This is a recipe i made up for the holidays, it really turned out great if i may say so.
the reduced fat and salt makes it very enjoyable and healthier.
Smoked venison summer sausage
3 lb. venison
4 lb. beef
3 lb pork shoulder
5 T morton tender quick
5 t garlic powder
5 t onion powder
5 t mustard seed
5 t cracked peppercorns
5 t paparika
5 t liquid smoke
2 1/2 cups water
diced all meat and mixed with dry spices, covered and refrigerated overnight,
Ground coarsely and added the smoke and water,blended well and stuffed in 2" calogeen casings,
refrigerated again overnight.
started them in smoker at 130 degree until casing was dry.
raised it to 150 degree for one hour
raised it to 165 degree added the hickory wood chips and smoked it til internal temp was 152 degree, showered in cold water til internal temp was down to 110, let them hang for 30' then refrigerated.
Passed some of them out christmas day, and at a dinner party last night.
thats all of my notes, except to add that it probably took longer in the smoker even though it's insulated as we were at 30 degrees outside with a 25 mph northwest wind. but it was worth it.
the reduced fat and salt makes it very enjoyable and healthier.
Smoked venison summer sausage
3 lb. venison
4 lb. beef
3 lb pork shoulder
5 T morton tender quick
5 t garlic powder
5 t onion powder
5 t mustard seed
5 t cracked peppercorns
5 t paparika
5 t liquid smoke
2 1/2 cups water
diced all meat and mixed with dry spices, covered and refrigerated overnight,
Ground coarsely and added the smoke and water,blended well and stuffed in 2" calogeen casings,
refrigerated again overnight.
started them in smoker at 130 degree until casing was dry.
raised it to 150 degree for one hour
raised it to 165 degree added the hickory wood chips and smoked it til internal temp was 152 degree, showered in cold water til internal temp was down to 110, let them hang for 30' then refrigerated.
Passed some of them out christmas day, and at a dinner party last night.
thats all of my notes, except to add that it probably took longer in the smoker even though it's insulated as we were at 30 degrees outside with a 25 mph northwest wind. but it was worth it.
