Reviews on the Dakota Sausage Stuffer Jerky Making Kit & Adapter Model# Dkj-350?
Sausage And Jerky Recipes
Select recipes from the Sausage And Jerky Makers' Bible Book
Majority sausage is most ever the goad which ignites a person's involvement in this captivating craft.
Making Your Beginning Batch Of Sausage
Sausage is primarily a combination of ground meats and fat laced with measures of salt, herbs, spices, and other ingredients, including sugar or dextrose, and sometimes cure and a binding agent. The seasoned sausage mixture tin can be used majority style and shaped into patties, or blimp into a wide assortment of sausage casings. When y'all begin to put together your kickoff batch of sausage information technology'southward important to stick to the recipe formula. Upon the completion of your first batch, you lot may think the finished sausage is terrific as is or there's besides much coriander or fennel seed or not enough pepper to adjust your taste.
It could happen, because my idea of a particular sausage might not be what y'all had in heed, a problem easily remedied by personalizing the recipe formula. It's unproblematic enough to modify ingredients in an effort to gratify your flavor requirements, merely I wouldn't advise it until after you lot have completed your starting time batch of sausage and have a better understanding of how the sausage making process works. Calculation more than or less of a particular spice will alter the flavor of your sausage without causing too much damage to the end production, in fact, the change could heighten the flavor.
Hot Pork Sausage
Pork sausage is a favorite breakfast indulgence made from coarsely ground pork barrel and seasoned with salt, sage, thyme and in this example a healthy dose of crushed red pepper flakes to kick up the heat. Hot pork sausage is groovy in sausage gravy over biscuits, in omelets, or fried crispy and served with over-piece of cake eggs and rye toast.
Natural sausage casings have a distinctive curve.
five lbs. 25 lbs.
four i/ii lbs pork butt (two.one kg) 22 1/ii lbs pork butt (x.2 kg)
1/2 lb pork back fat (227 thou) 2 ane/2 lbs pork back fat (1.thirteen kg)
ii 1/two tbsp tabular array salt (54.8 one thousand) iii/4 cup tabular array salt (274 g)
ane/2 tsp coriander, ground (0.85 g) 2 1/two tsp coriander, ground (4.25 1000)
1 1/4 tsp nutmeg (ii.5 thou) two tbsp nutmeg (12.five g)
1 1/2 tsp cayenne pepper (3.3 thou) ii 1/2 tbsp cayenne pepper (16.5 g)
i 1/2 tsp basis black pepper (3.75 one thousand) 2 one/2 tbsp footing black pepper (eighteen.eight one thousand)
ane one/two tbsp powdered dextrose (13 g) 1/two loving cup powdered dextrose (65.3 g)
2 tbsp rubbed sage (7.eight g) ii/iii cup rubbed sage (39 g)
ane/2 cup ice cold water (118 ml) 2 ane/2 cups water ice cold h2o (590 ml)
22-24mm prepared sheep casings
1. Chill pork/fat to 34°F (one°C), grind one fourth dimension through a 3/xvi" (5mm) plate. Hunters may use venison in place of the pork barrel for this recipe. Use 75-lxxx% lean venison trim to 25-twenty% pork fat. *The USDA suggests cooking fresh sausage to an internal temperature of 160°F (seventy°C) when checked with a quick-read thermometer. It takes about 10 seconds for the temp to be accurately displayed with this unit.
2. Combine ground pork/fatty with remaining ingredients; mix/knead well until the mixture is sticky and concoction like.
three. Do a taste exam by cooking a small thin patty, cool patty briefly prior to tasting.
four. Stuff the seasoned sausage batter into prepared 22-24mm sheep casings; twist into four" (10.2 cm) links.
5. To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties.
6. Pan fry, grill, broil or bake fresh sausage at medium rut until it's brown on the outside and no longer pink inside.*
seven. Refrigerate up to five days or vacuum seal and freeze up to 6 months.
Sweetness Italian Sausage
To the uninformed, a production that bears the name of "sweet Italian sausage" would seem to imply that it has a sugary sugariness most it, when in fact, goose egg could be further from the truth. By and large speaking, there is no sugar added; it'southward merely a term used by sausage makers to differentiate betwixt mild Italian and hot Italian sausage.
5 lbs, 25 lbs.
