Venison Dried Beef Summer sausage

[sb59]

Waiting for spring when I can open my smoker to try this. Usually I make summer sausage with the standard recipes but I thought I'd try one the same TenderQuick, brown sugar blend that I usually do with my venison hams. Still plan on using the same venison, pork mix. Thinking it might come out tasting like deli chopped ham. Anyone ever try this before ? Bear, I know I got you thinking, now !

 

[crazymoon]

Let us know how it comes out BUT spring maybe years away if the snow keeps coming !

 

[twisted minds]

Just be sure to remember that when using tender-quick with ground meat you use half of what you would with whole muscle meat per pound. 

 

[sb59]

I will not be smoking for a while, with the current weather and my boiler died, so every outlet that can handle 1500 watts is being used for electric heaters! 

 

[Bearcarver]

 
Waiting for spring when I can open my smoker to try this. Usually I make summer sausage with the standard recipes but I thought I'd try one the same TenderQuick, brown sugar blend that I usually do with my venison hams. Still plan on using the same venison, pork mix. Thinking it might come out tasting like deli chopped ham. Anyone ever try this before ? Bear, I know I got you thinking, now !

When I heard Summer Sausage, TQ, and Brown Sugar all in one sentence, my ears stood out !!!

Sounds like a Great Idea!! You might want to try a small batch or two first, until you get what you like.

And yes, don't forget what Twisted Minds said----Only 1/2 TBS (1/4 ounce) of TQ per pound of Ground meat.

Good luck on your heater----Not a good time for that to happen !!

Bear

 

[sb59]

Thank's Bear !

Seems like you only have trouble with a furnace in the winter, & air cond. in the summer ! 

 

[Bearcarver]

 
Thank's Bear !

Seems like you only have trouble with a furnace in the winter, & air cond. in the summer ! 

LOL---Naturally you'd have trouble with the heater in the Winter, but does it have to be when it's 12 BELOW ZERO ?!?!

Bear