Deer Summer Sausage Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRAMPS' VENISON SUMMER SAUSAGE



Gramps' Venison Summer Sausage image

This recipe has been going around in our family for years. Each year around hunting season, my gramps would make this for all the hunters and family that were visiting for the season.

Provided by dcg3269

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time P3DT8h20m

Yield 25

Number Of Ingredients 6

5 pounds ground venison
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
2 teaspoons mustard seed
2 ½ teaspoons garlic salt
2 ½ teaspoons ground black pepper
1 teaspoon liquid smoke flavoring

Steps:

  • Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.
  • Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.
  • Preheat an oven to 200 degrees F (95 degrees C).
  • Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover.
  • Bake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.

Nutrition Facts : Calories 101.8 calories, Carbohydrate 0.3 g, Cholesterol 68.5 mg, Fat 2.4 g, Fiber 0.1 g, Protein 18.6 g, SaturatedFat 0.9 g, Sodium 774.3 mg

WILD GAME SUMMER SAUSAGE RECIPE



Wild Game Summer Sausage Recipe image

There are three main reasons I love summer sausage. First, it's virtually indestructible. You can bring it along on backpack hunts and camping trips without having to worry about it going bad or getting crushed inside your backpack or cooler. Second, I love it because it's flavored heavily enough to...

Provided by Steven Rinella

Number Of Ingredients 13

8 lbs. game meat, cut into 1-inch cubes
2 lbs. pork fatback, cut into 1/2-inch cubes
6 tbsp. kosher salt
4 tbsp. dextrose
2 tsp. curing salt (often sold as pink salt # 1)
1-1/2 tbsp. mustard seeds
1 tbsp. dry mustard
2 tsp. garlic powder
2 tsp. freshly ground black pepper
2 tsp. ground ginger
1 cup Fermento
1 cup water
Four 2-1/2-by-18-inch collagen casings

Steps:

  • While keeping everything ice cold (see methods for fresh sausage), combine the game meat, pork fat, and all of the other ingredients except for the Fermento, water, and casings in a large bowl.
  • Mix to combine with your hands. Work in small batches if you need to, and don't be afraid to throw the meat back in the fridge or freezer, or into a cooler with ice, to get chilled again.
  • Using the 1/4-inch plate on your grinder, grind the meat mixture into the bowl set over ice.
  • Change out the grinder plate to the 3/16-inch plate and pass the mixture through the grinder again.
  • Meanwhile, dissolve the Fermento in the water and stir with a spoon.
  • Add to the ground meat mixture and again mix with your hands, or throw the meat mixture in the bowl of a standing mixer and mix on low, until it's all incorporated.
  • Press a piece of plastic wrap over the surface of the meat, making sure there are no air bubbles. Then wrap the bowl with a second layer of plastic wrap and set it in the fridge for 2 days to ferment.
  • Make a little test patty and cook it up in a sauté pan to be sure you got the seasonings right. Adjust them if you didn't. Then, using a sausage stuffer, stuff the sausage into the casings.
  • Let the stuffed casings rest in the fridge to dry out for 1-2 hours.
  • While the stuffed sausages are resting, soak a panful of applewood chips for 20 minutes.
  • Preheat the smoker to 112°-130°.
  • Set the pan of chips in the smoker. Lay or hang the sausages in the smoker.
  • Smoke for about 60 minutes at this temperature, then raise the temperature to 180°.
  • Smoke until the internal temperature reaches 150°, which will probably take 2-3 hours, depending on your particular smoker and the ambient temperature.
  • Keep refilling the pan of apple wood chips as they get low.
  • When the sausages are done, let them hang at room temperature for 1 hour to cool, then wrap well and refrigerate. They can be frozen for several months.

SIMPLE HOMEMADE VENISON SUMMER SAUSAGE RECIPE



Simple Homemade Venison Summer Sausage Recipe image

Home chefs can easily make this simple homemade venison summer sausage recipe -- without pork casings or an at-home smoker -- in the comfort of your kitchen.

