Deer Summer Sausage Recipes In Smoker

Filter Type: All Time (42 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Listing Results Deer Summer Sausage Recipes In Smoker

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 …

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.

Preview / Show more

See Also: Smoked venison sausage recipes homemadeShow details

8 hours ago Summer Deer Sausage Recipe sharerecipes.net. 7 hours ago 4 hours ago Summer sausage recipes, instructions, and history LEM Blog 6 hours ago To finish in a smoker, preheat the smoker to 145°F, open the dampers, place room temperature sausage logs into the smoker and dry for the first hour. Then turn the smoker up to 180°F, add your wood chips and smoke for 2 …

Preview / Show more

See Also: Best deer sausage recipe in the worldShow details

3 hours ago https://www.facebook.com/RMSpeltzGreat recipe we use with sausage spice bought online in a kit with No MSG, makes a for good summer sausage. Now with a new

Preview / Show more

See Also: Homemade summer sausage recipeShow details

1 hours ago Venison: making summer and smoked sausage Sausages are defined as chopped or ground meat that is blended with spices or other seasonings and stuffed in natural or manufactured casings. There are several different types of sausages, including fresh sausage, cooked smoked sausage and dry or semi-dry sausage.

Preview / Show more

See Also: Best summer sausage recipes homemadeShow details

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 …

Estimated Reading Time: 2 mins

Preview / Show more

See Also: Recipe for venison summer sausage with cheeseShow details

8 hours ago 6. Smoke summer sausage. Preheat the smoker to 120°F. Hang or lay fermented sausage on smoker racks, making sure they do not touch. Allow to dry for one …

Rating: 5/5(4)
Category: Main Course
Servings: 1
Calories: 368 per serving
1. Cut your venison into 1” cubes and freeze for 40 minutes to firm it up first (this makes it easier to handle).
2. Once cold, combine it with the pork trimmings and then grind them together very coarsely (use the coarse plate).
3. Since the meat isn’t cured yet, it’s very important to make sure it stays cold through all of the initial processes.
4. Add all of the ingredients above to the ground venison.

Preview / Show more

See Also: Homemade venison summer sausage recipeShow details

2 hours ago Venison Summer Sausage Recipe — Elevated Wild. 1 hours ago Grind the meat mixture through a fine die. Using a paddle attachment on a stand mixer on a low setting (or wooden spoon), mix ground meat until incorporated. Mix in reactivated bactoferm. Mix for 1-2 minutes until the meat is tacky.

Preview / Show more

See Also: Homemade deer summer sausage recipeShow details

1 hours ago Grind the venison and pork shoulder butt twice using a “fine” grinder plate. Add the seasoning to the meat and mix by hand for about 5 …

Reviews: 2
Estimated Reading Time: 1 min

Preview / Show more

See Also: Free RecipesShow details

5 hours ago First time smoking venison summer sausage with complete recipe and how to guide Thread in 'Sausage' Thread starter Started by rnyboy , Start date Dec 29, 2012

Preview / Show more

See Also: Free RecipesShow details

9 hours ago Smoking. Once the sausage is stuffed, it’s time to add some smoke. You can use a wood pellet grill like a Traeger, an electric smoker or a handmade smoke house in your backyard. The important thing is to hot smoke the summer sausage around 180-220 degrees Fahrenheit to an internal temp of about 160 degrees.

Preview / Show more

See Also: Free RecipesShow details

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 12-22-18, I used liquid buttermilk, like you would drink.

Preview / Show more

See Also: Free RecipesShow details

1 hours ago Advertisement. Step 2. Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day. Step 3. Preheat an oven to 200 …

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.

Preview / Show more

See Also: Free RecipesShow details

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

Preview / Show more

See Also: Free RecipesShow details

3 hours ago Smoked Venison Summer Sausage Recipe - Game & Fish top www.gameandfishmag.com. 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 the internal temperature reaches 155 degrees. Remove smoked venison sausage from grill and allow to cool at room temperature for 60 …

Preview / Show more

See Also: Free RecipesShow details

8 hours ago Smoked meat is always a good idea, especially if it’s made from venison, a first-rate meat choice. It’s an excellent source of protein, vitamins, and minerals. It is rich in iron and full of B vitamins. The deer meat is both delicious and healthy. If your family is a meat lover, then deer summer sausage is a perfect choice for you.

Preview / Show more

See Also: Free RecipesShow details

2 hours ago What exactly is summer sausage? Summer sausage is usually a mixture of pork and other meat such as beef or venison. Summer sausage can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar.

