WebMix salt and cure with coarsely ground venison and pork trimmings. Pack in shallow pan and place in refrigerator for 3 to 5 days. Then add rest of ingredients and mix well. …
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Web1 teaspoon onion powder Directions: When ready to cook, set the smoker temperature to 225 degrees and preheat with lid closed for 15 minutes. Place all ingredients in the bowl …
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WebHome chefs can easily make this simple homemade venison summer sausage recipe -- without pork casings or an at-home smoker …
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Web3 pounds venison, diced (silver-skin, sinew and fat removed) 1 1/2 pounds pork shoulder, diced 1 LEM 5lbs seasoning and cure packet 2 teaspoons dry mustard …
WebVenison Summer Sausage Ingredients 4 lbs. ground venison 3 lbs. ground pork back fat 1 tbs ground mustard seed 1 tbs coarsely ground black pepper 1 tbs salt 1 tbs sugar 1 tbs granulated …
WebMix ground venison with cold water ( I added ice cubes to the water a few minutes before beginning and strained out the ice cubes before mixing). Mix brown …
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WebDirections 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 …
WebVenison Summer Sausage Recipe Soak 2-3 fibrous casings for 30 minutes in the water. In a grinder, grind the venison and pork together. In a bowl, add seasonings, cure, and …
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WebFor venison sausage smoking, we're using our Pro Smoker PK 100 Smokehouse, a great all-purpose electric cabinet smoker. For your smoked sausage temperature, you want …
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WebYield: 5 venison sausage logs Prep time: 15 minutes + refrigeration Cook time: 8-12 hours Ingredients: 4 ½ pounds ground venison 1 pound fatty pork sausage 2 …
WebLet 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 …
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WebNov 30, 2019 - Explore Karen Kilpatrick Gregory's board "Venison summer sausage recipe", followed by 193 people on Pinterest. See more ideas about summer sausage …
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 …
WebMix all together thoroughly. Form into 2-21/2" logs about 8" long. Pack tightly as possible. Wrap in aluminum foil, shiny side inches. Refrigerate for 24 hours. Take out, turn over …
WebExplore Smoked Venison Summer Sausage Recipe with all the useful information below including suggestions, reviews, top brands, and related recipes, Low Carb …
WebAllow the sausages to rest at room temperature for 4 hours. Place in the smoker at 130 degrees for 2 hours. Turn up the heat to 170 degrees and continue to smoke for 4 hours …
WebWe share how to make Venison Summer Sausage and Smoke it in the Pit Boss! We share the ingredients we use, what we use to mix and stuff it, and how we smoke
Homemade venison smoked sausage directions
Procedure for making summer sausage safely from game meat
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