WebMove your venison summer sausage to your smoker and smoke them over very low heat for up to 4 hours of continuous smoke. It is vitally important that you do …
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WebI prefer a firm sausage, so let it dry for 2 hours at 120 degrees, then added smoke and increased temps approx. 10 degrees every 60-90 minutes. Finally left it at …
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WebStuff prepared sausage into 3-inch diameter fibrous casings. Smoke at 140 F for 1 hour, then at 160 F for one hour and then 180 F until internal temperature reaches 152 F …
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WebPlace the venison mixture on a large piece of plastic wrap. Roll it up and twist the ends tightly. Transfer to the fridge and let the mixture rest overnight. Unwrap the venison …
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WebCold smoke the sausages for 2 hours (this step insures a great smoky sausage). Now get your smoker set at 180 degrees F and smoke until the internal …
WebPlace all your grinder and stuffer parts (minus the motor) in the freezer. The colder the meats and grinding parts, the better the sausage. If they ground gets too warm it becomes a paste, and paste in …
WebPlace 3-4 fibrous casings in water and allow them to soak for about 30 minutes while you prepare the sausage. If you haven't already, grind your venison and pork, separately with a course plate. Then, grind …
WebPrep time: 15 minutes + refrigeration Cook time: 8-12 hours Ingredients: 4 ½ pounds ground venison 1 pound fatty pork sausage 2 tablespoon salt 2 tablespoons sugar 2 tablespoons hickory smoked salt 2 ½ teaspoons …
WebVenison Summer Sausage Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Venison Summer Sausage is so simple to make and is a …
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WebThe pink salt, or curing salt is a standard addition to smoked sausage. The acts as a preservative that will help avoid any food safety issues and it will also give it a standard …
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WebRemove 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 …
WebTo season, use 2-12 lbs of cold water, 12 oz. powdered milk, 7 oz. of salt, 1 oz each of Karo syrup (dark) or molasses, Prague powder (or any cure), fine black pepper, garlic. Then …
WebNOTHING COMPARES TO THIS FIRST PLACE recipe with supplies and seasonings from a high quality meat processing company. It doesn't get any tastier than this!
WebPress all the air out of the meat and roll it tightly. Twist the ends of the plastic and place the whole thing in the fridge for 4 hours or overnight. Smoke. Preheat the …
Time To Smoke The Venison!
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So to start the hot smoking process you need to follow the first three cold smoking steps first:
Venison sausages are super savory and worth a try! Sausages made of venison don’t taste gamey. They are sometimes processed from a mixture of venison and beef. It is fully cooked and tastes smoky and fatty like most other sausages. This is an excellent sausage to eat raw or join in your pasta dish!