Grind the fat and venison together using a fairly small die (4.5 mm). Keep the heat at this temperature for approximately two hours. Stuff into beef middles or fibrous casings about 60 mm in diameter. Cook over indirect heat on a 250° grill for 30 minutes using hickory wood for smoke flavor, with the grill lid closed. Rate this Gramps' Venison Summer Sausage recipe with 5 lb ground venison, 2 tbsp sugar-based curing mixture (such as morton tender quick), 2 tsp mustard seed, 2 1/2 tsp garlic salt, 2 1/2 tsp ground black pepper, 1 tsp liquid smoke flavoring Venison Summer Sausage | Killer Noms 17 of the Best Venison Sausage Recipes - Game & Fish top www.gameandfishmag.com. Smoked Venison Summer Sausage Ingredients: 10 pounds of summer sausage Meats: 8 pounds wild game 2 pounds wild boar (could substitute domestic pig or do all Venison). If you haven't already, grind your venison and pork, separately with a course plate. The first grind is your coarse plate (10mm or 3/8"). I recently made 10lbs smoked antelope summer sausage and from the taste reports I got, it turned out pretty good. Arrange the rolls on a roasting rack set in a shallow roasting pan to catch the drippings. Chef Tom smokes up some classic Venison Summer Sausage with a mixture of 2/3 venison and 1/3 beef fat. Easy Venison Sausage - Venison Thursday How To Make Venison Bratwurst Sausage - TheRescipes.info Cooking Temperature. For a venison summer sausage, you want long links —you'll tie the ends together eventually. Grind meat Step Two Add the remainder of the ingredients to a covered bowl. Venison Summer Sausage Recipe - Food.com Smoke until the internal temperature reaches 150°, which will probably take 2-3 hours, depending on your particular smoker and the ambient temperature. Cut all meat in smaller pieces. 744 Spicy Garlic Summer Sausage Seasoning. Venison Summer Sausage - Jalapeño and Cheddar, and Fat? Venison Summer Sausage Recipe - All Things Barbecue A few pixs taken below: Below venison sausage summer smoked on 03-23-13. I suggest starting with five pounds of venison and pork in total, with 60% being venison, 10-20% pork trimmings, and 20-30% pork fat. Place ground meat in a meat mixer, or container large enough to mix by hand. Vegetarian Recipe. Place venison sausage directly on the grill grate and cook for 3-4 hours or until the internal temperature reaches 155 degrees. Eat or freeze. After fermentation on your deer meat summer sausage stuff your meat into a sausage stuffer. Venison Summer Sausage Recipe - Binky's Culinary Carnival How to Make Venison Sausage | An Official Journal Of The NRA Mix in reactivated bactoferm. Gramps' Venison Summer Sausage Recipe | Allrecipes Press to pack meat tightly, then fold the foil tightly against the meat. Venison Summer Sausage Recipe | Make at Home - TheFoodXP Chill mixture for 30 minutes. Stuff meat into casings. Let cool, then wrap in plastic or foil, and refrigerate until cold before slicing. Method:-. How To Make Deer Sausage : Optimal Resolution List - BestDogWiki Soak 2-3 fibrous casings for 30 minutes in the water. How to Make Summer Sausage at Home - The Bearded Butchers When making summer sausage in electric smoker, you should first start smoking at 110-130°F until the meat reaches the desired color. Using a meat grinder or food processor, process the pork mixture to the size of lentils, then set aside. Refrigerate for 24 hours. Get full Gramps' Venison Summer Sausage Recipe ingredients, how-to directions, calories and nutrition review. Begin stuffing the sausage into the casing and twist every 4 inches. Preheat oven to 325 degrees F. Remove sausage logs from the refrigerator and pierce the bottom side of each with a fork. Place 3-4 fibrous casings in water and allow them to soak for about 30 minutes while you prepare the sausage. Mix bacon, venison, water, and spices together in large bowl. Homemade Bacon and Venison Sausage - Jones Dairy Farm No. Remove and cool. See more ideas about summer sausage recipes, smoked food recipes, sausage recipes. It is ground, mixed and then chilled for two days to cure. Venison Sausage Recipe | Food Network Do this with all the sausage before moving on. Smoked Venison Summer Sausage - Cajun Blend In a bowl, combine the pork and fat and 1 tablespoon of the salt. Load venison sausage mixture into sausage stuffer and tightly fill into 19 mm casings. Smoked Venison Summer Sausage Recipe - Game & Fish Remove from fridge, knead and then form into 4 (14×2 inch) logs. 10 Venison Sausage Recipes and Serving Suggestions Season venison with chili powder, onion powder and cayenne pepper. In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. 