Drain any grease if needed. 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. 5. Take out some hog casings and set in a bowl of warm water. 3. 2nd. Method:-. Smoke sausage at 130 degrees for one hour then increase the temperature to 140 degrees and cook for another hour. Get full Gramps' Venison Summer Sausage Recipe ingredients, how-to directions, calories and nutrition review. 744 Spicy Garlic Summer Sausage Seasoning. Take the ground meat and run it back through on your fine plate (4.5mm or about 1/8") for the second grind. Wrap tightly with foil and refrigerate overnight. When complete, return the ground meat to the refrigerator. Wear gloves prior to casing your sausages to avoid stickiness. Put the . 1st. In a large bowl, mix the venison and bacon with your hands until well blended. Then, gradually increase the temperature to 150-175°F and then up to 190°F. Turn and roll ends until tight. Let cool, then wrap in plastic or foil, and refrigerate until cold before slicing. Mix it properly. The kit is is made to do 5lb increments I first ground up the antelope and froze it in 1lb packages. Mix until it becomes sticky in appearance, about 1 to 1 1/2 minutes. Each half should be about 32 ounces. day: Mix well, refigerate (covered) 24 hours. Venison Summer Sausage Ingredients 4 lbs. Stuff meat into casings. Olive oil. For a venison summer sausage, you want long links —you'll tie the ends together eventually. Cut all meat in smaller pieces. Load venison sausage mixture into sausage stuffer and tightly fill into 19 mm casings. 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. For summer sausage, you'll grind twice. Cover and Refrigerate 24 hours. 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. Stuff into 1.5-2.5" fibrous casings- use hog rings or twine to tie off the ends. Directions. 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. Add curing salt, pepper, mustard seed, marjoram, sugar and garlic powder. Mix bacon, venison, water, and spices together in large bowl. In a bowl, add seasonings, cure, and water. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Chill mixture for 30 minutes. Form mixture into 2 ½-inch logs approximately 8-inches long and pack tightly. Using these LEM seasonings makes sausage making incred. Probably the most popular smoked sausage recipe amongst hunters is venison summer sausage. Finally, slice the remaining onion and combine the two ingredients in a bowl, seasoning with salt and pepper. When ingredients are well mixed, grind the meat mixture in a meat grinder. ice water. Stop smoke. 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. No. Place ground meat in a meat mixer, or container large enough to mix by hand. No. Mix all seasonings and ice water into meat thoroughly. Mix the Fermento into the meat by hand or with a meat mixer. These patties will be breakfast sized patties that fit perfectly on an english muffin. Use a burger press. Directions: Mix dry ingredients together in a small bowl. In another bowl, mix the . No. No. 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. Grind the fat and venison together using a fairly small die (4.5 mm). When mixed well cover the bowl and place in refrigerator for at least a couple days to ferment. No. A few pixs taken below: Below venison sausage summer smoked on 03-23-13. See more ideas about summer sausage recipes, smoked food recipes, sausage recipes. In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. day: Repeat above 4th. Smoke until the internal temperature reaches 150°, which will probably take 2-3 hours, depending on your particular smoker and the ambient temperature. I like to run them through a food processor to get them nice and fine. 685 Honey BBQ Snack Stick Seasoning. 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. Mix it properly. Place meat logs in the refrigerator and leave for 24 hours or more. In fibrous casings, stuff the sausage. It is ground, mixed and then chilled for two days to cure. Bake for 1 hour. Step Three Mix well to distribute spices evenly. Grind the meat mixture through a fine die. I recently made 10lbs smoked antelope summer sausage and from the taste reports I got, it turned out pretty good. 5 oz. ground venison 3 lbs. Unwrap the sausage logs and place on the prepared . 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. The first grind is your coarse plate (10mm or 3/8"). Refrigerate for 24 hours. If you like less spice, cut down proportions of spices. Dice the meat roughly into 1" cubes and run them through the grinder using a 4mm plate. 