Deer Summer Sausage Recipes Homemade

Listing Results Deer Summer Sausage Recipes Homemade

WEBNov 14, 2019 · Place 3-4 fibrous casings in water and allow them to soak for about 30 minutes while you prepare the sausage. If you haven't …

Rating: 4.4/5(197)
Category: Recipes
Cuisine: Wild Game
Total Time: 28 hrs 30 mins
1. Place 3-4 fibrous casings in water and allow them to soak for about 30 minutes while you prepare the sausage.
2. If you haven't already, grind your venison and pork, separately with a course plate. Then, grind them together to mix them.
3. Combine seasonings, cure and water in a bowl. Then, mix them together with the meat. You can do this by hand, use a stand mixer, or mix and grind them all together.
4. Stuff the sausage into fibrous or natural casings that are 2 1/2 to 3 inches in diameter using a grinder with stuffing attachment or a sausage stuffer.

Preview

See Also:

Show details

WEBDec 5, 2020 · Preheat smoker to 120°F, then further dry the casings by hanging sausages in the chamber, with full open damper, for 2 hours …

Cuisine: American
Category: Side Dish

Preview

See Also: Sausage RecipesShow details

WEBOct 25, 2022 · Mix in venison, Cheddar cheese, and jalapeño peppers until evenly blended and somewhat sticky, about 3 minutes. Divide mixture in …

Rating: 4.5/5(79)
Total Time: 26 hrs
Category: Dinner
Calories: 48 per serving
1. Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
2. Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
3. Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.

Preview

See Also: Sausage RecipesShow details

WEBWhen mixed well cover the bowl and place in refrigerator for at least a couple days to ferment. After fermentation on your deer meat summer sausage stuff your meat into a sausage stuffer. Using sausage stuffer …

Preview

See Also: Sausage RecipesShow details

WEBJun 24, 2020 · Preparation. Spread the venison chunks across a metal sheet tray and place it in the freezer. Chill for 20-30 minutes or until crunchy. Grind the meat through …

Preview

See Also: Meat Recipes, Sausage RecipesShow details

WEBDec 5, 2018 · Let the stuffed casings rest in the fridge to dry out for 1-2 hours. While the stuffed sausages are resting, soak a panful of applewood chips for 20 minutes. Preheat …

Preview

See Also: Meat Recipes, Sausage RecipesShow details

WEBNov 1, 2023 · Once stuffed and cured, hang on smokesticks or separate on a rack to dry at room temperature for 4-5 hours until casings are dry. Speed this process up by using a fan. Rotate the sausages so that all sides are …

Preview

See Also: Sausage RecipesShow details

WEBVenison Summer Sausage Recipe #2. This recipe is all deer. If you'd like the sausage to be a bit more tender and moist, replace two pounds of the venison with fatty pork …

Preview

See Also: Sausage RecipesShow details

WEBSet up your grinder with a 3/8” plate. Cut pork and the venison into grinder sized pieces and grind once through. Reset the grinder with a 3/16” plate and grind the meat once more. Soak the casings in lukewarm water to …

Preview

See Also: Sausage RecipesShow details

WEBAug 1, 2019 · Mixing. Run venison and pork back fat through a grinder with a medium die. Remember, it’s always best to grind meat when it’s kept very cold. Add spices, cure and …

Preview

See Also: Sausage RecipesShow details

WEBApr 2, 2019 · Directions. 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 …

Preview

See Also: Sausage RecipesShow details

WEBAug 17, 2022 · 2. In a large bowl, mix the ground venison and pork sausage. Season with salt, pepper, mustard powder, mustard seed, sage, garlic powder, onion salt, and meat …

Preview

See Also: Sausage RecipesShow details

WEBSmoking venison summer sausage requires a bit of patience, as it takes time to achieve the perfect smoky flavor and texture. The ideal smoking time for venison summer

Preview

See Also: Sausage RecipesShow details

WEB1 cup ice water. Trim the venison, cut it into 1 inch cubes, and grind it through the fine (3/16") plate of your meat grinder. Add the ground beef to the venison. Combine the …

Preview

See Also: Sausage RecipesShow details

WEBOct 22, 2020 · Wrap each in aluminum foil. Cook over indirect heat on a 250° grill for 30 minutes using hickory wood for smoke flavor, with the grill lid closed. Remove from grill and unwrap from foil. Return sausages to …

Preview

See Also: Grilling Recipes, Sausage RecipesShow details

WEBDec 27, 2021 · Weigh the venison (in grams) that you will be using to make the sausage. Use this weight to calculate the amount of each ingredient you will be using. For …

Preview

See Also: Sausage RecipesShow details

Most Popular Search