Web ingredients 3 pounds ground venison 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.

Venison summer sausage recipe traeger. Web first and foremost, a smoker. 1/2 pound of ground wild bison or venison. Web jump to recipe.

Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Web in a large bowl combine cold water, seasonings and cure in a bowl. You will obviously also need a meat grinder and a sausage stuffer, plus casings.

Let cool and store in fridge or wrap tightly in freezer paper. 3 place the pork mixture into a sausage stuffer. 3 tablespoon cracked pepper 3 tablespoon garlic powder 3 tablespoon onion powder 3 tablespoons mustard seed 1 tablespoon sea salt 2 tablespoon marjoram

Summer sausage is smoked, period. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and. 1 tablespoon morton tender quick home meat cure.

(photo courtesy of traeger) april 12, 2019 by traeger print recipe serves: 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. 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:

It’s not the same, but it will get you close. Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day. Web i'm going to make some sausage this weekend and found the recipe on this forum.