958 Red Barn Bologna Seasoning. Pulse them all together. This lean, game meat has a deep colour and rich flavour. Soak 2-3 fibrous casings for 30 minutes in the water. Nov 30, 2019 - Explore Karen Kilpatrick Gregory's board "Venison summer sausage recipe", followed by 193 people on Pinterest. Preheat oven to 350 degrees Fahrenheit. Season venison with chili powder, onion powder and cayenne pepper. Place 3-4 fibrous casings in water and allow them to soak for about 30 minutes while you prepare the sausage. Mix both meats by hand in a large glass or nonreactive bowl. Chef Tom smokes up some classic Venison Summer Sausage with a mixture of 2/3 venison and 1/3 beef fat. A plastic tote or cooler works well. 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 . You send the meat, fat, and seasonings through the grinder and then blend with an ice-cold liquid. 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. In a bowl, add seasonings, cure, and water. In fibrous casings, stuff the sausage. Instructions. Put the sausages in the smoker and smoke at 110F and 70% humidity for 6 hours. To finish in a smoker, preheat the smoker to 145°F, open the dampers, place room temperature sausage logs into the smoker and dry for the first hour. Gradually increase smoke temperature until internal meat temperature reaches 140F. Alternatively, you can add 40% pork hind and then one to two pounds of pork fat. Dissolve the Fermento in a cup of water and add to the cold ground meat. When you're ready, gently compress the long links to fill the casing. Slowly increase the temperature until the internal temperature of the sausages registers at 140F. Mix for 1-2 minutes until the meat is tacky. No. Mix for 1-2 minutes until the meat is tacky. Served on 03-25-13 and 04-01-13 with Cheddar Cheese, Mustard and Ritz crackers. This forms the primary bind that you stuff into casings. day: Repeat above 4th. (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. Divide the mixture in half, and roll each half into 2 inch thick logs. The Process: Get your casing soaking in water. Remove from fridge, knead and then form into 4 (14×2 inch) logs. Take your sausage mixture and make it into 2.5 oz meatballs. For foil wrapping, place 1-2 pounds of mixture on a rectangle of foil and pull up opposite sides. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Then, grind them together to mix them. It is then ground again through a smaller die which makes for a slightly firmer sausage and also gives you a much richer color. Prior to this, take the meat and shape it into two or three "logs.". Ingredients: 1 pound of bulk venison sausage, fried and drained. Season with salt, pepper and the dried coriander, stirring well to combine. Grind the meat mixture through a fine die. 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 Combine seasonings, cure and water in a bowl. Form each into about a 1 ½ inch log. Place the sausage in the smoker and smoke at 110F and 70% humidity for 6 hours. Begin stuffing the sausage into the casing and twist every 4 inches. 1 Place the venison in a large mixing bowl. To do this sausage you are going to need some venison meat and, preferably, pork, the fat in it helps to bind the sausage. 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 Step 2 Preheat an oven to 300 degrees F (150 degrees C). I usually range between 2.3-2.6 oz. Chop up your jalapeños and set them to side. Smoke at 100 degrees with heavy smoke for 2 hours then maintain 100 degrees in smoker for 15 hours. Bake for 1 hour and 20 minutes at 300F. 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 dry ingredients evenly over the meat and add the cold water. For an oven finish, preheat the oven to 185°F. If not just mix with a spoon. Unwrap the venison sausage and place on a mesh or wire rack. Refrigerate for 24-48 hours, mixing twice a day. Arrange the rolls on a roasting rack set in a shallow roasting pan to catch the drippings. day: Repeat above 3rd. No. Naturally, finding the perfect ratio for your taste will take a few tries. Cooking Temperature. Preheat your smoker to 250°F. To make the sausage: mix seasoning mix with meat and remaining ingredients (except casings). I purchased a seasoning summer sausage kit from LEM to do 20lbs of sausage. 391 Jalapeno Summer Sausage Seasoning. Bake sausage in the oven by placing the stuffed casings or foil on a rack in a baking pan. 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 Wrap in aluminum foil and chill for 24 hours. When making summer sausage in electric smoker, you should first start smoking at 110-130°F until the meat reaches the desired color. Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Add a water pan with a chamois or large sponge (helps increase humidity). 