5 oz. Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Grind the meat mixture through a fine die. Each half should be about 32 ounces. Directions. Wash, dry, roll and shred the lettuce leaves. Add curing salt, pepper, mustard seed, marjoram, sugar and garlic powder. For summer sausage, you'll grind twice. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. To do this sausage you are going to need some venison meat and, preferably, pork, the fat in it helps to bind the sausage. When ingredients are well mixed, grind the meat mixture in a meat grinder. day: Repeat above 3rd. Directions. Divide the mixture in half, and roll each half into 2 inch thick logs. Venison recipes | BBC Good Food Olive oil. (Optional expert step: Mix the salt with just the meat and grind it very coarsely, like with a 10 mm or 12 mm plate, and refrigerate it overnight. Cook in medium skillet over medium high heat until cooked through. Step 2 Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day. Step 2 Preheat an oven to 300 degrees F (150 degrees C). Venison Summer Sausage 2 tb Liquid smoke 1 ts Cayenne pepper 2 tb Black pepper 2 tb Garlic salt 2 tb Mustard seed 1 ts Peppercorns 2 lb Pork sausage 5 lb venison Ground 5 tb Morton Tender Quick Salt 2nd. If not just mix with a spoon. How to Make Venison Sausage Without Pork or Beef How To Make Summer And Smoked Sausage - Step-By-Step Instructions Set up a sausage stuffer and attach the casing to the funnel feeder. The best pork fat to go with is fatback. 958 Red Barn Bologna Seasoning. Refrigerate for 24-48 hours, mixing twice a day. 1 Place the venison in a large mixing bowl. Venison Jalapeño-Cheddar Summer Sausage Recipe Hang sausage in the smoker, or lay flat on racks if needed, ensuring sausage is not touching to allow for even cooking. When mixed well cover the bowl and place in refrigerator for at least a couple days to ferment. Divide the mixture in half. Mix until it becomes sticky in appearance, about 1 to 1 1/2 minutes. Cover and Refrigerate 24 hours. Finally, slice the remaining onion and combine the two ingredients in a bowl, seasoning with salt and pepper. Venison Summer Sausage Recipe | Make at Home - TheFoodXP Mix both meats by hand in a large glass or nonreactive bowl. Add the rest of the ingredients and mix just until blended. Ingredients: 1 pound of bulk venison sausage, fried and drained. Pulse them all together. Roll it up and twist the ends tightly. Venison: making summer and smoked sausage | UMN Extension Wild Game Summer Sausage Recipe | MeatEater Cook Venison Summer Sausage - BigOven I purchased a seasoning summer sausage kit from LEM to do 20lbs of sausage. Remove rack and pan from your broiler and lightly spray with nonstick olive oil. No. This forms the primary bind that you stuff into casings. 10 Best Ground Venison Sausage Recipes | Yummly Divide the mixture in half, and roll each half into 2 inch . Blend tender quick, ground black pepper, garlic powder and ground mustard in a bowl and ad it to the meat before you grind it up. Summer sausage recipes, instructions, and history | LEM Blog This video shows how to make Garlic and Pepper Jack deer sausage. Directions Step 1 Place the venison in a large mixing bowl. 493 Hot Stick Seasoning. Break the eggs into a bowl and beat with a fork to combine. Combine the ground meat with the seasonings, then grind it through the medium plate. Mix into venison with your hands or a wooden spoon. Put the completed venison summer sausage mixture in a covered bowl and place it in the refrigerator for 1 to 3 days but at least over night. