8 tsp. mustard seed
3 Tbs.. Morton tender quick
Mix ingredients and add to meat. Divide into 2 rolls and wrap in foil, shiny side out. Place in refrigerator from 2 to 24 hours. Can be baked in oven at 300 ° for 1 1/2 to 2 hours or put in large kettle and cover with water; bring to boil and cook for 1 hour.
2 lb. ground antelope,
deer
or elk meat
2 tsp. liquid smoke
1 tsp. mustard seed
1/4 tsp. garlic powder
1 c. water
1/8 tsp. pepper
1/2 tsp. onion powder
3 Tbs.. Tender Quick
Spread ground meat out
flat.
Mix dry ingredients and
sprinkle on meat. Sprinkle
on liquid smoke. Roll up and place
in mixing bowl. Add water
and mix. Make into two meat rolls.
Wrap rolls in aluminum foil
with shiny side next to meat.
Refrigerate 24 hours or
more.
Punch hole in bottom of foil.
Place on broiler rack with
water in broiler pan below. Bake at
325 degrees for 1 hour and
15 minutes.
3/4 lb. ground pork fat
3/4 lb. lean ground pork
3/4 lb. ground antelope
1 c. dry bread crumbs
1/2 tsp. ground sage
1/2 tsp. marjoram
1/2 tsp. ground thyme
1/4 tsp. summer savory
3/4 tsp. pepper
2 tsp. salt
Combine pork, fat,
antelope,
bread crumbs and seasonings. Put through food grinder. Cover and
refrigerate
overnight, to blend seasonings. Fry over moderate heat or use in
recipes calling for ground
sausage. Yields 2 1/4 pounds.
Note: Sausage may be frozen
but no longer than 2 months.
4 c. coon meat, ground
1 c. bread crumbs
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. sage
1 beaten egg
1 small onion, chopped
Thoroughly mix all
ingredients,
form into patties and fry.
1/2 c. soy sauce
1 1/2 tbs. brown sugar
1 clove crushed garlic or
1/8
tsp. garlic powder
1/8 tsp. pepper
Mix together. Soak strips of meat for 1 hour, then smoke for 6 hours.
1/2 c. soy sauce
1/2 c. Worcestershire sauce
2 tsp. Accent
2 tsp. seasoned salt
2/3 tsp. garlic powder
2 tsp. onion powder
2/3 tsp. black pepper
Mix well. Cut meat into
strips
and place in large bowl,
pour mix over meat, marinate
overnight stirring a few times.
Place strips on top oven
rack,
line bottom rack and bottom of
oven with foil to catch
drippings.
Bake at 150 ° for 4 to 8
hours, depending on
thickness
of strips and how dry you like
it.
2 to 3 lb. venison
1/2 c. Worcestershire sauce
1/2 c. soy sauce
1 tbs. hickory smoked salt
1 tbs. m.s.g. or Accent
1 tbs. onion salt
1 tbs. garlic salt
Cut meat in strips about
1/4
to 1/2 inch thick. Mix
ingredients in bowl, then
add meat and mix well. Refrigerate
overnight, covered. Put on
cookie sheets, bake at 200 ° to
250 ° for 2 to 3 hours
or looks well dried out. Store in tight
covered jars or bowl for
months
in refrigerator.
meat
salt
pepper
liquid smoke
Slice meat as thin as
possible.
Brush liquid smoke on
one side and place "smoke"
side down in crock or glass contain-
er. Do not use metal. Salt
and pepper side up. Layer sliced
meat smoke side to salt and
pepper side until meat is all gone.
Refrigerate for at least 24
hours. Place slices of meat,
single layer, on cookie
sheets;
bake at 150 ° until dry. This
takes all day. Helps to turn
meat to aid drying. Must be dry
to keep.
5 lb. lean venison (free
of
connective tissue and fat)
4 1/2 tbs.. salt
1 tsp. black pepper
2 tbs.. sugar
Cut meat into long 1/2 x
1
inch strips, slicing with
grain, not crosswise. Spread
out on counter; sprinkle with
salt, pepper and sugar.
Stack
meat in pan; let season in
refrigerator for 24 hours.
Spread out meat in top half of oven
on rack to dry, lining
bottom
and sides of oven with foil to
catch drippings. Open oven
door to first or second stop to
allow moisture to escape and
to lower oven temperature. Cook
for 48 hours or until
desired
dryness is reached. Keep oven at
lowest setting to prevent
drying too fast, which can result in
hard, brittle jerky.
Variations: Add liquid smoke
or dry smoke in a smoke house. Any favorite spice may be added.
