Venison summer sausage recipe?

Looking for some recipes and how you guys do it. I've got a good of meat in the freezer and looking into making something different.

We always buy the summer sausage making kits from LEM products. Just mix the seasoning packet and pork fat to your meat. We also like to add some liquid smoke and then bake it in the oven the next day.

Haven't made sausage in a while mostly been doing the Snack Stix thing. Just did a batch last week so got some to carry deer hunting.. Been getting most my spice mixes I use form PS Seasonings. Like them real well.

https://www.psseasoning.com/








Mac

I use high mountain seasonings and bacon, it's fantastic. I do both bear and deer that way.

I use LEM products as well. Make sure your fat content is right. I use 1.5 lbs per five lb batch (3.5 lb venison) and it turns out well. I used to use pork butt and its ok. If you can get straight pork fat it is better.

Made 20 pounds of these guys barbecue jerky 2 weeks ago ,
ate the last of it a couple days ago .lol
They have you covered with whatever you want , from spices to equipment .Way cheaper than the kits , and taste better too .

The Sausage Maker

I use Backwoods seasoning and casings for moose. I bake them in the oven at 200 for an hour then hang in the smokehouse for day smoking with hickory. MMMMM mmmmm

do those commercial seasoning packets cure the meat enough so it doesn't need refrigeration?

No

Yes the High Mountain includes a cure. I still freeze it because it lasts a lot longer that way.

nice video Bernie. thanks for that

We use LEM trail bologna, just a little spicier than summer sausage, and every body that i share with prefers it. We mix 20# deer with 5# pork butt and grind. We also add a little bit of jalepeno flakes to some and one pound high temp cheddar per 10# of meat. Follow LEM"s cooking instructions.

Has anyone tried or have recipes for sausage that use limited sodium or even alternatives to sodium?

Bryce

PS Seasonings are great. We like the summer sausage and hot dog mixes the best but have not tried all of the varieties!

Chris

if you want to cut back on salt,,try white pepper.It has a great flavor and a bit of a salty taste to it.I use it in my breakfast sausage.

Thank you I will add that to my other ingredients I use. I make my own non salt sausage stuff or pork now. I know some had mentioned potassium as a replacement but one needed to be careful as to amounts as the taste can be compromised or worsened .

Bryce

Thanks everyone. Looks like I have a couple different batches to try. Good winter projects.

All looks good.