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Meanwhile, if you are going to make link sausage soak the casings in warm water to remove the salt and soften the casings. Best Venison Sausage Recipes from Scratch - Miss Homemade Add spices to a covered container. How to Make Summer Sausage - Homemade Recipe & Cooking Methods The pork fat or trimmings should be ground through a 1/2" plate or cut up in 1" cubes. Set aside. 1 cup of high temp cheddar cheese (optional) 1 - 2½"x20″ fibrous casing. Next, use a sausage stuffer or a sausage stuffing attachment for your meat grinder to stuff the casings with the ground sausage mix.*. 3 pounds ground venison 1 1/2 cup water 4 tablespoons quick cure salt 1/2 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion salt 1/2 teaspoon mustard seed 2 tablespoons liquid smoke Directions Advertisement Mix all ingredients in a large bowl. In a small mixing bowl, add your water and instacure, and stir till dissolved. No. Place meat logs in the refrigerator and leave for 24 hours or more. 3. Venison Summer Sausage | Killer Noms 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. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. For foil wrapping, place 1-2 pounds of mixture on a rectangle of foil and pull up opposite sides. No. Grind meat once through 3/8" plate and once through 3/16" plate. Form mixture into 2 ½-inch logs approximately 8-inches long and pack tightly. Be sure all meat has been chilled. (It can be any plastic container with a lid.) Grind the meat mixture through a fine die. When complete, return the ground meat to the refrigerator. Place the venison mixture on a large piece of plastic wrap. Poke holes in the bottom of the beef mixture. Smoked Venison Summer Sausage - National Wild Turkey Federation These patties will be breakfast sized patties that fit perfectly on an english muffin. Wrap tightly with foil and refrigerate overnight. 391 Jalapeno Summer Sausage Seasoning. 685 Honey BBQ Snack Stick Seasoning. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and teams well with fruit, red wine, robust sauces and hard herbs. Simple Recipe For Venison Summer Sausage in the Oven No. Stop smoke. day: Divide into 5 equal parts (1 1/2# each). Small-Batch Venison Sausage | Mossy Oak In a bowl, add seasonings, cure, and water. Remove meat from the freezer and cut into 1-inch strips. Use your meat grinder to grind the meat and fat through a coarse plate. Add a water pan with a chamois or large sponge (helps increase humidity). Summer Sausage Recipe - Grill Master University Making smoked venison summer sausage | Elk101 Forums No. The kit is is made to do 5lb increments I first ground up the antelope and froze it in 1lb packages. Grind together venison and pork. The Process: Get your casing soaking in water. Form each into about a 1 ½ inch log. Venison Cheddar-Jalapeno Summer Sausage Recipe | Allrecipes Slowly increase the temperature until the internal temperature of the sausages registers at 140F. 6 tortillas (corn or flour) 6 eggs. 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 You'll need to add ice cold water to keep the meat from becoming unusable. 958 Red Barn Bologna Seasoning. No. Season with salt, pepper and the dried coriander, stirring well to combine. Mix together thoroughly with your hands, making sure curing salt and seasonings get evenly dispersed through meat. How To Make Venison Summer Sausage - Backcountry Hunters & Anglers Take logs out of the refrigerator and pierce several times through the foil. The sausage should be hung in the smoker so they get properly smoked thoroughly. In a bowl, add seasonings, cure, and water. Combine seasonings, cure and water in a bowl. 21 Pulled Venison Recipe - Selected Recipes Ferment at 86F (30C) and 85-90% humidity for 24 hours. Chop up your jalapeños and set them to side. Dissolve the Fermento in a cup of water and add to the cold ground meat. Venison Summer Sausage - The Rustic Elk GRINDING. Garlic Sausage Recipe - Garlic Venison Sausages | Hank Shaw Top 10 Venison Seasonings. For a drier sausage, dry for 3 days at 60-70F and 65-75%. 