Deer Summer Sausage Recipes Homemade

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8 hours ago Deer summer sausage is packed with fat that you add in the mix. When coupled with a hunk of smoked cheddar cheese and a cracker can feed …

Cuisine: American
Category: Snack
Servings: 4
Calories: 60 per serving
1. Cut your deer meat and pork fat to a size that you can feed into your meat grinder and weigh it.
2. Add all ingredients except the Fermento and water and mix well. Mixing all ingredients before grinding will help mix them into the meat as it is ground.
3. If the meat is still good and cold then feed it through the large die on your meat grinder. If the meat is not cold place it into the freezer for a few minutes to get it there.
4. Place your first run of ground deer meat and pork fat in the freezer to get it cold then run it through the small die on your meat grinder for the final grind.

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1 hours ago Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended …

Rating: 4.6/5(23)
Total Time: 80 hrs 20 mins
Category: Meat And Poultry, Game Meats, Venison
Calories: 102 per serving
1. Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.
2. Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.
3. Preheat an oven to 200 degrees F (95 degrees C).
4. Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover.

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1 hours ago Homemade venison smoked sausage directions Stuff prepared sausage into 3-inch diameter fibrous casings. Smoke at 140 F for 1 hour, then at 160 F for one hour and then 180 F until internal temperature reaches 152 F (insert a food thermometer in the thickest part of the sausage to check internal temperature).

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3 hours ago Deer season is just around the corner, and we couldn’t be more excited for opening day to finally get here. In this article, we'll show you how we make an authentic and tangy venison summer sausage. We're going to break down the science behind flavoring and detail the spices we use. These sausages also travel well, so they're the perfect snack to take along …

Estimated Reading Time: 8 mins

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6 hours ago Form into 2-21/2" logs about 8" long. Pack tightly as possible. Wrap in aluminum foil, shiny side inches. Refrigerate for 24 hours. Take out, turn over and pierce foil several …

Rating: 5/5(10)
Total Time: 1 hr 50 mins
Category: Lunch/Snacks
Calories: 600 per serving
1. Mix all together thoroughly.
2. Form into 2-21/2" logs about 8" long.
3. Pack tightly as possible.
4. Wrap in aluminum foil, shiny side inches.

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1 hours ago Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the …

Rating: 4.6/5(73)
Total Time: 26 hrs
Category: Meat And Poultry, Game Meats, Venison
Calories: 48 per serving
1. Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
2. Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
3. Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.

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6 hours ago Combine the ground venison, cheddar cheese, and jalapeños by hand or in a stand mixer using a paddle attachment, mixing until everything is well blended and sticky, about 5 minutes. Divide the mixture in half. Each half should be about 32 ounces. Roll each half into 2-inch-thick logs about 16 inches long.

Rating: 5/5(24)
Calories: 30 per serving
Category: Snack, Lunch, Appetizer

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9 hours ago Cooking Instructions. Run venison and pork back fat through a grinder with a medium die. Remember, it’s always best to grind meat when it’s kept very cold. Add spices, cure and cold beer to the meat and mix thoroughly. If using a standard stand mixer, mix the meat-spice mixture in two batches taking care to distribute spices and beer evenly

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3 hours ago While the stuffed sausages are resting, soak a panful of applewood chips for 20 minutes. Preheat the smoker to 112°-130°. Set the pan of chips in …

1. 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.
2. Mix to combine with your hands. Work in small batches if you need to, and don’t be afraid to throw the meat back in the fridge or freezer, or into a cooler with ice, to get chilled again.
3. Using the 1/4-inch plate on your grinder, grind the meat mixture into the bowl set over ice.
4. Change out the grinder plate to the 3/16-inch plate and pass the mixture through the grinder again.

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4 hours ago Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid. The recipe above is for traditional summer sausage.

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4 hours ago How To Make deer summer sausage. 1. Combine all ingredients together making sure it is mixed well. 2. Shape into two rolls and wrap in foil. 3. Refrigerate for 24 hours. 4. Take rolls out of refrigerator and place in pan, cover with water and boil for 60 minutes.

Servings: 4
Category: Meat Appetizers

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4 hours ago Unwrap the venison sausage and place on a mesh or wire rack. Place venison sausage directly on the grill grate and cook for 3-4 hours or until …

Estimated Reading Time: 2 mins

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1 hours ago Ground Meat Mix for Basic Deer Sausage Ingredients 5 lbs. venison 1 lb. fresh pork fat 2-4 tablespoons salt Instructions Grind the meat and fat thoroughly, mix in salt and add one of the seasoning recipes. Knead one of the seasoning mixes listed below into meat. Keep mixture cold.

