You make the links, let them ferment for a few days, then smoke.

Venison sausage recipe with mustard seed. Web in a large mixing bowl, whisk together the water, curing salt, mustard seeds, garlic powder, pepper, and liquid smoke. Each half should be about. How to make venison summer sausage

Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Web mix cold venison and pork fat by hand. No need for a smoker.

So for you all, i have added a video below that will help you in making the venison summer sausage recipe at home. Add in salt, pepper, garlic, mustard seed or powder, and hickory smoke powder. 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:

Do a little at a time until the right consistency is achieved. You can vary the size depending on how big your meat grinder is. Preheat the oven to 325 degrees f (165 degrees c).

This venison summer sausage recipe is so easy and tasty. Web directions in a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.

20 large jalapeno peppers cooking instructions mixing run venison and pork back fat through a grinder with a medium die. Grind venison and fat together through a ⅜ grinding plate. 2 pounds jump to nutrition facts ingredients 1 pound ground venison 1 pound pork sausage 1 ½ teaspoons mustard powder 1 teaspoon mustard seed 2 teaspoons liquid smoke flavoring 1 ½ teaspoons garlic powder 1 ½ teaspoons onion salt