o/t venison summer sausage recipe?

JD2ACWD · Dec 11, 2011

any one have a recipe they want to share,thanks

oldtanker · Dec 11, 2011

When we started raising our own pigs my wife just googled sausage recipes. The tried several different ones for each type of sausage that we wanted till we found the ones we liked best. You may want to try that.

Rick

Anonymous-0 · Dec 11, 2011

Look up PS Seasoning on da web. Very good products

JBMac · Dec 11, 2011

Legg"s old plantation makes a great mix, they have a web page.

tomtirediron · Dec 11, 2011

I only do about 30 lbs a year, but a coworker makes all the sausage for his family hunting group of 16. The last to years combined pushing
1100 pounds of different summer sasuage, trail baloga ect. We both swear by LEM products seasonings. They have a good website and a varity
of great products. Tom

BigMarv1085 · Dec 11, 2011

I just made 65 lbs of Leggs and LM mixed sausage last weekend. The spices are good to me but I think that are a lacking something. The next time I will use some receipes from some one else.

Rick Kr · Dec 11, 2011

When I started making sausage, I would do small batches and use LEMs or a similar brand. Then I would tweak it with usually a little more black pepper or red pepper.

After you get what you like, then you can start on bigger batches.

A local butcher here had just started stocking seasonings in bulk, cheaper than the little packets from Gander Mountain, Bass Pro etc. Next round of sausage I am going to experiment with the local guys blends.

I've done everything from summer sausage, breakfast, Italian, hunters regular and spicy. Never made a "bad" batch, just some better than others.

Hope this helps.
Rick

Mark-Ia · Dec 11, 2011

5 lbs. ground deer
1 lb. ground suet
2 lbs. ground pork
5 teaspoons Liquid smoke
1 teaspoon garlic powder
3 teaspoons mustard seed
2 cups water
5 tablespoons of curing salt(Morton's Tender quick salt)
2 teaspoons black pepper
1 teaspoon onion powder
2 teaspoons dry mustard
mix well,shape into rolls,whatver size you want. Wrap in heavy foil,dull side out.Twist ends shut. store in refrigerator for 24 hours. After 24 hours, punch holes in foil and boil for 1 1/4 hours. Unwrap to cool,re-wrap in freezer paper and freeze if you want, or refrigerate to eat now.

old · Dec 11, 2011

I have a number of them Summer or Italian or a couple others but since they are in a book I can not post them here but if you would like them just drop me an e-mail and I can scan and send them to you

4010 puller · Dec 11, 2011

Boiling for 1 1/4 hours is enough to cook the meats? This sounds pretty good. So you dont really use the shrink wrap style tubing as like summer sausage in the store would come in that"s baked, like a rine)?

4010 puller · Dec 11, 2011

Another question Mark. How is this recipe if you leave out the ground suet? Its probably quite a bit leaner, I just wondered if the fat in the sausage would mix well with the deer to make it good.

o/t venison summer sausage recipe?

JD2ACWD

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oldtanker

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Anonymous-0

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JBMac

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tomtirediron

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BigMarv1085

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Rick Kr

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Mark-Ia

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old

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4010 puller

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4010 puller

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