Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
The grilling community is known for coming together to provide help and support in times of need, and many families and communities have been devastated by the recent severe weather events across the country. Please visit these sites to learn more about how you can support relief efforts - operationbbqrelief.org and redcross.org.

Venison Summer Sausage ???

rambeauxrambeaux Posts: 24
in EggHead Forum
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?
Flag • Off Topic Disagree Agree Like

Comments

  • No YolkNo Yolk Posts: 42
    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
    Flag • Off Topic Disagree Agree Like
  • boehmerboehmer Posts: 23
    Did you guys end up making the deer sausage?? if so any tips thinking about trying it this weekend
    Flag • Off Topic Disagree Agree Like
Sign In or Register to comment.