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Venision Summer Sausage?

post #1 of 6
Thread Starter 

Fairly new here.  I'm looking for some good recipe's for Vensison Summer Sausage.  I've done the High Mountain blend before, In my wifes stove with liquid smoke.  I have access to a Brinkman electric to try my next batch, (plan on getting something better eventually)  Does anybody have any recommendations as to where to look for good summer sausage recipies?  Also, what type of wood for smoking summer sausage?  I've got about 35-40lbs of meat to do.  Thanks for any input.

Marc

post #2 of 6

http://www.smokingmeatforums.com/newsearch?search=venison+summer+sausage

 

These are just some of the result from the search tool. It does work really good.

post #3 of 6
Thread Starter 

Thanks for the link.  I did try a search, but the results wern't that good.

post #4 of 6
Quote:
Originally Posted by dirtsailor2003 View Post
 

http://www.smokingmeatforums.com/newsearch?search=venison+summer+sausage

 

These are just some of the result from the search tool. It does work really good.

 

Please don't hate me. I can't help myself. This sentence should read "It does work really well." Good is an adjective and well is an adverb. As you were referring to the verb "work" the appropriate modifier is an adverb. Sorry again.

 
Disco
post #5 of 6
My last batch I did I used this recipe and I think they were great! Ill add some cheese and jalapeño s next time.. but just the venison alone was good...

This recipe is for a 5lb batch..
4 tsp salt
1 tsp cure #1
4 tsp dry mustard
2 tsp paprika (I use Hungarian. .)
2 tsp garlic
1.5 ground coriander seeds
1 cup powdered skim milk
2 tbsp corn syrup
1/2 cup water..
I made the meat mixture the day prior to smoking for the cure to do its thing... I smoked for a few hours real low (100* -120*) and started bumping the temp up after 3 hours every hour until I hit 140*.. ice bathed and let sit for a bloom...

As far as wood goes I like a heavy a smoke taste.. so I go mesquite and oak mix the whole smoke (except the first hour to dry the casings out a little)
post #6 of 6

Let us know what you find, and how it comes out, when I do elk I mix like 4lb lean elk with1 lb of 80/20 burger, this just depends on how lean your venison is also??

 

I like the PS Seasonings, and the sausage makers mixes. The sausage maker is one of the sponsors here also.

 

 

wood?? hickory, oak, or mesquite will be good, also depends on what mix you go with, if you do a sweeter mix you may want a sweeter wood say apple or plum??

 

There is a lot of trial and error here, but great this is you can eat "most" of your errors

 

Happy Happy Happy Smokin  :sausage:

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