Hello everyone, Just spent the weekend making 50lbs of venison sausage.smoked for approx. 4hrs.(in 3 different batches) with hickory,and mesquite.came out totally awesome!!![:D][:p]. made it from scratch,bought pork butts,ground them & the venison with my new cabelas grinder(also awesome),added spices then stuffed the meat in hog casings.
It was about 20 degrees outside and had no problem getting the smoker up to temp.I LOVE my Smoker[^]. I will gladly share my recipe for this delicous treat to anyone who is intrested.
Jack
I could use some new venison recipes. Received my smoker yesturday and still have about 100# of deer left. Would be a great way to break the Bradley in.
Archerynut, I sent you the recipe by e-mail, enjoy!
Jack
<b><font size="3"><font color="blue"><font face="Comic Sans MS">I also have a lifetime supply of venison sausage.I'd love to try the recipe></font id="Comic Sans MS"></font id="blue"></font id="size3"></b>[^]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Richard Pearce</i>
<br /><b><font size="3"><font color="blue"><font face="Comic Sans MS">I also have a lifetime supply of venison sausage.I'd love to try the recipe></font id="Comic Sans MS"></font id="blue"></font id="size3"></b>[^]
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Let me know how it turns out[:p]
Jack
Bassman,
I too would like the recipe. Is this fresh-made sausage smoked for immediate consumption or smoked for preservation? I've done my share of fresh, never entered the world of preserved, but it does intrigue me.
You should hook up with Regforte, I've talked with him & he is an excellent resource for knowledgeable sausage making techniques.
http://www.chezbubba.com
Bassman
Thanks for the recipe. I will let you know how it turns out as soon as I can. It may be awhile due to weather , but some smoked sausage sure does sound good.
Well instead of sending 1000 e-mails I think I'll just post it.
Kirk I also sent it to you with a couple of questions about "bubba pucks".Enjoy & Smoke-On![;)]
SMOKED VENISON SAUSAGE
Ingredients:
20 lbs venison
5 lbs pork (ground pork butt works best)
2 12 lbs of cold water
12 oz. powdered milk
7 oz. of salt
1 oz of karo syrup (dark) or molasses
1 oz Prague powder (or any cure)
1 oz fine black pepper
1oz. garlic
14 oz. marjoram
Mix all ingredients and stuff into hog casings, make (approx.) 1 lb rings .let dry for 30 – 60 minutes. Smoke until internal temp is 152F. Let it cool. Makes 25 lbs.
<i><font color="blue"><b>Jack</i></font id="blue"></b>
Archerynut you will love this recipe.after it cools you can eat it right away. kind of like a ring bologna if you know what that is. Goes great with cheese & crackers(and a cold one).What kind of bow do you have? I use to be into archery.I still have my original Tom Jennings compound.
<i><font color="blue"><b>Jack</i></font id="blue"></b>
Right now I am shooting a Bowtech Pro 38 for hunting and 3-D and an old American for indoor 5 spot. Would like to get the new Bowtech Liberty or Justice, very nice , but could buy 2 Bradleys for the price of them.
Speaking of smoked venison sausage, This is what I'm talk'n about!!!
(http://img.villagephotos.com/p/2004-2/645127/HNNQT-DSCF0012.JPG)
<i><font color="blue"><b>Jack</i></font id="blue"></b>
Dang those look good Jack! Mmmmmm....mmmmmm
I had some when I was visiting an uncle in Breckenridge, MN but he actually mixed in some venison/pork/veal and it was some of the tastiest stuff I ever had for 3 days! I'll have to contact his wife and see if she's got the recipie - he passed away last year...
"A mans got to know his limitations"
Glendora, CA - USA!
Man, that's just not fair...lol
That looks so good I can almost taste it [:p](and I am stuck away from my smoker[V])
When in doubt smoke it.
just catching on to Bradley. had it for a month and been smoking every weekend since. ribs are easy. doing beercan chicken now. just wondering if that venison sausage recipe would work for moose??
Jack: Do you have an excellent summer sausage recipie???
"A mans got to know his limitations"
Glendora, CA - USA!
Fuzzy,
I do not have a recipe that is tried & true for summer sausage, but here is one I found and saved from this forum somewhere.I never tried this.I copied it here just as I found it.sounds good though, I plan on trying it soon.
Summer Sausage
The recipe I used is actually a spicy snack stick recipe, but it makes great summer sausage.
10lbs meat (I used a chuck roast)
3tsp ground celery
3tsp white pepper
3tsp nutmeg
3tsp curry powder
5Tbs salt
2tsp curing salt
1tsp liquid smoke (optional)
1cup non-fat dry milk (binder)
5Tbs powdered dextrose
1cup ice water
I stuffed mine into 2.5 inch casings the length of the racks.
dried at 100F for an hour
started smoke and went to 130F for an hour
went to 150F for an hour
went to 170F for 5 hours to hit internal temp of 152F.
Turned out great. There was just a bit of fat rendered off the sausage, so next time I will max out the temp at only 160F and let it set for a while longer.
If you don't have all day to do these thick chubs, you can pull them out after a few hours and put them in a 170F hot water bath on the stove until they hit 152F. Should only take 30 minutes or so.
<i><font color="blue"><b>Jack</i></font id="blue"></b>
Do I have to use that curing salt? (Nitrites again)
"A mans got to know his limitations"
Glendora, CA - USA!
Fuzz Man,
I use 2 different kinds of salt, regular mortons table salt, or kosher salt. Usually Kosher salt I use for brines and rubs and table salt for mixing in sausage. I would not hesitate to mix and match on anything I make. I guess I'm really not concerned with the whole nitrite/nitrate thing. Been smok'n for a long time and never had a problem. But thats just my opinion.[:D]
<i><font color="blue"><b>Jack</i></font id="blue"></b>
<font color="navy"><font size="3">Does anyone have a good dry ring recipe? I have too much deer meat in the freezer and was looking to make my own dry rings this year.
Thanks![/</font id="size3"></font id="navy">font=Comic Sans MS]
Fuzzybear;
I never smoked sausage or bolony, but I know if you are working with ground meat, you would need to use a cure (nitrites) to prevent the growth of bacteria; if you are not going to cook the meat to a temperature of 165 degrees F.
Kimberly,
Check out Bassman's recipe on this thread for Venison sausage. It works out well for him and you can always customize it with mustard seed, onion powder etc...
You could also use a premix from High Mountain, Eastman or Cabelas etc. They usually work out well and sometimes the casings you may need are included. You may want to add about 10 % beef or pork (a little on the fat side) to make the deer not as lean. Try a small batch and adjust your recipe accordingly.
Good Luck and let us know how it turns out![:)]
Doug
Hello Kimberly,
I am not sure what a dry ring is. But the recipe at the beginning of this thread makes for a wonderful snack. Jaeger is correct, you can add anything you want to it.
<i><font color="blue"><b>Jack</i></font id="blue"></b>
<font size="4"><font color="red"><b>Bassman's recipe is added to the recipe section</b></font id="red"></font id="size4">
Here: http://www.susanminor.org/cgi-bin/iB3/ikonboard.cgi?s=37fedd8ba66b7a695d587e2aaa84949b;act=ST;f=24;t=105
Thanks Bassman for sharing~~!
Olds
http://rminor.com