Venison Summer Sausage Recipe 425

GRAMPS' VENISON SUMMER SAUSAGE

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.

SIMPLE HOMEMADE VENISON SUMMER SAUSAGE RECIPE

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.

VENISON SUMMER SAUSAGE

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.

VENISON SUMMER SAUSAGE

Steps:

• In a large bowl, mix together the ground venison and pork sausage. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to make the mixture sticky. Cover, and refrigerate for three days, mixing once a day.
• On the fourth day, preheat the oven to 160 degrees F (70 degrees C). Form the mixture into 2 inch rolls, and place them on a baking sheet.
• Bake for 6 hours in the preheated oven, until firm and cooked through. Wrap in plastic wrap, and refrigerate until needed.

VENISON SUMMER SAUSAGE RECIPE - (4.2/5)

Steps:

• Hang in smoker for 1 hr @ 100-125 deg. When dry to the touch, add smoke and raise to 150 deg for 4 hrs. Raise smoker temp to 200 deg and hold at this temp until the internal temp is 170 deg. Remove from smoker and cool quickly in ice bath.