sausage and jerky
- Thread starter D1
- Start date
bonbean01
Herd Master
Wish I had some recipes for sausage and jerky.
Welcome to Backyard Herds!
Welcome to Backyard Herds!
Goatherd
Overrun with beasties
If I may suggest, have a look at this company. They are renown in the meat processing world of hunters and butchers. They carry an extensive line of spices and "spice mixes" used to make sausages and jerky. They also carry general spices, etc. also.
They are very helpful and will talk with you extensively if you are looking for suggestions or have questions. I took a class they offered on sausage making and have to say, seeing it and doing it in a class environment was amazing and taught me so much.
It's a great place to start and might give you some ideas that you are seeking.
http://www.conyeagerspice.com/venison-formulations-for-hunters/
They are very helpful and will talk with you extensively if you are looking for suggestions or have questions. I took a class they offered on sausage making and have to say, seeing it and doing it in a class environment was amazing and taught me so much.
It's a great place to start and might give you some ideas that you are seeking.
http://www.conyeagerspice.com/venison-formulations-for-hunters/
Cricket
Ridin' The Range
Jerky--
1 lb. steak sliced thinly (helps if it's partially frozen)
1/4 C soy sauce
1/2 t salt
1 1/2 t sugar
1/4 t pepper
1T powder from onion soup mix (I just use onion powder)
1C water
1 t Tabasco
Marinate 24 hours in 'fridge, use either meat smoker (we prefer) or dehydrator
This was the basic recipe given to me. I always add garlic, sometimes ginger, or wine, or . . . whatever!
1 lb. steak sliced thinly (helps if it's partially frozen)
1/4 C soy sauce
1/2 t salt
1 1/2 t sugar
1/4 t pepper
1T powder from onion soup mix (I just use onion powder)
1C water
1 t Tabasco
Marinate 24 hours in 'fridge, use either meat smoker (we prefer) or dehydrator
This was the basic recipe given to me. I always add garlic, sometimes ginger, or wine, or . . . whatever!
