You will obviously also need a meat grinder and a sausage stuffer, plus casings.

Venison summer sausage recipe traeger. Bake at 300° for 3 hours. Web don’t let the name fool you, this smoked venison summer sausage recipe is great any time of the year and is a welcomed appetizer at parties, especially when served with a side of sharp cheddar cheese and crackers. Summer sausage is smoked, period.

Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and. Preheat an oven to 200 degrees f (95 degrees c). Web you can use a wood pellet grill like a traeger, an electric smoker or a hand make smoke house in your backyard.

Place meat rolls on baking sheet lined with foil, or on a baking rack inside a baking pan to catch the drippings. Your curing mixture should be completely dissolved before moving on to the next step, so just keep whisking until it is. Web place the venison in a large mixing bowl.

3 place the pork mixture into a sausage stuffer. Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day. Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.

1/2 pound of ground wild boar. Web jump to recipe. Web learn how you can easily make your own delicious smoked venison summer sausage at home on your traeger or pellet grill, all while saving some cash.

Using a grinder with a sausage stuffing attachment or a sausage maker, stuff 3″ diameter casings with seasoned meat mixture. An all natural recipe that is preservative and nitrate free. Place the venison in a large mixing bowl.