(REC) Venison Summer Sausage
- Thread starter Dino
- Start date
W
Wimpy
Guest
Used to be out here in idaho you could take deer meat into certain packing plants that do salami and they would apply your amount of meat to the amount of salami you want and charge some extra for each lb.
In other words they would give you back lb of salami for lb of meat you brought in and charge you something like 100 to 150 per lb. Wow it was the bet salami I ever ate.
You might try some packing plants. Yes you can make it, but I doubt if you can make it quite as good. It is a lot of work, and I’m not sure you can buy the nitrate that goes into it for a preservative. (you wouldn’t want it without it for you would have to freeze it and of course there goes your quality. )
In other words they would give you back lb of salami for lb of meat you brought in and charge you something like 100 to 150 per lb. Wow it was the bet salami I ever ate.
You might try some packing plants. Yes you can make it, but I doubt if you can make it quite as good. It is a lot of work, and I’m not sure you can buy the nitrate that goes into it for a preservative. (you wouldn’t want it without it for you would have to freeze it and of course there goes your quality. )
city
Inactive
Hi Dino, I did a google search and found these:
This is an excellent recipe for "what to do with all that deer meat" and is also good done with only ground beef, as many ranchers end up with alot of hamburger after the steaks are gone. The 1# of hamburger is necessary as venison, if ground lean, tends to be very dry. I can't keep this stuff in the house--my family loves it and it is very low fat snack. I got this from a former president of the ND Cattlewomen.
1 hour 50 minutes
(20 min prep, 1 hr 30 min cooking)
3 lbs ground venison (deer, elk, antelope This MUST be ground lean, as the tallow on venison is what gives it the "wild" t)
1 lb lean ground beef
2 cups water
1 teaspoon onion powder
1/4 teaspoon garlic powder (or a tad more)
4 teaspoons cracked black pepper
2 teaspoons mustard seeds
2 teaspoons liquid smoke
4 tablespoons Morton Tender Quick salt
1. Mix all together thoroughly.
2. Form into 2-21/2" logs about 8" long.
3. Pack tightly as possible.
4. Wrap in aluminum foil, shiny side IN.
5. Refridgerate for 24 hours.
6. Take out, turn over and pierce foil several times with a fork.
7. Bake on a sprayed broiler rack over broiler pan at 325 degrees for 1 1/2 hour.
8. Unwrap and remove to rack to finish dripping.
9. Rewrap and refridgerate or freeze.
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Venison Summer Sausage
Cold Meat Snack
2 lbs. very lean ground venison
1 tsp. mustard seed
3/4 tsp. ground black pepper
3/4 tsp. garlic powder
3 Tbls. tender quick salt
1 Tbls. liquid hickory smoke
Combine all ingredients, mix well. Shape into 2 rolls and wrap tightly with aluminum foil. Store in refrigerator 24 hours. Do not remove foil. Place in large pan and cover with water. Boil 45-60 min. Unwrap to drain liquid. Re-wrap in plastic and store in refrigerator.
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Super Summer Sausage - Wisconsin
2 lbs. Ground Venison
1/2 cup Water
1-1/2 tsp. Liquid Smoke
1/4 tsp. Garlic Powder
1 tsp. Dried Minced Garlic
1/2 tsp. Mustard Seed
1/2 tsp. Freshly Ground Black Pepper
1 Tbls. Morton Tender Quick (NOT tenderizer)
2 tsp. Sugar
Mix all ingredients well. Roll in two or three rolls as firmly as possible. Place on aluminum foil with shiny side next to meat. Wrap so seamside is up. Allow to stand in the refrigerator for 24 hours. Punch holes in bottom of rolls. Place on rack in pan and bake at 325 degrees for 1-1/2 hours. Chill before slicing.
This is an excellent recipe for "what to do with all that deer meat" and is also good done with only ground beef, as many ranchers end up with alot of hamburger after the steaks are gone. The 1# of hamburger is necessary as venison, if ground lean, tends to be very dry. I can't keep this stuff in the house--my family loves it and it is very low fat snack. I got this from a former president of the ND Cattlewomen.
1 hour 50 minutes
(20 min prep, 1 hr 30 min cooking)
3 lbs ground venison (deer, elk, antelope This MUST be ground lean, as the tallow on venison is what gives it the "wild" t)
1 lb lean ground beef
2 cups water
1 teaspoon onion powder
1/4 teaspoon garlic powder (or a tad more)
4 teaspoons cracked black pepper
2 teaspoons mustard seeds
2 teaspoons liquid smoke
4 tablespoons Morton Tender Quick salt
1. Mix all together thoroughly.
2. Form into 2-21/2" logs about 8" long.
3. Pack tightly as possible.
4. Wrap in aluminum foil, shiny side IN.
5. Refridgerate for 24 hours.
6. Take out, turn over and pierce foil several times with a fork.
7. Bake on a sprayed broiler rack over broiler pan at 325 degrees for 1 1/2 hour.
8. Unwrap and remove to rack to finish dripping.
9. Rewrap and refridgerate or freeze.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Venison Summer Sausage
Cold Meat Snack
2 lbs. very lean ground venison
1 tsp. mustard seed
3/4 tsp. ground black pepper
3/4 tsp. garlic powder
3 Tbls. tender quick salt
1 Tbls. liquid hickory smoke
Combine all ingredients, mix well. Shape into 2 rolls and wrap tightly with aluminum foil. Store in refrigerator 24 hours. Do not remove foil. Place in large pan and cover with water. Boil 45-60 min. Unwrap to drain liquid. Re-wrap in plastic and store in refrigerator.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Super Summer Sausage - Wisconsin
2 lbs. Ground Venison
1/2 cup Water
1-1/2 tsp. Liquid Smoke
1/4 tsp. Garlic Powder
1 tsp. Dried Minced Garlic
1/2 tsp. Mustard Seed
1/2 tsp. Freshly Ground Black Pepper
1 Tbls. Morton Tender Quick (NOT tenderizer)
2 tsp. Sugar
Mix all ingredients well. Roll in two or three rolls as firmly as possible. Place on aluminum foil with shiny side next to meat. Wrap so seamside is up. Allow to stand in the refrigerator for 24 hours. Punch holes in bottom of rolls. Place on rack in pan and bake at 325 degrees for 1-1/2 hours. Chill before slicing.