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post #1 of 4 (permalink) Old 12-13-2016, 07:54 AM Thread Starter
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Summer sausage question

I plan on making venison summer sausage this weekend...what ratio venison to pork do you guys recommend?
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post #2 of 4 (permalink) Old 12-13-2016, 09:00 AM
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Here is a recipe I use that is 100% straight venison.


Venison Summer Sausage

5 lbs. ground venison
4 tablespoon Mortonís Tender Quick Salt
3 teaspoon mustard seed
3 teaspoon black pepper
2 1/2 teaspoon garlic salt
1 teaspoon hickory smoked salt

Put together in large bowl and mix well. Store covered in refrigerator.

For next 3 days take out once daily and knead mixing well.

On fourth day roll into sticks Ė I usually make 12 sticks (4 per my 3 rack smoker.)

Smoke at 150 degrees for 4 hours. Turn sausage and smoke 4 more hours. If using multi-tier rack, move bottom group to top rackand top group to bottom rack when turning.

Wrap sticks individually in foil and store in refrigerator overnight.
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post #3 of 4 (permalink) Old 12-13-2016, 09:10 AM
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Quote:
Originally Posted by Newport-Bill View Post
Here is a recipe I use that is 100% straight venison.


Venison Summer Sausage

5 lbs. ground venison
4 tablespoon Mortonís Tender Quick Salt
3 teaspoon mustard seed
3 teaspoon black pepper
2 1/2 teaspoon garlic salt
1 teaspoon hickory smoked salt

Put together in large bowl and mix well. Store covered in refrigerator.

For next 3 days take out once daily and knead mixing well.

On fourth day roll into sticks Ė I usually make 12 sticks (4 per my 3 rack smoker.)

Smoke at 150 degrees for 4 hours. Turn sausage and smoke 4 more hours. If using multi-tier rack, move bottom group to top rack and top group to bottom rack when turning.

Wrap sticks individually in foil and store in refrigerator overnight.
Thanks for the share...

I usually just use Con Yegar Spices, they have several good recipes for different types of sausage.
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post #4 of 4 (permalink) Old 12-13-2016, 09:17 AM
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I use 22-23 lb of deer, 6 lb pork fat, 1 cup olive oil and 3 lb hot pepper cheese with high mountain summer sausage kit.
Smoke for 3-4 hours and finish in oven until internal temperature reaches 160-165.
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