Provided by Tara Rylie

Categories     snack, lunch, appetizer

Time 1h55m

Number Of Ingredients 9

1 cup cold water
2 tablespoons curing salt
2 teaspoons yellow mustard seeds
1 ½ teaspoons garlic powder
1 ½ teaspoons black pepper
1 tablespoon liquid smoke
3 pounds ground venison
1 cup shredded cheddar cheese, packed
2 large jalapeños, seeded and finely diced

Steps:

  • In a large mixing bowl, whisk together the water, curing salt, mustard seeds, garlic powder, pepper, and liquid smoke until well combined and frothy.
  • Combine the ground venison, cheddar cheese, and jalapeños by hand or in a stand mixer using a paddle attachment, mixing until everything is well blended and sticky, about 5 minutes.
  • Divide the mixture in half. Each half should be about 32 ounces. Roll each half into 2-inch-thick logs about 16 inches long.
  • Wrap the logs tightly in foil and refrigerate them for 24 hours.
  • The next day, preheat the oven to 300 F. Line a sheet pan with foil.
  • Remove the foil from the sausage logs and place the sausages on the prepared sheet pan. Bake the sausage for 1½ to 2 hours, or until the internal temperature reaches 170 F.
  • Cool he sausages on a wire rack to room temperature. Dab them with paper towel to remove excess grease.
  • Once cool, slice the sausage to your desired thickness and serve.

Nutrition Facts : Calories 30 calories, Carbohydrate 0 g carbohydrates, Cholesterol 5 mg cholesterol, Fat 1 g fat, Fiber 0 g fiber, Protein 5 g protein, SaturatedFat 0 g saturated fat, ServingSize 0 g, Sodium 59 mg, Sugar 0 g, TransFat 0 g

VENISON CHEDDAR-JALAPENO SUMMER SAUSAGE



Venison Cheddar-Jalapeno Summer Sausage image

This is a nice change from regular summer sausage. The cheddar and jalapenos give it a bit of a spicy kick that is sure to please at gatherings. We serve this at the 'Beast Feasts' we host every year where all the dishes are from wild game. This recipe works well with beef as well.

Provided by Emily Tisdale

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time P1DT2h

Yield 40

Number Of Ingredients 9

1 cup cold water
3 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
2 teaspoons mustard seed
1 teaspoon garlic powder
1 teaspoon coarse ground black pepper
2 teaspoons liquid smoke flavoring
3 pounds lean ground venison
1 cup shredded Cheddar cheese
2 jalapeno peppers, seeded and minced

Steps:

  • Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
  • Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
  • Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.

Nutrition Facts : Calories 48.4 calories, Carbohydrate 0.2 g, Cholesterol 26.8 mg, Fat 1.9 g, Fiber 0.1 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 552.5 mg, Sugar 0.1 g

VENISON SUMMER SAUSAGE



Venison Summer Sausage image

This is an old school variety of summer sausage that is fully cured. Many modern versions are not, and must be refrigerated or they will spoil quickly. This is more like a salami; if you want that softer summer sausage texture, hang for less time.

Provided by Hank Shaw

Categories     Cured Meat     Snack

Time 7h

Number Of Ingredients 15

3 ½ pounds venison
1 pound fatty pork shoulder
½ pound pork fatback
51 grams salt
6 grams Instacure No. 2
10 grams dextrose, (or granulated sugar if you can't get it)
1 tablespoon cracked black pepper
1 tablespoon coarsely ground coriander seed
2 teaspoons coarsely ground mustard seed
1 teaspoon powdered ginger
½ teaspoon ground cloves
¼ cup malt vinegar
1/2 cup distilled water
10 grams F-LC or FRM-52 starter culture
Hog casings (preferably 38-42 mm wide casings)

Steps:

