Hot Teriyaki
- 2 lbs eye of round, London broil, or deer
- 6 tablespoons of course rock salt
- 3 tablespoons of black pepper
- 1 tablespoon of crushed red pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 6 oz. molasses
- 6 oz. teriyaki sauce
- 6 oz. soy sauce
- 3 oz. A1 Bold and Spicy
- a few dash's of your favorite hot sauce.
Trim and slice the meet to your liking and set aside.
Mix all remaining ingredients in a large plastic bowl.
The mixture will be a little gritty, but keep mixing until
you're satisfied that all of the dry ingredients (except the
rock salt) are being absorbed.
Add the meat and mix until all meet is at least glazed over.
Top with water until all meat is completely submerged.
Cover and refrigerate for at least 12 hours, but no longer
than 18 hours. Conventional Oven @ 175 degrees for 6 hours,
turn meat over at the 3 hour mark.
After 5 hours, keep an eye on it so you don't overcook.
Venison Bratwurst Sausage
1¼ hours | 40 min prep
SERVES 40
2 lbs ground deer meat (ground)
2 lbs pork butt (ground)
1 large onion, minced
1/2 teaspoon sugar
2 1/2 teaspoons salt
1 teaspoon ground allspice
1 teaspoon caraway seed
1/2 teaspoon ground sage
1 teaspoon marjoram
1 teaspoon pepper
2/3 cup milk
casing, soaked in water for two hours and rinsed thoroughly (place casing end over tap and letting water run through)
Mix ingredients thoroughly and place meat mixture into food grinder gradually (This is better if you have two people).
Place casing end over stuffing tube and hold.
Turn grinder on and when casing starts to fill with air, stop machine and squeeze air out.
Tie end off.
Push meat thru steadily, filling casing.
Let sausage coil as you fill.
Gently pinch casing and twist 3-4 times.
Grill or simmer 20-30 minutes until well done.