Gramps Venison Summer Sausage Recipes

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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

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

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