Deer summer sausage

Discussion in 'Food Preparation, Camp Cooking and Recipes' started by OLE RASPY, Nov 19, 2019.

  1. OLE RASPY

    OLE RASPY 10 pointer

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    There’s prolly a thread on here. I searched but didn’t go very far. Lol. I’m gonna try it again this year. Ill be using the oven. Post up your recipes please. I’ve already got a grinder that stuffs it. Rather not use any other meat besides deer. Is this possible. No fat no nothing off anything. Just deer. I’ll be getting the casing cheese and cure and seasoning. So just post up what you do or give me a link. Thanks.
     
  2. Nock

    Nock 12 pointer

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    I’ll be following. Like to make some myself
     
  3. bgkyarcher

    bgkyarcher 12 pointer

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    Following.....
    lol, I do expect to kill at least one deer this year.
     
  4. carnivore

    carnivore 12 pointer

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    You need to add fat. Pork fat acts as a binder and keeps it from being dry. Deer fat is gross. Pork or beef fat is good. Summer sausage without fat makes no sense. There is a person mentioned in this article that uses 100% deer (plus vegetables (for flavor)and powdered milk (as a binder)):eek: but unless you have a medical reason for avoiding porkfat i wouldnt even consider it.
    http://wiredtohunt.com/2017/01/30/can-you-make-venison-sausage-without-fat/
     
    Lady Hunter likes this.
  5. OLE RASPY

    OLE RASPY 10 pointer

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    Alright. Understandable. I’ll use some jowl bacon then. Pretty fatty. I’ve been researching. Just don’t want to mess this up like I did 2 years ago. Wasted I think 10 rolls.
    I need to know the oven temps. The hrs and such. Start out low temp 140 150 for a hr then up the temp for a few more hrs is this right.
     
  6. OLE RASPY

    OLE RASPY 10 pointer

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    I think that’s the reason I messed up. Didn’t cook it right at the temps
     
  7. OLE RASPY

    OLE RASPY 10 pointer

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    Barren county
    Probaly buy the kit at rural king that’s got the casings cure and seasoning in it. Is this a good kit that rural king sells??
     
  8. Meatstick

    Meatstick 10 pointer

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    You HAVE to have some fat
     
  9. carnivore

    carnivore 12 pointer

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    Im trying this...
     
    Last edited: Nov 19, 2019
    kyoutdoorsman likes this.
  10. Bubbles

    Bubbles Banned

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    I really want to make some. I have been told it's not hard. But i just do not have the time to do it. Think it takes all day to make it
     
    bgkyarcher likes this.
  11. bgkyarcher

    bgkyarcher 12 pointer

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    Need to trim some fat of the pigs and save for this very reason.....
     
  12. Bubbles

    Bubbles Banned

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    Thought the same thing myself. But more so for the bratwursts
     
  13. Christopher Durbin

    Christopher Durbin Fawn

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    Bowling Green
    I put 11 lbs venison, 3lbs Bacon(Pack from GFS) i lb smoked sausage and seasonings kit from Cabella (I had to adjust spices to allow for less pounds of meat, it was for 25 lbs total) Cooked in the oven per instructions on the box until internal temp was right. Great stuff. Planing to try to do my own seasoning next time from some recipes I got off of the internet. Takes a while to cook, try to be patient. I do prefer smoking it but my smoker broke on me.
     
    kyoutdoorsman likes this.
  14. Lady Hunter

    Lady Hunter 12 pointer

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    We've used the Cabela's Summer Sausage kits for years... Its our favorite flavor with added high temp cheese for extra yummies. We use a smoker but I'd think if you followed their oven directions, you'd end up with a good product too.

    [​IMG]
     
    carnivore, Ataulbe1, timer and 3 others like this.
  15. kyoutdoorsman

    kyoutdoorsman 12 pointer

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    :) looks good lady. :cool: we're do you buy your casings, do you tie off or use hog tie rings
     

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