4 one/2 lbs pork butt (ii.1 kg) 22 i/2 lbs pork butt (10.2 kg)
1/2 lb pork back fat (227 grand) ii 1/2 lbs pork back fat (1.13 kg)
2 ane/two tbsp table table salt (54.8 g) iii/4 loving cup table salt (274 g)
1/ii tsp coriander, ground (0.85 thousand) ii 1/2 tsp coriander, ground (4.25 g)
1 i/ii tsp granulated sugar (vii.35 chiliad) two i/2 tbsp granulated saccharide (36.8 g)
2 i/2 tsp coarse black pepper (6.five 1000) 1/iv cup coarse black pepper (32.v g)
1 1/2 tbsp fennel seed, cracked (16.2 g) i/2 cup fennel seed, cracked (81 g)
ane 1/2 tbsp paprika (10.viii g) 1/ii cup paprika (54 yard)
ane/ii cup ice common cold water (118 ml) two one/2 cups water ice cold water (590 ml)
32-35mm prepared hog casings
1. Chill pork/fat to 34°F (ane°C), grind once through a 3/16" (5mm) plate. Delicious every bit it is versatile, sweet Italian sausage tin can be grilled over charcoal and served atop a hard curl smothered with sautéed onions and bong peppers or served as a breakfast sausage with a side of eggs and hash browns. Hunters may use venison in place of the pork butt to produce an outstanding sweet Italian sausage. Use 75-80% lean venison trim to 25-20% pork fat. *The USDA suggests cooking fresh sausage to an internal temperature of 160°F (70°C) when checked with a quick-read thermometer. It takes about 10 seconds for the temperature to be accurately displayed with this unit.
ii. Combine ground pork/fatty with remaining ingredients; mix/knead well until the mixture is sticky and batter similar.
3. Practice a taste test by cooking a pocket-size thin patty, cool patty briefly prior to tasting.
4. Stuff the seasoned sausage batter into prepared 32-35mm pig casings; twist into 5-6" (thirteen-fifteen cm) links.
5. To use bulk fashion, stuff meat concoction into poly meat numberless or shape the concoction mixture into equal size patties.
six. Pan fry, grill, broil or broil fresh sausage at medium heat until it's dark-brown on the exterior and no longer pink inside.*
7. Refrigerate up to 5 days or vacuum seal and freeze up to 6 months.
Kielbasa Sausage
Kielbasa is synonymous with smoked Polish sausage and extremely pop in the eastern Us. It'due south typically fabricated from ground pork and seasoned with garlic, marjoram, salt and pepper, then stuffed into natural casings.
Fresh meat makes the all-time smoked kielbasa sausage.
v lbs. 25 lbs.
ii 1/2 lbs beef chuck (ane.13 kg) 12 one/2 lbs beef chuck (5.67 kg)
2 1/ii lbs fatty pork butt (i.13 kg) 12 1/two lbs fatty pork barrel (5.67 kg)
2 1/2 tbsp pickling table salt (48.7 g) 3/4 cup pickling salt (244 g)
1 tsp Prague Pulverisation #1 (v.seven g) 5 tsp Prague Powder #ane (28.5 thousand)
3/4 tsp coriander, ground (ane.28 g) 1 ane/four tbsp coriander, ground (6.iv g)
one 1/two tsp garlic powder (4.65 g) 2 ane/2 tbsp garlic pulverization (23.1 g)
1 1/2 tsp fibroid black pepper (iii.9 g) 2 i/2 tbsp coarse blackness pepper (19.five thousand)
1 i/ii tbsp mustard seed, whole (19.eight m) 1/2 cup mustard seed, whole (99 g)
2 tbsp corn syrup solids (27.6 grand) two/3 cup corn syrup solids (138 g)
1/2 cup non-fat dry milk (47.3 yard)* 2 1/2 cups not-fat dry milk (237 m)*
1/2 cup ice cold h2o (118 ml) two ane/2 cups ice cold h2o (590 ml)
35-38mm prepared hog casings
1. Chill beef/pork to 34°F (1°C), grind one time through a 1/4" (6mm) plate. Reduce the cooking time by removing the production from the smokehouse when information technology reaches an internal temperature of 120°F (49°C). Submerge in a 170°F (77°C) hot water bath until the internal temperature of the product is 152°F (67°C). Practice non let the water to become hotter than 170°F (77°C). Hunters may use venison in place of the beef and pork to produce kielbasa. For the best results, use 75-80% lean venison trim to 25-20% beef fat. *The USDA suggests that the internal temperature of smoked sausage achieve 160°F (lxx°C) when checked with a quick-read digital thermometer. *You may apply soy-protein concentrate in place of non-fat dry out milk.
ii. Combine basis beefiness/pork with remaining ingredients; mix well until the mixture is sticky and batter similar.
