Venison Summer Sausage ???

rambeaux

Has anyone done any deer summer sausage on their egg? I'm going to try some this week-end. I getting ready to grind it now. Any thoughts on seasonings and/or smoking. I'm thinking on starting low temp and increasing as I go, but I'm not sure on total cook time. What do ya'll think?

No Yolk

This is the one we use.
2# venison
2tblsp. Tender Quick Salt
1/2 tsp. mustard seed
1/2 tsp. granulated garlic
1 tsp. sugar
1 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. marjoram (optional)

1/4 tsp. sage (optional)
1 cup water

Mix spices together in a large bowl then add the meat and water. Mix well, cover and refrigerate for at least 72 hours kneading the mixture daily. Form into a roll and Egg indirect over a drip pan filled with water at 250 degrees until internal temp of the meat is 160 degrees. Throw in a chunk of apple or grape wood for flavor.
Cool roll and slice as desired. May be frozen after cooked

Doug

boehmer

Did you guys end up making the deer sausage?? if so any tips thinking about trying it this weekend