3 lb. lean venison
1 tbs..salt
1 tsp. garlic powder
1/2 tsp. pepper
1/3 c. Worcestershire sauce
1/4 c. soy sauce
1 tbs. prepared mustard
Cut venison into 1/2 inch
wide
and 1/4 inch thick strips. Mix all other ingredients and pour over the
meat. Marinate overnight. Remove from marinade and dry with paper
towels.
Place in oven. In a gas oven the pilot flame will dry jerky in 4 days.
In a 200 ° electric oven, leave in the oven
until dry by feel.
5 lb. venison, ground
1 1/2 tsp. Morton Tender
Quick
salt
9 tsp. salt
2 tsp. pepper (black)
2 tsp. garlic powder
1 tsp. cayenne pepper
1 1/2 tsp. cardamom
1 tsp. marjoram
3 tsp. Accent seasoning
(monosodium glutamate)
1 oz. liquid smoke
1 oz. water
Mix ground venison with
spices.
Roll meat between
sheets of wax paper to 1/4
inch thickness. Mix liquid smoke
with water; brush on meat.
Bake at lowest degree of heat on
your oven temperature
control
for 3 to 4 hours. When meat is
dry, cut in strips. Place
in covered container and store in
dry place.
10 lb. ground venison,
suet
added
3 tbs. salt
2 tbs. fennel seed
1 tbs. red pepper
1 tbs. black pepper
4 tbs. ground sage
1 tsp. paprika
1 tsp. garlic powder or salt
Combine all ingredients
with
hands. Freezes well.
3 lb. venison, sliced
1/2 c. soy sauce
1/2 c. Worcestershire sauce
2 tsp. Accent
2 tsp. onion powder
2 tsp. seasoned salt
2/3 tsp. garlic powder
2/3 tsp. black pepper
In container, combine all
of
the ingredients except the
venison. Stir this mixture
well with a spoon to dissolve all
of the soluble ingredients.
Now the marinade is ready to be
used. Place the strips of
meat in the marinade, be sure they
have completely submerged.
Marinate overnight, turning if
necessary. Lay marinated
meat
strips on oven rack. Cook for 6
to 8 hours at 150 °.
They
get crispier, the longer they bake.
Store finished jerky in
Ziploc
bags or other airtight contain-
ers to seal in freshness.
Jerky will keep up to 2 years.
16 oz. soy sauce-------[
La
Choy ]
2 oz. liquid smoke
2 oz. Worcestershire sauce
1 tbs. black pepper
2 oz. hot sauce
Mix all ingredients in bowl --- add meat [8 - 10 lb.] piece by piece. Soak over night in fridge Lay on trays and sprinkle with black pepper Then dry and enjoy.
1 lb. bear lard
5 cups white flour
1 tsp. baking powder
1 tsp. salt
1 egg
1 tbs.. white vinegar
water
To render bear fat, set
fat
in a 200-250° F oven in a large
pan, let set all day. Pour
off into sealers. May be stored in freezer.
Mix bear lard, flour,
baking
powder and salt. Beat egg in measuring cup.
To this egg add vinegar,
then
fill to 3/4 mark with cold water. Put all
together and mix well. Shape
in a roll and store in fridge. This will make 3
large pie crusts.
30 lb. ground bear meat
6 tsp. red pepper
12 lb. ground pork butt
15 tsp. garlic salt
3 lb. slab bacon, ground
7 1/2 tsp. pepper
Mix all together. Fry in
pan
for breakfast sausage, good on pizza,
and makes great meatballs
as well.
You will need:
1 pound of bacon for
each quart jar
parchment paper
roasting pan or other
pan for the oven
quart jars, lids,
rings
and pressure cooker
Boil jars, lids and rings
for
10 minutes, keep simmering.
Get water in pressure cooker
boiling.
Trim long sheets of
parchment
paper so that they will fit, rolled up in
a quart jar. The paper
should
not be any wider than the jars are tall
from their bottom to their
necks.
Lay strips of bacon on a
baking
pan or roasting pan and pre-cook in a
350° F oven until they
are about 2/3 their original length, but do not cook them until they
are
crisp.
If they are crisp when
they
are placed in the jars, they will crumble.
After pre-cooking, place the
strips of bacon, still limp, on a sheet of
trimmed parchment parchment
paper. Roll the paper and bacon up and insert this roll into a hot,
sterilized
quart jar.Pour the grease from the bacon into the jar, do not fill more
than 2/3 full of grease.
Process at 10 pounds
pressure
for 1 1/2 hours. Higher elevations should
use 11 pounds pressure.
