summer sausage

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by sting75ray, Dec 2, 2012.

  1. sting75ray

    sting75ray Active Member

    Joined:
    Jun 30, 2011
    Messages:
    1,277
    Location:
    Oklahoma
    9 lbs ground deer meat
    9 lbs pork sausage [2lbs was the jimmy dean spicy]
    1/2 cup of Morton Tender
    3 tablespoons of mustard seed
    3 tablespoons garlic powder
    2 tablespoons black pepper
    2 tablespoons of peppercorns
    2 tablespoons of liquid smoke

    mix it all together in large mixing bowl
    cover with foil and put in fridge for 3 days
    take it out every day and mix it good all the way through

    OVEN
    make it into 1 pound logs and place on roaster pan
    cover with foil and cook at 200 degrees for 5 to 6 hours and 165 inside temp
    let cool and place in fridge overnight

    SMOKER
    Place 1 pound logs on top rack of smoker
    fill water pan with 4 qts hot water, 2 beers, minced onion, garlic salt, cayenne pepper, onion salt, and black pepper
    smoke for 7 hours or until meat is 165 degrees
    let cool and place in fridge overnight

    We did one batch in the oven and another on the smoker. The batch from the oven was good but the batch off the smoker was GREAT. I have another batch on the smoker now and we added 2 cans of chopped green chilis to it. I will let you know how it turns out. :D:D
  2. 1LoneWolf75

    1LoneWolf75 New Member

    Joined:
    Apr 29, 2012
    Messages:
    618
    Location:
    Humboldt KS
    Just fer fun heres mine
    VENISON SUMMER SAUSAGE
    2 lb. venison hamburger
    2 tbsp. Morton Tender Quick Salt
    1/2 tsp. mustard seed
    1/2 tsp. marjoram
    1/4 tsp. sage
    1 tsp. sugar
    1 c. cold water
    1 tsp. ground black pepper
    1 tsp. crushed red pepper
    1/2 tsp. garlic powder
    Combine and mix water and seasonings. Pour over venison hamburger and mix thoroughly. Form in rolls on foil. Wrap tight and twist ends. Boil in foil for 1 hour. Split bottom of foil and drain juices on rack. Cool. Can be frozen after cooked.
    I smoked it for about 8 hrs, was ok.
    Had to modify. The girls(Nicki and Cricket said was better)
    Here is my modifications
    VENISON SUMMER SAUSAGE
    2 lb. venison hamburger
    1 lb. 70/30 ground beef
    2 tbsp. Morton Tender Quick Salt
    1 tsp. mustard seed
    1 tsp. marjoram
    1/2 tsp. sage
    2 tsp. sugar
    11/2 c. cold water
    2 tsp. ground black pepper
    2 tsp. crushed red pepper
    1 tsp. garlic powder
    1/2 tsp. minced garlic
    1/2 tsp. mustard powder
    Combine and mix water and seasonings. Pour over venison hamburger and mix thoroughly. Allow to sit in fridge overnight. Form in rolls on foil. Wrap tight. Smoked from 9a.m. till 5 p.m. Removed foil after 1 hr. Cool. Can be frozen after cooked.
    Girls said it smelled like summer sausage. Tasted good. longer it sat more smoke flavor I could taste.
    Am trying it with 2 lbs ground pork and 1 lb. ground beef 85/15. Will let you know how it turns out

    Dad had some deer gave to him so I'm waitin as I haven't had any luck.
  3. spottedpony

    spottedpony New Member

    Joined:
    May 29, 2013
    Messages:
    75
    And remember, Mortons Tender Quick, Instacure #1, or other curing agent (per package directions), is very important. Without that theres a great risk of Botulism.
Similar Threads
Forum Title Date
Ruffit's Domestic & Wild Game Cooking/ Recipe Foru summer sausage Dec 9, 2010
Ruffit's Domestic & Wild Game Cooking/ Recipe Foru Needing a recipe for Deer summer sausage? Dec 9, 2009
Ruffit's Domestic & Wild Game Cooking/ Recipe Foru Summer sausage or pepperoni recipe Aug 6, 2008
Ruffit's Domestic & Wild Game Cooking/ Recipe Foru Best drink for hot summer days Jul 13, 2011
Ruffit's Domestic & Wild Game Cooking/ Recipe Foru Dried Sopressata Sausages ready Feb 25, 2013