Venison Sausage

[DonBo]

Mixed this up the other day and fired up the smoker yesterday. 25 lbs of vennie summer sausage. Got the recipe here on HSO a few years ago and everyone loves it.

Quote:

10 lbs Venison Summer Sausage

• 7lbs. venison

• 3lbs. pork

• ½ cup + 1 T. of TenderQuick

• ¼ cup course ground black pepper

• 2 T. mustard seed

• 1 T. Cajun powder

• 1 T. Louisiana Cajun Salt

• 1 T. crushed red pepper

• 1 T. onion powder

• 1 T. garlic powder

• 1 C. water

25 lbs Venison Summer Sausage

• 17.5lbs. venison

• 7.5lbs. pork

• 1 3/8 cup of TenderQuick

• ½ cup + 2 T. course ground black pepper

• 5 T. mustard seed

• 2.5 T. Cajun powder

• 2.5 T. Louisiana Cajun Salt

• 2.5 T. crushed red pepper

• 2.5 T. onion powder

• 2.5 T. garlic powder

• 3 C. water

Coarse grind venison and pork. Mix remaining ingredients with water until well blended and dissolved, then mix into the meat until well incorporated. Regrind all through a fine plate. Refrigerate overnight in a plastic tub covered in tinfoil. Roll into logs of about 1lb each. Smoke (heavy smoke) at 225 degrees for 4 hours, give or take (until internal temp reaches 155 degrees). Wrap in foil and allow cooling to happen naturally. Eat or refrigerate in a week, or freeze in vacuum bags.

NOTE: I did weigh these out at 1lb each and made them all a uniform shape (for uniform cooking). My "logs" were actually flat on each side...more like an evenly formed rectangle...which made them easier to keep on the racks. I rotated the racks probably once an hour. You can run heavy smoke for about two hours and just let it dry after that.

[eyeguy 54]

need my address???

[lovebigbluegills]

That looks fantastic!!! If you need to get rid of any extra, I'll sure give you my address

[eyeguy 54]

tooo late, it's being shipped here...

[lovebigbluegills]

I was too late... it does look awful good though!