Venison summer sausage recipe.
Anyone got a good recipe?
Would like to see this as well.
I made some a couple of weeks ago that turned out pretty well but it needs tweaking. I'm at work now but will look up the recipe tonight. It was good but needed less garlic and more salt, IMO. Do you have a smoker? It can be made in the oven but won't be as good.
I'm interested in this as well..
Originally Posted By alemonkey:
I made some a couple of weeks ago that turned out pretty well but it needs tweaking. I'm at work now but will look up the recipe tonight. It was good but needed less garlic and more salt, IMO. Do you have a smoker? It can be made in the oven but won't be as good.
I have an electric smoker.
Here you go. I like it, but our whole family LOVES garlic so this is probably way too garlicky for most people. Next time I plan to cut the garlic in half and probably add 50 - 75% more salt. I think you really need the ground beef to add a little fat. Venison is just too lean by itself to make good summer sausage. I did make some 100% venison German sausage that rocked though.
2lbs ground venison
2lbs ground beef
1oz whole mustard seeds
1T ground mustard
1 whole garlic bulb, pureed
1tsp cayenne
3/4 T Salt
4 tsp LEM cure (use the amount on the instructions for whatever brand of cure you buy)
1 8oz block of cheddar, colby jack, etc - chopped into small chunks
5 medium sized jalapenos, seeds removed and chopped.
1/2 cup water
Mix everything together except the meat, cheese, and peppers. If you have a grinder available run the ground meat through a second time to ensure it's very finely ground. Then mix seasonings into the meat and store (covered) in the fridge 1-2 days. Mix in the peppers and cheese right before stuffing, then stuff into casings and smoke on low heat until center is 155. I started the smoker at 160 and bumped it up about 20 degrees every 2 hours. It took about 6 hours to finish.
I'm also wondering what a little brown sugar added to the seasonings would do. I had a little bit of summer sausage made by a local butcher who does a great job, and theirs has just a hint of sweetness compared to my homemade version.
I have checked out some recipes and most call for Morton's Tender Quick to cure the meat.
Nobody in town has it but I did find Morton's sugar cure. I hope this works.
My understanding is that any cure will work as long as it has sodium nitrite. I have never seen Tender Quick in a store either, which is weird because as you said so kany recipes call for it.
The venison was a success.
A little salty for my tastes, but good none the less.
Next time I will cut back on the cure and add a little more liquid smoke.
Adding ground beef not necessary since the venison was an 80/20 grind.