  • Cut the meat and fat into chunks that will fit into your grinder. Trim as much sinew and silverskin as you can. Put the fat into a container in the fridge. Mix the dextrose, salt and curing salt with the meats and put it in the fridge overnight. This helps develop myosin, which will give you a tighter bind when you stuff the links later.
  • The next day, put your grinding equipment - blade, coarse and fine die, etc. - in the freezer. Mix the ginger, cloves and half of the remaining spices with the meat and fat. Put the mixture into the freezer and let everything chill down until it hits about 30°F or so. It won't freeze solid because of the salt. Normally, this takes about 90 minutes. While you're waiting, soak about 15 feet of hog casings in a bowl of warm water, and put the malt vinegar in the fridge.
  • When the meat and fat are cold, take them out and grind through the coarse die of the grinder; I use a 10 mm plate. Test the temperature of the mixture, and if it's 35°F or colder, go ahead and grind it all again through a fine die, like a 4.5 mm. If it's warmer than 35°F, put the mix back in the freezer to chill. This might take an hour or so if you've let the meat warm up too much. Use the time to clean up, and to dissolve your starter culture in the distilled water.
  • Once the sausage has been ground twice, test the temperature again to make sure it's 35°F or colder. I prefer to chill the mix down to 28°F to 32°F for this next stage. Chill the mix and when it's cold enough, take it out and add the remaining spices, the vinegar and the water-starter culture mixture. Now, mix and knead this all up in a big bin or bowl with your (very clean) hands for a solid 2 minutes-your hands will ache with cold, which is good. You want everything to almost emulsify.
  • Stuff the sausage into hog casings rather loosely. For this sausage, you want long links. First cut lengths of casing about 2 feet long. Stuff each with a little more than 1 foot's worth of sausage, leaving with plenty of extra casing on either side. Do this with all the sausage before moving on.
  • When you're ready, gently compress the long links. Keep an eye out for air pockets. Use a sterile needle or sausage pricker (set it aglow in your stovetop flame) to puncture the casing over all the air pockets. Gently compress the links together to squeeze out the air pockets; this takes practice. Tie the ends of the casing together in a double or triple knot.
  • Hang the links from a clothes rack or somesuch. I use "S" rings you buy from the hardware store to hang them from the clothes rack rods. Now you need to ferment your links, keeping them warm and moist. I do this by putting a humidifier under the hanging sausages and then tenting the whole shebang with big garbage bags that I've sliced open on one end. I also use a water sprayer to spritz my sausages a couple times a day. Doing this prevents the casings from hardening. Keep your sausages hanging at room temperature (65 to 80°F) at about 85 percent humidity for three days.
  • Move the sausages to your smoker and smoke them over very low heat for up to 4 hours of continuous smoke. It is vitally important that you do not cook your links here, so put ice in the water tray of the smoker and smoke on a cold day or in the early morning. Don't let the smoker rise above 100°F at all. If it gets too hot, open the door of the smoker or just take the links out.
  • Now you need to dry your sausages and turn them into salami. Hang them in a place that is about 50°F to 60°F with about 80 to 90 percent humidity. In most cases you will need to put a humidifier under your links. I also spritz them with water once a day for the first 2 weeks. After the first week of hanging, drop the humidity to 70 to 80 percent. On the third week drop it again to 65 to 70 percent and hold it there until a total of 4 to 8 weeks has elapsed since the salami went into the chamber.
  • You now have boerenmetworst. To store long-term, vacuum seal them individually and keep in the fridge. They will last indefinitely this way, and the vacuum sealing will keep them from becoming rock hard. You can also freeze them.

Nutrition Facts : Calories 168 kcal, Carbohydrate 1 g, Protein 17 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 67 mg, Sodium 833 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving

VENISON SUMMER SAUSAGE



Venison Summer Sausage image

This is an excellent recipe for "what to do with all that deer meat" and is also good done with only ground beef, as many ranchers end up with alot of hamburger after the steaks are gone. The 1# of hamburger is necessary as venison, if ground lean, tends to be very dry. I can't keep this stuff in the house--my family loves it and it is very low fat snack. I got this from a former president of the ND Cattlewomen.

Provided by Barb Conley

Categories     Lunch/Snacks

Time 1h50m

Yield 5-6 8

Number Of Ingredients 9

3 lbs ground venison (deer, elk, antelope This MUST be ground lean, as the tallow on venison is what gives it the "wild" t)
1 lb lean ground beef
2 cups water
1 teaspoon onion powder
1/4 teaspoon garlic powder (or a tad more)
4 teaspoons cracked black pepper
2 teaspoons mustard seeds
2 teaspoons liquid smoke
4 tablespoons Morton Tender Quick salt

Steps:

  • Mix all together thoroughly.
  • Form into 2-21/2" logs about 8" long.
  • Pack tightly as possible.
  • Wrap in aluminum foil, shiny side inches.
  • Refrigerate for 24 hours.
  • Take out, turn over and pierce foil several times with a fork.
  • Bake on a sprayed broiler rack over broiler pan at 325°F for 1 1/2 hour.
  • Unwrap and remove to rack to finish dripping.
  • Rewrap and refrigerate or freeze.

