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Deer hunting: How to make the best venison stew you've probably ever eaten Chicken and sausage gumbo Ingredients: 2 whole chickens, about 3 1/2-4 pounds each. 2 pounds smoked sausage, sliced. 64 ...
The task at hand: Make 50 pounds of venison sausage — 15 pounds of summer sausage, 10 pounds of snack sticks and 25 pounds of Polish sausage — over the next day and a half. Deer season was ...
Venison Smoked Sausage; Venison Grillades and Grits; Squirrel and Dumplings; Dove Stroganoff; 2013 reunion. Phyllis Speer and John Philpot reunited in 2013 for a two ...
1 large butternut squash, cut in half and seeded. 2 tablespoons olive oil. 1 pound ground venison, elk, or beef. 1 teaspoon salt. 1 teaspoon ground pepper
Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage making is a traditional food preservation ...
Salsiz is a raw sausage originating in the Grisons. It is an air-dried or smoked sausage and it is produced in many different variants. It distinguishes itself from most other sausages by its rectangular profile. [1] Pork is used as the basic ingredient. Salsiz are also made with game meat such as deer, chamois or wild boar or with meat from ...
1. Cheese, Sausage, and Crackers. Ah, Midwest charcuterie. You’ll never be at a holiday gathering without a big tray of sliced cheese, summer sausage, and crackers.
In this style of sausage, after stuffing into 70 mm (2.8 in) to 76 mm (3.0 in) hog buns or fiberous casings, the sausage is submerged in 70 °C (158 °F) water for 2 to 2 + 1 ⁄ 2 hours until the internal temperature reaches 67 °C (153 °F). At this point the sausage should be chilled in ice water, then cold smoked at a temperature of 46 to ...
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