GRAMPS' VENISON SUMMER SAUSAGE
This recipe has been going around in our family for years. Each year around hunting season, my gramps would make this for all the hunters and family that were visiting for the season.
Provided by dcg3269
Categories Meat and Poultry Recipes Game Meats Venison
Time P3DT8h20m
Yield 25
Number Of Ingredients 6
Steps:
- 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 to stick together, about 2 minutes.
- Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.
- Preheat an oven to 200 degrees F (95 degrees C).
- Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover.
- Bake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 0.3 g, Cholesterol 68.5 mg, Fat 2.4 g, Fiber 0.1 g, Protein 18.6 g, SaturatedFat 0.9 g, Sodium 774.3 mg
VENISON SUMMER SAUSAGE
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. The 1# of hamburger is necessary as venison, if ground lean, tends to be very dry. I can't keep this stuff in the house--my family loves it and it is very low fat snack. I got this from a former president of the ND Cattlewomen.
Provided by Barb Conley
Categories Lunch/Snacks
Time 1h50m
Yield 5-6 8
Number Of Ingredients 9
Steps:
- Mix 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 and pierce foil several times with a fork.
- Bake on a sprayed broiler rack over broiler pan at 325°F for 1 1/2 hour.
- Unwrap and remove to rack to finish dripping.
- Rewrap and refrigerate or freeze.
Nutrition Facts : Calories 599.9, Fat 28.9, SaturatedFat 12.9, Cholesterol 276.9, Sodium 267.2, Carbohydrate 2, Fiber 0.7, Sugar 0.3, Protein 78.1
DEER SUMMER SAUSAGE RECIPE - (4.3/5)
Provided by á-7075
Number Of Ingredients 9
Steps:
- Mix all ingredients thoroughly in a glass or plastic bowl. Cover and let stand in refrigerator overnight. Make into a roll about 2 inches thick, wrap in aluminum foil. Punch small holes around foil to allow mixture to drain during cooking. Preheat oven to 350 degrees. Place sausage on a rack in foil lined pan and bake for 1 hour. Allow to drain and cool slightly. Remove sausage and wrap in paper towels to remove excess liquid. Wrap in another sheet of aluminum foil and allow to cool before slicing. Serve cold or at room temperature.
VENISON CHEDDAR-JALAPENO SUMMER SAUSAGE
This is a nice change from regular summer sausage. The cheddar and jalapenos give it a bit of a spicy kick that is sure to please at gatherings. We serve this at the 'Beast Feasts' we host every year where all the dishes are from wild game. This recipe works well with beef as well.
Provided by Emily Tisdale
Categories Meat and Poultry Recipes Game Meats Venison
Time P1DT2h
Yield 40
Number Of Ingredients 9
Steps:
- Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. 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 thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
- Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
- Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.
Nutrition Facts : Calories 48.4 calories, Carbohydrate 0.2 g, Cholesterol 26.8 mg, Fat 1.9 g, Fiber 0.1 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 552.5 mg, Sugar 0.1 g
More about "deer summer sausage recipe 435"
DEER SUMMER SAUSAGE RECIPE - RAMBLING ANGLER
From ramblingangler.com
Reviews 4Estimated Reading Time 10 mins
- Add all ingredients except the Fermento and water and mix well. Mixing all ingredients before grinding will help mix them into the meat as it is ground.
- If the meat is still good and cold then feed it through the large die on your meat grinder. If the meat is not cold place it into the freezer for a few minutes to get it there.
- Place your first run of ground deer meat and pork fat in the freezer to get it cold then run it through the small die on your meat grinder for the final grind.
HOW TO MAKE SUMMER SAUSAGE AT HOME – THE BEARDED …
From beardedbutchers.com
Estimated Reading Time 8 mins
HOW TO MAKE VENISON SUMMER SAUSAGE - BACKCOUNTRY …
From backcountryhunters.org
CASED SUMMER SAUSAGE | MEATEATER COOK
From themeateater.com
VENISON SUMMER SAUSAGE • THE RUSTIC ELK
From therusticelk.com
VENISON SUMMER SAUSAGE RECIPE - OLD SCHOOL STYLE …
From honest-food.net
5/5 (8)Total Time 7 hrsCategory Cured Meat, SnackPublished Oct 11, 2021
VENISON: MAKING SUMMER AND SMOKED SAUSAGE | UMN EXTENSION
From extension.umn.edu
SIMPLE HOMEMADE VENISON SUMMER SAUSAGE RECIPE - MASHED
From mashed.com
A DELICIOUS VENISON SUMMER SAUSAGE RECIPE TO TRY THIS SEASON
From wideopenspaces.com
SMOKED VENISON SUMMER SAUSAGE RECIPE - GAME & FISH
From gameandfishmag.com
SUMMER SAUSAGE 101: HOW TO MAKE HOMEMADE VENISON SUMMER …
From psseasoning.com
IS DEER SUMMER SAUSAGE COOKED? - DAYDREAM KITCHEN
From daydreamkitchen.com
VENISON SUMMER SAUSAGE RECIPE - BINKY'S CULINARY CARNIVAL
From binkysculinarycarnival.com
SUMMER SAUSAGE 101: HOW TO MAKE HOMEMADE …
From medium.com
SMOKED VENISON SUMMER SAUSAGE - WILDGAME GOURMET
From thewildgamegourmet.com
SMOKED SUMMER SAUSAGE - HEY GRILL, HEY
From heygrillhey.com
VENISON SUMMER SAUSAGE RECIPE - MEAT PROCESSING PRODUCTS
From meatprocessingproducts.com
HOW TO MAKE VENISON SUMMER SAUSAGE - STEP BY STEP GUIDE
From youtube.com
You'll also love