To cook: Open sealed jar,
unroll paper and remove bacon. Cook bacon in
a skillet until crisp.
Michelle E. Sarazin
17 lb. lean meat
3 lb. pork fat
1 quart cold water
3/4 cup + 2 tablespoons salt
4 1/4 cups nonfat dried milk
3 tbs. sugar
2 tbs. cure dissolved in 1
lb. cold water
8 tsp. ground coriander seed
5 tbs. ground white pepper
Grind lean meat and pork fat through a 1/2 inch plate, season, mix and regrind through a 1/8 inch plate. Mix 6 minutes and stuff into fibrous or natural casings. Hang the sausage in a 185° F.smokehouse until the internal temperature reaches 152 ° F. Remove sausage from smokehouse and immediately place it in cold water until the internal sausage temperature is 90 to 100° F. Hang the sausage at room temperature for about 1 hour before refrigeration.
Michigan State University
Extension
Home Page
2 pounds boneless pork
butt,
cut into 2 inch cubes
1 quart distilled white
vinegar
1/2 cup mustard seed
1 tbs. celery seed
2 tbs. Tabasco sauce
1 bay leaf
6 cloves garlic, peeled and
cracked (not smashed)
1 tbs. kosher salt
12 peppercorns
Combine everything except the pork in a non reactive saucepan and boil for three minutes. Cool and place in a refrigerator container (plastic, glass or stainless steel) and add the pork. Stir to remove bubbles. Cover and refrigerate for three days.
100 lb. bear meat
2 ounces baking soda
8 lb. salt
2 ounces saltpeter
4 lb. sugar
Salt the meat down
in
layers in a keg, alternating the salt. Let it
stand overnight. At
the same time the meat is put down make a solution
of the sugar, soda and
saltpeter in 1 gallon of warm water, and let it
stand overnight. Next
day pour the solution over the meat. After a few
days, drain off the
solution, bring it to a boil, straining off the blood.
Replace the fluid on
the meat, keeping it covered by inverting a large
plate on top of the
meat. This is ready to use as corned meat within
four to six weeks but
may be used satisfactorily at intermediate
stages.
If too salty, it
must
be soaked or parboiled. Save the salty water for
soup, stews, cooking
potatoes or other vegetables, gravy, etc.
One slab of fresh side
4 oz prague powder #1
2 1/2 lb.. salt
Paprika (for polish style)
Remove skin from side and
cut
in half. cut the side in half. Mix the above
ingredients, omit the
paprika
if you want plain salt pork. Rub the mixture
well into the meat, lay one
piece in a plastic or SS container on a thin
bed of cure. Top with
another
layer of cure. Place the other half of the side on top of the first
one,
and add the remaining cure so they are covered. Make more cure if
needed. Place in cooler for a week. Take meat out and we work,rubbing
will
with mix. Place in cooler for one more week. remove side and wash with
luke warm water, then cut into pieces and re-pack in salt. Treat this
as
it is, uncooked pork. Kept in cure & salt, this product will
keep form months and months in the cooler.
If you want the polish
style,
but the halves in quarters and allow to dry
for 2-3 hour. Rub pieces
with
a good grade of paprika allowing as much as
possible to adhere to the
meat. Place the meat in the smoker at 75° for 24 hours
until it turns a bright brick red. Remove and store in cooler.
Vac packing is the
method
I use for storage.
Chris Calentine
ChrisCal@skyenet.net
for 100-120 servings
1 100lb pig,
dressed
weight
shovel
pit
hickory wood
bed springs
4 metal garbage can
lids
iron pot or bucket
large spoon
2 quarts water
1/2 C salt
1 tsp. red pepper
1 tsp. black pepper
1 cup vinegar
Directions:
First, locate a pig. About
three weeks ahead, call a local butcher
or supermarket to place the order. The whole hog is festive and
decorative, but fresh hams
or pork shoulders cook more efficiently. The are more
economical than ribs. Have the butcher remove the head and knuckles,and
saw pig's backbone to lay spread eagle while roasting.
In the meantime, dig the
pit
on solid ground. It should be about 12-16
inches deep, 3.5 feet wide
and 5 feet long. Slope and taper the pit on
either end.
Fill the pit with
one
or two bushels of oak or hickory twigs. Burn down to
ashes. This dries out
the pit.
Make a second fire
near
one end of the pit. This will supply the coals to
cook the meat during
the night and day long roasting time. Spread them
conservatively as
needed
for a slow fire under the meat.
