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Venison Summer Sausage
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Author:  Mohawk [ 13 Nov 2008, 22:10 ]
Post subject:  Venison Summer Sausage

Venison Sausage-Base recipe
10 lb ground venison
2 lb. ground pork
2 tablespoons ground pepper
3 tablespoons liquid smoke
6 cups water
8 tablespoons Morton's tender quick curing salt
6 tablespoons garlic powder
6 tablesspoons onion powder
10 tablespoons mustard seed

Mix together all ingredients and refrigerate for 24 hours (covered).
From into rolls and wrap tightly in foil.
Back on rack in pan for 1 hour at 350 degrees.
Cool in foil until able to handle.
Remove from foil and re-wrap. Refrigerate.

Add ins:
Grated cheddar (or other) cheese
Jalapenos - finely chopped ( I run them through the grinder)
Chopped onions
Chili powder
Anything else that sounds good

I prefer to run this mess through my grinder and stuff it into 1 1/2 inch to 2 1/2 inch fibrous sausage casings and smoke it for 2 hours, then put it in the oven at 300 degrees until the internal temp is 165, takes about an hour or so. I have found that it's better to bypass the grinder and put the casing over a 2" stuffing tube and use the plastic ram to push the sausage into the casing, through the tube. Cut rolls into desirable size chunks and vacuum pack and freeze what you don't want to eat right away. All that is left now is to bust out the cheese slices and crackers and beer.

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