17 of the Best Venison Sausage Recipes - Game & Fish top www.gameandfishmag.com. Pulse them all together. Remove rack and pan from your broiler and lightly spray with nonstick olive oil. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Stop smoke. Mix dry ingredients into the mixture, cover, and return to the freezer for about 30 minutes. Chop meat (and pork fat, if using) into chunks. The same 2 to 1 venison to pork ratio. Directions Step 1 Place the venison in a large mixing bowl. Keep an eye on the water for the rest of the cook and top off with boiling water if it gets low. 744 Spicy Garlic Summer Sausage Seasoning. Using a paddle attachment on a stand mixer on a low setting (or wooden spoon), mix ground meat until incorporated. Grind meat Step Two Add the remainder of the ingredients to a covered bowl. No. Soak 2-3 fibrous casings for 30 minutes in the water. If you haven't already, grind your venison and pork, separately with a course plate. Using a paddle attachment on a stand mixer on a low setting (or wooden spoon), mix ground meat until incorporated. (It can be any plastic container with a lid.) Hang sausage in the smoker, or lay flat on racks if needed, ensuring sausage is not touching to allow for even cooking. Set up a sausage stuffer and attach the casing to the funnel feeder. In a grinder, grind the venison and pork together. GRINDING. Then, mix them together with the meat. Break the eggs into a bowl and beat with a fork to combine. Deer Camp Wild Game Seasoning. Set aside. 493 Hot Stick Seasoning. Divide in half and roll into logs. directions. Roll it up and twist the ends tightly. This is the BEST venison summer sausage that I've ever had! After two hours the heat should be raised to 175 degrees, but no higher than that. Use your meat grinder to grind the meat and fat through a coarse plate. Pour the mixture over the ground meat and fat. 958 Red Barn Bologna Seasoning. 493 Hot Stick Seasoning. Wrap each in aluminum foil. For a drier sausage, dry for 3 days at 60-70F and 65-75%. Take logs out of the refrigerator and pierce several times through the foil. Remove the foil. 685 Honey BBQ Snack Stick Seasoning. Cut bacon into 1/8-inch pieces or run through small plate on grinder. Wash, dry, roll and shred the lettuce leaves. 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 . Add spices to a covered container. Remove and cool. After the venison sausage has cured in the refrigerator, take it out and form it into logs about 2 inches in diameter. Stuff into 1.5-2.5" fibrous casings- use hog rings or twine to tie off the ends. Step 2 Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day. No. Poke holes in the bottom of the beef mixture. 405 Blue Ribbon Garlic Summer Sausage Seasoning. Place ground venison and ground pork into a curing tub. Add to the ground venison and ground beef and mix thoroughly. Prepare the venison sausage spices by mixing them all together in a large bowl and ensure that the salt has fully dissolved. Combine the ground meat with the seasonings, then grind it through the medium plate. Preheat oven to 170°F and line a baking sheet with foil. The best pork fat to go with is fatback. You can shake the container if it has a lid. The product should remain in the smoker at this temperature for two additional hours. Ferment at 86F (30C) and 85-90% humidity for 24 hours. 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. Using a meat grinder or food processor, process the pork mixture to the size of lentils, then set aside. Grind all meat through a 3/16" grinder plate. Mix together thoroughly with your hands, making sure curing salt and seasonings get evenly dispersed through meat. 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 No. Venison summer sausage recipe Note: Sausage is quite spicy. Mix in reactivated bactoferm. Mix in reactivated bactoferm. This video shows how to make Garlic and Pepper Jack deer sausage. In the refrigerator, place the stuffed casings for 24 hours. 2. In a grinder, grind the venison and pork together. 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). 6 tortillas (corn or flour) 6 eggs. Heat the oven to 350°F. Grind meat once through 3/8" plate and once through 3/16" plate. Stuff in casings (or form into patties). Cover the sausage logs in aluminum foil (shiny side in), and puncture the Keep an eye on the water for the rest of the cook and top off with boiling water if it gets low. Smoke for about 60 minutes at this temperature, then raise the temperature to 180°. DIRECTIONS. Deer Camp Wild Game Seasoning. 