Lay iron rods, bunk bed
springs
or heavy hog wire mesh over the pit to
support the pig. Lay the
whole
pig on this rack, spread-eagled, meat side down.
Toast the pig with a mint
julep.
Wish him good luck and thank him for what
he is about to do for you.
Make heavy brine with the remaining edible ingredients. Turn and baste meat during cooking. Roast slowly 12- 18 hours, or until internal temp. reads 170 degrees. Barbecue sauce is added after pig is cooked. It will burn, if applied during roasting. The brine permeates and seasons the roasting meat.
If you add too many
coals,
the dripping grease will catch fire and flare
up. Smother these
flames
with the back of the shovel.
After the pig is properly blessed and cooking, cover with four clean, metal garbage can lids or metal roofing sheet (old Coco-Cola signs have also been used). This retains the heat during the early morning hours, but it's loose enough to let smoke circulate slowly and season the meat.
The last 8-10 hours of
cooking,
turn pig over, skin side down. This will
render the fat out of the
skin while cooking. As the fat accumulates around the
ribs and shoulders, collect it with the large spoon. Save it in their
own
pot. It congeals into lard. Remember: Cook slowly to retain moisture
and
prevent burning.
Talmadge tip: After the
long
night, when you turn the pig, pick off little
bits and pieces of pork.
These
make a great breakfast with hot coffee.
Recipe from: Betty
Talmadge's
Lovejoy Plantation Cookbook, Peachtree
Publishers, Ltd,
(1983)
Pgs. 26-27.
Yep! They
smoke
up just fine. Wash them if they are fresh kill,
soak in salt water
over
night and don't forget to clean all the
shot out of
them.
Rinse again in the morning and pat dry with a
paper towel. I
sprinkle garlic salt and black pepper only on old
"Bugs" then drape
pieces
of uncooked bacon over the top. Rabbit is
lean meat and the
bacon
helps to keep it moist as well as adds a
little
flavor.
Hold the bacon in place with toothpicks. Set
"Bugs" on your smoker
and start adding the wood. Most rabbits
are small and only
take
about 4 hr.. to be completely done. You
can cut the pieces up
first for a quicker cooking time, but you
loose some moisture
doing that.Trish Craig
5 pounds of well trimmed
venison
5 pounds of lean hog meat
5 pounds of hog fat or bacon
ends
4 1/2 ounces of Adkins
Sausage
Seasoning (16 oz. to 50 lb.. meat pkg.)
3 tsp. of Prague #1 Powder*
6 tsp. of liquid smoke
1 quart of ice water
2 tbs. of hickory salt
4 tbs. of red pepper flakes**
6 ounces of soy protein
concentrate*
Grind meat and fat
separately
then mix by hand in a large bowl. Add spices in ice water and pour over
mixture. Mix by hand and stuff into 1 to 1 1/2 inch diameter casings.
Cook
fresh, freeze or smoke for 6 hours at 165 ° F. Makes 15 pounds of
links.
10 pounds of lean hog meat
5 pounds of hog fat or bacon
ends
4 1/2 ounces of Adkins
Sausage
Seasoning (16 ounces to 50 lb.. meat package)
3 tsp. of Prague #1 Powder*
6 tsp. of liquid smoke
1 quart of ice water
2 tbs. of hickory salt
4 tbs. of red pepper flakes**
6 ounces of soy protein
concentrate*
Grind and mix meat and fat. Add spices in ice water and pour over mixture. Mix by hand and stuff into 1 to 1 1/2 inch diameter casings. Cook fresh, freeze or smoke. Makes 15 pounds of links.
**Medium hot! Vary red pepper according to taste.
25 pounds lean deer,
antelope
or elk meat
25 pounds very fresh regular
pork trimmings (50 percent lean, 50 percent fat)
1 pound salt
1 1/2 to 2 ounces ground sage
1 1/2 to 2 tsp. red pepper
(if desired)
1 tsp. sugar
For Small Quantities
2 pounds wild game meat
2 pounds regular pork
trimmings
2 tsp. salt
4 tsp. ground sage
2 tsp. ground black pepper
1/4 - 1/2 tsp. red pepper
(if desired)
1 tsp. sugar
Thoroughly mix trimmings and grind through a plate with 1/2 inch holes. Spread coarsely ground meat on table top, sprinkle seasoning on top and thoroughly mix. Regrind through a plate with 1/8 inch holes. If 1/2 inch plate is not available, sprinkle seasoning on top of trimmings, thoroughly mix and grind once through a plate with 1/8 inch holes.
