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    Beef or Wild Game Jerky

                    The basic processing directions for making either product are the same.  Only the seasoning is different.  Beef is suggested, but any meat can be used.  Pork, or any meat that may contain …

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    Game Meat Jerky

    Ingredients 5 kg (10 lb) Venison 50 ml (1/5 c) coarse salt 250 ml (1 c) brown sugar 500 ml (2 c) water 60 ml (4 tbsp) ground pepper (optional) Preparation Slice the meat as thin as possible, then pound …

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    German Bologna

              Seasonings and other ingredients for 5 lbs. (2.25 kg) 7 1/2 tsp. (45 ml) Bradley Sugar Cure (Do not use more than this amount.) 2 tsp. (10 ml) black pepper, finely ground 1 tsp. (5 …

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    German Sausage

                      Using Beef or Wild Game The casings Soak fibrous casings in water for 30 minutes prior to using. If you are using 2 1/2 inch (6.4 cm) diameter casings that are …

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    Ground Teriyaki Venison Jerky

      Ingredients 1 kg (2 lb) of ground venison. 30 ml (2 tbsp) table salt 30 ml (2 tbsp) brown sugar 60 ml (4 tbsp) teriyaki sauce Optional seasoning pepper Preparation Using your hands, mix all ingredients into the ground …

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    Pastrami Sausage

    Seasonings and other ingredients for 5 lbs. (2.25 kg) 7 1/2 tsp. (37.5 ml) Bradley Sugar Cure (Do not use more than this amount.) 1 tsp. (5 ml) salt (optional — see step #1 below) 4 tsp. (20 ml) light corn syrup …

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    Salami (Chicken, Pork, Beef, or Wild Game)

      There are many kinds of salami. Most kinds are dry cured for many weeks, and they are neither cooked nor smoked.(In sausage maker’s jargon, dry curing has a special meaning; it means to dry raw sausage under controlled temperature …

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    Smoked & Grilled Venison Burgers

    Ingredients 500 g (1 lb) ground venison (or substitute any ground meat) 1 medium size fine chopped onion 15 ml (1 tbsp) salt 15 ml (1 tbsp) mustard Pepper to taste1 1 Egg Preparation Beat the egg in a large …

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    Smoked Duck

      The following instructions are for whole ducks, but the curing and seasoning mixture may be used on wild or domesticated duck breasts as well. Simply weigh all of the breasts at one time, and apply the appropriate amount of …

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    Smoked Venison

    Ingredients 2.5 kg (5 lb) venison roast Rub: 30 ml (2 tbsp) paprika 15 ml (1 tbsp) chilli powder 15 ml (1 tbsp) ground cumin 15 ml (1 tbsp) ground coriander 15 ml (1 tbsp) sugar 15 ml (1 tbsp) …

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    Smoked Venison Sausage

    Ingredients 20 lbs. venison 5 lbs. pork (ground pork butt works best) 2-12 lbs of cold water 12 oz. powdered milk 7 oz. of salt 1 oz of Karo syrup (dark) or molasses 1 oz Prague powder (or any cure) …

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    Spicy Olé Jerky

    Jerky is a great snack for hiking, hunting and fishing because it needs no refrigeration. Ingredients 1.5 kg (3 lb) lean meat (beef, venison) 60 ml (4 tbsp) water 60 ml (4 tbsp) Worcestershire sauce 10 ml (2 tsp) salt …

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    Venison Cheeseburgers in Paradise

    INGREDIENTS: 500g minced Venison 12 slices of streaky Bacon  1 Egg 1 Tbsp Cajun Seasoning ½ Cup Breadcrumbs 2 Tbsp Worcestershire Sauce 1 Tbsp Yellow Mustard Sliced cheese (12 slices) Burger Buns Sliced tomato, lettuce, sliced onion Ketchup or your …

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    Venison Smoked Beans

    Ingredients 250 ml (1 c) of diced venison (Note: Other meats, such as beef or pork can be substituted.) 6 slices bacon chopped 500 g (1 lb) cooked navy beans 1 red pepper diced 1 onion finely diced 15 ml …

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    Wild West Jerky

    Seasonings and other ingredients for 5 lbs. (2.25 kg) 3 Tbsp. (45 ml) Bradley Honey Cure (Do not use more than this amount) 4 tsp. (20 ml) pepper, black 2 tsp. (10 ml) garlic powder 1 tsp. (5 ml) MSG …

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