Place the venison in a large mixing bowl. 5) After an hour, increase temperature to 110°F; add ⅔ pan moistened sawdust; smoke for 4 hours with top damper ⅛ open and bottom damper ¾ open. All rights reserved. Plus, the methods don't apply solely to deer sausage, but also beef, pork, or any wild game sausage you wish to make … We’d like to share a couple of important notes about the ingredients. How to Make Your Best Venison Sausage Ever - Deer and Deer … For some different takes on seasoning blends, try some of the recipes below. Ground Meat Grind it yourself, or have a local processor grind your venison and pack it into 1- to 5-pound burger bags. Grind each type of meat, then mix the different meats together. Venison Jalapeño-Cheddar Summer Sausage - Outdoor channel Take Venison and Boar meat and grind together. (if not using a smoker add two teaspoons liquid smoke.). Walton’s recommends using a lean to fat ratio of at least 80/20, and many times a 30% fat ratio, with a maximum of 40% fat. Form mixture into 2 ½-inch logs approximately 8-inches long and pack tightly. If you’re not using fats you will need to add a liquid. Grind the Meat - The first step in making delicious summer sausage is to grind the meat with a meat grinder. With spring turkey season quickly approaching, it's time to dig through your freezer and pull out last year's leftovers and create something delicious. You will want to use a coarse plate in the meat grinder to make the desired texture. Venison summer sausage can be made in a variety of ways, but the one thing that remains constant is how delicious it tastes when smoked correctly. Bear Archery's newest bows - Redemption EKO and Legit RTH - are light, adjustable and fast. © National Wild Turkey Federation. If you are smoking summer sausage in the oven, you can simply set the temperature to 160 degrees F. It is a good idea to wrap the meat in aluminum foil or to prepare it over a water bath, in order to allow condensation to help the flavors penetrate into the meat as it … 2) Place sausage on smoke sticks. https://www.barbecue-smoker-recipes.com/making-smoked-sausage.html Place venison sausage directly on the grill grate and cook for 3-4 hours or The Hobie MirageDrive 360 pedal propulsion system is the pinnacle of kayak control with more efficient fin designs, glide technology and allows the boat to be moved in any direction. After the venison sausage has cured in the refrigerator, take it out and form it into logs about 2 inches in diameter. Wrap in … Mix thoroughly to coat. https://www.grit.com/departments/venison-summer-sausage-recipe Cool the sausage completely before slicing. Add in salt, pepper, garlic, mustard seed or powder, and hickory smoke powder. Summer sausage is a perfect way to use any leftover turkey, venison or elk you’ve got; it packs perfect for spring sits or afternoon fishing trips. Then, gradually increase the temperature to 150-175°F and then up to 190°F. New for 2021, here's a look at the new Rage Trypan NC, Nockturnal Shift Nock, Carbon Express Maxima RED Contour and D-Stroyer PileDRIVER arrows. Subscriber Services. All Game & Fish subscribers now have digital access to their magazine content. Transfer to the fridge and let the mixture rest overnight. You can use a wood pellet grill like a Traeger, an electric smoker or a handmade smoke house in your backyard. This Venison Cheeseburger Soup Recipe is delicious! First of all, you’ll notice in this recipe that if you’re using venison, you’ll need to … I try to avoid tough meat with a lot of sinew (like the shanks) for making sausage. Make sure you are stuffing the meat as full and tight as you can, you want the casings to be filled. The recommended internal temperature for smoked summer sausage is at 155-160°F. First Look: Winchester's New 6.8 Western Cartridge, Savage Renegauge Shotgun Review: A Fast-Shooting, Smooth-Cycling Semiauto, Amazing Kayak Power and Control: Hobie's MirageDrive 360 Propulsion System, New for 2021, Rinehart's 1/3-Scale Moose Archery Targets, Dutch Oven Venison and Pumpkin Stew Recipe, New for 2021: Rage Broadhead, Nockturnal Nock, Carbon Express Arrows, New for 2021: Bear Redemption EKO, Legit RTH Compound Bows, Hobie MirageDrive 360 Kayak Propulsion: Amazing Control and Power, New for 2021: Excalibur Crossbow, BowTech Bows, TightSpot Quiver, Ripcord Rests, Black Gold Sights. 180 F until internal temperature reaches 152 F (insert a food thermometer in Take Venison and Boar meat and grind together. Vacuum sealing for storage is ideal, and you can freeze extra summer sausage as well. It's easy to make and a guaranteed belly... Scott Leysath, "The Sporting Chef" - November 06, 2020, This fall recipe is perfect for tougher cuts of venison that are best cooked “low and slow.”