Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Venison Summer Sausage ???

rambeauxrambeaux Posts: 24
edited 8:59AM 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
Sign In or Register to comment.