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How to Make Venison Summer Sausage. The complete venison summer sausage recipe can be found in the recipe card below with ingredient measurements and complete instructions! Soak casings. This recipe will make approximately 3 sausages, so soak 4 casings just in case.
The ultimate homemade smoked venison summer sausage recipe. This smoked old fashioned delicious sausage is what hunters dream about!
Making your own Deer Summer Sausage is not only satisfying but also a fantastic way to savor the flavors of your hunt. This guide will walk you through every step of the process, ensuring you end up with a savory sausage that can rival any store-bought option.
This venison summer sausage is called boerenmetworst, literally “farmer’s dry sausage,” and it is a proper summer sausage from the Old Country. You make the links, let them ferment for a few days, then smoke them very gently—you don’t want them to cook.
Gramp's venison smoke-flavored summer sausage rolls are seasoned with garlic salt, black pepper, and mustard seeds. The recipe makes 5 one-pound logs.
Preparation. While keeping everything ice cold (see methods for fresh sausage), combine the game meat, pork fat, and all of the other ingredients except for the Fermento, water, and casings in a large bowl. Mix to combine with your hands.
This venison summer sausage recipe is so easy and tasty. I love it because it can be made in the oven! No need for a smoker. It does not use casings, so you can literally make it with several seasonings, an oven, and a baking sheet.
: How Long Should I Smoke Venison Summer Sausage? Smoking venison summer sausage requires a bit of patience, as it takes time to achieve the perfect smoky flavor and texture. The ideal smoking time for venison summer sausage is around 4 to 6 hours at a temperature of 175°F to 200°F (79°C to 93°C).
Venison Summer Sausage Recipe. Ingredients. 3 pounds ground venison. 1 1/2 cup water. 4 tablespoons quick cure salt. 1/2 teaspoon black pepper. 1/4 teaspoon garlic powder. 1/4 teaspoon onion salt. 1/2 teaspoon mustard seed. 2 tablespoons liquid smoke. Directions. Mix all ingredients in a large bowl. Refrigerate for 24-48 hours, mixing twice a day.
Directions. 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). Mix brown sugar, salt, garlic, black pepper, onion flakes, onion powder, dry mustard and red pepper flakes. Mix into venison with your hands or a wooden spoon.