Deer Venison Summer Sausages Recipes

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Smoked Deer venison Summer Sausage
8 lbs. lean elk meat or Deer venison
2 lbs. fat pork trimmings
Mixture
1 tablespoon cracked black pepper
10 teaspoons household salt
3 tablespoons sugar
1/2 teaspoon salt peter
1 tablespoon + 1 teaspoon coriander
1 teaspoon ground ginger
1 tablespoon ground mustard
1 tablespoon garlic powder
2 cups rose wine

This recipe is calculated for 10 lbs. of sausage.
Chill Deer venison (38 degrees is perfect). Then grind through a 3/16 in grinder plate. Place in a large plastic, wood, glass, or ceramic tub or crock.
Mix all ingredients by hand to blend spices evenly and chill in cooler for 2-3 days. Stuff into 2 3/4 x 24 in. beef middles.
These are usually available from a butcher. 3 x 28 in. fibrous casing may also be used. Make the sausages abut 1 foot long and then tie them off. Be sure they are not stuffed tightly. After stuffing, hang so they do not touch each other and dry at room temperature for 5 hours.
Transfer the hanger to smoker or smokehouse and smoke at 120 degrees with a heavy smudge for 6-8 hours or until an internal temperature of 145 degrees is reached. Smoking longer (6-8 hours) will flavor the sausage more. When smoking is completed to your satisfaction, remove and shower with tap water until an internal temperature of 120 degrees is reached. Hang at room temperature in a draft free area for 2 days. Your house will smell as delicious as the old-time Deer venison meat markets did and you will have a delicious auburn summer sausage.

Deer venison Summer Sausage
2 lbs. ground Deer venison
1 1/2 teaspoons liquid smoke
1 cup water
1 tablespoon mustard seed
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
3 tablespoons Morton's Tender Quick Meat Cure

Use 2 lbs. ground Deer venison (plain, we never add pork as many do, the natural small amount tallow left on the deer as we skin it is enough moisture). Mix all ingredients and then mix with ground Deer venison.
Make into rolls of size you wish. Roll in foil with Deer venison to shiny side. Refrigerate for 24 hours. Place on a rack over a pan to catch drippings. Insert fork through under side of foil to allow drainage as it bakes.
Bake for 1 hour and 15 minutes at 325 degrees.

Summer Sausage

2 lbs of Deer venison (moose, elk, deer venison, caribou)

2 TBS. of tender quick salt

1 TBS. liquid smoke

1 TBS. mustard seed

1/4 TSP. salt

1/4 TSP. pepper

1/4 TSP. garlic salt

1/4 TSP. of onion powder or onion salt

1 TSP. garlic powder

1 CUP of water

Mix all ingredients. Roll into two/three rolls and refrigerate a min of 24 hours. Ensure you have a pan on the bottom shelf to catch the fluids that will drain out. Place the rolls on the rack in an oven heated to 350 degrees for approximately 1 hour. You can also wrap the rolls in allum. foil. Punch holes in the foil to allow the fluids to escape (the foil will make softer casings). It can't get better than this!!

Deer venison Summer Sausage

1# Deer venison

1/2# pork fat

1/2# beef fat

2 tsp. cure

2 tsp. black pepper

2 tsp. brown sugar

1 tsp. whole pepper corns

1 tsp. mustard seed

Grind Deer venison add spices sit for 2 days in rig.

Smoke on grill cool smoke hang eat.

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