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1 hours ago Of all my venison sausage recipes, this is the one I seem to get the most requests for. It was shared with me by my son-in-law, and is a favorite community recipe that is made into literally hundreds (if not thousands) of pounds of sausage every fall and winter. As a matter of fact, the recipe in its original form is for a 150 pound batch.

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2 hours ago Then, using a sausage stuffer, stuff the sausage into 2 ½-inch collagen casings (an 18” casing will hold about 2.5 pounds of sausage mixture), …

1. While keeping everything ice cold, combine game meat, pork fat, and all other ingredients (except for the Fermento and water) into a large bowl.
2. Mix to combine with your hands. Work in small batches if you need to (don’t be afraid to throw the meat back in the fridge or freezer, or into a cooler with ice to get chilled again.)
3. Using the large die on your grinder, grind the meat mixture into the bowl set over ice. Change out the grinder die to the small die and pass the mixture through the grinder again.
4. Meanwhile, dissolve the Fermento in the water and stir with a spoon. Add to the ground meat mixture and again mix with your hands (or throw in your standing mixer and mix on low using the paddle attachment) until it’s all incorporated.

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7 hours ago Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid. Bake at 300 degrees for 3 hours. Take out and wrap in wax paper with aluminum foil around that. Refrigerate until well chilled. Serve by slicing and eating alone or with cheese and crackers or fresh bread.

Reviews: 1
Estimated Reading Time: 3 mins

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5 hours ago A wonderful venison sausage recipe for you to try. HOMEMADE VENISON SAUSAGE. 4 lbs ground pork 4 lbs venison, cut into 1-1/2" pieces 2 TBS sea salt 2 tsp coarse black pepper 1/4 tsp nutmeg 1/4 tsp clove 1/2 tsp Allspice 1/2 tsp garlic powder 2 TBS ground sage. Put venison through meat grinder. Mix all spices together first and add to the ground pork and ground …

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1 hours ago Stuff sausage in summer sausage casings that have been soaking in water to soften. Once the sausage has been stuffed, tie the open end with …

Reviews: 2
Estimated Reading Time: 5 mins

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6 hours ago Venison and Pork Sweet Italian Sausage Links Recipe . 9 hours ago 1 teaspoon white sugar 1/2 teaspoon onion powder 1 cup ice water 4-6 feet Rinsed pork casings Cooking Instructions Start by grinding the chilled venison and pork at an even rate. Once the meat has been ground, add the spices. I like to blend all spices and seasonings in a bowl, then sprinkle them evenly over the …

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4 hours ago Move your venison summer sausage to your smoker and smoke them over very low heat for up to 4 hours of continuous smoke. It is vitally important that you do not cook your links here, so put ice in the water tray of the smoker and smoke on a cold day or in the early morning. Don’t let the smoker rise above 100°F at all.

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Just Now Add the ground beef to the venison. Combine the spices and cure in a small container and mix with the 1 cup of ice water and the liquid smoke. Pour the spice and water combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution. Put the completed venison summer sausage

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4 hours ago In a large bowl, combine all ingredients& mix well. Roll into four rolls of equal size. Wrap tightly in plastic wrap& refrigerate 24 hours. Unwrap rolls, place on baking rack and bake …

Rating: 5/5(27)
Total Time: 1 hr 40 mins
Category: Meat
Calories: 755 per serving
1. In a large bowl, combine all ingredients& mix well.
2. Roll into four rolls of equal size.
3. Wrap tightly in plastic wrap& refrigerate 24 hours.
4. Unwrap rolls, place on baking rack and bake at 300 degrees for 1-1/2 hours.

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8 hours ago Summer Deer Sausage Recipe sharerecipes.net. 7 hours ago Summer Deer Sausage Recipe sharerecipes.net. 7 hours ago Deer Summer Sausage Recipe Rambling Angler. 8 hours ago Hang your deer meat summer sausage inside the smoker and add your favorite smoking wood chips or chunks and smoke at low temp for a couple hours to let smoke permeate the casings. …

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4 hours ago Give this Jalapeño-Cheddar Venison Summer Sausage recipe a go, and you’ll have a new way to use ground venison. This venison summer sausage makes use of high-temperature cheese, which is cheese that can withstand temperatures up to 400 degrees F. With a kick of flavor from some jalapeño peppers, this recipe is one you’ll want to try right

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4 hours ago This recipe for Summer Sausage is pretty handy when you don't have a fridge or are hittin' the road.. My grandmother used to practice this sausage making recipe to conserve the venison my grandfather would bring home. He was an avid hunter and in those times they couldn't afford a refrigerator.

