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How to make Pork and Venison Red Hot Links

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Uploaded by on Sep 21, 2008

This is a video with a very simple recipe (included) on making my version of those hot sausage links (low fat of course) that you find in grocery stores. The recipe is a pork or pork/deer mix but can be made from pure deer if you modify it slightly by use of a binder like soy flour or pork/beef fat. If using all venison, add about 1TBS soy flour per 1-1/2 deer and about the same in water. You can also use a commercial fat replacement and do the same thing.

The recipe is balanced to (my guess) to be hot but not too hot for the average person. Try it and adjust according to your taste. Regular non-iodized salt can be used in place of the Morton Tender Quick®. The end product requires refrigeration.

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Howto & Style

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Uploader Comments (rldel149)

  • what do you do with the meat still in the tube i know its not much but how do you get it out with out wasting it

  • @scottgeiger88 - push it out with a wood/plastic rod (spoon handle) and hand pack it in the end of a casing or patty it up and microwave it for a end-of-the-job sandwich.

  • i like the grinderwhere did u purchase at .

  • @thevoicenwwa I got it at kitchen something online but northern tools / buffalo tools, etc. all have similar Chinese grinders for about the same money.

  • what is rooster sauce?

  • @commentinabluemoon - Sriracha red chili - clear bottle w/ a rooster on it.

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All Comments (19)

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  • you are a blessing. thank you

  • i found the best way to make this is too send wife and kids out to play lol

  • @rldel149 haha I call that stuff 'cock sauce' :) It really is a magical hot sauce.........great great vid, thanks a bunch for this, I wasnt sure if I could do sausage myself, but after watching this video, it looks like an experience that I might have to share this weekend with my best friend joe six pack

  • I have no idea how I came across this video, but I still watched it all and enjoyed watching. Thanks :D

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