If sausage is to be stuffed, do this immediately for best results. Stuff into natural hog casings, plastic bags or muslin bags (any cloth bag made from strong cloth that has been washed several times can be used). Natural hog casings can be obtained from meat markets, local meat processing plants or stores. Soak them in warm, salty water for about 1 hour or until they are pliable.
If bulk sausage is to be served soon after making, 3/4 cup of water may be added to about 4 pounds of sausage. Knead with hands until sausage becomes sticky. Pack tightly in small molds, pans or cans and chill overnight before slicing.
Cured and Smoked Sausage (country style)
37 1/2 pounds of deer,
antelope
or elk
1/2 pound of very fresh pork
fat trimmings (fatback)
2 ounces black pepper
1/2 ounce ground cloves (or
1/2 ounce 12 ground nutmeg, if desired)
1/4 ounce garlic powder (if
desired)
1 pound salt
1 ounce saltpeter (potassium
nitrate -- obtainable at drug store)
Prepare and grind meat and add seasoning as for fresh sausage. Stuff into natural hog casings or muslin casings. Hang or place on racks to cure and dry for 24 to 48 hours at a temperature of 38 °F. to 40° F. The recipe used for fresh breakfast sausage can be used to make cured and smoked sausage.
Smoking: Smoke the sausage 1 to 2 hours or until light brown color is obtained.
* Reasonover, Francis L., 1977. Big Game -- Cooking Care, Texas Agricultural Extension Service, MP-1333. 15 p.
Comments: Dale Rollins,
Professor
and Extension Wildlife Specialist
COMMENT:
The early Cajun
trappers
of bayou country considered alligator a
versatile and tasty
ingredient. From sausage to sauce piquant, the
white lean meat of
alligator
found its way into their black iron
skillets. Today,
this once endangered species is farm raised and
available at seafood
and meat markets everywhere.
2 pounds ground
alligator
2 pounds ground pork
1/2 pound ground pork
fat
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup diced garlic
1/4 cup chopped red
bell pepper
1/4 cup chopped parsley
1/4 cup sliced green
onions
1/4 cup chopped sage
1/4 cup chopped basil
salt and black pepper
to taste
Louisiana Gold Pepper
Sauce to taste
15 feet casing for
stuffing
In large mixing
bowl,
combine all of the above ingredients with the
exception of the
casing.
Add one cup of ice water to the mixture and
using both hands,
blend
the ingredients well. Continue to mix in a
rolling motion until
the fat content of the pork coats the surface of
the mixture. This is
imperative if the sausage is to be moist and
juicy since alligator
by nature is quite dry. Once the ingredients are
well blended, you may
wish to check the seasonings by sautéing a small
patty in a frying pan.
Correct seasonings if necessary. Stuff the
sausage mixture in the
hog casing and tie off in six inch links. To
cook, poach the
sausage
in lightly salted water for three to five
minutes. Grill over
pecan wood or bake in a 375 degree F oven until
golden brown,
approximately
ten to twelve minutes.
MAKES: 25-6 inch
links
From Chef John Folse
One slab of fresh side
4 oz prague powder #1
2 1/2 lb.. salt
Paprika (for polish style)
Remove skin from side and
cut
in half. cut the side in half. Mix the above
ingredients, omit the
paprika
if you want plain salt pork. Rub the mixture
well into the meat, lay one
piece in a plastic or SS container on a thin
bed of cure. Top with
another
layer of cure. Place the other half of the side on top of the first
one,
and add the remaining cure so they are covered. Make more cure if
needed. Place in cooler for a week. Take meat out and we work, rubbing
will with mix. Place in cooler for one more week. remove side and wash
with luke warm water, then cut into pieces and re-pack in salt. Treat
this
as it is, uncooked pork. Kept in cure & salt, this product
will
keep form months and months in the cooler.
If you want the polish
style,
but the halves in quarters and allow to dry
for 2-3 hour. Rub pieces
with
a good grade of paprika allowing as much as
possible to adhere to the
meat. Place the meat in the smoker at 75° for 24 hours
until it turns a bright brick red. Remove and store in
cooler.Vac
packing is the method I use for storage.
Chris Calentine
1/2 pig's head
4 pig's feet
1 onion, chopped
2 tbs. salt
2/3 cup vinegar
1 tsp. freshly
ground pepper)
1/2 nutmeg, grated
4 pickled sour
gherkins,
coarsely chopped
1 tsp. ground
mace
melted lard
Put the head and
feet
in a saucepan, and barely cover them with
cold water. Add
the onion and salt, and bring slowly to a boil.
