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Unread 01-13-2009, 02:46 PM   #1
MTHank
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Question Italian Venison sausage?

Anyone have a recipe for using Italian Venison sausage for a meat loaf to be smoked smoked? And what kind of wood for smoke? And... To what temp?
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Unread 01-13-2009, 06:31 PM   #2
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2 pounds of Italian venison sausage
1 cup of Italian bread crumbs
2 eggs slightly beaten
1 small sweet onion finely chopped
3 or 4 cloves of garlic minced
sea salt and fresh cracked pepper to taste
Mix all ingredients and form the loaf
Smoke at 250 until you reach 140-150 internal
I like hickory but apple or oak smoke is good too.
Glaze with a sweet sauce like Sweet Baby Ray's or Blues Hog
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Unread 01-14-2009, 10:43 AM   #3
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Quote:
Originally Posted by cheez59 View Post
2 pounds of Italian venison sausage
1 cup of Italian bread crumbs
2 eggs slightly beaten
1 small sweet onion finely chopped
3 or 4 cloves of garlic minced
sea salt and fresh cracked pepper to taste
Mix all ingredients and form the loaf
Smoke at 250 until you reach 140-150 internal
I like hickory but apple or oak smoke is good too.
Glaze with a sweet sauce like Sweet Baby Ray's or Blues Hog
Thanks Cheez... Was going to do it today, BUT? Too damn may things pop up to do so I will give it a try on Saturday. I have about 30+ lbs of Venison sausage, any other ways to use this vension sausage would be great. Anyone think it would work as a jerkey from a shooter??

Thanks again...
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[FONT=Comic Sans MS]USN Vet.[/FONT]

[FONT=Comic Sans MS]Weber Kettle Gold – 22 ˝”[/FONT]
[FONT=Comic Sans MS]22 1/2" UDS[/FONT] (aka 55 gal)
[FONT=Comic Sans MS]Smokie Joe[/FONT]

[FONT=Comic Sans MS]The stone age did not end because we ran out of stones[/FONT]
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Unread 01-14-2009, 11:59 AM   #4
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Veninon sausage is pretty tasty as stuffing for canadian bacon...

http://www.bbq-brethren.com/forum/sh...ad.php?t=46522

Or you could use it as stuffing for a plain pork loin.

Just a suggestion. :)
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Unread 01-14-2009, 06:14 PM   #5
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If your venison sausage was totally lean you could shoot it and make jerky. If there is any fat at all it will be nasty. If you do make jerky without cure you will have to keep it refrigerated. Probably not a good idea without cure.
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