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@@@@@ Now You're Cooking! Export Format Italian Venison Sausage none 8 pounds deer meat; (all game fat -- removed) 2 pounds boneless picnics 3 tablespoons dextrose 1 tb fresh ground pepper 3 ounces salt 3 tablespoons ground fennel 2 tablespoons crushed chilis 2 teaspoons bs cayanne pepper 1 pint good italian white wie 2 cups fine bread crumbs Grinding and mixing: Cut all meat into small pieces( about 2-3") Remove glands and connective tissue Mix dry ingredients and whine with a cup of water and add to ground meat. If mixture seems dry add more water Stuff mixture into 35-38 hog casing and freeze. Posted to the BBQ-List by "beefjerky" beefjerky@titanlink.com on Dec 17 1998 - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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