Just does not get much better than this..... :)
I start by making the canadian bacon. I used a nice large back pork loin... this one was around 9lbs.
Wrap the meat and let it cure in the fridge. I cured this for 3 days.
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After curing for 3 days, rinse the bacon and let it soak in fresh water for about an hour. This helps get rid of some of the saltiness.
I used some venison meat from a buck I got last fall.
I ground the venison with some pork.
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The wild sage smells amazing right now, so I used this in the sausage....It seemed fitting to use the wild sage with the wild venison and wild mushrooms. :)
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I sauted the morels, onion and garlic in a bit of butter....then cooled the mixture.
After curing for 3 days, rinse the bacon and let it soak in fresh water for about an hour. This helps get rid of some of the saltiness.
I used some venison meat from a buck I got last fall.
The wild sage smells amazing right now, so I used this in the sausage....It seemed fitting to use the wild sage with the wild venison and wild mushrooms. :)
2 1/2 tsps of salt
1 tsp fresh ground black pepper
1/4 tsp of red pepper
a dash or two of red pepper flakes
and about 2 tsps of minced fresh wild sage
This was for about 2 1/2 pounds of ground meat.
I sauted the morels, onion and garlic in a bit of butter....then cooled the mixture.
2 comments:
This Looks fantastic ... I am definatly going to try this
Thanks Anonymous!
I really liked it. Hope the recipe turns out well for you. Let me know if you have any questions. :)
Jeanie
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