Estimated Reading Time: 4 mins

Preview / Show more

See Also: Free RecipesShow details

6 hours ago 1. Combine ground meat with all remaining ingredients (except casings)in a large mixing bowl,mix/knead thoroughly up to 2 minutes. (to prepare fibrous

Category: Other Snacks

Preview / Show more

See Also: Free RecipesShow details

7 hours ago Wrap each in aluminum foil. Cook over indirect heat on a 250° grill for 30 minutes using hickory wood for smoke flavor, with the grill lid closed. Remove from grill and unwrap …

Rating: 5/5(1)
Total Time: 1 hr 15 mins
Category: Venison
Calories: 229 per serving
1. 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).
2. Mix brown sugar, salt, garlic, black pepper, onion flakes, onion powder, dry mustard and red pepper flakes.
3. Mix into venison with your hands or a wooden spoon.
4. Divide mixture into 3 equal portions.

Preview / Show more

See Also: Grilling RecipesShow details

4 hours ago Summer Sausage Tips. These apply to most dry cured sausages, not just venison summer sausage. Cut your meat and fat — it has to be either pork fat or fat trimmed off beef roasts or steaks — into chunks that fit into your grinder, add the salt, and the curing salt, toss well, and let this sit, covered, in your fridge for up to 2 days.

Rating: 5/5(4)
Total Time: 7 hrs
Category: Cured Meat, Snack
Calories: 168 per serving

Preview / Show more

See Also: Free RecipesShow details

4 hours ago Bisquick Turkey Sausage Balls Recipe Quick And Easy Peach Desserts Dried Cranberry Quick Bread Recipe Quick Apple Dumplings Recipe Bisquick Hoe Cake

Preview / Show more

See Also: Free RecipesShow details

4 hours ago Venison summer sausage recipe old school style smoked venison summer sausage recipe game fish venison summer sausage recipe old school style venison summer sausage jalapeño and cheddar fat thursday venison summer sausage the rustic elk venison making summer and smoked sausage umn extension venison pork blend summer

Preview / Show more

See Also: Free RecipesShow details

9 hours ago Instructions. 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.

Preview / Show more

See Also: Free RecipesShow details

2 hours ago Soak a pan of apple wood chips for 20 minutes. Preheat the smoker to 112-130 degrees. Set the pan of chips in the smoker. Lay (or …

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.

Preview / Show more

See Also: Free RecipesShow details

2 hours ago The recipe I used is actually a spicy snack stick recipe, but it makes great summer sausage. Ingredients: Besides 10 lbs meat (I used a chuck roast), you’ll need 3 tsp each ground celery, white pepper, nutmeg and curry powder. Add 5 Tbs salt, 2 tsp curing salt, 1 tsp liquid smoke (optional), 1 cup non-fat dry milk (binder), 5 Tbs powdered dextrose and 1 cup ice water.

Estimated Reading Time: 1 min

Preview / Show more

See Also: Free RecipesShow details

Just Now Directions. Mix all ingredients and stuff into hog casings, make (approx.) 1 lb rings. Allow rings to dry for 30 – 60 minutes. Smoke until internal temp is 152°F with hickory and mesquite.

Estimated Reading Time: 40 secs

Preview / Show more

See Also: Free RecipesShow details

7 hours ago Make this Smoked Venison Sausage Recipe in the oven or in an outdoor smoker. If making venison sausage patties: Cut off a piece of wax paper to cover a baking sheet. Pat the sausage mixture to approximately 1/2 inch thick and use a biscuit cutter or the top of a drinking glass to cut out even patties. Place patties on baking sheet.

Estimated Reading Time: 4 mins

Preview / Show more

See Also: Free RecipesShow details

3 hours ago Adjust them if you didn’t. Then, using a sausage stuffer, stuff the sausage into the casings. Let the stuffed casings rest in the fridge to dry out …

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.

Preview / Show more

See Also: Free RecipesShow details

6 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. Turn up smoker temps to 170-180 degrees and smoke at this temperature until internal temperature reaches 150

Preview / Show more

See Also: Free RecipesShow details

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(126)
Category: Seasonal Eating
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.

Preview / Show more

See Also: Free RecipesShow details

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

Rating: 4.5/5(75)
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.

