Spices Online

Description

Old Fashionied Natural Protein Sausage Casings (Venison marked) Stuffing directions: Soak casings in cold salt water for 10 minutes. Stuff with sausage, clip or tie. Place in smoke house at 180 degrees with smoke to sausage temp of 160 degrees. Take out of house and place in cold water for 20 minutes. Refrigerate for use.

Features

• 3" stuff diameter x 18" long
• 25 casings per pkg.
• Venison Marked

Description

Written by a hunter who knows from experience how to cook with deer burger at home and in camp, Deer Burger Cookbook answers a question every hunter has asked: "What do I do with all this deer burger?" With his trademark down-home sense of humor, Cousin Rick Black shares a wide variety of deer burger recipes, so you'll never get bored eating the same old chili and jerky. Black even reveals his award-winning family bratwurst recipe. Techniques and flavors borrowed from Mexico and Jamaica spice things up, and the book also includes recipes for large crowds.

Features

• Made by Stackpole Books
• Model number: 32871

Description

If you are a deer hunter, then chances are you are a venison lover. If that is the case, this is the book you need, with over 150 fantastic recipes for making venison dishes that will delight the entire family.This ebook will enable you to get the best possible taste and the most use from your venison.

Description

Need bread crumbs? Or perhaps you like making your own lamb, chicken or pork burgers, or sausages? Then again maybe you make baby food at home to avoid artificial ingredients? For all of these tasks you can enlist the help of your powerful KitchenAid stand mixer thanks to this fabulous attachment.

This tool increases the fun factor of your KitchenAid stand mixer several times over. Toss cubes of meat into the food tray, stomp 'em down, and watch the results wriggle out the front. Grind your own beef or chicken for patties or tacos. Blend your own sausage mixtures, from breakfast to boudin blanc. With additional attachments, you can turn it into a pasta maker or a sausage stuffer. It's easy to assemble and use. Most parts are dishwasher-safe; hand wash the grinding blades, wooden stomper, and cutting knife. --Betsy Danheim

Features

• Grinder attachment greatly expands a stand mixer's flexiblity
• Ideal for grinding meats, grating cheese, making bread crumbs and combining dips, salsas, spreads
• Includes fine and coarse grinding plates, tips, and recipes
• Most parts dishwasher safe for easy clean-up
• Grinder can be used with any KitchenAid stand mixer

Description

Due to the many changes in Sausage Making and Meat Curing over the years, we have revised and updated our meat processing video featuring Rytek Kutas. We would like to present to you, "Making Sausage at Home" with Jack LoCastro and Toni Silveri. This new video contains all of the important information you need to make great sausage at home.Let The Sausage Maker show you how to properly use meat grinders, sausage stuffers and smokehouses. You'll actually see how to use natural and collagen casings to make fresh breakfast sausage, fresh Polish sausage and dried sausage sticks. You'll see how to link sausages and fill large diameter salamis. You'll be shown how to smoke and cook these sausages as well. Let The Sausage Maker show you how easy it is to make Beef or Venison Jerky using ground meat. Additionally, you'll see how to make Corned Beef and Pastrami, plus how to properly smoke and cook Fish and Turkey.This video features 9 chapters, including: ? Introduction ? Meats & Equipment ? Making Breakfast Sausage ? Making Dried Sausage Sticks ? Making Salami ? Making Polish Sausage ? Making Venison and Beef Jerky ? Making Pastrami ? Smoking Fish and Poultry

Description

Old Fashionied Natural Protein Sausage Casings Stuffing directions: Soak casings in cold salt water for 10 minutes . Stuff with sausage, clip or tie. Place in smoke house at 180 degrees with smoke to sausage temp of 160 degrees. Take out of house and place in cold water for 20 minutes. Refrigerate for use.

Features

• Old Fashioned Natural Protein mahogany Sausage Casings
• 25 casings per pkg.
• 2.5" stuffed diameter x 20" long

Description

Dad's Jerky has been providing the country with some of the best quality beef, turkey, venison and fish jerky for over 25 years. Now Dad himself, has put together a basic starter kit for you to make dried fruits and dried vegetables right in your kitchen. This is a great project for the whole family. The kit includes: The Excalibur Brand 4 tray dehydrator with rear fan and complete instructions, Made in USA. The "Original" V-Slicer with attachments that safly slices in varying thicknesses. The Deluxe Apple Peeler that peels, cores and slices apples, pears and potatoes. The "Preserve It Naturally" book is jamb packed with recipes and techniques for drying and preserving the foods you prepare. Any other tools you need are probably already in your kitchen. See all other products from Dad's Jerky.

Features

• Excalibur 4 Tray Food Dehydrator
• Deluxe Apple Peeler
• Original V-Slicer
• Preserve It Naturally book with step-by-step instructions
• Fun project for the whole family

Description

Dad's Jerky recipes are 30 of his own favorites that have been collected and passed down over the years by four generations of meat cutters. In addition to the recipes, you'll learn how to select meat, blend spices and seasonings, and create unique marinades that give the dried meat a flavor like none you've ever tasted. Dad will teach you step-by-step how to prepare and dry beef, turkey, venison and fish to make juicy jerky treats. Almost everything you need is already in your kitchen. The recipes produce high protein, low fat snack foods that you can take anywhere. Camping, hiking, to school and work. See all of Dad's Jerky Products.

Features

• 30 of Dad's Favorite Recipes
• Easy to follow instructions
• Step by step directions
• Includes meat selection, marinades and spices

Description

The history of sausage making dates back to an obscure moment in time when early man discovered that his surplus meat lasted longer when it was chopped, mixed with a little raw natural salt to flavor it, and stored in the stomach or intestines of the animal. Since the discovery of sausage nearly 5,000 years ago, people from all over the world have been making sausage at home without the need for expensive equipment. You may ask, why choose venison sausage instead of your regular pork or beef sausage? Harold Webster explains that making homemade venison sausage is safe, simple, and more economical. It provides a unique activity in which all members of your family can participate, and ultimately enjoy the fruits of their labor. All of the seasoning ingredients can be found in any supermarket, and you can have confidence in the meat's purity because it came from the woods. THE VENISON SAUSAGE COOKBOOK provides step-by-step instructions to help you with selecting condiments, grinding, patty making, casing, stuffing, packaging, and storing your venison. In addition, you will find recipes for well over a hundred varieties of venison sausage, ranging from Mild and Easy Venison Sausage, to Syrian Venison Sausage Links with Red Wine and Pine Nuts, to Bratwurst Venison and Onion Sausage. If you're wondering what to serve with your delicious venison sausage, Webster also includes 195 of his best menus for all types of meals and occasions.

Description

Old Fashionied Natural Protein Sausage Casings Stuffing directions: Soak casings in cold salt water for 10 minutes . Stuff with sausage, clip or tie. Place in smoke house at 180 degrees with smoke to sausage temp of 160 degrees. Take out of house and place in cold water for 20 minutes. Refrigerate for use.

Features

• Old Fashioned Natural Protein mahogany Sausage Casings
• 25 casings per pkg.
• 2.5" stuffed diameter x 20" long
• Venison Print