MAKE VENISON SUMMER SAUSAGE RECIPES

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VENISON SUMMER SAUSAGE RECIPE - FOOD.COM



Venison Summer Sausage Recipe - Food.com 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.

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

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, FatContent 28.9, SaturatedFatContent 12.9, CholesterolContent 276.9, SodiumContent 267.2, CarbohydrateContent 2, FiberContent 0.7, SugarContent 0.3, ProteinContent 78.1

SMOKED SUMMER SAUSAGE | JUST A PINCH RECIPES



Smoked Summer Sausage | Just A Pinch Recipes image

I use this one about 90% of the time, you can even cook it in an oven if you can keep about 175 ish put a grease catch pan (cooky sheet)on shelf below sausage if oven finishing. pinched from Eldons sausage.

Provided by steven sellards @sausagesteve

Categories     Other Snacks

Prep Time 2 hours

Cook Time 4 hours

Number Of Ingredients 14

10 pound(s) lean ground meat (10-12% fat)
4 tablespoon(s) salt
2 teaspoon(s) curing salt
2 teaspoon(s) liquid smoke
3 tablespoon(s) corn syrup solids
3 tablespoon(s) powdered dextrose
2 tablespoon(s) mustard seed whole
1 tablespoon(s) white pepper
2 tablespoon(s) black pepper, cracked
1 teaspoon(s) coriander seed
1 teaspoon(s) garlic granules
1 cup(s) cold water
1 cup(s) flavor binder 86, or 2 cups non fat dry milk
5 - 2" x 16" fibrous casings

Steps:

  • Combine ground meat with all remaining ingredients(except casings)in a large mixing bowl,mix/knead thoroughly up to 2 minutes. (to prepare fibrous casings soak 15 min. in warm water prior to using.
  • Taste test by frying a small amount(a size of a quarter or so) a patty to see if you approve the flavor. Make changes if needed.
  • Stuff seasoned meat mixture into casings of your choice; refrigerate overnight to cure.
  • SMOKER PROCESSING After sausage product has been seasoned,stuffed & cured overnight, hang the sausage product in smoker, carefully positioning so that it's not touching one another. 2. If you have a digital thermometer timer, push the probe into the center of one of the sausages, set the temperature alarm at 152 degrees F. 3. Begin the first hour by setting the temp. to 130-140 degrees; open the smoker damper wide open until the product is dry (tacky) to the touch 4.At beginning of second hr. close damper & adjust smoker temp. to 150-260 degrees & apply smoke for 1hr.and 20 min.Longer is optional if you prefer a heavy smoke. 5.At beginning of the 3rd hr. adjust smoker heat to 170 degrees. Maintain until internal temperature of the sausage product reaches 152 degrees internally at which time the sausage is fully cooked
  • Cooling Down the product: Remove sausages from smoker & shower with cool water to stop the cooking process, shower(spray) product until the internal temp of product drops to 120 degreesF.
  • Product is ready to eat. Remainder should be packaged & frozen until needed. Venison lovers can grind 9lbs. of trimmed venison and 1lb. beef fat for 10 lbs. of sausage sticks or summer/salami type sausages..enjoy

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SMOKED SUMMER SAUSAGE | JUST A PINCH RECIPES
I use this one about 90% of the time, you can even cook it in an oven if you can keep about 175 ish put a grease catch pan (cooky sheet)on shelf below sausage if oven finishing. pinched from Eldons sausage.
From justapinch.com
Reviews 5
Category Other Snacks
  • Product is ready to eat. Remainder should be packaged & frozen until needed. Venison lovers can grind 9lbs. of trimmed venison and 1lb. beef fat for 10 lbs. of sausage sticks or summer/salami type sausages..enjoy
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