Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Venison Summer Sausage ???

rambeauxrambeaux Posts: 24
edited November -1 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?

Comments

  • 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
  • boehmerboehmer Posts: 23
    Did you guys end up making the deer sausage?? if so any tips thinking about trying it this weekend
Sign In or Register to comment.