Cut boar and deer meat into 1 inch pieces, but keep separate. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. On the fourth day, knead, then form into 6 equal logs. Stuff seasoned meat mixture into 22MM-26MM collagen casings or 22-24MM sheep casings. Make changes if needed. Bake for 6 hours in the preheated oven. Sorry it took so long. Apply ½ of the mixture to boar meat and ½ to deer meat. I used Laura's Lean Beef and turkey sausage and it turned out super. They taste really good, kind of like snack sticks on stearoids! First off I could not tell the difference in letting the meat sit 3 days and mixing for 5-10 minutes per day and the second batch where I mixed mine one day rest overnight and cooked the next day. Ingredients: 8oz grated Parmesan 1 cup heavy cream 1 stick of butter 2 cups fresh spinach 8 oz pack … Mix all pork together until the meat becomes glutinous. Leave sausage out to dry and normalize. I'm the person that originally posted this recipe. Step 1 In a large bowl, mix together the ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, curing salt, black pepper, caraway seed, cayenne pepper, … Mix salt and cure #1 together. We have made this recipe for the last four years for our two week camping trip. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. 310 calories; protein 24.9g 50% DV; carbohydrates 2.3g 1% DV; fat 21.9g 34% DV; cholesterol 90.8mg 30% DV; sodium 2680.7mg 107% DV. I ommited the pork sausage and just used ground moose meat instead which was delicious far more healthy and almost no grease. Just wanted to clarify that. Turn off the oven, and leave the logs in for another 3 hours after baking. Info. 5 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®). Amount is based on available nutrient data. Will make again!! You saved Spicy Beefstick to your. In step 2 it says to form the beefstick into logs then wrap them in foil. Making cannabis infused hunter salami requires kief. Instead form it into logs then cook for 3 hours on a broiler pan then flip them and cook another 3 hours. Originally created by Mr. Stephen Kowalski for hunters to put in their pocket, but now is enjoyed by anyone on the go! Cover, and refrigerate overnight. This is a cured (smoked) Third store the cooked sticks in an airtight container in the fridge. They have a much longer shelf life since they have no preservates or chemicals to keep the flavor. Information is not currently available for this nutrient. The Nutmeg is hidden. At 100 grams per serving, that means you would yield about 18 servings. I made this twice now: the first time to letter of the recipe and the second time with changes. Combine ground meat with all remaining ingredients (except casings) in a large mixing bowl, mix/knead thoroughly up to 2 minutes. Hunter Cattle Sausage Recipes At Hunter Cattle we believe the key to a great meal is incredible ingredients and proven recipes. You can use as much as you like, keeping in mind that this recipe will yield approximately 1.8 kg (4 pounds) of finished sausage. For the next three days, knead the meat for 5 minutes, then return to the refrigerator. Pork, Sausage, Uncategorized | 0 Comments. Nutrient information is not available for all ingredients. About 30-45 minutes. If your kief is not decarbed, put it in the oven at 110°C (225° F) for 35 minutes. Next time I may back off the Garlic a … Cut boar and deer meat into 1 inch pieces, but keep separate. Mild Hunter's Sausage Half Case Coarsely ground pork, seasoned with black & white pepper and a generous amount of fresh garlic.

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