Remove smoked venison sausage from grill and allow to cool at room temperature for 60 minutes. Take out, turn over and pierce foil several times with a fork. You can either grind lean cuts of beef along with the venison, or do like I often do and use lean pre-ground hamburger instead. The 1# of hamburger is necessary as venison, if ground lean, tends to be very dry. Bake on a sprayed broiler rack over broiler pan at 325°F for 1 1/2 hour. This recipe was inspired by my childhood, one I’m passing down to my kids and now, you too. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes. This is an excellent recipe for "what to do with all that deer meat" and is also good done with only ground beef, as many ranchers end up with alot of hamburger after the steaks are gone. Once your venison sausage is cooled and firm you can slice it for 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. I got this from a former president of the ND Cattlewomen. Trim the venison, cut it into 1 inch cubes, and grind it through the fine (3/16") plate of your meat grinder. Sausage making should be fun, and once you tackle the first batch, it becomes easier every time. After the venison sausage has cured in the refrigerator, take it out and form it into logs about 2 inches in diameter. If you plan to keep it more than a few days it LEM Grinder; LEM Sausage Stuffer; LEM Casings; Gloves; Smoker; Ingredients. Hunter’s seasoning, yellow mustard seed, crushed red pepper, cayenne pepper, and garlic powder (if you use https://venisonthursday.com/venison-summer-sausage-jalapeno-cheddar-fat Dec 5, 2019 - Explore Richard Lawson's board "Venison summer sausage recipe" on Pinterest. In a large bowl, mix together the ground beef and water until well blended. https://www.atbbq.com/thesauce/recipes/videos-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). Place venison sausage directly on the grill grate and cook for 3-4 hours or until the internal temperature reaches 155 degrees. 2 g https://www.backcountryhunters.org/how_to_make_venison_summer_sausage is best to freeze it. https://www.grit.com/departments/venison-summer-sausage-recipe Venison Jalapeño-Cheddar Summer Sausage Ingredients: 3 pounds venison, ground 3 tablespoons tender quick 1 cup cold water 2 teaspoons mustard seed … What you will need. Venison Summer Sausage Recipe #1 This is the basic recipe for a traditional tasting venison summer sausage, which includes a combination of venison and pork. Trending Recipe This Week Mix brown sugar, salt, garlic, black pepper, onion flakes, onion powder, dry mustard and red pepper flakes. Take out the sausage, remove the foil, soak up any remaining drippings by rolling in paper towels, rewrap in foil and allow to cool. I served this at our last Super Bowl party, and it was so popular I had to refill the serving plate 3 times. Run mixture through the 3/8" grinding plate a second time, then place in the refrigerator overnight to … Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large … We have made oodles of this … Pour the spice and water combination into the ground meat and mix thoroughly for at least 2 minutes. https://www.bigoven.com/recipe/venison-summer-sausage/18266 Place 3-4 fibrous casings in water and allow them to soak for about 30 minutes while you prepare the sausage. 0 %, lbs ground venison (deer, elk, antelope This MUST be ground lean, as the tallow on venison is what gives it the "wild" t). Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Pour the spice and water combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution. Unwrap and remove to rack to finish dripping. The only prep is to … If you haven't already, grind your venison and pork, separately with a course … Total Carbohydrate I can't keep this stuff in the house--my family loves it and it is very low fat snack. Wrap in aluminum foil, shiny side inches. 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. Ground Meat Grind it yourself, or have a local processor grind your venison and pack it into 1- to 5-pound burger bags. See more ideas about venison, homemade sausage, venison recipes. How to Make Venison Summer Sausage: Mix 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). See more ideas about sausage recipes, summer sausage recipes, venison summer sausage recipe. The 1# of hamburger is necessary as venison, if ground lean, tends to be very dry. Place the foil covered rolls on a rack over a drip pan and bake in the oven for 1 1/2 hours at 350 degrees. Home Whatâs New CONTACT US Privacy Policy & Disclaimer. 1; 2/3 cup salt 1/4 cup whole mustard seed Venison is ideal for sausage making as it is lean and holds the flavor of spices. 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 tablespoon onion powder 2 tablespoons … Garlic Beef Summer Sausage Recipe - Venison Making Summer And Smoked Sausage Umn Extension : Add garlic then cook about 1 minute until garlic becomes fragrant.. Wisconsin river meats makes great homemade summer sausage, beef summer sausage and smoked summer sausage in natural casings. Here's a great venison summer sausage recipe that you can make right in the kitchen without resorting to a smoker. Ingredients- *1 1lb pkg deer burger * 1 small bag of frozen broccoli * 4 jars of your favorite alfredo sauce * 2 small boxes of favorite pasta (I used gluten free) This recipe is really easy, I use recipes like this on nights when i'm working late or have sports. This is an excellent recipe for what to do with all that deer meat and is also good done with only ground beef, as many ranchers end up with alot of hamburger after the steaks are gone. Here are the essentials for getting started. A Delicious Venison Summer Sausage Recipe to Try This Season Make sure that your venison is very lean and free of connective tissue before you grind it. 15 pounds coarse ground venison 10 pounds 50/50 (fat/lean) coarse ground pork trimmings 2 cups water 5 teaspoons InstaCure No. 8 pounds venison ; 2 pounds wild boar (could substitute domestic pig or do an all Venison version) *If you’re not using fats you will need to add 1.5 cups water I can't keep this stuff in the house--my family loves it and it is very low fat snack. Use your hands for mixing to assure even distribution. © Copyright 2017 Lets-Make-Sausage.com | All Rights Reserved. Cover the sausage logs in aluminum foil (shiny side in), and puncture the aluminum foil in several places (small holes) to allow for drainage. 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 … https://www.pinterest.com/karen6263/venison-summer-sausage-recipe Top venison summer sausage recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. 1 teaspoon granulated garlic or garlic powder, 1 tablespoon granulated onion or onion powder, 1 tablespoon liquid smoke (slightly more if you like it really smoky), 1 teaspoon Prague Powder #1 or Instacure #1. Place the venison in a large mixing bowl. … place on a mesh or wire rack. Nov 12, 2020 - Explore Larry Lewis's board "venison summer sausage" on Pinterest. Smoked Venison Summer Sausage. Combine the spices and cure in a small container and mix with the 1 cup of ice water and the liquid smoke. sandwiches or snacking. Homemade venison smoked sausage directions Stuff prepared sausage into 3-inch diameter fibrous casings.
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