Gramps venison summer sausage –Discover the delightful experience of crafting a delicious Venison Summer Sausage, perfect for any outdoor enthusiast. This recipe not only showcases the unique flavors of venison but also highlights the art of sausage making at home. Whether you’re planning a camping trip or simply looking to impress at your next barbecue, this summer sausage is sure to become a favorite. Follow the instructions below to create a savory treat that captures the essence of outdoor cooking.
Image of Venison Summer Sausage
Experience the visual appeal of this delectable sausage. Below is an image showcasing the finished product, representing the pinnacle of home sausage craftsmanship.
Ingredients
To make this mouthwatering Venison Summer Sausage, gather the following ingredients:
- 5 lbs ground venison
- 1 lb pork fat, finely ground
- 1/4 cup non-iodized salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon crushed red pepper (adjust to taste)
- 1 tablespoon sugar
- 2 teaspoons Prague Powder #1 curing salt
- 1/4 cup cold water
- 1/4 cup liquid smoke (optional)
Instructions
Follow these steps to prepare your Venison Summer Sausage:
- In a large mixing bowl, combine the ground venison and pork fat until well-mixed.
- Add the salt, black pepper, garlic powder, onion powder, crushed red pepper, sugar, and curing salt into the meat mixture. Mix thoroughly to ensure the spices are evenly distributed.
- Slowly incorporate cold water and, if desired, liquid smoke into the mixture. This will enhance the flavor and texture of the sausage.
- Once the mixture is well-combined, cover and refrigerate for at least 24 hours. This resting time allows the flavors to meld beautifully.
- After marinating, preheat your smoker or oven to 170°F (77°C).
- Stuff the seasoned meat mixture into casings (hog casings recommended) using a sausage stuffer. Make sure to remove any air pockets for an even cook.
- Tie off the ends and prick the sausages with a pin to allow steam to escape during cooking.
- Smoke the sausages for approximately 4 to 6 hours, or until the internal temperature reaches 160°F (71°C).
- Once cooked, remove the sausages from the smoker and allow them to cool. Store in the refrigerator or freezer until ready to serve.
Enjoy your homemade Venison Summer Sausage sliced, on a sandwich, or as part of a charcuterie board. It’s a perfect treat for gatherings or simply enjoying the fruits of your labor!
