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06-05-2011, 06:44 PM
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#1 |
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Got rid of the matchlight.
Join Date: 05-13-11
Location: Dickinson, TX
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Venison Sausage
First does anyone have any tried and true venison sausage recipes? I have all the deer meat ready to go. I will grind the pork when i get everything ready. Do i need to add a cure (nitrite)?
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06-05-2011, 08:03 PM
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#2 |
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is One Chatty Farker
   
Join Date: 03-22-05
Location: Ohio
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there are two at bottom of this page- http://lpoli.50webs.com/AlphabeticalList.htm#FRESH
you should add a cure if you are going to SLOW smoke the sausage at lower temps. If you just want to "cook it" at higher temps , then no cure needed
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM Continue the Revolution=CampaignForLiberty.org |
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06-05-2011, 08:25 PM
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#3 |
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is One Chatty Farker
Join Date: 06-08-06
Location: Upstate South Carolina
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A friend of mine gave me some deer sausage a while back, I cut it with some pork and used a premade bratwurst mix I got from LEM. It was pretty good I must say. I also added some white pepper to liven it up a tad.
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Chargriller Super Pro with side firebox ------ I'd like to be remembered as one of those "larger than life" people, but as I'm only 5'6" I just work on being *wider* than life. (Pedro Moura Pinheiro, a funny guy) |
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06-05-2011, 10:08 PM
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#4 |
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is One Chatty Farker
Join Date: 04-04-06
Location: Wichita Falls, Tx
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I use LEM products and have been very pleased. This was my first year making sausage. I made about 100lbs total. Between summer sausage, snack sticks, jal/cheese bratwurst, jal/cheese polish, and breakfast sausage. Have had no complaints on any of it.
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HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2 |
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06-05-2011, 10:46 PM
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#5 |
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On the road to being a farker
Join Date: 04-13-08
Location: Vacherie, LA
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What flavor type are you looking for? I have a very good Cajun type (not overly hot, but flavorful) and a real good Italian recipe. The Cajun one is good smoked or fresh. Ley me know.
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From the land of Swamp People, South Louisiana |
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06-06-2011, 12:14 AM
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#6 |
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Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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What kinda sausage? Summer sausage or something else?
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-Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering |
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06-06-2011, 01:35 PM
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#7 |
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Got rid of the matchlight.
Join Date: 05-13-11
Location: Dickinson, TX
Downloads: 0
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toddrod- send me the cajun recipe. That has to taste good!
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