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hunter sausage sticks recipe

Add comma separated list of ingredients to include in recipe. I also made over one day and they were fine. Mix salt and cure #1 together. Cover, and refrigerate overnight. Mix salt and cure #1 together. Wrap each log in aluminum foil, and poke a few holes in the foil. At 100 grams per serving, that means you would yield about 18 servings. The range is really broad. On the fourth day, knead, then form into 6 equal logs. The Nutmeg is hidden. Hang in smoker at 130F, until IT is 100F. 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, … I loved this recipe. 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. Cut smoke. Raise temp to 165F. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Continue at smoker temp of 165F until IT 150F. Nutrient information is not available for all ingredients. 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. Great for low carbers too! Cut boar and deer meat into 1 inch pieces, but keep separate. Finally mix everything together adding remaining water. Hot GA Night Alfredo. I made this twice now: the first time to letter of the recipe and the second time with changes. In step 2 it says to form the beefstick into logs then wrap them in foil. Second the first batch came out greasy so in the second batch I used 90/10 ground sirloin and it was drastically less greasy. Start working the meat into the casing, using your fingers to flush any … Add 20-25% of cold water in relation to the weight of the beef (about 1½ tablespoon) into the ground beef and mix well with remaining ingredients (juniper, garlic and pepper). The list below includes some of our favorite sausage recipes in our family, we hope you enjoy! After they are done you take them out of the oven and wrap each separate beefstick in foil then refrigerate. Going to try with a mixture of ground venison this fall. Originally created by Mr. Stephen Kowalski for hunters to put in their pocket, but now is enjoyed by anyone on the go! Bake for 6 hours in the preheated oven. 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, paprika, chili powder and red pepper flakes. For the next three days, knead the meat for 5 minutes, then return to the refrigerator. Cut the meat and fat into pieces that will fit in your grinder. This is a cured (smoked) Keep all meat types separately. 5 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®). © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition About 30-45 minutes. My boyfriend absolutely loved these. Third store the cooked sticks in an airtight container in the fridge. Combine ground meat with all remaining ingredients (except casings) in a large mixing bowl, mix/knead thoroughly up to 2 minutes. Leave 4 to 6 inches of casing hanging from the edge of the stuffer as a “tail;” you’ll use this to tie off the salami in a bit. Ingredients: 8oz grated Parmesan 1 cup heavy cream 1 stick of butter 2 cups fresh spinach 8 oz pack … Your daily values may be higher or lower depending on your calorie needs. Apply smoke for 40 minutes, damper 50%. An all pork version of the beef stick. Leave sausage out to dry and normalize. Allrecipes is part of the Meredith Food Group. Refrigerate until chilled, then slice and serve. Info. We have made this recipe for the last four years for our two week camping trip. Cut boar and deer meat into 1 inch pieces, but keep separate. This Kabanosi is 100% Polish and nothing like Kielbasa. Stuff seasoned meat mixture into 22MM-26MM collagen casings or 22-24MM sheep casings. Sorry it took so long. I'm the person that originally posted this recipe. Making cannabis infused hunter salami requires kief. Apply ½ of the mixture to boar meat and ½ to deer meat. You saved Spicy Beefstick to your. I used Laura's Lean Beef and turkey sausage and it turned out super. Everyone loved it so much the first year I made smaller logs and gave them to each campsite at the beginning of the trip. Make changes if needed. A lot of Garlic of course, but you can taste the Ginger. Most people won't think twice about serving basic cornbread when is on the table. Hunter Cattle Sausage Recipes At Hunter Cattle we believe the key to a great meal is incredible ingredients and proven recipes. Mix all pork together until the meat becomes glutinous. Congrats! Will make again!! Mix all the salts and spices with the … They taste really good, kind of like snack sticks on stearoids! If your kief is not decarbed, put it in the oven at 110°C (225° F) for 35 minutes. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is. Just wanted to clarify that. Mild Hunter's Sausage Half Case Coarsely ground pork, seasoned with black & white pepper and a generous amount of fresh garlic. Percent Daily Values are based on a 2,000 calorie diet. Pork, Sausage, Uncategorized | 0 Comments. I'd like to make a few corrections. Pack the sausage into your stuffer and get ready to make the salami. Place the logs onto a broiler pan to catch the grease. Preheat the oven to 200 degrees F (95 degrees C). Whiskey barrel oak is going to be the poison of the day. Apply ½ of the mixture to boar meat and ½ to deer meat. The consistency was perfect and my family loved it and so did I. I did however only let it sit in the fridge for 24 hours. Keep all meat types separately. Instead form it into logs then cook for 3 hours on a broiler pan then flip them and cook another 3 hours. 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. They have a much longer shelf life since they have no preservates or chemicals to keep the flavor. Turn off the oven, and leave the logs in for another 3 hours after baking. this link is to an external site that may or may not meet accessibility guidelines. Spicy beefstick, great for camping, tailgating, or just hanging out with buddies drinking beers. I ommited the pork sausage and just used ground moose meat instead which was delicious far more healthy and almost no grease. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Amount is based on available nutrient data. Add comma separated list of ingredients to exclude from recipe. Information is not currently available for this nutrient. Next time I may back off the Garlic a …

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