3. Stuff freshly mixed batter into pig casings and tie off into 18" (46 cm) sausage rings, air-condition overnight to cure.
iv. Next day, hang kielbasa in preheated 130°F (54°C) smoker with dampers wide open up; hold for i hr.
5. Add together fries, close vents, gradually enhance smoker temp to 170°F (77°C). Concur until sausage is 152°F (67°C) internally.*
half dozen. Remove 152°F (67°C) links from smoker; shower with cold h2o until internal temperature drops to 110°F (43°C).
7. Hang kielbasa at room temperature for 1 60 minutes to bloom.
viii. Refrigerate up to vii days or vacuum seal and freeze upwards to 6 months.
Smoked Hot Links
Hot links derive their distinctive fiery taste from a mix of cayenne and red pepper flakes. These spicy sausages are meant to be grilled and served on a toasted bun with mayonnaise and brown mustard, but you tin slice the links into coin-size pieces and add to your favorite soups and stews––it's a great sausage no affair how yous swallow information technology.
Insert a prune-on digital thermometer into ane link.
5 lbs. 25 lbs.
4 1/two lbs pork barrel (2.1 kg) 22 1/2 lbs pork butt (x.ii kg)
1/2 lb beef fat (227 k) 2 i/2 lbs beef fatty (1.13 kg)
2 1/ii tbsp pickling salt (48.7 g) iii/iv loving cup pickling salt (244 g)
1 tsp Prague Powder #1 (v.seven k) five tsp Prague Powder #1 (28.five k)
i one/2 tsp garlic powder (four.65 g) 2 1/ii tbsp garlic powder (23.ane g)
1 ane/2 tsp onion powder (v.iv g) ii one/2 tbsp onion powder (27 g)
1 1/2 tbsp cerise pepper flakes (ix.45 m) 1/2 loving cup ruddy pepper flakes (47.iii one thousand)
2 tbsp paprika (xiv.iv thousand) 2/3 cup paprika (72 g)
2 tbsp corn syrup solids (27.6 g) 2/iii cup corn syrup solids (138 chiliad)
ane/2 cup non-fatty dry milk (47.three g)* 2 ane/2 cups non-fat dry milk (237 yard)*
one/2 cup ice cold water (118 ml) 2 1/two cups water ice common cold h2o (590 ml)
32-35mm prepared pig casings
1. Chill pork/fatty to 34°F (ane°C), grind one time through a iii/16" (5mm) plate.
two. Combine ground pork/fat with remaining ingredients; mix well until the mixture is sticky and batter like.
3. Stuff freshly mixed concoction into hog casings; twist into 5-half dozen" (13-15 cm) links. Refrigerate overnight to cure.
4. Next day, hang sausage links in a preheated 130°F (54°C) smoker with dampers broad open up; hold for one hour.
5. Add together woods fries, shut vents, gradually raise temp to 170°F (77°C). Concur till internal temp of links is 152°F (67°C).*
6. Subsequently links achieve 152°F (67°C), remove from smoker, shower with cold water till internal temp drops to 110°F (43°C).
7. Hang hot links at room temperature for 1 hour to bloom.
8. Refrigerate upward to 7 days or vacuum seal and freeze up to 6 months.
You can reduce the cooking time by removing the links from the smokehouse when they reach an internal temp of 120°F (49°C). Submerge in a 170°F (77°C) hot water bath until the internal temperature of the links are 152°F (67°C). Do non let the h2o bathroom to get hotter than 170°F (77°C). Hunters may use venison in place of the pork butt to produce starting time-rate hot links. For the best results, utilise 75-lxxx% lean venison trim to 25-twenty% beef fatty. *The USDA suggests that the internal temperature of smoked sausage reach 160°F (70°C) when checked with a quick-read digital thermometer. *You may use soy-protein concentrate in place of not-fatty dry milk.
