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O/T Favorite Venison/beef jerky or sausage recipe?

K

Kippster

Member
At the time of year when many of us are processing meat, (I'm getting ready to process a 5 pigs and a few deer) I thought it might be interesting to share some of the delicious recipes that many of us have for jerky or sausage. Feel free to add tips and tricks that you might have and to get the women folks involved with this one too!! Smokehouse construction is about to begin here on the farm, so if you have something to add on that topic feel free to add that as well.
 
I can all the venison I can. My wife and kids love it and it makes a quick meal. It is also great in soups. Very easy to do and store. I pack pint jars full w/ clean, cubed meat, add a 1 inch piece of bacon for fat and flavor,tsp. canning salt and put in pressure cooker/canner for 75 min. at 10-15 pounds.
 
Jerkey - cut meat in strips. Roll in mix of half salt sugar, half salt. Bake in a Brinkman charcoal cooker until dry, but not burned. I like to scatter wet chips of apple, cherry, or hickory on charcoal to provide tasty smoke.
 
www.thesausagemakers.com

"Uncle Abes Jerkey seasoning.


This also includes "instacure" which actually cures the meat and will prevent the growth of harmful bacteria.

Homade recepies that do not include the curing agent could be dangerous. You take fresh meat, heat, and moisture, all present during the drying process and you have all the ingredients for botulisum, etc.


Gene
 
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