Nutrition Facts : Calories 599.9, Fat 28.9, SaturatedFat 12.9, Cholesterol 276.9, Sodium 267.2, Carbohydrate 2, Fiber 0.7, Sugar 0.3, Protein 78.1

More about "deer summer sausage recipes"

DEER SUMMER SAUSAGE RECIPE - RAMBLING ANGLER
deer-summer-sausage-recipe-rambling-angler image
Mix the Fermento into the meat by hand or with a meat mixer. When mixed well cover the bowl and place in refrigerator for at least a couple days to ferment. …
From ramblingangler.com
Estimated Reading Time 4 mins


10 BEST SUMMER SAUSAGE DINNER RECIPES | YUMMLY
10-best-summer-sausage-dinner-recipes-yummly image
2022-07-19 water, cilantro, ketchup, pork sausage, leek leaves, ground cumin and 13 more Sausage and Pumpkin Risotto L'Antro dell'Alchimista vegetable stock, red wine, mozzarella cheese, butter, risotto rice and 5 more
From yummly.com


SMOKED VENISON SUMMER SAUSAGE RECIPE - GAME & FISH
smoked-venison-summer-sausage-recipe-game-fish image
2019-04-12 Place the venison mixture on a large piece of plastic wrap. Roll it up and twist the ends tightly. Transfer to the fridge and let the mixture rest overnight. Unwrap the venison sausage and place on a mesh or wire rack. …
From gameandfishmag.com


17 OF THE BEST VENISON SAUSAGE RECIPES - GAME & FISH
17-of-the-best-venison-sausage-recipes-game-fish image
2022-03-15 1 cup cold water. 2 teaspoons mustard seed. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon freshly ground black pepper. 2 teaspoons liquid smoke. 2 jalapeño peppers (or to taste), seeded and minced. …
From gameandfishmag.com


VENISON SUMMER SAUSAGE - THE RUSTIC ELK
venison-summer-sausage-the-rustic-elk image
2022-07-12 Instructions. Place 3-4 fibrous casings in water and allow them to soak for about 30 minutes while you prepare the sausage. If you haven't already, grind your venison and pork, separately with a course plate. Then, grind them …
From therusticelk.com


CASED SUMMER SAUSAGE | MEATEATER COOK
cased-summer-sausage-meateater-cook image
2017-12-01 Soak a pan of apple wood chips for 20 minutes. Preheat the smoker to 112-130 degrees. Set the pan of chips in the smoker. Lay (or hang) the sausages in the smoker. Smoke for about 60 minutes at this …
From themeateater.com


HOW TO MAKE VENISON SUMMER SAUSAGE - BACKCOUNTRY …
how-to-make-venison-summer-sausage-backcountry image
2019-08-01 Mixing. Run venison and pork back fat through a grinder with a medium die. Remember, it’s always best to grind meat when it’s kept very cold. Add spices, cure and cold beer to the meat and mix thoroughly. If using a …
From backcountryhunters.org


A DELICIOUS VENISON SUMMER SAUSAGE RECIPE TO TRY …
a-delicious-venison-summer-sausage-recipe-to-try image
2021-08-23 Directions. Advertisement. Mix all ingredients in a large bowl. Refrigerate for 24-48 hours, mixing twice a day. Shape into rolls, using foil or plastic wrap. Twist the ends of the rolls to create a closed seal. Some people …
From wideopenspaces.com


10 BEST COOKING WITH SUMMER SAUSAGE RECIPES | YUMMLY
10-best-cooking-with-summer-sausage-recipes-yummly image
2022-07-21 mustard, summer sausage, pizza dough, olive oil, sauerkraut, smoked mozzarella cheese Wagyu Summer Sausage Cheesy Scalloped Potatoes Double 8 Cattle freshly ground black pepper, whole milk, kosher salt, …
From yummly.com


HOW TO MAKE SUMMER SAUSAGE - TASTE OF ARTISAN
2019-01-26 Stuff into beef middles or fibrous casings about 60 mm in diameter. Ferment at 86F (30C) and 85-90% humidity for 24 hours. Place the sausage in the smoker and smoke at 110F and 70% humidity for 6 hours. Gradually increase smoke temperature until internal meat temperature reaches 140F.
From tasteofartisan.com