Salami, Smoked
This salami is a lightly smoked, mildly spicy sausage, made from coarsely chopped beef and pork and flavored with cracked black pepper, cardamom and garlic. More than in line with American tastes and easy to brand at home.
Store smoked sausage in a refrigerator ii to 3 weeks.
five lbs. 25 lbs.
4 one/2 lbs beef chuck (2.1 kg) 22 ane/ii lbs beefiness chuck (10.2 kg)
1/2 lb fresh beef fat (227 grand) two 1/ii lbs fresh beefiness fat (ane.13 kg)
2 one/two tbsp pickling salt (48.7 g) 3/iv loving cup pickling salt (244 g)
i tsp Prague Pulverisation #1 (v.7 g) 5 tsp Prague Pulverization #1 (28.5 k)
1 tsp cardamom (2.8 chiliad) 5 tsp cardamom (fourteen g)
1 tsp liquid smoke, optional (5 ml) 5 tsp liquid fume, optional (25 ml)
1 1/2 tsp garlic pulverisation (4.65 g) 2 1/2 tbsp garlic powder (23.1 thousand)
1 tbsp paprika (7.two g) 1/3 cup paprika (36 g)
two tbsp corn syrup solids (27.half dozen thousand) 2/3 loving cup corn syrup solids (138 g)
3 1/4 tbsp cracked black pepper (32 g) 1 cup croaky black pepper (160 m)
1 cup non-fat dry milk (94.6 g)* 5 cups non-fat dry milk (473 g)*
i cup water ice cold water (236 ml) 5 cups water ice common cold water (1.1 Fifty)
3 i/2" (90mm) gristly casing
i. Chill beef/fat to 34°F (1°C), grind one time through a 1/four" (6mm) plate.
2. Combine basis beef/fat with remaining ingredients; mix well until the mixture is sticky and batter similar.
three. Stuff freshly mixed batter into gristly casings (cut into lengths to fit your smoker), refrigerate overnight to cure.
4. Next day, hang salami chubs in a preheated 130°F (54°C) smoker with dampers wide open; concord for one hour.
5. Add forest chips, close vents, gradually heighten temp to 170°F (77°C). Hold till internal temp of chubs is 152°F (67°C).*
half dozen. Remove 152°F (67°C) chubs from smoker, shower with cold h2o until internal temp drops to 110°F (43°C).
7. Hang salami chubs at room temperature for 1 hour to blossom.
viii. Refrigerate upwards to seven days or vacuum seal and freeze upwardly to 6 months.
You may reduce the cooking fourth dimension past removing the salami chubs from the smokehouse when they attain an internal temperature of 120°F (49°C). Submerge in a 170°F (77°C) hot water bathroom until the internal temperature of the chubs are 152°F (67°C). Do not permit the h2o bath to get hotter than 170°F (77°C). Hunters may use venison in place of beef to make smoked salami. Use eighty-85% lean venison trim to 15-twenty% beefiness fat. *The USDA suggests that the internal temperature of smoked sausage reach 160°F (lxx°C) when checked with a quick-read digital thermometer. *You may use soy-poly peptide concentrate in place of non-fat dry milk.
Venison Hot Dogs (Skinless)
Online is your all-time source for cellulose casings but once you find them, the remainder is like shooting fish in a barrel enough. Start by weighing out the correct amount of meat and fat, grind as directed, mix the freshly basis meat with the listing of ingredients to form a sausage batter, stuff concoction into the casing. Tie off cellulose casings as explained beneath.
Venison hot dogs are ane of my married woman's favorite sausages.
v lbs. 25 lbs.
3 lbs lean venison trim (ane.36 kg) 15 lbs lean venison trim (six.80 kg)
1 lb pork butt (454 g) v lbs pork butt (2.27 kg)
one lb fresh beef fat (454 grand) v lbs fresh beefiness fat (2.27 kg)
2 ane/two tbsp pickling salt (48.7 g) 3/4 loving cup pickling salt (244 g)
1 tsp Prague Powder #i (v.7 one thousand) five tsp Prague Powder #1 (28 .5 yard)
1/2 tsp celery seed, ground (1.35 chiliad) 2 1/2 tsp celery seed, ground (half dozen.75 chiliad)
ane/2 tsp garlic powder (i.55 k) 2 1/2 tsp garlic powder (7.75 g)
1 tsp mace, ground (2.6 g) 5 tsp mace, ground (xiii g)
1 tsp onion powder (3.6 thousand) 5 tsp onion pulverisation (18 g)
1 1/2 tbsp white pepper (12.ii g) ane/2 cup white pepper (sixty.8 one thousand)
two 1/2 tbsp paprika (18 g) 3/4 cup paprika (90 g)
i/4 cup corn syrup solids (54.4 g) one one/iv cups corn syrup solids (272 chiliad)
one loving cup non-fat dry milk (94.6 g) 5 cups non-fat dry milk (473 one thousand)
1 cup water ice common cold water (236 ml) 5 cups ice cold water (1.1 Fifty)
