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Instructions 1st. day: Mix well, refigerate (covered) 24 hours. 2nd. day: Repeat above 3rd. day: Repeat above 4th. day: Divide into 5 equal parts (1 1/2# each). Shape into 5 rolls (12-14" long) You can either back on broiler rack in oven for 8 1/2 hours, or can use smoker and smoke til done. I

2 lb Pork sausage 2 tb Black Pepper 5 lb Ground venison 2 tb Liquid Smoke 1 ts Peppercorns 5 tb Morton Tender Quick Salt ... Rate this recipe ...

Recipe: Venison/Elk Mettwurst Smoked Summer Sausage Categories: None Yield: 1 servings 2 1/2 lb Deer or elk; trimmed 1 1/2 lb Pork shoulder or butt; -- untrimmed 1 tb Canning salt 1 1/2 tb Ground pepper 4 ts Morton's Tender-Quick 1 ts Sugar 3 ts Garlic powder 1/2 ts MSG 1/4 ts Cayenne pepper; or

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The definitive collection of venison summer sausage recipes. Transform you deer into tasty summer sausage with one of these sausage recipies.

I just finished a 15 lb batch of venison summer sausage. I used a High Plains summer sausage kit & added 3 TBS black pepper, 1 TBS cayenne, 1 TBS onion powder, 1 tsp garlic powder, 1 TBS garlic salt, & 4 tsps of encapsulated citric acid. Stuffed into casings that held about 3 Lbs each. The
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How Do I Make Venison Summer Sausag...