Deer Sausage
2 lbs. ground venison
1 lbs. sausage
1 tsp. salt
1 tsp. pepper
1 tsp. Thyme
2 cloves garlic, adjust to taste
1/3 cup of fine bread crumbs
1 egg beaten
Combine all ingredients, make into patties and fry!
Deer Summer Sausage
1# deer
1/2# pork fat
1/2# beef fat
2 tsp. cure
2 tsp. black pepper
2 tsp. brown sugar
1 tsp. whole pepper corns
1 tsp. mustard seed
Grind meat add spices sit for 2 days in rig.
Smoke on grill cool smoke hang eat.
SMOKED VENISON COUNTRY SAUSAGE
INGREDIENTS FOR 10 LBS.
6 lbs. venison
4 lbs. fat pork butts
1 lb. water
6 tbsp. salt
1 tbsp. ground white pepper
3 ozs. corn syrup solids
4 tsp. onion powder
1 tsp. ground nutmeg
2 level tsp. Prague Powder No. 1
2 cups soy protein concentrate
GRINDING & MIXING Grind all meat through a 1/4" grinder plate and mix all ingredients well. Stuff into 32-35mm hog casings and link into 6" links.
SMOKING AND HEATING Remove to preheated smokehouse at 120 degrees F., with dampers wide open for about 1 hour or until sausage is dry. Then apply heavy smoke, gradually increasing temperature of smokehouse to 160 degrees F. Damper is to be about 1/4 open while the smokhouse heat is increased at the rate of 10 degrees F. every 30 minutes. Hold until internal temperature reaches 152 degrees F. Remove from smoker and shower with cool water until internal temperature reaches 110 degrees F. Remove and place in cooler for 24 hours before using.
Venison and Potato Sausage
4 lb Venison
1 lb Beef
2 lb Lean pork
1 lg Onion
1/2 Peck potatoes (about 4 .. quarts)
2 tb Salt
1/2 ts Pepper
1 ts Allspice
Sausage casings - OR MAKE PATTIES
Grind together all the meats with the onion. Next grind the potatoes and mix them with the meats. Add spices and mix thoroughly. Use a sausage stuffer, fill casings, but not too full. Tie the ends with string; put into a large kettle of cold water and bring to a boil. Cook for about 1 hour, being sure to prick each sausage with a fork after boiling 10 minutes. Drain and cool. Tastes best when fried in butter till casings are a light brown.
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