Venison Summer Sausage recipe - Smoking Meat Forums
Aug 1, 2018 · WILD GAME SUMMER SAUSAGE BASIC SPICE ADJUSTED TO OUR TASTE For 100 lbs. Of meat 50 lbs. of well-trimmed wild game meat chunks 50 lbs of trimmed pork shoulder.] [I use …
First time smoking venison summer sausage with complete recipe and …
Nov 28, 2012 · Smoked Venison Summer Sausage Recipe, for 10 lbs (Adapted from numerous venison summer sausage recipes by Pat Thompson, 12-11-12) Ingredients: 1) 6 lbs coarse ground venison …
Venison Summer Sausage - Smoking Meat Forums
Jul 12, 2018 · Making my first attempt at summer Sausage. Using Sausage Maker Game Summer Sausage seasoning as I've heard great reviews. Using 4lb venison, 1lb pork far, 1 TSP Cure 1 and …
Venison Summer Sausage – What other meat should I add to it?
Oct 29, 2012 · I have 5-6 lbs of venison thawing right now. What other type of meat should I add to it and how much? I've read some people adding beef, others adding pork, and then some using …
My venison summer sausage dilemma - Smoking Meat Forums
Oct 3, 2022 · OK, I'll try to provide as many details as possible. I made venison summer sausage using last year's ground venison, mixed with ground pork from the supermarket (70/30 ratio venison to …
Venison Summer Sausage ( jalapeño and cheese) - Smoking Meat …
Feb 6, 2011 · OK guys i told you i was gonna do some Venison Summer Sausage soon. Here's a little "how too" on the way i make mine.There are many ways to make SS. If you have never done this i …
Beef fat vs Pork fat - Smoking Meat Forums
Nov 7, 2019 · When making venison summer sausage I use 70% venison, 20% beef fat not suet, and 10% pork butt. When making other venison sausage I use 80% venison and 20% beef fat.
Pork Trim or Pork Butt for Venison Summer Sausage
Dec 25, 2017 · Title says it all. Does it matter? I have some pork butts cut up and frozen or I can go get pork trim from the locker to add to my venison summer sausage.
Summer sausage and other sausage internal temperatures?
Feb 2, 2017 · I primarily smoke venison summer sausage right now. 2 1/2” fibrous casings. Do I smoke them first then do the hot water bath? Or vise Versa? Can you give me some guidelines of how long …
Venison summer Sausage Problem - Smoking Meat Forums
Feb 10, 2010 · When my venison summer sausage is finished there is a fat gel on the outside of the sausage when I take the casing off. When smoking I do not raise the temperature above 170 to …