HOW TO MAKE SUMMER AND SMOKED SAUSAGE - STEP-BY-STEP …
2022-03-23 Preheat the oven to 160 degrees. If your oven doesn’t have that low of a degree level, then place it on the lowest, then open the oven door. 3. Cook the links for an hour at 160 degrees. 4. The internal links should be at 156 degrees and you can use a meat thermometer to see what the degrees are. 5.
From dehydratorlab.com


SMOKED VENISON SUMMER SAUSAGE - LEM PRODUCTS
2020-06-19 You want to set your smoker to 180-220 degrees. I smoke my sausage till they hit 165 degrees. Key step: Remove Sausages from the smoker and put in a ice bath. This ice bath method will stop the cooking of the meats. Once temps get down to 100-120 remove from water, dry off and place in fridge overnight.
From blog.lemproducts.com


BEST VENISON SAUSAGE RECIPES FROM SCRATCH - MISS HOMEMADE
1/2 cup dry white wine. 8 ounces (8 feet) sausage casings. Run the venison through the largest holes of the grinder and do the same with the bacon. In a large bowl, mix the venison and bacon with your hands until well blended. Add the rest of the ingredients and mix just until blended. Chill mixture for 30 minutes.
From misshomemade.com


VENISON SUMMER SAUSAGE RECIPE | MAKE AT HOME - THEFOODXP
Soak 2-3 fibrous casings for 30 minutes in the water. In a grinder, grind the venison and pork together. In a bowl, add seasonings, cure, and water. Mix it properly. Pulse them all together. In fibrous casings, stuff the sausage. In the refrigerator, place the stuffed casings for 24 hours.
From thefoodxp.com


JALAPEñO-CHEESE VENISON SUMMER SAUSAGE RECIPE - GRIT
Directions. Grind together venison and pork. Add curing salt, pepper, mustard seed, marjoram, sugar and garlic powder. Mix together thoroughly with your hands, making sure curing salt and seasonings get evenly dispersed through meat. Hull jalapeño peppers and remove seeds, then chop into small but not fine chunks.
From grit.com


BASIC DEER SAUSAGE WITH THREE SEASONING MIXES | MISSOURI …
For foil wrapping, place 1-2 pounds of mixture on a rectangle of foil and pull up opposite sides. Press to pack meat tightly, then fold the foil tightly against the meat. Turn and roll ends until tight. Bake sausage in the oven by placing the stuffed casings or foil on a rack in a baking pan. Bake for 1 hour and 20 minutes at 300F.
From mdc.mo.gov


SMOKED VENISON SUMMER SAUSAGE - WILDGAME GOURMET
2021-12-23 Probably the most popular smoked sausage recipe amongst hunters is venison summer sausage. It is ground, mixed and then chilled for two days to cure. It is then ground again through a smaller die which makes for a slightly firmer …
From thewildgamegourmet.com


YOU ASKED: WHAT TEMPERATURE DO YOU COOK DEER SUMMER SAUSAGE?
Whether you decide to cook deer summer sausage in the oven or on a smoker, the internal temperature needs to reach 160-165°F before being fully cooked. For oven-cooked sausages, preheat the oven to 185°F and wait until the sausage reaches the desired temperature.
From mnnicespice.com


HOW TO MAKE VENISON SAUSAGE - FOX VALLEY FOODIE
2018-12-03 Load venison sausage mixture into sausage stuffer and tightly fill into 19 mm casings. Hang sausage in the smoker, or lay flat on racks if needed, ensuring sausage is not touching to allow for even cooking. Smoke sausage at 130 degrees for one hour then increase the temperature to 140 degrees and cook for another hour.
From foxvalleyfoodie.com


SUMMER SAUSAGE & VENISON SUMMER SAUSAGE - BUDGET101.COM™
2019-03-19 Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid. Bake at 300 degrees for 3 hours. Take out and wrap in wax paper with aluminum foil around that. Refrigerate until well chilled. Serve by slicing and eating alone or with cheese and crackers or fresh bread.
From budget101.com