6. Roll each half into 2-inch-thick logs about 16 inches long. 2 teaspoon Insta Cure or a cure of your choice. Before the first grind, add your seasonings. Divide the mixture in half. Using a hand held or electric stuffer, stuff meat mixture into hog casing, twist every other link to form 6-inch links. day: Repeat above 3rd. 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 Place venison sausage directly on the grill grate and cook for 3-4 hours or until the internal temperature reaches 155 degrees. After fermentation on your deer meat summer sausage stuff your meat into a sausage stuffer. Place the venison mixture on a large piece of plastic wrap. Whisk to dissolve as much as possible. Mar 15, 2022It's easy to start your morning off right - cook up this venison sausage breakfast burrito recipe in just four easy steps! Top 10 Venison Seasonings. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Vegetarian Recipe. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours. Directions. Meanwhile, if you are going to make link sausage soak the casings in warm water to remove the salt and soften the casings. This will mix it better with the meat. 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. Place room temperature sausage in the oven and bake until internal temperature reaches 165°F. Prepare two medium baking sheets with parchment paper and spray with non-stick cooking spray. Cook in medium skillet over medium high heat until cooked through. You can now choose whether you want to cook your sausages through before or after casing the meat. Set the pan of chips in the smoker. Preheat oven to 325 degrees F. Remove sausage logs from the refrigerator and pierce the bottom side of each with a fork. Do this with all the sausage before moving on. 391 Jalapeno Summer Sausage Seasoning. Add a water pan with a chamois or large sponge (helps increase humidity). 405 Blue Ribbon Garlic Summer Sausage Seasoning. Eat or freeze. 24 Recipes. Top 10 Venison Seasonings. cook's notes. No. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian . Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes. Stuff into beef middles or fibrous casings about 60 mm in diameter. Remove from grill and unwrap from foil. 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. Add the rest of the ingredients and mix just until blended. The pork fat or trimmings should be ground through a 1/2" plate or cut up in 1" cubes. Let it rest in the fridge for a day. Mix into venison with your hands or a wooden spoon. 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. Use a kitchen scale to maintain consistency. Divide mixture into 3 equal portions. Transfer the mixture to the bowl of a stand mixer. 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. day: Divide into 5 equal parts (1 1/2# each). Mix together the contents of the packet of LEM Backwoods Summer Sausage Seasoning & Cure with the recommended amount of water. 3. Lay or hang the sausages in the smoker. day: Divide into 5 equal parts (1 1/2# each). Be sure all meat has been chilled. Remove meat from the freezer and cut into 1-inch strips. 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 The oil use will greatly speed up your cleaning time and keep the aluminum foil from sticking to the cooking surfaces. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes. Transfer to the fridge and let the mixture rest overnight. In the refrigerator, place the stuffed casings for 24 hours. Keep them wrapped. Mix thoroughly until the pork, venison and spices are combined well and are uniform in appearance. No. Grind together venison and pork. In a small mixing bowl, add your water and instacure, and stir till dissolved. These steps will make summer sausage more traditionally, and for this reason, the meat needs to be fermented at . With the right ingredients a. Keep the heat at this temperature for approximately two hours. In a bowl, combine the pork and fat and 1 tablespoon of the salt. 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 1 cup of high temp cheddar cheese (optional) 1 - 2½"x20″ fibrous casing. Cook over indirect heat on a 250° grill for 30 minutes using hickory wood for smoke flavor, with the grill lid closed. 110-130°F & Gradually Increase to 175-190°F. Next, use a sausage stuffer or a sausage stuffing attachment for your meat grinder to stuff the casings with the ground sausage mix.*. The sausage should be hung in the smoker so they get properly smoked thoroughly. Press to pack meat tightly, then fold the foil tightly against the meat. You'll need to add ice cold water to keep the meat from becoming unusable.

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