How To • Mossy Oak University
How to Grind Venison for Homemade Sausage • Mossy Oak University
3m 17s
In this Mossy Oak University lesson, Zane walks you through his perfected 70/30 blend (seven pounds of venison to three pounds of pork shoulder) the fat from the pork gives you richness, moisture, and binds everything together in such a beautiful way. Learn how to cut your pork shoulder for smooth feeding through the machine.
This is where magic and hard work intersect. watch and transform your deer harvest into a rustic, flavorful sausage that would impress any local butcher!
Up Next in Processing Venison for Jerky and Sausage
-
How to Vacuum Seal Jerky and Sausage ...
All that hard work: the harvesting, the butchering, the grinding, the smoking, the dehydrating; are you are going to let freezer burn destroy it all? Absolutely not! In this Mossy Oak University, Zane Dearien shows you how to use a chamber vacuum sealer to properly preserve your finished veniso...
-
Ingredient Wild Camp Cuts • Venison J...
A great jerky begins with a great marinade, and Zane Dearien has cracked the code.
This venison jerky marinade is built on bold, layered flavors that penetrate deep into the meat: the savory, the sweet, the heat, the umami. Everything works together to transform raw venison into something you wi...
-
Ingredient Wild Camp Cuts • Deer Jerky
Jerky is one of the most ancient forms of preserving meat, and when you make it from game you harvested yourself, well then it becomes something sacred.
Jesse Raley's deer jerky recipe is crafted the way hunters have always known it should be: deeply marinated, properly seasoned, and dried to pe...