HOW TO MAKE YOUR BEST VENISON SAUSAGE EVER - DEER AND DEER …
2017-05-15 Use your meat grinder to grind the meat and fat through a coarse plate. Combine the ground meat with the seasonings, then grind it through the medium plate. Next, use a sausage stuffer or a sausage stuffing attachment for your meat grinder to stuff the casings with the ground sausage mix.*. Preheat your smoker to 250°F.
From deeranddeerhunting.com


HOW TO MAKE SUMMER SAUSAGE AT HOME - THE BEARDED BUTCHERS
Soak summer sausage casing in warm water ensuring inside and outside of the casing get wet. Load casing on sausage stuffer and stuff them making sure to prevent air pockets. Tie the ends of the casings. If you need a sausage stuffer, check this one out. Place sausages in your smoker smoker at 165 degrees F for 2 hours.
From beardedbutchers.com


HOW TO COOK DEER SAUSAGE? RECIPE ON STOVE AND OVEN!
2022-02-08 Venison sausage is pretty much the same as deer sausage. When talking of venison sausage, you refer to sausage made from deer meat, and it is usually homemade, but you can purchase it. Deer meat is pretty lean relative to other types such as pork and beef.
From hotsalty.com


DEER SUMMER SAUSAGE - RECIPE - COOKS.COM
2016-04-30 1 tsp. liquid smoke. 1/2 c. water. Mix all ingredients thoroughly in a glass or plastic bowl. Cover and let stand in refrigerator overnight. Make into a roll about 2 inches thick, wrap in aluminum foil. Punch small holes around foil to allow mixture to drain during cooking. Preheat oven to 350 degrees. Place sausage on a rack in foil lined pan ...
From cooks.com


VENISON: MAKING SUMMER AND SMOKED SAUSAGE | UMN …
Directions: Mix salt and cure with coarsely ground venison and pork trimmings. Pack in shallow pan and place in refrigerator for 3 to 5 days. Then add rest of ingredients and mix well. Smoke sausage until internal temperature reaches 160 F as measured by a food thermometer.
From extension.umn.edu


BASIC VENISON SAUSAGE RECIPE - HOW TO MAKE VENISON SAUSAGE
2022-01-31 Make sure your sausage is very cold, between 28°F and 32°F. When it’s cold enough, take it out of the freezer and add the wine and water. Mix the sausage thoroughly either using a Kitchenaid on low for 60 to 90 seconds or with your (very clean) hands for 2 minutes. This is important to get the sausage to bind properly.
From honest-food.net


IS DEER SUMMER SAUSAGE COOKED? – HOME KITCHEN TALK
2021-04-22 Whether you decide to cook deer summer sausage in the oven or on a smoker, the internal temperature needs to reach 160-165°F before being fully cooked. For oven-cooked sausages, preheat the oven to 185°F and wait until the sausage reaches the desired temperature. You can use a meat thermometer to check when exactly the sausages are cooked.
From homekitchentalk.com


HOW TO COOK DEER SAUSAGE: BEST WAY TO COOK DEER SAUSAGE
2022-05-24 Preparing deer sausage for cooking. Using a sharp knife, trim off all cartilage, membranes, tendons, and nerves from the meat. Remove even the smallest bone particles. Now chop the venison into cubes of about 1inches. Place the meat cubes in a bowl and add all the ingredients including pork fat.
From honestgrinders.com


SUMMER DEER SAUSAGE - RECIPES | COOKS.COM
Mix all ingredients thoroughly in ... 350 degrees. Place sausage on a rack in foil ... cool before slicing. Serve cold or at room temperature. Ingredients: 9 (paprika .. smoke ...) 2. DEER SUMMER SAUSAGE. Mix well and keep in refrigerator covered. Mix every day for 3 days. On 5th day mix and make 4 rolls.
From cooks.com


VENISON SUMMER SAUSAGE RECIPE — ELEVATED WILD
2021-12-27 Weigh the venison (in grams) that you will be using to make the sausage. Use this weight to calculate the amount of each ingredient you will be using. For example, if you are starting with 1000 g of cubed venison, you will need 330 g of pork fat, and so on. Cube the venison and pork fat, and measure your spices accordingly. Mix all ingredients ...
From elevatedwild.com


