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https://honest-food.net/venison-charcuterie/
Jun 24, 2020 · Just make sure your venison is really, really cold when you do this. Ideal temperature is just above freezing, about 34°F or thereabouts. Put the meat and fat in the freezer for an hour or so between grindings to be sure. This helps prevent smear, where the fat breaks down and coats the meat.Estimated Reading Time: 7 mins
https://larderdb.com/koji-cultured-venison-charcuterie/
Nov 30, 2018 · Cure for at least 10 days or 2 days per pound for larger cuts over 5 pounds. Culture with koji spores for 36 hours at 85°F and 95% RH. Hang the meat until it loses 30% of its starting weight.Estimated Reading Time: 30 secs
https://www.rokslide.com/forums/threads/venison-charcuterie.111798/
Dec 18, 2018 · First step coarse grind meat and mix in cure, salt and sugar then let that sit 24 to 48 hours. The cure will turn the meat a grayish color so when you see that happening you know it's working. Second step is to mix wine with spices then pour that into the meat and mix till extremely tacky, when your done mixing pack the meat down in your meat lug to start eliminating air pockets.
https://www.survivalmonkey.com/threads/venison-charcuterie-recipes.53177/
Sep 22, 2015 · Preheat the smoker to 120 degrees. 2. Place the roast on a rack in the smoker, open the vents, and cook without smoke, maintaining 120 degrees, until the roast is dry to the touch, about 1 to 2 hours. 3. Add wood chips of your choosing (I prefer alder) to …
https://www.gameandgrass.com/
We specialize in Game or Venison meat & charcuterie in response to market demand for consistent and reliable supply of value added South African venison products. . We strive to make all our products from scratch without use of production-line batch packs, so that we may ensure that our products have NO ADDED MSG and NO FILLERS OR EXTENDERS ...
https://www.fieldandstream.com/articles/hunting/2013/12/charcuterie-smoked-meat-sausage-venison-recipes/
Dec 20, 2013 · Preheat the smoker to 120 degrees. 2. Place the roast on a rack in the smoker, open the vents, and cook without smoke, maintaining 120 degrees, until the roast is …
https://bowhunting360.com/2017/11/20/venison-charcuterie-is-the-king-of-holiday-appetizers/
Nov 20, 2017 · The meat can be slowly simmered in tomato sauce, sautéed with vegetables, pressed into patties and served on a sandwich. This sausage recipe is a staple in many kitchens; here’s how to make it using venison. Recipe from “Charcuterie” by Thomas Keller. Ingredients: 3.5 pounds venison 1.5 pounds pork fat 3 tablespoons kosher salt
https://www.elkusa.com/Whitetail_venison.html
ATTENTION: HOURS FOR CALL-IN ORDERS: 8:0AM to 6:00 PM Mountain Time, Which is 10:00AM to 8:00 PM Eastern, or 7:00AM to 5:00 PM Pacific Time. All DEER Meat cuts are from pasture-raised, ALFALFA-GRASS FED, all-natural DEER NEVER ANY HORMONES OR ANIMAL BYPRODUCTS! Venison Recipes Venison Chef's Guide.
https://www.millersmeatmarketny.com/venison-season
Custom Shop Hours: Monday-Friday 8AM-5:00PM Sat 8AM-12:00PM Custom Cuts Shop Online Venison Season Retail Market About Us Blog Contact Feedback Subscribe to Miller's Newsletter
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