How to Make Before And After Bulk 1340

Bulk Venison Breakfast Sausage

I did my research before hand and came to the conclusion that it was okay for me to begin bulking.

Recipe Summary Bulk Venison Breakfast Sausage

My husband is a avid hunter and we make this sausage every year. We add pork to the venison because the venison has such a low fat content. For the pork we get really fatty looking roast ground at our grocery store.

Ingredients | Before And After Bulk 1340

6 pounds ground venison

2 pounds ground pork

¼ cup sugar-based curing mixture (such as Morton® Tender Quick®)

1 tablespoon fresh-ground black pepper

1 tablespoon crushed red pepper flakes

¼ cup packed brown sugar

3 tablespoons dried sage

Directions

In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.

Divide into 1 pound portions and freeze.

Info | Before And After Bulk 1340

prep: 45 mins total: 45 mins Servings: 64 Yield: 8 pounds

TAG : Bulk Venison Breakfast Sausage

Meat and Poultry Recipes, Pork, Ground Pork Recipes,

Images of Before And After Bulk 1340

Before And After Bulk 1340 / Just like all of its other products, dbulk flaunts the signature moves of the brand, as highlighted by people in the following dbulk before and after reviews.