FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

Meat RecipesVenison Recipes >  Venison Summer Sausage

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

VENISON SUMMER SAUSAGE

The lean trimmings from wild game make an excellent meat for sausage production. Try one of your favorite recipes and substitute wild game or fowl trimmings for the beef portions.
 

INGREDIENTS

    • 15 pounds venison
    • 10 pounds pork trimmings (5 lbs lean, 5 pounds fat)
    • 7 ounces (2/3 cup) salt
    • 1 ounce (2 Tbsp.) commercial cure
    • 1 ounce (2 Tbsp.) mustard seed
    • 3 ounces (1/2 cup) pepper
    • 3 ounces (1/2 cup) sugar
    • 1/2 ounce (3 Tbsp.) marjoram
     

DIRECTIONS

Mix salt and cure with coarsely ground venison and pork trimmings. Pack in shallow pan and place in cooler for 3 to 5 days. Then add rest of ingredients and mix well.

Cure is optional. It is used to develop a pink color and as a preservative.
 

Note: This sausage recipe is quite spicy. If you like less spice, cut down proportions of spices. Smoke sausage as described in the following method.
 

Smoking Sausage: Stuff prepared sausage into 3-inch diameter fibrous casings.

Smoke at 140° F for 1 hour, 160° F for one hour and 180° F until internal temperature reaches 152° F (insert a calibrated meat thermometer in the thickest part of the sausage to check internal temperature).

Remove from smokehouse and rinse/spray with hot water for 15 to 30 seconds.

Follow with cold rinse/spray or place in ice water until internal temperature is reduced to 100° F.

Let dry 1 to 2 hours. Refrigerate.
 

North Dakota State University Extension Service - www.ext.nodak.edu
 

 

                    RELATED RECIPES

Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.