28-30mm cellulose casing
1. Arctic meat/fat to 30°F (-1°C), grind ii-iii times through a 1/8" (3mm) plate.
two. Combine ground meat/fatty with remaining ingredients; mix together well until the mixture is sticky and batter like.
iii. Stuff the concoction mixture into cellulose casing, twist into five-six" (13-5 cm) links, tie off each link with a piece of cotton
twine, refrigerate overnight to cure.
4. Hang venison hot dogs in preheated 130°F (54°C) smoker, dampers wide open; hold at this temperature for 1 60 minutes
or until casing is dry out to the touch.
5. Add together wood chips, shut vents, and gradually raise smoker temperature to 170°F (77°C). Hold until hots have an
internal temperature of 152°F (67°C).*
half dozen. Upon reaching temperature, remove links from smoker and shower with cold water until the internal temperature of
venison hots drib to 110°F (43°C).
7. Hang venison hots at room temperature to cool then peel off casing.
eight. If the outside of the hot dogs are greasy, spray them briefly with hot water.
ix. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.
Y'all can reduce the cooking time by removing the salami chubs from the smokehouse when they reach an internal temperature of 120°F (49°C). Submerge in a 170°F (77°C) hot h2o bath until the internal temperature of the chubs are 152°F (67°C). Do not allow the water bath to get hotter than 170°F (77°C). *The USDA recommends that the internal temperature of cooked sausage accomplish 160°F (70°C) when checked with a quick-read digital thermometer.
Slimm-Jimmy Stick
Bet y'all didn't know that the legendary "Slim Jim" was created in the basement of Adolph Levis during the Great Depression. I'thou not claiming that the following recipe is going to produce the next great Slim Jim, merely it has earned expert reviews among the folks who were gracious enough to give it a endeavour. Both kids and adults dear these sausages.
USDA recommends that sausage reach an internal temperature of 160°F (71°C)
5 lbs. 25 lbs.
4 i/ii lbs beef chuck (2.1 kg) 22 i/2 lbs beef chuck (10.5 kg)
i/2 lb fresh beefiness fat (227 chiliad) two one/2 lbs fresh beefiness fat (ane.13 kg)
2 1/two tbsp pickling salt (48.7 g) 3/iv cup pickling common salt (244 chiliad)
1 tsp Prague Powder #1 (5.7 thou) v tsp Prague Powder #1 (28.5 g)
i tsp ginger powder (2.3) 5 tsp ginger pulverisation (eleven.five)
1 tsp celery seed, ground (2.7 g) 5 tsp celery seed, ground (xiii.v g)
i tsp onion powder (3.half dozen g) 5 tsp onion powder (xviii thousand)
1 tsp liquid smoke, optional (five ml) 5 tsp liquid smoke, optional (25 ml)
1 1/two tsp dry out mustard pulverisation (iii.45 one thousand) 2 ane/2 tbsp dry mustard powder (17.3 m)
1 1/two tbsp ground black pepper (11.iii 1000) one/2 cup ground black pepper (56.3 g)
2 tbsp paprika (xiv.four chiliad) two/3 cup paprika (72 g)
2 tbsp corn syrup solids (27.6 g) 2/3 loving cup corn syrup solids (138 grand)
1 loving cup not-fat dry milk (94.6 thousand)* v cups non-fat dry milk (473 g)*
1 cup ice common cold water (236 ml) 5 cups water ice cold h2o (1.1 L)
22-24mm sheep casing/21mm collagen casing
1. Arctic beef/fatty to 34°F (one°C), grind one time through a three/xvi" (5mm) plate.
2. Combine footing beefiness/fat with remaining ingredients; mix well until the mixture is viscid and batter similar.
3. Stuff freshly mixed concoction into sheep or collagen casings; twist into 18" (46 cm) links, air-condition overnight to cure.
