Divide into 4 portions, and form each portion into a firm, even roll about 12 inches long.

Deer summer sausage recipes oven. Web cooking instructions mixing run venison and pork back fat through a grinder with a medium die. Each year around hunting season, my gramps would make this for all the hunters and family that were visiting for the season. Web wrap each in aluminum foil.

Serve on crackers with cheese and a. 15 pounds venison 10 pounds pork trimmings (5 pounds lean trimmings, 5 pounds fat trimmings) 7 ounces (2/3 cup) salt 1 ounce (2 tablespoons) commercial cure 1 ounce (2 tablespoons) mustard seed 3 ounces (1/2 cup) pepper 3 ounces (1/2 cup) sugar 1/2 ounce (3 tablespoons) marjoram directions: A staple in the midwest, this large diameter cured sausage can be made from a mixture of pork, beef, venison or other combinations of wild game.

1 day 2 hrs servings: This batch came off of a mule deer bu. Takes four days to make, but well worth it!

2 ▢ 10 grams dextrose, or granulated sugar if you can’t get it ▢ 1 tablespoon cracked black pepper ▢ 1 tablespoon coarsely ground coriander seed ▢ 2 teaspoons coarsely ground. Remember, it’s always best to grind meat when it’s kept very cold. Fermento is a starter culture.

A match made in the oven. Mustard powder or mustard seed; Web venison summer sausage recipe 3 pounds ground venison 1 1/2 cup water 4 tablespoons quick cure salt 1/2 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion salt 1/2 teaspoon mustard seed 2 tablespoons liquid smoke

Combine the ground venison, cheddar cheese, and jalapeños by hand or in a stand mixer using a paddle attachment, mixing. Place meat rolls on baking sheet lined with. It can be multiplied easily and freezes very well.