VENISON SUMMER SAUSAGE RECIPE - (4.2/5)

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Venison Summer Sausage Recipe - (4.2/5) image

Provided by รก-6994

Number Of Ingredients 11

Grind fine:
17 lbs venison
3 lbs pork
In a mixing bowl, mix together with minimal water (1 c):
3 1/2 cups Reichert S.S Seasoning
4 oz cure
3/4 cup bull flour
1/3 cup mustard seed
3 tbsp garlic powder
1/3 cup coarse ground pepper
1/3 bottle Liquid Smoke

Steps:

  • Hang in smoker for 1 hr @ 100-125 deg. When dry to the touch, add smoke and raise to 150 deg for 4 hrs. Raise smoker temp to 200 deg and hold at this temp until the internal temp is 170 deg. Remove from smoker and cool quickly in ice bath.

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