Need some recipes for smoked deer sausage. Smoke times and tempatures would help also. A friend of mine has a smoke house and he's never used it, came with the house. Lookin to break it in
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I would interested in recipies also -
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I made this last year, it was a big hit
* 3 pounds deer burger
* 2 pounds ground boston butt
* 3 tablespoons Morton Tender Quick
* 2-1/2 teaspoons mustard seed
* 1-1/2 teaspoons garlic powder
* 1 tsp. celery salt
* as many chopped jalapenos as you want, i think i used about 5, one per pound.
* a bunch of fresh cracked black pepper
*pepperjack cheese chopped
Mix all ingredients well and cover. Refrigerate the sausage for three days, mixing well once each day. Form into 2-1/2 inch diameter rolls, and refrigerate the rolls for 2-4 hours.
Hickory Smoking Sausage
Traditional Venison Summer Sausage
Smoke the summer sausages with hickory smoke, at 140F for two hours. Raise the smoker temperature to 160F and smoke for another two hours. Raise the temperature again, up to 175F, and smoke until the internal temperature of the sausage reaches 155F.
Then immediately drop them into a cooler filled with ice water, to rapidly cool it down. Leave it in there for about an hour, then refrigerate.Last edited by ytsejam; 10-15-2010, 01:37 PM.Comment
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