Bowtech_archer07 Posted October 24, 2006 Report Share Posted October 24, 2006 I was wondering if any of you had recipes for deer sausage that used ground burger meat. Any ideas would be great. Thanks!! Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 24, 2006 Report Share Posted October 24, 2006 Re: Deer Sausage Are you looking to add ground beef to venison to make the sausage..?? Quote Link to comment Share on other sites More sharing options...
Bowtech_archer07 Posted October 24, 2006 Author Report Share Posted October 24, 2006 Re: Deer Sausage no, we have some ground deer burger. Any recipe using any cuts would be fine. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted October 24, 2006 Report Share Posted October 24, 2006 Re: Deer Sausage I buy kits from cabelas and use 1 lb of cheap fatty bacon for every 4 lbs of venison. Quote Link to comment Share on other sites More sharing options...
brownie65 Posted October 31, 2006 Report Share Posted October 31, 2006 Re: Deer Sausage Salami 3 lbs. ground venison or beef or combination 1 teaspoon pepper 1/2 teaspoon garlic salt 1/2 teaspoon mustard seed 1/2 teaspoon mustard powder 1 cup water 3 tablespoons Morton's Quick-Curing Salt Mix ingredients well. Divide in 2 parts. Roll in foil and boil in water for 1 hour. Pick holes on bottom of foil for draining. Return to refrigerator for 24 hours before cutting. Quote Link to comment Share on other sites More sharing options...
brownie65 Posted October 31, 2006 Report Share Posted October 31, 2006 Re: Deer Sausage Venison Sausage 1 lb ground venison 1/2 lb. ground beef 1/2 lb. ground pork 1 teaspoon course ground pepper Scant tablespoon liquid smoke 1 cup water 2 tablespoon quick curing salt 1/2 teaspoon garlic powder 1/2 teaspoon marjoram 1 tablespoon mustard seed Mix together all ingredients and refrigerate for 24 hours (covered). From in 2 rolls and wrap tightly in foil. Back on rack in pan for 1 hour at 350 degrees. Cool in foil until able to handle. Remove from foil and re-wrap. Refrigerate. Quote Link to comment Share on other sites More sharing options...
brownie65 Posted October 31, 2006 Report Share Posted October 31, 2006 Re: Deer Sausage Summer Sausage 2 lbs of meat (moose, elk, deer, caribou) 2 TBS. of tender quick salt 1 TBS. liquid smoke 1 TBS. mustard seed 1/4 TSP. salt 1/4 TSP. pepper 1/4 TSP. garlic salt 1/4 TSP. of onion powder or onion salt 1 TSP. garlic powder 1 CUP of water Mix all ingredients. Roll into two/three rolls and refrigerate a min of 24 hours. Ensure you have a pan on the bottom shelf to catch the fluids that will drain out. Place the rolls on the rack in an oven heated to 350 degrees for approximately 1 hour. You can also wrap the rolls in allum. foil. Punch holes in the foil to allow the fluids to escape (the foil will make softer casings). Quote Link to comment Share on other sites More sharing options...
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