Simmer over low heat
for two to three hours, or until the meat is
easily detached from
the bones. Remove the meat from the pan and
bone it
carefully.
Dice the meat. Strain the cooking liquid.
Combine the meat
with
the vinegar, pepper, nutmeg, gherkins, mace
and as much of the
cooking
liquid as necessary to make a smooth
syrupy mixture.
Simmer it gently for 15 minutes.
Rinse out stoneware
pots
or bowls with cold water or vinegar.
Ladle in the
headcheese,
pressing it down well and filling the
containers to just
below
the rims. Let cool until the liquid jells.
Cover the surface with
a layer of melted lard. Refrigerated, the
headcheese will keep
for about a month.
50 lb beef or venison
(ground)
50 lb fresh pork (ground)
not too lean
1 3/4 c salt (sack salt, not
iodized)
3 oz morton quick cure
3 oz black pepper
2 oz garlic powder (fresh
garlic is best)*
Mix all the ingredients
together
and add up to 2 quarts cold water when mixing.
Sausage is ready to put in
casings.
* 3 heads of garlic.
Peel.
Slice and smash. Put in a pint jar, pour boiling water over it to fill
jar. Strain the garlic out and use juice, as much as desired to taste.
Start the garlic a day before sausage.
1/4 cup soy sauce
1 capful liquid smoke
cajun seasoning
garlic powder or garlic salt
1/4 cup lemon juice
Italian salad dressing
3 tbs. or 1/4 cup vinegar
pepper to taste
Mix all together and marinate steaks for at least 30 minutes. Marinate roasts overnight.
*This recipe works best for deer steaks or bear roast, but any meat may be used. Bear roast can be cooked at 275°F for 4 hours, covered.
30 lb. ground wild meat
4 tbs. dry mustard
10 lb.. ground pork
4 chopped green onions
1 1/2 cups brown sugar
2 chopped medium cooking
onions
1/2 cup salt
1 tsp. celery powder
1 1/2 tbs.. curing salt*
2 cloves garlic
1/4 cup black pepper
4 cups water
Mix together first ten ingredients. Bring water to a boil. Place garlic cloves into boiling water to draw out the garlic flavor. Add water to mixture and discard garlic cloves.
*Curing salt is optional. It is used to turn the meat red.
**A small amount of corn
meal
may be added to help bind the sausage mix together.
2 lb.. ground meat*
1/2 tsp. curing salt
(optional)
1 lb. ground pork
1 small crushed garlic
clove**
1 Tbs.. salt
1 tsp. black pepper
1 1/2 tsp. paprika
water
1 tsp. coriander
corn meal (optional)
Mix all together. Add enough water so that the mixture is not too stiff. Corn meal may be added to help bind the sausage mixture together.
*Deer or moose meat is recommended but any wild game may be used.
**Garlic powder to taste can be used instead of a garlic clove.
1/2 tsp. thyme leaves
1-1/2 small bay leaves
1/2 tsp. whole allspice
1/2 tsp. juniper berries
1/2 tsp. coriander seed
1/2 tsp. celery seed
Grind all ingredients
together
(pulsing on and off for three or four
minutes in a food processor,
or use a spice grinder).
(Can be used on all game
birds,
pates, and wild game roasts before
cooking.)
1 cup ground black pepper
1/8 cup ground allspice
1/4 cup ground juniper
berries
1/4 cup ground thyme
1/8 cup ground bay leaves
1/4 cup ground coriander
Mix black pepper,
allspice,
juniper berries, thyme, bay leaves and
coriander. Store in a
tightly
closed container.
4 steaks (any big game
will
work)
garlic salt
lemon pepper
teriyaki sauce
beer or wine
Put steaks (use whatever
size
you like) into a steep sided bowl. Rub
on garlic salt and lemon
pepper,
then shake in a liberal amount of
teriyaki sauce. Pour in a
small amount of beer, but just enough to
cover the meat. In a
civilized
environment, white wine makes and
excellent replacement of
beer.
Marinate for only a short
time
so that you don't mask the flavor of the
meat (about 15 to 20 minutes
is plenty of time). And don't go
anywhere near a frying pan!
Cook the steaks on a barbecue or, better
yet, on a grill over
campfire
coals. Cooking time will depend on the
thickness of the cuts, but
never cook past medium-rare. Because of
game meat's low fat content,
this will ensure that the steaks are
tender and juicy. Serves 4.
Source: Outdoor Life Exclusive: Deer And Big Game (1991-'92)
Combine 6 tablespoons
orange
juice concentrate with half a cup each of
ketchup, sherry and currant
jelly. Beat, then let stand for a day in the
refrigerator. Serve it warm
or cold with game birds or venison.
