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Venison Summer Sausage ???

rambeauxrambeaux Posts: 25
edited 1:22AM 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?


  • 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

  • boehmerboehmer Posts: 23
    Did you guys end up making the deer sausage?? if so any tips thinking about trying it this weekend
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