4. Side by side day, hang sticks in a preheated 130°F (54°C) smoker with dampers wide open; hold for one hour.
v. Add wood chips, close vents, gradually raise temp to 170°F (77°C). Hold till internal temp of sticks is 152°F (67°C).*
half dozen. Remove 152°F (67°C) snack sticks from smoker, shower with common cold h2o until internal temp drops to 110°F (43°C).
7. Hang snack sticks at room temperature for 1 hour to blossom (run across folio 159-160). You can skip the shower altogether and allow the snack sticks to cool at room temperature for about an hour. This will produce the shriveled advent symbolic with store-bought smoked sausage sticks. Hunters may use lean venison trim in identify of the beef chuck to produce first-rate slimm-jimmy sticks. Use 85% lean venison trim to 15% beefiness fat. *Y'all may use soy-poly peptide concentrate in place of non-fat dry out milk.
8. Refrigerate upwards to 7 days or vacuum seal and freeze upwardly to half dozen months.
Dear Barbecue Jerky
Although an ground forces of charcoal-broil sauces has been used to flavor all style of chicken, burgers, and ribs for ages, it's only been within the final few years that these tasty sauces have been used every bit jerky marinades. The results take been astounding. The post-obit beloved barbecue jerky recipe is a testament to that––delicious!
Homemade jerky is certainly worth the effort.
1 lb. 5 lbs
1 lb lean beef or venison (454 g) 5 lbs lean beef or venison (2.27 kg)
1 1/2 tsp pickling salt (nine.75 thou) two i/2 tbsp pickling salt (48.8 thou)
one/iv tsp Prague Powder #1 (1.4 m) i 1/4 tsp Prague Powder #ane (7.0 g)
1/iv tsp cayenne pepper (0.55 g) 1 1/4 tsp cayenne pepper (2.75 g)
ane/ii tsp garlic powder (i.55 g) 2 one/2 tsp garlic powder (vii.75 1000)
1/2 tsp dry out mustard powder (one.15 g) two 1/ii tsp dry mustard powder (5.75 g)
3/4 tbsp soy sauce (11.3 ml) iii 3/iv tbsp soy sauce (56.3 ml)
1 tbsp apple cider vinegar (fifteen ml) 1/3 loving cup apple cider vinegar (75 ml)
ane/4 cup brown sugar (57.9 thousand) 1 1/four cup brown sugar (290 g)
1/4 cup ketchup (60 g) 1 one/4 cups ketchup (300 yard)
ane/iv cup love (84.3 g) i 1/iv cups love (422 g)
1. Cut away all visible fat and connective tissue from the beef or venison.
2. Chill meat to 31°F (-0.55°C), piece into 1/4" (0.64 cm) thick strips, cut beyond the grain for a tender bite or with the
grain for a chewy seize with teeth.
three. Combine remaining ingredients in a drinking glass basin or tub; mix well. Add meat strips, encompass, refrigerate/cure overnight.
4. Next day, suit meat strips on oiled racks or screens in a unmarried layer, leaving enough space to let air flow.
five. Dry out meat strips at 145°F (63°C) in your usual manner until meat is dried to 40-50% of its original/greenish weight.
6. To test for doneness, remove one slice of jerky from drying device and allow information technology to cool slightly.
vii. Curve the test piece into the shape of a horseshoe. If it cracks but doesn't interruption, it's dry enough and ready to eat. Depending on meat thickness and the drying method, whole-muscle jerky tin accept six-12 hours to dry. Expect a 50% loss from start to finish. If you dry out jerky in an oven or a dehydrator only you lot adopt a smoked effect, but add liquid smoke to the marinade at the rate of 1/2 to 1 teaspoon for each five pounds of meat or follow the articles instructions.
viii. Properly dried jerky should continue 2 weeks in a sealed container or you can vacuum seal and freeze up to 6 months.
Peppered Deer Jerky
Being a devoted fan of the hit series "Walking Dead" on AMC, I am fully aware that we could face a zombie apocalypse in the very about future, then I recollect that having an aplenty reserve of homemade jerky on paw at all times may be a good thing. This tasty, lightweight, protein-packed, snack nutrient could testify to be a lifesaver as nosotros scramble to put distance between ourselves and hordes of crazed zombies.