Source: Wildlife Chef
2 md carrots, peeled and
chopped
1/2 lg. yellow onion,
peeled,-chopped
1 shallot, peeled and chopped
1 tbs. olive oil
2 1/2 c hearty red wine
1/4 c red wine vinegar
2 whole bay leaves
3 parsley stalks
8 whole juniper berries
1 tsp. sea salt or kosher
salt
6 whole black peppercorns
Saute chopped vegetables.
in
olive oil in a non reactive pan until lightly browned.
Add remaining ingredients
and bring to a boil. Reduce heat and simmer
for 10 minutes.
Cool before using. Marinade
may be made ahead and refrigerated for 1 to 2 weeks.
Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.
BASIC GROUND MEAT MIX
5 lb. lean venison
1 lb. pork back fat
2-4 tbs.salt
Grind the meat and
fat
thoroughly, mix in salt and add one of the
seasoning recipes that
follow. Keep mixture cold.
SEASONINGS FOR BASIC MEAT MIX
SALAMI SEASONING
2 tbs. sugar
1 1/2 tsp. ground celery seed
1 tbs. garlic powder
3/4 cup dry milk (mix to
thin
paste)
WIENER SEASONING
1 1/2 tsp. ground white
pepper
1 1/4 tsp. ground coriander
1 1/2 tsp. mustard powder
PEPPERONI SEASONING
2 tbs. sugar
1 tsp.. ground cumin
1 1/3 tsp. leaf oregano
1 tsp. thyme
1 tbs. cracked pepper
2 tbs. fine ground pepper
3 tbs. chili powder
1 tsp. whole anise
3/4 cup dry milk (mix to a
thin paste)
STUFFING AND COOKING THE MEAT MIX.
There are several
methods
that you can use to stuff and cook your meat
mix. To stuff your
meat
mix, you can either purchase casings from you
meat market or you can
use cans to shape your sausage. If you use
commercial casings you
need to make them pliable by soaking in a solution
of 1 pint warm water,
1 tablespoon vinegar, and 1 teaspoon salt for three
hours. Rinse casings
thoroughly before stuffing. After stuffing, cook
sausage with one of
the methods described below. When using cans, be sure the meat is
thoroughly
packed in the cans to avoid air pockets. A no. 2 1/2 can is a
convenient
size. Cover the stuffed cans with foil before
cooking. Cooked sausage can
be stored safely in the refrigerator for 2 to
3 weeks, or it can be
frozen.
Frozen sausage should be used within 2 to 3
months for best
quality.
COOKING METHODS:
PRESSURE SAUCEPAN
METHOD
OF COOKING:
Place cans of sausage or
casings
filled with sausage on rack in pressure saucepan. Put 1 cup water in
the
bottom of the pan and place cover on cooker. Follow operating
directions
that came with your pressure saucepan and cook 15 minutes at 15 pounds
of pressure, or at "cook" position. When cooking time is completed, set
pressure cooker off heat and leave sealed until pressure has returned
to
the zero position.
Place a large pan in the sink and fill with 3 to 4 inches of ice water, remove sausage from cooker and place in water to cool. If necessary add more cold water, being careful not to let water run into the cans. When cool remove sausage from cans, and refrigerate or wrap sausage for freezing.
OVEN METHOD OF COOKING:
Place filled cans or stuffed casing on rack in baking pan and bake at 325 F for 1 hour and 15 minutes. Cool, package, and store as directed under pressure saucepan method.
SMOKING METHOD: USE ONLY WITH STUFFED SAUSAGE CASINGS
Hang stuffed sausage casings in smoke house. Hot smoke at 160 degrees to 180 degrees F for about 8 hours. Test for doneness by inserting a thermometer into the center of the sausage. The internal temperature, when done, should be at least 165 degrees F. When cool, refrigerate or wrap sausage as indicated for other cooking methods.
Recipe from:
"Oregon
State University Extension Service"
15 lb venison
10 lb pork trimmings (5 lb
lean-5 lb fat)
7 oz (or 2/3 C) salt
1 oz commercial cure
1 oz (1/4 C) mustard seed
3 oz (1 C) pepper
3 oz (1/2 C) sugar
1/4 oz (3 tbs..) marjoram
Mix salt and cure
with
coarsely ground venison and pork trimmings.
Pack in shallow pan
and place in cooler for 3 to 5 days. Then add rest
of ingredients and mix
well.
*Cure is optional.
It
is used to develop a pink color and as a
preservative.
