If you like less spice, cut down proportions of spices.

Deer venison summer sausage recipe. Web summer sausage recipe. 1 to cure the meat. Us 3 lbs ground venison (deer, elk, antelope this must be ground lean, as the tallow on venison is what gives it the wild t) 1 lb lean ground beef 2 cups water 1 teaspoon onion powder 1⁄4 teaspoon garlic powder (or a tad more) 4 teaspoons cracked black pepper 2 teaspoons mustard seeds 2 teaspoons liquid smoke

Web how long is venison summer sausage good for? Web grind each type of meat, then mix the different meats together. Web 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 directions mix all ingredients in a large bowl.

It is ground, mixed and then chilled for two days to cure. I love it because it can be made in the oven! Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer.

Cook over indirect heat on a 250° grill for 30 minutes using hickory wood for smoke flavor, with the grill lid closed. Hull jalapeño peppers and remove seeds, then chop into small but not fine chunks. Batch, slice them in halves down the middle, deseed, douse in olive oil and char under your oven’s broiler until the skin begins to darken and blister.

It is then ground again through a smaller die which makes for a slightly firmer sausage and also gives you a much richer color. 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. 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.

Cover, and refrigerate for three days, mixing once a day. Parts that are used to make venison summer sausage are hams and the skin without bone. No need for a smoker.