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PostPosted: Sat Nov 14, 2009 10:22 am 
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I like this recipe pretty good, I sometime add Jalapeño and cheese. CF :D

SMOKED VENISON SUMMER SAUSAGE


8 lbs lean venison
2 lbs fat pork trimmings
Mixture:
1 tablespoon cracked black pepper
10 teaspoons household salt
3 tablespoons sugar
1/2 teaspoon salt peter
1 tablespoon + 1 teaspoon coriander
1 teaspoon ground ginger
1 tablespoon ground mustard
1 tablespoon garlic powder
2 cups rose wine

This recipe is calculated for 10 lbs. of sausage. Chill meat (38 degrees is perfect). Then grind through a 3/16 in grinder plate. Place in a large plastic, wood, glass, or ceramic tub or crock. Mix all ingredients by hand to blend spices evenly and chill in cooler for 2-3 days. Stuff into 2 3/4 x 24 in. beef middles. These are usually available from a butcher. 3 x 28 in. fibrous casing may also be used. Make the sausages about 1 foot long and then tie them off. Be sure they are not stuffed tightly. After stuffing, hang so they do not touch each other and dry at room temperature for 5 hours.

Transfer the hanger to smoker or smokehouse and smoke at 120 degrees with a heavy smudge for 6-8 hours or until an internal temperature of 145 degrees is reached. Smoking longer (6-8 hours) will flavor the sausage more. When smoking is completed to your satisfaction, remove and shower with tap water until an internal temperature of 120 degrees is reached. Hang at room temperature in a draft free area for 2 days. Your house will smell as delicious as the old-time meat markets did and you will have a delicious auburn summer sausage.

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PostPosted: Sat Nov 14, 2009 5:30 pm 
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Location: The Westend of Galveston Island
Thanks for posting the recipe. I plan to do the same with the SS I'm making now if the results are what I expect :roll:

Its not starting out good. Went to assemble my hand grinder and discovered the plastic bag I store my plates and blade in had tore and leaked some rice. (rice absorbs moisture and prevents rust) Not that thats a big deal but I also discovered that mice must like rice :shock: Got two good mousers that are slacking off it would appear. So everything is soaking in very hot soapy water and bleach right now.

I hate meeces to pieces. :lol:

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PostPosted: Sat Nov 14, 2009 7:13 pm 
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Location: Lewiston, Maine
Sounds Good CF!
Now, I just got to score on the Boone & Crockett Buck I'm hunting....Going to take my camera to camp next week-end, take some pics and show ya'll why they call hunting Hunting. To do a video of a kill here in Maine would take two or three seasons....Some big deer tho, youth day, a kid took a 32 point, 338 lb field dressed Buck.
Thanks for the recipe!
dj

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PostPosted: Sun Nov 15, 2009 10:39 am 
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Posts: 6452
Location: Irving, Tx
Like the looks of this recipe! Copied and savied. Might have to hit ol' Bluz for some venison...

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PostPosted: Sun Nov 15, 2009 10:17 pm 
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Posts: 5447
Location: Oak Point, TX
darn!!!! Since I don't hunt and my hunting friends haven't offered I could kick myself in the butt (well at my age , never mind) when I think of all the great roadkill I past up coming back from Nebraska Thursday. Jeez I coulda had a boatload a sausage......
Sounds really good CF

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PostPosted: Mon Nov 16, 2009 8:57 pm 
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Shame on you PT. CF :lol:

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PostPosted: Mon Dec 07, 2009 1:23 pm 
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Location: Azle, TX
Chile,when you add your cheese and jalapeno how much do you add, and do you use high temp cheese or just a good heavy cheddar? Do you use fresh jalapenos seeded etc? Sorry for all the questions but this is my next plan.

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PostPosted: Mon Dec 07, 2009 4:48 pm 
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I use the high temp cheese. But I think any cheddar would work. On the Jalapeños I run the whole thing through the food processor. Less the stem. I add the Chiles to the mix and make a paddy, cook it and taste test. On the cheese I just add until it looks good to me. I also will add red pepper flakes just for color. CF :D

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