Deer jerky is worth its weight in gold.
1 lb. 5 lbs.
1 lb lean beefiness or venison (454 g) 5 lbs lean beef or venison (ii.27 kg)
ane 1/two tsp pickling salt (ix.75 one thousand) 2 1/2 tbsp pickling salt (48.8 g)
one/4 tsp Prague Powder #1 (one.4 yard) one 1/four tsp Prague Powder #1 (7.0 one thousand)
1/ii tsp cardamom (1.4 g) 2 1/2 tsp cardamom (7.0 m)
1/2 tsp coriander, ground (0.85 g) 2 one/two tsp coriander, ground (four.25 g)
ane/2 tsp garlic granules (1.seven chiliad) 2 one/two tsp garlic granules (viii.5 g)
1/2 tsp onion powder (1.eight g) 2 1/2 tsp onion powder (9.0 g)
one tbsp hickory smoke pulverisation (5.0 k) 1/three cup hickory smoke powder (25 yard)
2 i/2 tsp ground black pepper (6.25 chiliad) 1/4 cup basis black pepper (31.iii m)
2 tbsp corn syrup solids (27.6 g) 2/iii loving cup corn syrup solids (138 grand)
1/2 cup ice cold water (118 ml) 2 1/2 cups ice cold water (590 ml)
1. Cut away all visible fatty and connective tissue from the beefiness or venison.
2. Chill meat to 31°F (-0.55°C), piece into 1/4" (0.64 cm) thick strips, cut across the grain for a tender bite or with the
grain for a chewy bite.
3. Combine remaining ingredients in a drinking glass bowl or tub; mix well. Add meat strips, cover, air-condition/cure overnight.
4. Next day, conform meat strips on oiled racks or screens in a single layer, leaving enough space to permit air catamenia.
5. Dry out meat strips at 145°F (63°C) in your usual manner until meat is dried to 40-50% of its original/green weight.
6. To test for doneness, remove one piece of jerky from drying device and allow it to cool slightly.
seven. Bend the examination piece into the shape of a horseshoe. If it cracks but doesn't break, it's dry out enough and set to swallow.
8. Properly dried jerky should keep 2 weeks in a sealed container or yous can vacuum seal and freeze up to half dozen months
Although pink curing salt #i isn't required in the production of homemade hasty, information technology is recommended because information technology inhibits the growth of pathogenic leaner, reduces spoilage and improves the colour and flavor of the product.
Because of the possibility of microorganism contamination, exercise not reuse the marinade in one case the venison or beef has been removed. Be safe and discard marinade.
If you dry jerky in an oven or a dehydrator but you prefer a smoked upshot, merely add liquid smoke to the marinade at the rate of 1/2 to 1 teaspoon for each v pounds of meat or follow the manufactures instructions.
Beefiness Brisket Bacon
Jeremiah Cutlip is known for his resourcefulness on the grill and in the kitchen. When he sampled our beef salary at a recent breakfast get together, he was eager to make his own. Then "Jay Rock" here is the formula I promised. The most difficult function of the whole process is waiting for the bacon to cure.
five lbs. 25 lbs.
five lbs beefiness brisket (two.27 kg) 25 lbs beef brisket (11.35 kg)
1 1/two tbsp liquid smoke (22.five ml) 1/2 cup liquid smoke (113 ml)
i tsp Prague Powder #1 (5.seven g) 5 tsp Prague Pulverisation #1 (28 .5 g)
1/3 cup pickling table salt (102 g) 1 2/3 cups pickling salt (512 g)
1/2 cup molasses (168 thou) 2 1/2 cups molasses (420 grand)
1 ane/2 cups dark brown sugar (348 thou) 7 1/ii cups dark brown saccharide (i.76 kg)
bacon hanger*
Beef bacon lean and tasty!
1. Trim fat on bottom side of brisket to one/4" (0.65 cm) thick, place in shallow container, paint surface of brisket with
liquid smoke.
ii. Mix together Prague Powder #1, pickling table salt, molasses and brown saccharide, rub mixture into tiptop, bottom, sides and
ends of the brisket. *Though bacon has been cured and smoked, information technology must be fully cooked before it tin can be eaten. Since there'due south really no way to determine the temperature of meat sliced as sparse every bit bacon, it should exist cooked until it's crispy. If the finished product seems too salty for your taste buds, soaking information technology in common cold h2o for one hour will remove much of the excess table salt. Pat dry before slicing. *Stainless steel bacon hangers are available at online sausage and jerky supply stores.