DEER SUMMER SAUSAGE | ARKANSAS HUNTING
2010-11-20 It's pretty good, but we're just about out of Fermento and that stuff's expensive. I wouldnt mind trying a new recipe. Did 50/50 deer and pork butt last time, and kinda liked that better than 80/20 deer/pork fat. Reactions: airmaster. Save Share. airmaster · Registered. Joined Jan 19, 2011 · 2,568 Posts #4 · 8 mo ago. Only show this user. Hobbshunter said: Wild Game …
From arkansashunting.net


SUMMER SAUSAGE MAKING FOR BEGINNERS - YOUTUBE
Thank you for watching my summer sausage making for beginners video. This was my first time ever making summer sausage so I figured that if there was a summe...
From youtube.com


PORK TO VENISON RATIO FOR SUMMER SAUSAGE - HOME KITCHEN TALK
2021-04-22 So for 5 pounds of venison, you can add 2 ½ pounds of pork. This will be your safest and most neutral bet. After trying this option, you can determine whether you prefer a more fatty or leaner taste for your summer sausage. With the 2:1 ratio, the venison flavor will be the dominant tone, while the pork will nicely complement it.
From homekitchentalk.com


RECIPES FOR VENISON SUMMER SAUSAGE : TOP PICKED FROM OUR EXPERTS
Explore Recipes For Venison Summer Sausage with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian Sweet Potato Stew Recipe Vegetarian …
From recipeschoice.com


HOW TO COOK SUMMER SAUSAGE ON A PIT BOSS PELLET GRILL?
2021-10-10 Yes, you can make summer sausage on a pellet grill! You will need to mix the meat, wrap it in a plastic casing, cook it low, and slow over indirect heat for about 3-4 hours or until it has reached an internal temperature of 165°Farenheit. To cook the perfect summer sausage, you’ll need the following:
From smokergrillgirl.com


VENISON SUMMER SAUSAGE | KILLER NOMS
2020-12-05 Add a water pan with a chamois or large sponge (helps increase humidity). Keep an eye on the water for the rest of the cook and top off with boiling water if it gets low. Apply smoke, close damper to about 1/3rd open, and follow this schedule: — 125°F for 4 hours — 145°F for 2 hours — 165°F for 2 hours. Stop smoke.
From killernoms.com


HOW TO MAKE SUMMER SAUSAGE (AT HOME!) BY THE BEARDED BUTCHERS!
It's that time of the year, time to start thinking about deer season and how to make summer sausage! If you're like us, you still have some bits and pieces f...
From youtube.com


HOW TO MAKE SUMMER SAUSAGE: UNLOCKING THE SECRETS OF EASY …
2021-02-20 Put the sausages in the smoker and smoke at 110F and 70% humidity for 6 hours. Slowly increase the temperature until the internal temperature of the sausages registers at 140F. For a drier sausage, dry for 3 days at 60-70F and 65-75%. These steps will make summer sausage more traditionally, and for this reason, the meat needs to be fermented at ...
From boatbasincafe.com


HOW TO MAKE SUMMER SAUSAGE - HOMEMADE RECIPE & COOKING …
2022-07-23 Cooking Temperature. 110-130°F & Gradually Increase to 175-190°F. When making summer sausage in electric smoker, you should first start smoking at 110-130°F until the meat reaches the desired color. Then, gradually increase the …
From furiousgrill.com


HOMEMADE BEEF SUMMER SAUSAGE RECIPE - PITCHFORK FOODIE FARMS
2019-12-11 Set sausages on a roasting pan with a wire rack. Preheat oven to 225 degrees. Bake sausage for 4 hours. Remove from the oven and cool. Refrigerate summer sausage for up to three weeks, or freeze for up to three months. Slice and serve with sliced cheese and crackers.
From pitchforkfoodie.com


SMOKED VENISON SUMMER SAUSAGE RECIPE - OUT GRILLING
2020-10-22 Mix into venison with your hands or a wooden spoon. Divide mixture into 3 equal portions. Form each into about a 1 ½ inch log. Wrap each in aluminum foil. Cook over indirect heat on a 250° grill for 30 minutes using hickory wood for smoke flavor, with the grill lid closed. Remove from grill and unwrap from foil.
From outgrilling.com


Related Search