Tag Archives: fatback
Venison Pepperoni
Venison Pepperoni is a surprisingly simple process that has many uses and stores for months. You can stuff the sausage into fibrous or natural casings, both edible and inedible, of any size. I used 1.5 inch Fibrous casings on this … Continue reading
Posted in Charcuterie, Cooking, Deer, Deer hunting, Health, Hunting, Meat 101, Paleo, Recipes, Uncategorized
Tagged casing, charcuterie, cold, cooking, cure, Deer, Deer Hunting, Fat, fatback, fibrous, grind, grinder, hot, italian, meat, natural, pepperoni, Pork, recipe, salt, sausage, sheep, smoke, stuff, temperature, Venison
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Sausage Making
We recently went on a sausage making bender mixing up and casing numerous Venison Italian, Chorizo, and Andouille sausages. We save up many livers from waterfowl and wild turkeys throughout the year to use in the Andouille. Here are the … Continue reading
Posted in Butchering, Charcuterie, Cooking, Meat 101, Offal
Tagged andouille, charcuterie, chorizo, fatback, Hunting, meat grinder, Pork, pork fat, sausage, sausage casings, sausage making, Venison, venison sausage
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