Venison Liverwurst or Braunschweiger recipe? - Smoking Meat …
2016年2月21日 · Looking at a bunch of formulations for Braunschweiger I came away with this general make up. Liver 45-50% Fat 35-50% ( most used jowl/ bacon ends)
Venison liver | Smoking Meat Forums - The Best Smoking Meat …
2019年10月31日 · Fresh venison liver is probably the most mild and best tasting of any liver in my opinion if handled and treated right. The diet and health of the animal also plays a part in the …
looking for a venison liver sausage recipe - Smoking Meat Forums
2018年4月28日 · Pork Liver—3 ½ lbs. Average whole liver Pork Fat—2lbs Onion—2 large diced Pepper—4 tsp Salt—6 tsp Marjoram—2 tsp Sugar—4 tsp Mace—1 tsp Paprika—8 tsp …
Deer Liver Recipes? - Smoking Meat Forums
2024年11月30日 · 1 deer heart and liver, this one equaled 3.45# 2 pounds ground venison 2 # pig fat Here is is all... www.smokingmeatforums.com Reactions: Rafter H BBQ , crazymoon and …
Venison Liverwurst - Smoking Meat Forums
2018年4月23日 · No, I am suggesting to add more meat equal to the weight of a heart as you didn't say you had it. I had 3.45# of weight from the liver and the heart. If your liver is 2# then …
Deer Live and heart sausage - Smoking Meat Forums
2012年12月20日 · I made a lovely Braunschweiger Liver sausage last year and intend to do it again very soon. Recipe calls for pork liver and pork snouts, however I used venison liver, pork …
Venison Boudin | Smoking Meat Forums - The Best Smoking Meat …
2012年8月14日 · In a separate pot boil the liver for 20 minutes then reduce to a simmer for about 30 minutes or until semi tender. ( cook the liver outside- this stuff stinks) After the deer & pork …
venison boudin | Smoking Meat Forums - The Best Smoking Meat …
2013年11月12日 · well, I totally skewed jeff's boudin recipe by going with venison and pork fifty fifty and no liver. Only because I didn't have the dang liver. I used A stock recipe from chuck …
Smoked deer heart - Smoking Meat Forums
2016年11月20日 · Heck yeah, deer heart and liver is a major favorite of ours. Always eaten fresh/first before anything else. I've always sliced it and either fried or sauteed it, I will have to …
Why Was My Venison Roast Mushy? - Smoking Meat Forums
Smoked a 3 1/2 - 4 lb venison roast for New Years Day, yum! Thawed it in fridge for three days, brined it overnight as directed, marinated for about 4 hours in dry rub, used hickory for smoke, …