The 1# of hamburger is necessary as venison, if ground lean, tends to be very dry.

Venison summer sausage recipe ideas. Web this venison summer sausage is called boerenmetworst, literally “farmer’s dry sausage,” and it is a proper summer sausage from the old country. First of all, you’ll notice in this recipe that if you’re using venison, you’ll need to add a bit of ground beef as well. The trick to success in this step is to keep the venison and the fat cold.

It will mix in more evenly if you sprinkle it over, rather than just dump it in one spot. In place of the cheddar you can use a white cheddar, smoked. Today, i was making venison.

Remember, it’s always best to grind meat when it’s kept very cold. This is an excellent recipe for what to do with all that deer meat and is also good done with only ground beef, as many ranchers end up with alot of hamburger after the steaks are gone. Yes, you can fry venison summer sausage just to make it look more crispy.

Cover, and refrigerate for three days, mixing once a day. Web cooking instructions mixing run venison and pork back fat through a grinder with a medium die. Once venison and fat are ground, proceed to the next step.

Web parts that are used to make venison summer sausage are hams and the skin without bone. In a large bowl, mix together the ground venison and pork sausage. Add spices, cure and cold beer to the meat and mix thoroughly.

Add to the ground venison and ground beef and mix thoroughly. You make the links, let them ferment for a few days, then smoke. This is important to get the sausage to bind properly.