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 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. 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. 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. 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. Mix in reactivated bactoferm. Press to pack meat tightly, then fold the foil tightly against the meat. Chill mixture for 30 minutes. Stuff meat into casings. Let cool, then wrap in plastic or foil, and refrigerate until cold before slicing. Method:-. Soak 2-3 fibrous casings for 30 minutes in the water. 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. 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. Do this with all the sausage before moving on. 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. Remove from fridge, knead and then form into 4 (14×2 inch) logs. 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. 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. 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. 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. 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. 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. 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. 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. Add spices to a covered container. 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. 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. 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. No. Stop smoke. day: Divide into 5 equal parts (1 1/2# each). 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). 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. 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. 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. 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. GRINDING. Top 10 Venison Seasonings. For a drier sausage, dry for 3 days at 60-70F and 65-75%. 24 Recipes. 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. For an oven finish, preheat the oven to 185°F. 405 Blue Ribbon Garlic Summer Sausage Seasoning. Instructions. 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. 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 . Use a kitchen scale to maintain consistency. 2. 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. 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. 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. cook's notes. Dice the meat roughly into 1" cubes and run them through the grinder using a 4mm plate. 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. This lean, game meat has a deep colour and rich flavour. day: Repeat above 4th. Smoke for about 60 minutes at this temperature, then raise the temperature to 180°. Wrap in aluminum foil and chill for 24 hours. After the venison sausage has cured in the refrigerator, take it out and form it into logs about 2 inches in diameter. ground pork back fat 1 tbs ground mustard seed 1 tbs coarsely ground black pepper 1 tbs salt 1 tbs sugar 1 tbs granulated garlic 1 tbs Marjoram 1 tbs crushed coriander 1 ½ tsp Insta Cure One 12 oz bottle of ice cold amber ale Optional: 20 large jalapeno peppers Cooking Instructions Sprinkle dry ingredients evenly over the meat and add the cold water. Using a hand held or electric stuffer, stuff meat mixture into hog casing, twist every other link to form 6-inch links. To replicate a traditional sausage, it helps to have an understanding of basic sausage anatomy: 70% meat, 30% fat, and 10% of the total volume in liquid, plus seasonings. Divide mixture into 3 equal portions. Alternatively, you can add 40% pork hind and then one to two pounds of pork fat. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours. Heat the oven to 350°F. No. You can shake the container if it has a lid. Mix it properly. Then, grind them together to mix them. If you're not using fats you will need to add a liquid 1.5 cups water (if not using fats) Spices: Homemade: 2 tablespoon cracked pepper 2 Tablespoon garlic powder 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. Remove from grill and unwrap from foil. This will mix it better with the meat. Using a paddle attachment on a stand mixer on a low setting (or wooden spoon), mix ground meat until incorporated. Deer Camp Wild Game Seasoning. After two hours the heat should be raised to 175 degrees, but no higher than that. Place ground venison and ground pork into a curing tub. Stop smoke. Lay or hang the sausages in the smoker. Set the pan of chips in the smoker. No. Cover the sausage logs in aluminum foil (shiny side in), and puncture the Stuff into 1.5-2.5" fibrous casings- use hog rings or twine to tie off the ends. No. This is the BEST venison summer sausage that I've ever had! Keep them wrapped. Top 10 Venison Seasonings. Keep an eye on the water for the rest of the cook and top off with boiling water if it gets low. Grind all meat through a 3/16" grinder plate. Whisk to dissolve as much as possible. Add to the ground venison and ground beef and mix thoroughly. Chop meat (and pork fat, if using) into chunks. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes. No. Take your sausage mixture and make it into 2.5 oz meatballs. Mix for 1-2 minutes until the meat is tacky. Bake for 1 hour and 20 minutes at 300F. Mix for 1-2 minutes until the meat is tacky. Directions: Mix dry ingredients together in a small bowl. 1st. . Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Roll each half into 2-inch-thick logs about 16 inches long. Soak 2-3 fibrous casings for 30 minutes in the water. ice water. Preheat oven to 170°F and line a baking sheet with foil. 2nd. 744 Spicy Garlic Summer Sausage Seasoning. If you like less spice, cut down proportions of spices. 1⁄2 teaspoon garlic powder 1⁄2 teaspoon mustard seeds 2 tablespoons quick curing salt ( Mortons Tender Quick salt) In a kitchenaid mixer bowl, combine all ingredients together and mix well until they're completely assimilated. Prior to this, take the meat and shape it into two or three "logs.". Mix together the contents of the packet of LEM Backwoods Summer Sausage Seasoning & Cure with the recommended amount of water. fresh sage, pepper, venison sausage, bread cubes, onion, kosher salt and 7 more Venison Sausage Hash with Potatoes & Apples Sweet Love -and- Ginger pepper, garlic, russet potato, apple, olive oil, onion, venison sausage and 1 more 110-130°F & Gradually Increase to 175-190°F. No. Mix the Fermento into the meat by hand or with a meat mixer. You can now choose whether you want to cook your sausages through before or after casing the meat. 405 Blue Ribbon Garlic Summer Sausage Seasoning. Preheat your smoker to 250°F. To make the sausage: mix seasoning mix with meat and remaining ingredients (except casings). Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian . With the right ingredients a. In fibrous casings, stuff the sausage. Wrap each in aluminum foil. Step Three Mix well to distribute spices evenly. 391 Jalapeno Summer Sausage Seasoning. Cut out lengths of casing about 2 feet long, Stuff a little more than 1 foot's worth, with plenty of extra casing on either side. day: Mix well, refigerate (covered) 24 hours. In a large bowl, mix the venison and bacon with your hands until well blended. 493 Hot Stick Seasoning. Prepare the venison sausage spices by mixing them all together in a large bowl and ensure that the salt has fully dissolved. Ingredients 8 pounds venison 2 pounds wild boar (could substitute standard pork or do an all Venison version) *If you're not using fats you will need to add 1.5 cups water Homemade spice mix 2 tablespoon cracked pepper 2 Tablespoon garlic powder 1 tablespoon onion powder 2 tablespoons mustard seed 1 tablespoon sea salt 1 tablespoon Marjoram It is then ground again through a smaller die which makes for a slightly firmer sausage and also gives you a much richer color. day: Repeat above 4th. directions. In a grinder, grind the venison and pork together. Mix it properly. I usually range between 2.3-2.6 oz. Probably the most popular smoked sausage recipe amongst hunters is venison summer sausage. Place room temperature sausage in the oven and bake until internal temperature reaches 165°F. Stuff in casings (or form into patties). ground venison 3 lbs. Take out some hog casings and set in a bowl of warm water. Mix dry ingredients into the mixture, cover, and return to the freezer for about 30 minutes. Prepare two medium baking sheets with parchment paper and spray with non-stick cooking spray. You send the meat, fat, and seasonings through the grinder and then blend with an ice-cold liquid. Add a water pan with a chamois or large sponge (helps increase humidity). 685 Honey BBQ Snack Stick Seasoning. Divide in half and roll into logs. Put the . The product should remain in the smoker at this temperature for two additional hours.