I’ve been tweaking this recipe for years, and finally have it where I want it. More than one person has told me it’s the best they’ve ever had. A big part of the great flavor is the satisfying “tang” that comes from adding ECA (Encapsulated Read More …
The secret to good chili is the right mix of chiles! (who knew?)
There are as many jerky recipes as there are people making jerky. This basic recipe is great “as is” but also a fine platform for tinkering.
This elegant sausage highlights and complements the flavor of venison with juniper berries, rosemary, wine and brandy. Many venison sausage recipes almost seem to apologize for the venison — either masking it with heavy spices or shoehorning it into recipes designed around other meats.
A heavily smoked and highly spiced cajun sausage, typically used as an ingredient for other cajun dishes (like jambalaya, gumbo, or in a crawfish boil).
This is a framework, not a recipe. It does not presume what flavorings you want to use. Plug in your own, or use your favorite commercial mix.
It is based on venison. If making sausage from game meats it is usually best to aim for a 70/30 meat to fat ratio.
The additives listed here are all standard, safe products developed specifically to improve the flavor and texture of sausages. Waltons is a convenient source, but similar products are widely available elsewhere. Waltons uses their own custom name for some of them, but if you google for the ingredients all will be revealed.
You should have a smoker setup you are comfortable with because smoking semi-dry cured sausages requires more temperature control than most other smoking jobs.