If you’re using a gas or electric grill, set it to about 350 °f (177 °c).

Deer sausage recipes smoked. Lay your venison sausages on the. After 3 days, shape into 5 logs. Web 2 ½ teaspoons black pepper directions:

Transfer to the fridge and let the mixture rest overnight. If you’re using a charcoal grill, build a low fire and wait until you can comfortably hold your hand above the grate for about 6 seconds. This will give you a more tender sausage.

Web move your venison summer sausage to your smoker and smoke them over very low heat for up to 4 hours of continuous smoke. Mix all ingredients well in a large bowl. An all natural recipe that is preservative and nitrate free.

Web jump to recipe. Web open this cure pack up and add it to the water and dissolve. One of the best recipes i’ve found is a german link sausage, smoked to give it added resonance.

Smoke at 120 degrees for 1 hour, 160 degrees for 30 minutes, with the smoke on, and 180 degrees until the suasage reaches an internal temperature of 156 degrees f. To make it even more simplified you can roll your deer summer sausage into logs and smoke them without the casing. Add the diced bacon and fold in until just combined.

A great summer sausage to. Then add the dissolved ingredients to your meat and mix it up and your deer summer sausage is ready to stuff into casings, rested and smoked. These will be about 8 ounces in size.