Preview / Show more

See Also: Free RecipesShow details

7 hours ago I use the Hi Mountain kits from BassPro, Walmart, or wherever. I usually make 15 pounds at a time. Add some liquid smoke, mustard seed, and high melt cheese to 12lb ground venison and 3lb sausage. A good sausage stuffer makes a big difference in …

Preview / Show more

See Also: Free RecipesShow details

4 hours ago Smoke for 45 minutes. Remove the sawdust and increase the house temperature to 170 degrees and cook for 2-3 hours, or until an internal temperature of the sausage reaches 155 degrees F. Take the sausages out of the smokehouse and place in …

Rating: 4/5(14)
Servings: 6
Cuisine: American
Category: <P>Sausage</P>

Preview / Show more

See Also: Free RecipesShow details

7 hours ago This recipe is calculated for 10 lbs. of sausage. Chill meat (38 degrees is perfect). Then grind through a 3/16 in grinder plate. Place in a large plastic, wood, glass, or ceramic tub or crock. Mix all ingredients (except sausage casings) by hand to blend spices evenly. Chill in cooler for 2-3 days. Stuff into 2 3/4 x 24 in. beef middles.

Preview / Show more

See Also: Free RecipesShow details

6 hours ago Best venison summer sausage recipe smoked from best smoked venison summer sausage recipe.source image: Bake at 325 degrees for 1 1/2 hours. Pin by HikenDip on Appetizers Summer grilling recipes . A quick and easy mash up of chicken sausages apple juice, honey and calzone powder. Best summer sausage recipe. That is the way i usually make it these.

Preview / Show more

See Also: Free RecipesShow details

9 hours ago First time smoking venison summer sausage with complete recipe and how to guide Hi All, I spent quite a bit of time looking into using my new MES 30 Analog Smoker to make 10 lbs of venison summer sausage (VSS).

Estimated Reading Time: 1 min

Preview / Show more

See Also: Free RecipesShow details

2 hours ago Venison Deer Sausage Smoking Time. The smoking time for venison sausage is only about 2 to 2 1/2 hours. This is just enough time to get a nice smoky flavor to penetrate the venison sausage. Use a meat thermometer and check after an hour for an internal temperature of 145-155 degrees Fahrenheit.

Preview / Show more

See Also: Free RecipesShow details

3 hours ago The smoking time for venison sausage is only about 2 to 2 1/2 hours. This is just enough time to get a nice smoky flavor to penetrate the venison sausage. Use a meat thermometer and check after an hour for an internal temperature of 145-155 degrees Fahrenheit.

Estimated Reading Time: 3 mins

Preview / Show more

See Also: Free RecipesShow details

2 hours ago When making summer sausage in electric smoker, you should first start smoking at 110-130°F until the meat reaches the desired color. Then, gradually increase the temperature to 150-175°F and then up to 190°F. The recommended internal temperature for smoked summer sausage is at 155-160°F. Anything higher than that will make the beef fat to

Estimated Reading Time: 8 mins

Preview / Show more

See Also: Free RecipesShow details

8 hours ago First time smoking venison summer sausage with complete recipe and how to guide Hi All, I spent quite a bit of time looking into using my new MES 30 Analog Smoker to make 10 lbs of venison summer sausage (VSS).

Preview / Show more

See Also: Free RecipesShow details

6 hours ago Summer sausage originally got its name because it was a sausage you could eat in summer. It's almost laughable now to think that you'd need a special type of sausage for summer, but back when refrigeration wasn't available and Europeans relied on curing and smoking methods to make meats last, summer sausage was a seasonal treat because it …

Rating: 5/5(34)
Calories: 30 per serving
Category: Snack, Lunch, Appetizer

Preview / Show more

See Also: Free RecipesShow details

2 hours ago Summer sausage is usually made with pork or beef, but some people prefer using other game meats such as venison. The most important part of choosing the right type of meat is getting the meat to fat content ratio correct. If the meat is too lean and not enough fat, the summer sausage will be too dry.

Preview / Show more

See Also: Free RecipesShow details

3 hours ago Here are a number of highest rated Smoked Deer Sausage Recipes pictures upon internet. We identified it from trustworthy source. Its submitted by management in the best field. We take this kind of Smoked Deer Sausage Recipes graphic could possibly be the most trending topic considering we allowance it in google plus or facebook.

Preview / Show more

See Also: Free RecipesShow details

Please leave your comments here:

New Popular Recipes

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 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.

What are the ingredients in summer sausage?

Summer sausage. Summer sausage is usually a mixture of pork and other meat such as beef or venison. Summer sausage can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar.

Most Popular Search