How To Make Summer Sausage From Venison

3 ounces (1/2 cup) pepper This is an excellent recipe for "what to do with all that deer meat"

Learn how to make summer sausage at home with these easy

Roll it up and twist the ends tightly.

How to make summer sausage from venison. I used to buy venison summer sausage all the time for parties during special occasions and as a convenient gift. 4 tablespoons quick cure salt; And is also good done with only ground beef, as many ranchers end up with alot of hamburger after the steaks are gone.

After the venison sausage has cured in the refrigerator, take it out and form it into logs about 2 inches in diameter. Use your hands for mixing to assure even distribution. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.

First of all, you’ll notice in this recipe that if you’re using venison, you’ll need to add a bit of ground beef as well. 10 pounds pork trimmings (5 pounds lean trimmings, 5 pounds fat trimmings) 7 ounces (2/3 cup) salt; Venison summer sausage is so simple to make and is a delicious addition to charcuterie boards and holiday entertaining.

Curing salt is generally always used when making summer sausage along with other seasonings such as black pepper, mustard seeds, and other seasonings. Make sure you are stuffing the meat as full and tight as you can, you want the casings to be filled. 1 tbs ground mustard seed;

I let it set in the fridge for 3 days and mixed it at least once a day to blend the flavors. Here’s a very old recipe for making your own summer sausage, we also use it to make venison sausage. For the venison summer sausage recipe, all you need is 7 pounds venison, 5 pounds pork trimmings, 1 cup water, 5 tbsp morton tender, 1/3 cup sea salt, 1/8 cup whole mustard, 1/8 cup ground black pepper

Summer sausage was a german innovation that was so named because it could be kept through the winter and spring into the summer months, even before refrigeration. 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. Unwrap the venison sausage and place on a mesh or wire rack.

An all natural recipe that is preservative and nitrate free. Anything higher than that will make the beef fat to. The best thing about having your own equipment to make sausage is that you know exactly what is going in.

See more ideas about summer sausage recipes, sausage recipes, homemade sausage. Summer sausage is often seen in delis, but you can easily make your own summer sausage at home! Mix together your beef and seasonings, then cure the meat overnight.

Summer sausage provided a convenient means to pack a protein staple for early north american settlers. Venison is ideal for sausage making as it is lean and holds the flavor of spices. I tend to make sure the casings push me rather than the other way around.

Once all casings are filled let sausage sit at room temp while you get your smoker ready. Once the sausages are done, let them cool before wrapping them in plastic wrap. Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.

One 12 oz bottle of ice cold amber ale; Here are the essentials for getting started. Today we still enjoy the savory and unique flavor of cured meats, specifically summer sausage.

Another option is to use partially frozen meat when grinding so it takes a while to warm up. 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. Roll the cured beef into sausages, wrap the sausages in foil, and bake them.

Summer sausage is typically made of beef and pork, or beef alone. The 1# of hamburger is necessary as venison, if ground lean, tends to be very dry. Place the venison mixture on a large piece of plastic wrap.

1 tbs coarsely ground black pepper; Easy venison summer sausage recipe making summer sausage is a perfect way to enjoy some tasty venison. 1 ounce (2 tablespoons) mustard seed;

Sausage making should be fun, and once you tackle the first batch, it becomes easier every time. Serve this venison summer sausage with a cheese plate at your next gathering. Some recipes make use of beef hearts as well.

Place the venison in a large mixing bowl. Summer sausage is a delicious sausage that doesn’t have to be refrigerated. 1 ounce (2 tablespoons) commercial cure;

We only have a small part of one roll left!(i made it less than a week ago!) This is a great sausage to make with elk! 15 pounds coarse ground venison 10 pounds 50/50 (fat/lean) coarse ground pork trimmings 2 cups water 5 teaspoons instacure no.

If you like less spice, cut down proportions of spices. (photo courtesy of jeff phillips) november 09, 2016 by raschell rule. Put both in the fridge for a few minutes to keep them cold before grinding them together.

We’d like to share a couple of important notes about the ingredients. The ratios of beef to pork vary from 75% beef and 25% pork to 25% beef and 75% pork. It’s a particularly great feeling to make sausage from an animal you harvested yourself, and then share with friends and family.

Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. This summer sausage can be made with a mixture of beef, pork, and venison. It has a mild flavor and the whole family liked it.

2/3 cup salt 1/4 cup whole mustard seed Keep your meat cold at all times. You can chill your ground venison while you grind up the pork trimmings.

Transfer to the fridge and let the mixture rest overnight. How to safely make summer sausage from venison. A great summer sausage to make and share with friends and family.

1 ½ tsp insta cure;

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Great recipe for Venison Summer Sausage. Simple to make