24 Recipes. How to Make Your Best Venison Sausage Ever - Deer and Deer Hunting Venison Recipe: Gramps' Venison Summer Sausage by dcg3269 - RedCipes These steps will make summer sausage more traditionally, and for this reason, the meat needs to be fermented at . Stuff into 1.5-2.5" fibrous casings- use hog rings or twine to tie off the ends. Mix in reactivated bactoferm. Smoke sausage at 130 degrees for one hour then increase the temperature to 140 degrees and cook for another hour. How To Make Summer Sausage: Unlocking The Secrets Of Easy Homemade ... For an oven finish, preheat the oven to 185°F. 405 Blue Ribbon Garlic Summer Sausage Seasoning. A Delicious Venison Summer Sausage Recipe to Try This Season Instructions. Venison Sausage And Seasoning Mix Recipe | CDKitchen.com Transfer to the fridge and let the mixture rest overnight. In a grinder, grind the venison and pork together. Mar 15, 2022It's easy to start your morning off right - cook up this venison sausage breakfast burrito recipe in just four easy steps! Served on 03-25-13 and 04-01-13 with Cheddar Cheese, Mustard and Ritz crackers. In the refrigerator, place the stuffed casings for 24 hours. Drain any grease if needed. Add herbs, garlic and dry spice blend to meat bowl, mix into meat by hand, then run through grinder one or two more times for even distribution of ingredients. Then, mix them together with the meat. Then, gradually increase the temperature to 150-175°F and then up to 190°F. Deer Summer Sausage Recipe - Rambling Angler Wear gloves prior to casing your sausages to avoid stickiness. Use this mix for patties wrapped with bacon and grilled on the pit, to make deer sausage and smoke them in the smoker, or use as fresh sausage, meat loaves, etc. Deer Camp Wild Game Seasoning. 5. Put the sausages in the smoker and smoke at 110F and 70% humidity for 6 hours. Venison Summer Sausage Ingredients 4 lbs. Mix thoroughly until the pork, venison and spices are combined well and are uniform in appearance. Cut bacon into 1/8-inch pieces or run through small plate on grinder. Pulse them all together. Transfer the mixture to the bowl of a stand mixer. In the refrigerator, place the stuffed casings for 24 hours. In another bowl, mix the . 8 Best Venison summer sausage recipe ideas - Pinterest Use a kitchen scale to maintain consistency. 2. Easy Summer Sausage Recipe - How to Make Homemade Sausage The same 2 to 1 venison to pork ratio. DIRECTIONS. Remove the foil. Ingredients: 15 pounds venison 10 pounds pork trimmings (5 pounds lean trimmings, 5 pounds fat trimmings) 7 ounces (2/3 cup) salt 1 ounce (2 tablespoons) commercial cure 1 ounce (2 tablespoons) mustard seed 3 ounces (1/2 cup) pepper Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Smoked Venison Summer Sausage Recipe, for 10 lbs (Adapted from numerous venison summer sausage recipes by Pat Thompson, 12-11-12) Ingredients: 1) 6 lbs coarse ground venison 2) 4 lbs course ground fatty pork butt/shoulder 3) 3/4 cup + 1 tblsp low fat cultured buttermilk (Edit on 12-22-18, I used liquid buttermilk, like you would drink. PDF Summer Sausage Recipes When you're ready, gently compress the long links to fill the casing. venison sausage, wild rice, pie shell, cheese, garlic, liquid smoke and 5 more Mixed Grill with a Warm Potato and Chorizo Salad Emeril chorizo sausage, merguez sausage, venison sausage, black pepper and 12 more Before the first grind, add your seasonings. 2 teaspoon Insta Cure or a cure of your choice. I like to run them through a food processor to get them nice and fine. A plastic tote or cooler works well. Preheat oven to 350 degrees Fahrenheit. Take the ground meat and run it back through on your fine plate (4.5mm or about 1/8") for the second grind. Using these LEM seasonings makes sausage making incred. 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. Pour the mixture over the ground meat and fat. Venison Summer Sausage - BigOven day: Repeat above 3rd. Smoke at 100 degrees with heavy smoke for 2 hours then maintain 100 degrees in smoker for 15 hours. day: Divide into 5 equal parts (1 1/2# each). 6. Smoked Venison Summer Sausage Recipe - Out Grilling