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9 hours ago In a large bowl, mix together the ground beef and water until well blended. Venison summer sausage can be made in a variety of ways, all easy and delicious. Smoked Summer Sausage Recipe by Sodaking27. http//forums Served on bed of mashed sweet potatoes. Best summer sausage recipe. Bake at 325 degrees for 1 1/2 hours. The fermentation process for this deer

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8 hours ago Read Or Download Gallery of a recipe for venison sausages made with garlic and bay - Smoked Deer Sausage Recipes old school wild game smoked venison sausage recipes bio, jto 117 hickory smoked deer summer sausage youtube,

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3 hours ago Punch holes in foil. Put on rack and bake 1 hour 10 minutes at 350. Ingredients: 10 (meat .. salt .. smoke ) 3. DEER SUMMER SAUSAGE. Mix well and keep in refrigerator covered. Mix every day for 3 days. On 5th day mix and make 4 rolls. Place on broiler pan and bake for 8

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2 hours ago Instructions. Place 3-4 fibrous casings in water and allow them to soak for about 30 minutes while you prepare the sausage. If you haven't already, grind your venison and …

Rating: 4.4/5(105)
Category: Cooking
Cuisine: Wild Game
Total Time: 28 hrs 30 mins
1. Place 3-4 fibrous casings in water and allow them to soak for about 30 minutes while you prepare the sausage.
2. If you haven't already, grind your venison and pork, separately with a course plate. Then, grind them together to mix them.
3. Combine seasonings, cure and water in a bowl. Then, mix them together with the meat. You can do this by hand, use a stand mixer, or mix and grind them all together.
4. Stuff the sausage into fibrous or natural casings that are 2 1/2 to 3 inches in diameter using a grinder with stuffing attachment or a sausage stuffer.

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2 hours ago Deer Summer Sausage Recipes In Smoker. 8 hours ago 9 hours ago Smoked Venison Summer Sausage Recipe, for 10 lbs (Adapted from numerous venison summer sausage recipes by Pat Thompson, 12-11-12) Ingredients: 1) 6 lbs coarse ground venison 2) 4 lbs course ground fatty pork butt/shoulder 3) 3/4 cup + 1 tblsp low fat cultured buttermilk (Edit on 12-22 …

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6 hours ago Homemade Summer Sausage "A great but easy recipe to use up extra ground venison, elk, moose or beef. It can be multiplied easily and freezes very well. Serve on crackers with cheese and a great mustard sauce." Ingredients: 2 pounds ground beef 3/4 cup water 1/2 teaspoon garlic powder 2 tablespoons curing salt 1 tablespoon liquid smoke flavoring

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7 hours ago To make this recipe more diet-friendly… Venison Sausage will be difficult to make healthier without changing the taste dramatically, but here are some ideas. Option 1: For a lower sodium amount, you could lessen or omit the added salt. Option …

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3 hours ago Smoked Venison Summer Sausage Recipe, for 10 lbs (Adapted from numerous venison summer sausage recipes by Pat Thompson, 12-11-12) Ingredients: 1) 6 lbs coarse ground venison 2) 4 lbs course ground fatty pork butt/shoulder 3) 3/4 cup + 1 tblsp low fat cultured buttermilk (Edit on 12-22-18, I used liquid buttermilk, like you would drink.

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8 hours ago Load venison sausage mixture into sausage stuffer and tightly fill into 19 mm casings. Hang sausage in the smoker, or lay flat on racks if needed, ensuring sausage is not …

Rating: 4.9/5(7)
Total Time: 7 hrs
Category: Snack
Calories: 340 per serving
1. Grind venison and fat together through a 3/8" grinding plate.
2. Combine water, non-fat milk powder, jalapeno flakes, sugar, Worcestershire, black pepper, dry mustard, garlic powder, celery seed, salt, and pink cure. Mix to combine then pour over meat and combine further.
3. Run mixture through the 3/8" grinding plate a second time, then place in the refrigerator overnight to allow flavors to meld.
4. Preheat smoker to 130 degrees and add desired wood.

