A great summer sausage to make and share with friends and family.

Venison summer sausage recipes for the oven. Preheat an oven to 300 degrees f (150 degrees c). A staple in the midwest, this large diameter cured sausage can be made from a mixture of pork, beef, venison or other combinations of wild game. Web punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.

Serve on crackers with cheese and a. Combine the ground venison, cheddar cheese, and jalapeños by hand or in a stand mixer using a paddle attachment, mixing. We cover everything from grinding your deer meat to seasoning, stuffing your casings, and finally smoking your.

A great but easy recipe to use up extra ground venison, elk, moose or beef. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Web cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.

Combine seasonings, cure and water in a bowl. 1 teaspoon freshly ground black pepper. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.

Mix until evenly blended and somewhat sticky, about 3 minutes. Learn how to make delicious, tangy homemade summer sausage with our tried and true jalapeno cheddar venison summer sausage recipe. Web ingredients the first step is to gather ingredients for the summer sausage.

Cut your meat and fat — it has to be either pork fat or fat trimmed off beef roasts or steaks — into chunks that fit into your grinder, add the salt, and the curing salt, toss well, and let this sit, covered, in your fridge for up to 2 days. This allows the fats to escape during cooking, preventing them from becoming overly greasy. Divide into 5 equal parts (1 1/2# each).