. To me this is a Key step, I like to cube both … 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). Enjoy canned venison warmed or use it in stews, chili, and other hot dishes. If boiled, remove and poke holes in the foil or plastic wrap to drain the water. |   I used theirs this last go around and it was perfect. Place venison sausage directly on the grill grate and cook for 3-4 hours or until the internal temperature reaches 155 degrees. Trending Recipe This Week Mix brown sugar, salt, garlic, black pepper, onion flakes, onion powder, dry mustard and red pepper flakes. You’re now ready to eat, freeze or share your amazing summer sausage. Run at 100°F for one hour. The colder the meats ad grinding parts the better the sausage. Once temps get down to 100-120 remove from water, dry off and place in fridge overnight. By grinding them together you get a better mixer on the meat. Other Ideas. I tend to make sure the casings push me rather than the other way around. Smoked Sausage 1. In particular, this will give you the information needed to make the most popular venison sausages like summer sausage and snack sticks. Instructions. Join us as we make venison summer sausage from start to finish using gear you probably already have. Here are the essentials for getting started. I smoke my sausage till they hit 165 degrees. https://www.themeateater.com/cook/recipes/summer-sausage-recipe This Elk Venison Patty Melt Recipe makes the perfect wild game sandwich. If you make this Bourbon-Glazed Turkey Recipe for the holidays, your family, friends and taste... Give a Gift   When cooled, wrap and keep refrigerated. Start the smoker at around 140 degrees. No matter how you plan to watch the Super Bowl this Sunday, these venison recipes are... Hi Mountain Seasonings - November 13, 2020. Another quick tip is to mix the meat in a frozen stand up mixer or with frozen metal spoons. Using a LEM summer sausage casing start stuffing the sausages with the chilled seasoned meat. Add to the ground venison and ground beef and mix thoroughly. Enjoy. To me this is a Key step, I like to cube both meats and grind them together. If you want to use your hands, simply rub them down with ice cubes and mix away. Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in … Weigh out four pounds of meat (in this case, venison) and cut it into 2-inch cubes for the grinder. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. To me this is a Key step, I like to cube both … Here’s a very old recipe for making your own summer sausage, we also use it to make venison sausage. All Rights Reserved. Keep the meat cold until you are ready to smoke your venison summer sausage. The important thing is to hot smoke the summer sausage around 180-220 degrees Fahrenheit to an internal temp of about 160 degrees. Don’t let the name fool you, this Smoked Venison Summer Sausage Recipe is great any time of the year and is a welcomed appetizer at parties, especially when served with a side of sharp cheddar cheese and crackers. If you mix with your hands you add the heat from your hands to the meats. Place all your grinder and stuffer parts (minus the motor) in the freezer. If you haven't already, grind your venison and pork, … If you are using a smoker with a water pan, heat up a beer to a boil on the stove top and fill your water pan to boil and add moisture and flavor during the smoking process. The venison mixture should be a little tacky but be careful not to over mix which will result in a tough finished product. A new long-range hunting contender enters the fray. Roll it up and twist the ends tightly. If you're looking for a great pre-made seasoning you have to check out PS Seasonings. Once the sausage is stuffed, it’s time to add some smoke. © 2021 Outdoor Sportsman Group. I use the largest grind plate, again I like texture in my sausage. Grind mixture using 10mm plate, then regrind using 4.5mm plate. Smoke 150º for 3 hours in a smokehouse. Remove smoked venison sausage from grill and allow to cool at room temperature for 60 minutes. One simple package, just dump, mix and stuff. Venison is ideal for sausage making as it is lean and holds the flavor of spices. Instructions Place 3-4 fibrous casings in water and allow them to soak for about 30 minutes while you prepare the sausage. https://www.deerrecipes.online/jalapeno-cheddar-venison-summer-sausage I like to use the meat from the front shoulders and the meat around the neck to make sausage. The next time you’re in the mood, break out the summer sausage, pour a cold one, and enjoy! Key step: Remove Sausages from the smoker and put in a ice bath. 4) Open dampers all the way. Make sure you open the vent on your grill or smoker to to about 3/4 the way open.