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6 hours ago In a bowl, combine the pork and fat and 1 tablespoon of the salt. Using a meat grinder or food processor, process the pork mixture to the size of lentils, then set aside. In another bowl, mix the

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3 hours ago Chef Tom smokes up some classic Venison Summer Sausage with a mixture of 2/3 venison and 1/3 beef fat. Using these LEM seasonings makes sausage making incred

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3 hours ago Summer Sausage Ingredients: Here are the things you need for the tastiest summer sausage: 2 pounds of ground meat (You can use plain pork or beef, or a combination of meat for venison and pork summer sausage recipe. This also works for smoked beef summer sausage recipe or pork summer sausage recipe. You can get creative, so use any kind of …

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7 hours ago A Step-By-Step Guide to Making Venison Sausage From Home. In order to better illustrate the flexibility of venison as an edible protein in cookery, provided below are a trio of …

Rating: 5/5(3)
Category: Breakfast
Cuisine: American
Calories: 134 per serving
1. Dice meat into 1″ cubes, running through a grinder with a 4 mm plate.
2. Return ground meat to fridge.
3. Combine all spices together into a large bowl, ensuring that salt fully dissolves.
4. Evenly mix the seasonings with the ground meat by hand.

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3 hours ago 1. HOMEMADE SUMMER SAUSAGE. Mix together and roll in 2 sheets of tin foil. Refrigerate overnight. Next day poke holes on one side of foil and place on rack (with the Reviews: 3 · Ingredients: 7 (salt .. smoke .. venison ) 2. HOMEMADE SUMMER SAUSAGE. Mix well in a large bowl and refrigerate.

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1 hours ago Grind the fat and venison together using a fairly small die (4.5 mm). Transfer the mixture to the bowl of a stand mixer. Mix together the contents of the packet of LEM Backwoods Summer Sausage Seasoning & Cure with the recommended amount of water. Whisk to dissolve as much as possible. Pour the mixture over the ground meat and fat.

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Just Now Venison summer sausage rolls are classic additions to gift baskets. The sausage pairs nicely with cheese and wines. Creating your own …

Rating: 5/5(5)
Category: Side Dish
Servings: 4
Calories: 426 per serving
1. In a large bowl mix all ingredients by hand until well blended.
2. If needed, add more cold water.
3. Form the mixture into 8-inch long logs, packing the meat mixture as tightly as you can.
4. You want the end result to be firm and dense, not loose like meatloaf.

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7 hours ago 5 pounds ground venison. 2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®) 2 teaspoons mustard seed. 2 1/2 teaspoons garlic salt. 2 1/2 teaspoons ground black pepper. 1 teaspoon liquid smoke flavoring. See original recipe at allrecipes.com.

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1 hours ago recipes, backcountry hunting, food In the HHH Episode #11 we talk all things meat prep- getting your wild game out of the mountains, home, and then how to make things like summer sausage yourself. This is a simple way to enjoy your deer or elk, AND knowing what exactly is going into it!

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3 hours ago How To Make bud's homemade summer sausage. 1. In a large bowl, mix all ingredients with your hands like making meatloaf. Cover and Refrigerate 24 …

Category: Meat Appetizers

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Frequently Asked Questions

How do you make deer summer sausage?

How to Make Deer Summer Sausage. Combine all ingredients together making sure it is mixed well. Shape into two rolls and wrap in foil. Refrigerate for 24 hours. Take rolls out of refrigerator and place in pan, cover with water and boil for 60 minutes. Place a lid or something on top to keep the rolls submerged as they boil.

How do you make homemade summer sausage?

How to Make Homemade Summer Sausage. Add water and liquid smoke to ground beef and mix. Add the rest of the ingredients and mix well. Form into two rolls and wrap in foil. Refrigerate for 24 hours. Poke holes in foil with fork and place rolls on rack or broiler pan and bake at 350 degrees for 1 hour. Meat may appear to be red after baking.

What is a good recipe for summer sausage?

Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Preheat an oven to 300 degrees F (150 degrees C). Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours.

What spices are in deer sausage?

Some of the other "usual" spices in fresh pork sausage is red pepper, black pepper and sometimes cumin. The main spice associated with Italian sausage is fennel, along with red pepper, oregano, marjoram, and anise. Some of my customers have told me that they feel that basil goes great with deer sausage, fresh or smoked.

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