Best Deer Summer Sausage Recipes

Deer Summer Sausage image

Provided by Tina Reed

Time 1h20m

Number Of Ingredients 7

1 lb ground deer meat
1 lb ground beef
1/2 tsp white pepper
1/2 tsp mustard seed or ground mustard
1/2 tsp garlic powder
3 Tbsp morton tender quick salt
3 Tbsp liquid smoke flavoring

Steps:

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. Place a lid or something on top to keep the rolls submerged as they boil.
5. Drain and poke holes in the foil to allow them to drain and cool. Remove foil and put in ziplocs or bowls and refrigerate to cool. Slice and enjoy with some cheese and crackers.

Deer Summer Sausage Recipe - (4.3/5) image

Provided by á-7075

Number Of Ingredients 9

2 lbs. deer burger (with suet, or mix equally with hamburger)
1 tbsp. (heaping) Morton's Tender Quick
1 tsp. garlic powder
1 tsp. coarse ground black pepper
1 tsp. mustard seed
1 tsp. cayenne or ground red pepper
1 tsp. paprika
1 tsp. liquid smoke
1/2 c. water

Steps:

Mix all ingredients thoroughly in a glass or plastic bowl. Cover and let stand in refrigerator overnight. Make into a roll about 2 inches thick, wrap in aluminum foil. Punch small holes around foil to allow mixture to drain during cooking. Preheat oven to 350 degrees. Place sausage on a rack in foil lined pan and bake for 1 hour. Allow to drain and cool slightly. Remove sausage and wrap in paper towels to remove excess liquid. Wrap in another sheet of aluminum foil and allow to cool before slicing. Serve cold or at room temperature.

Deer Summer Sausage image

Provided by daryl schulte @Daryl2018

Number Of Ingredients 19

5 pound(s) deer
5 pound(s) beef
5 pound(s) pork belly
3 teaspoon(s) pink curing salt
6 tablespoon(s) paprika, sweet mild
1 1/2 teaspoon(s) coarse ground black pepper
1 1/2 teaspoon(s) white pepper
1 1/2 teaspoon(s) garlic
1 1/2 teaspoon(s) dried celery flakes
7 tablespoon(s) salt
2 tablespoon(s) sugar
1 1/2 tablespoon(s) mace
3 cup(s) water
3 1/2 ounce(s) powdered milk
OPTIONAL FOR JALAPENO CHEESE STICKS
3 pound(s) tempered cheese
6 - jalapenos, fresh chopped
2 tablespoon(s) dried jalappenos
MIX ALL AFTER MEAT IS MIXED

Steps:

grind meat keeping as cold as possible without freezing solid put grinder parts in freezer to keep cold
mix spices add water mix well . mix thru the meat well till pastey
add jalapenos & Cheese fold
stuff in 17mm casings Or Casing of choice after leaving in freezer for 1hr
refrigerate for 24 hrs
smoke until 160 degrees internal temp.
refrigerate 24 hrs or dry till cool