**Sausage is quite spicy. If you like less spice, cut down spices.
Smoking Summer Sausage
Stuff prepared
sausage
into casings and smoke at 140°F for 1 hour;
160°F for 1 hour;
and 180°F for 2 hours, or until the internal
temperature reaches
152ºF. (Insert a meat thermometer in the thickest
part of the sausage.)
Remove from
smokehouse
and spray with hot water for 15-30 seconds.
Follow with cold
shower
or place in ice water until internal
temperature is reduced
to 100°F. Let dry for 1 to 2 hours. Place in
cooler.
This one is from
North
Dakota State University.
2 c red wine -Mountain Red
1/2 c soy sauce
1 tbs. salt
1 Tbs. Worcestershire sauce
1/2 tsp. Tabasco
1/2 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. garlic powder
juice of 1/2-1 lime
ground. hot red pepper to
taste
Coat with coarse black pepper on one side before placing in pan or smoker.
Marinade overnight.You can either cook in a smoker or in a slow oven (200°) for about 7 or 8 hours.
6 lb., medium or fine ground venison (you can also use ground chuck or a mixture of 1/2 venison and 1/2 ground chuck)
6
tbs..
Tender Quick
3/4
cups water
1/4
cups mustard seed (optional)
Use whatever spices you like.I like to use coarse pepper and a lot of it.I flatten the meat onto a counter top and cover it with pepper.Then I mix it together.Do not use any salt unless you really like it because you have already used Tender Quick. I made that mistake once.
Mix meat together and divide into 6 equal parts.Form into rolls. Looks a lot like a small loaf of bread.Wrap and refrigerate overnight.Remove wrap and set onto broiler pan and bake at 300° for one hour. Remove from pan and wipe excess fat off with paper towel.Let cool,then wrap and freeze.This is really good for a sandwich,with crackers and cheese or just by itself.skip
Venison
Bacon
"This
is for a forty pound batch.It sounds like a lot but goes fast",says our
newest contributor,Skip Selinger.
20
lb.
medium ground pork
20 lb.
medium ground venison
2 cups
tender quick (it's a curing salt made by Morton) Skip says he doesn't
mean
to insult you but a lot of people don't know what it is.)
2 3/4
cups brown sugar
3 tbs.
liquid smoke (optional)
Mix ingredients well and form into cake pans and cover.Cool in refrigerator overnight.Turn upside down onto a cookie sheet and put into smoker at 150 ° for about 9 hours.(Be sure to remove from cake pans so that a crust isn't formed). I like hickory best but use whatever flavor you like.Make sure meat is pressed into pans firmly.
Let cool and slice it up and wrap.Freezes up to a year.Fry like regular bacon but use a little oil with it because it is lean.
Thanks Skip!It makes me hungry thinking about it,trish
1.
The cure mentioned for several sausage recipes
contains 6.25% sodium
nitrite
which gives a red, cured color
to the sausage after
heating.Sausages
which do not contain
cure will be brown,not
red,after
processing.Cures such
as Modern Cure,or Prague
Powder
can sometimes be purchased
from small commercial
sausage
makers. Complete cures can
often be purchased in
grocery stores or locker plants.
Follow the instructions on
the container if complete cures
are used. Complete cures
often
replace most of the salt and
sugar called for in the
sausage
recipes.
2.Fresh
sausage is readily perishable and has a short
shelf life of 4 to 5 days
at refrigerator temperature.
3.
Fresh sausage should be frozen if it is to be kept
more than 4 or 5 days. Fresh
sausage or cooked sausage can
be kept 2 to 3 months
at 0 degrees Fahrenheit and slightly
longer at colder
temperatures.
4.To
keep fresh sausage patties from falling apart
while frying, add up to 1/2
cup of cold water for each 4
pounds of sausage and mix
well with the hands until the mass
becomes sticky and dough
like.
5.A
meat thermometer is a must to check the internal
temperature of cooked
sausages
such as thuringer, polish
sausage, bockwurst, liver
sausage and cooked salami.
6.Seasonings
in sausage can be altered to suit
individual tastes. Products
containing cure will benefit
from the addition of 28
grams
monosodium glutamate and 6
grams sodium erythorbate per
25 pound batch.
7.
Natural spices may result in some discoloration
around large spice
particles.
Spice discoloration is not
harmful.
8.
Fresh uncooked sausages and cooked sausages (those
heated to 152 degrees
Fahrenheit
during processing) can be
pan-fried, baked in an
oven,simmered,
pan-broiled or
grilled. However, some
cooked
sausages (salami,liver
sausage) are eaten cold.
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