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Venison Summer Sausage Saga

post #1 of 24
Thread Starter 
I should call this stuff "Organic, free range, free formed venison summer sausage"........heh
In other words, I mixed it all up, chilled it overnight, then found out I am out of the casings I wanted to use.
I had to form these into logs by hand.......they still taste good, they're just not pretty. lol!

I am cleaning out my freezer...getting ready for deer season. I decided to make my favorite summer sausage.

I like my venison mixed with a fat bacon

Mixed with the spices...garlic powder, onion powder, mustard seed, onion flakes, tender quick and water.

Bagged to chill overnight.

Formed into logs and into the smoker..

Finished logs...


Cut the rest in half and bagged for the freezer.

And I still do not have any room in the freezer...PDT_Armataz_01_05.gif
post #2 of 24
Send some my way...That will give you some freezer space.icon_biggrin.gif
post #3 of 24
It may not be purty but to me it looks purty darn tasty! Thanks for the good report!
post #4 of 24
Thread Starter 
Deer Meat, I think it's going to be my supper for the next couple of days. lol

Thanks Vlap!smile.gif
Thank goodness it tastes better than it looks. icon_lol.gif
post #5 of 24
Cowgirl, I have a recipe for Summer Sausage that is wrapped in foil and cooked. I think it would work under any circumstance. It will be about a week before I get home to find it. Who knows, it might help next time. I have just finished cutting up a deer, 2nd one this week and #8 since the season opened. The week after Thanksgiving, I feel something coming on.
post #6 of 24
Thread Starter 
That sounds great goat....when ever you get the time.
Do you smoke it while it's wrapped?

Sounds like you are keeping busy, hopefully I will get a couple of deer next week.smile.gif
post #7 of 24
Cowgirl, Seems like you make your logs and wrap them in foil, then place them into the refrigerator overnight. Take them out and cook until they reach ???* temp. My memory just is not what it used to be.
post #8 of 24
Thread Starter 
Thanks goat, I might give that a try next time.
I bagged and chilled my sausage overnight..then shaped into logs.
post #9 of 24
My mother made sausage that looked just like that. I agree it was never pretty but it was some of the best tasting sausage I have ever had. I think she used to cook it for like 8 hours on a low setting. Did you smoke this if so what temp and how long. Does anybody know what the temp should be?
post #10 of 24
yeah my mom made sausage wrapped up in foil.........tho it wasn't smoked, but man was it good.......i will email her for the recipe

post #11 of 24
Thread Starter 
I used my 7' horizontal smoker...since I didn't have casings to worry about, I smoked it at a higher temperature....around 235 to 250. I also aimed for an internal meat temperature of 165.....that seems to work great for me.smile.gif
post #12 of 24
Looks great cowgirl. Thanks for sharing.
post #13 of 24
Thread Starter 
Thank you Bill. smile.gif
post #14 of 24
Check this out, I love to fish and hunt small game but I vomit everytime I try to clean a deer, no fun for me......So I have enough buddies that understand this and usually take care of me.. Today I called 5 friends who all have deer meat and not one of them would come off of 5lbs of deer meat. BS B S BS.;madder than a limp #%#@ bull.
post #15 of 24
Seems to me as long as they hit 140 or so, then ya chilled em down quick, they'd bind up OK for a decent looking log on the smoker. Then go to the 170° neighborhood on the smoker?

Of course you'd have to take the foil off for smoking...
post #16 of 24
Thread Starter 
That's too bad Baker! Hopefully I will get a couple of deer this week.

Rich, that sounds like an interesting way to do it. I think I'll stick with putting them directly on the smoker without foil.PDT_Armataz_01_34.gif
post #17 of 24
coegurl..........they don't dry out on you that way?
i would worry that they would fall apart.......of course from the pics, i see that they didn't........but i am a worrier till i do it once......

you ARE my sweet coegurl..........lol

post #18 of 24
coegurl.........here is my moms recipe for salami that i was talking bout yesterday.......tho i think it also could be smoked instead of boiled


2 lb. hamburger
1/2 tsp. onion salt
1/2 tsp. mustard seed
1 cup COLD water
1/2 tsp. garlic salt
1/2 tsp. peppercorns
2 Tbsp. Mortons Tender Quick
Add ground red pepper for color

Mix well an ddivide in half. Roll in foil and refrigerate 24 hours. Start in pan of cold water and bring to boil for 1 hour. Refrigerate for another 24 hours. Ready to eat. Leave in foil while cooking.

it was pretty good

post #19 of 24
Thread Starter 
Thank you Deud!
No, they didn't dry out or fall apart, I think the higher temperature and the pork fat kept them moist.
Thank you so much for the recipe, I will copy it down and give it a try.

Thanks again Deuuud.....icon_mrgreen.gif
post #20 of 24
Looks tasty Cowgirl! I always have unbleached muslin or cheese cloth in the house for making cheese and some sausages - if you run a quick chain stitch down the side it works good in a pinch for chub type sausages. One quck pull and it's off again. Muslin may be reusable after it's washed depnding on the meat.
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