HOW TO MAKE VENISON SUMMER SAUSAGE

Venison Summer Sausage

5 lbs course ground venison Completely thawed out .. (do not use microwave)

measure out 5 lbs exactly

2 lbs Hot Sausage  or can use ground pork shoulder

Take Hot Sausage and Venison and mix together..

We take 1/2 of the batch and mix in my kitchen aide mixer then the other half..

now get your spices together… In large stainless steel bowl, mix all ingredients well

1 1/2 tbsp course ground pepper

2 tsp powdered garlic

1 tsp dry chopped garlic

1 tsp dry chopped onion

1 1/2 tsp BBQ Seasoning

5 tsp Morton’s Tender Quick Salt

3 Tbsp Hickory Liquid Smoke

1 tsp Crushed Red Pepper

mix well with hands to blend spices

now at this point you don’t have too but we ran 1/2 at a time again through my kitchen aide mixer to really blend well…

. Cover and refrigerate for 24 hours.

Repeat the mixing and refrigeration process each day for 3 days.

Third Day:

Take out your new 2 1/2 inch Sausage casings (can get at Dunham’s Sport, or sometimes your local butcher or can be ordered online from Cabela’s

run some warm water in a bowl and place casings in the warm water for 30 minutes with plate to hold it down

set up your meat grinder with the correct attachments

Take out your venison sausage mixture from the fridge.

Shape the venison  mixture into 3 rolls. ( you can have three medium size rolls or like we did one half size and two large)

Feed it through the grinder into the casing

once filled to where you want it take a string and tie off the end tight

Place on rack in a shallow pan, (you need to Oil the pan if not using casings)

and bake at  150-170 degrees  for 6-7 hours. Remove excess cooking juices as necessary.

Cool the salami,

wrap in plastic and store under refrigeration.

This can be frozen as well.  It is best if vacuum packaged.

Take out  slice and enjoy