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I just smoked a batch of 3 lb tubes of deer summer sausage in my CS250. The tubes hung perfect and I smoked at 180 until the internal temp was 160 according to the meat probe. After cooling, nearly every tube had a layer of gel(grease) which had cooked out and settled to the lower portion of the
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Mix well and keep in refrigerator covered. Mix every day for 3 days. On 5th day mix and make 4 rolls. Place on broiler pan and bake for 8 hours on ...
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6 lbs. ground deer meat 6 tbsp. tender quick salt 3 tsp. mustard seed 1 1/2 tsp. hickory salt 1/2 tsp. onion salt 2 tsp. black pepper 2 1/2 tsp. garlic powder 1/2 tsp. red pepper 4 tsp. liquid smoke 2 c. water
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Combine the ground beef and venison. Mix the sugar and spices into the water, then mix that into the ground meat. Mix really well for two or three minutes. Stuff the summer sausage mix into 2 - 3inch casings and tie off. Smoke in a meat smoker at 160 degrees Fahrenheit for 6 to 8 hours, or until the
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This recipe for summer sausage can be baked in the trusty oven or cooked in the meat smoker. Either way, the temperature is kept low, which gives the sausage a superior texture. Here's the ingredient list and recipe...
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Directions : In a large sauce pan, combine the ground venison, ground bacon, water, onions, garlic, 1 TB salt, 1 1/2 teaspoon cayenne and 1 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/2 hours. Remove from the heat and drain, reserving 3 cups of the
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How to Make Deer Summer Sausage