WEBDec 23, 2021 · Mix thoroughly using a paddle attachment or sturdy spoon for about 2 minutes. Add the diced bacon to the venison mixture and fold in until just combined. In a food-safe storage container or gallon freezer bag, add the sausage mixture. Press the sausage down ensuring that there are no air pockets.
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WEBJan 11, 2023 · Hang your deer meat summer sausage inside the smoker and add your favorite smoking wood chips or chunks and smoke at low …
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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 with no water. Add a water pan with a chamois or large sponge (helps …
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WEBJan 16, 2024 · Hang sausages or place on racks, ensuring space for smoke circulation. Begin to step up your smoker temperature to 145, 155, 165, every hour, ending at 175 - 190 degrees F. This is a "Smoke 'em low and slow" process: approximately 6-8 hours until sausage reaches 156°F (69°C). 7. Cool and Admire:
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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 already, grind your venison and pork, separately with a course plate. Then, grind …
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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 sausage is around 4 to 6 hours at a temperature of 175°F to 200°F (79°C to 93°C). This slow and low smoking method allows the flavors to develop and the sausage to cook evenly.
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 (insert a food thermometer in the thickest part of the sausage to check internal temperature). Remove from smoker/smokehouse and spray with hot water for 15 to 30 seconds.
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 …
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 …
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WEBTools Needed to Make Smoked Venison Summer Sausage on a Traeger Grill. Steps to Making Smoked Venison Summer Sausage. Step One: Mix Venison and Pork Pieces. Step Two: Grind Meat. Step Three: Add …
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 the smoker to 112°-130°. Set the pan of chips in the smoker. Lay or …
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WEBJan 1, 2018 · Smoked Venison Summer Sausage. Ingredients: 10 pounds of summer sausage Meats: 8 pounds venison 2 pounds wild boar (could substitute domestic pig or do all Venison) If you’re not using fats you will need to add a liquid 2 cups water (if not using fats) Spices: Homemade: 3 tablespoon cracked pepper 3 Tablespoon garlic powder
WEBJul 20, 2021 · Wrap the logs tightly in foil and refrigerate them for 24 hours. The next day, preheat the oven to 300 F. Line a sheet pan with foil. Remove the foil from the sausage logs and place the sausages on the prepared …
WEBApr 12, 2019 · Place 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 sausage and place on a mesh or wire rack. Place venison sausage directly on the grill grate and cook for 3-4 hours or until the internal temperature reaches 155 degrees.
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WEBMar 4, 2024 · Smoking Venison Summer Sausage: A Delicious and Flavorful Process. Smoking venison summer sausage is a time-honored tradition that results in a delicious and flavorful treat. Whether you’re a seasoned hunter or just looking to try something new, smoking your own venison summer sausage can be a rewarding and enjoyable …
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 spices and cure in a small container and mix with the 1 cup of ice water and the liquid smoke. Pour the spice and water combination into the ground meat and mix thoroughly