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Venison sausage.
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<blockquote data-quote="21buck" data-source="post: 415865" data-attributes="member: 12241"><p>KC, The following venison sausage formula:</p><p>1) remove all the fat from venison and pork</p><p>2) Debone both </p><p>3.) weigh venison meat and match with like amounts of lean pork</p><p>4.) assume 50# venison = 50# pork = 100 # meat x 20% = 20 #of a complete beef brisket.</p><p>5) Mix in the seasoning that you like thoroughly.</p><p>6) Dry and smoke, seal in vacuum bags.</p><p>7.) You can cook it in the following ways in boiling water with or without the bag, broil in BBQ pit or oven be careful not to burn. If you boil in the bag, the sausage will not absorb the water. Should have very little grease but juicy as can be.</p><p></p><p>I have used this formula for over 15 years. Let me know how you like it.</p><p>21buck.</p></blockquote><p></p>
[QUOTE="21buck, post: 415865, member: 12241"] KC, The following venison sausage formula: 1) remove all the fat from venison and pork 2) Debone both 3.) weigh venison meat and match with like amounts of lean pork 4.) assume 50# venison = 50# pork = 100 # meat x 20% = 20 #of a complete beef brisket. 5) Mix in the seasoning that you like thoroughly. 6) Dry and smoke, seal in vacuum bags. 7.) You can cook it in the following ways in boiling water with or without the bag, broil in BBQ pit or oven be careful not to burn. If you boil in the bag, the sausage will not absorb the water. Should have very little grease but juicy as can be. I have used this formula for over 15 years. Let me know how you like it. 21buck. [/QUOTE]
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Venison sausage.
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