3. Transfer brisket to Ziploc freezer purse, seal pocketbook, cure at 38°F (3°C) for 7 days, turning brisket salary every day.
4. Remove brisket from Ziploc bag, rinse away excess cure with cold water.
v. Hang brisket in 110°F (43°C) smoker, vents wide open up, hold (no smoke) until surface of brisket is dry out to the touch on.
6. Close dampers to one/4 open, enhance smoker temp to 130°F (54°C), smoke 2-3 hours or until desired color is reached.
7. Increase smoker temperature to 170°F (77°C), hold until brisket bacon reaches internal temperature of 125°F (52°C).
8. Remove finished bacon from smoker refrigerate overnight. Next solar day slice brisket salary and *cook in usual fashion.
9. Beefiness bacon can be stored safely at 38-40°F (iii-4°C) upwards to 7 days or vacuum seal and freeze up to half-dozen months.
German Bologna (Distortion)
f y'all're having a tough time making ends meet during this economic downturn, hither'southward a homemade sausage recipe that will help you lower the costs of the boilerplate midday meal. And because you made information technology yourself, you'll take the satisfaction of knowing that your family unit is eating the all-time––even when times are the "wurst".
German bologna is an exceptional lunch meat.
five lbs. 25 lbs.
3 lbs beefiness chuck (1.36 kg) 15 lbs beef chuck (half-dozen.80 kg)
1 1/two lbs pork butt (680 thou) 7 1/two lbs pork butt (3.4 kg)
1/2 lb pork back fat (227 yard) 2 1/2 lbs pork back fat (1.13 kg)
2 1/2 tbsp pickling salt (48.7 g) three/4 cup pickling salt (244 g)
i tsp Prague Pulverisation #1 (5.vii k) 5 tsp Prague Powder #i (28.5 g)
1/2 tsp celery seed, basis (one.35 1000) ii one/2 tsp celery seed, footing (vi.75 g)
i tsp mace, basis (two.6 g) 5 tsp mace, basis (13 g)
1 1/2 tsp onion powder (5.4 g) ii 1/two tbsp onion powder (27 thou)
1 tbsp white pepper (8.i 1000) one/3 cup white pepper (40.five m)
two tbsp corn syrup solids (27.6 one thousand) 2/three cup corn syrup solids (138 g)
ii tbsp powdered dextrose (17.four g) 2/iii loving cup powdered dextrose (87 chiliad)
iii 1/4 tbsp paprika (23.four 1000) 1 cup paprika (117 one thousand)
one cup non-fatty dry milk (94.6 yard) 5 cups non-fat dry milk (473 g)
one loving cup ice common cold water (236 ml) 5 cups ice cold water (1.1 L)
3 seven/8" (100mm) fibrous casing
one. Chill meat/fatty to 31°F (-0.55°C), grind 2 times through 1/8" (3mm) plate. Reduce the cooking fourth dimension by removing the product from the smokehouse when it reaches an internal temperature of 120°F (49°C). Submerge in a 170°F (77°C) hot water bath until the internal temperature of the product is 152°F (67°C). Practice not allow the water to get hotter than 170°F (77°C).
2. Combine footing meat/fat with the remaining ingredients; mix well until the mixture is sticky and batter like.
3. Stuff freshly mixed sausage batter into fibrous casings, air-condition overnight to cure.
4. Next day, hang bologna chubs in 130°F (54°C) smoker with dampers wide open; hold for one hour.
5. Add fries, close vents, gradually heighten smoker temp to 170°F (77°C). Concord until bologna is 152°F (67°C) internally.
6. Upon reaching 152°F (67°C), remove from smoker shower with common cold water until internal temperature is 110°F (43°C).
vii. Hang High german bologna at room temperature for one hour to flower.
eight. Air-condition sausage up to vii days or vacuum seal and freeze upward to half-dozen months.
The USDA suggests cooking sausage to an internal temperature of 160°F (71°C). Hunters may utilise venison in identify of the beef chuck to brand German bologna.
Use 75-80% venison to 25-20% beef fat.
Source: https://www.dakotahsausagestuffer.com/sausage-jerky-recipes
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