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Non-Cattle Specific Topics
Sports, Hunting, Fishing & Wildlife
season's over and smoke house is full
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<blockquote data-quote="HAY MAKER" data-source="post: 497288" data-attributes="member: 723"><p>mnmtranching,these hills are full of folks that make venison sausage and everyone of them have a recipe that they like,the one I most prefer is what is called 20-10-10,lots of folks use this one.</p><p>20 lbs of venison</p><p>10 lbs of beef </p><p>10 lbs of pork</p><p>1 lb of butcher salt</p><p>1 cup black pepper med grind (8 ounces)</p><p>6 table spoons of garlic salt</p><p>2 heads of fresh garlic</p><p>add water and or whiskey to get the consistency for stuffing into pork casings.</p><p>The weather will play a big part on how long they need to hang in the smoke house,I try and target a real dry cold spell,smoke mine about 2 days and let it hang about 3 weeks,then vacum seal and put in the freezer.</p><p>good luck</p></blockquote><p></p>
[QUOTE="HAY MAKER, post: 497288, member: 723"] mnmtranching,these hills are full of folks that make venison sausage and everyone of them have a recipe that they like,the one I most prefer is what is called 20-10-10,lots of folks use this one. 20 lbs of venison 10 lbs of beef 10 lbs of pork 1 lb of butcher salt 1 cup black pepper med grind (8 ounces) 6 table spoons of garlic salt 2 heads of fresh garlic add water and or whiskey to get the consistency for stuffing into pork casings. The weather will play a big part on how long they need to hang in the smoke house,I try and target a real dry cold spell,smoke mine about 2 days and let it hang about 3 weeks,then vacum seal and put in the freezer. good luck [/QUOTE]
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Non-Cattle Specific Topics
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season's over and smoke house is full
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