posted by Cissy 10-06-100 5:58 PM
Venison Country Sausage
6 lbs. Venison
4 lbs. Fat pork butts
1 lb. Water
6 TBSP. Salt
1 TBSP. Pepper, white, ground
3 oz. Corn syrup solids
4 tsp. Onion powder
1 tsp. Nutmeg
2 level tsp. Prague powder
2 cups soy protein concentrate ( probably could use semolina )
Grind all meat thru a 1/4" grinder plate and mix all ingredients well. Stuff into hog casings.
Smoke. Place in cooler for 24 hours before using.
Alada’s Hickory Stick
5 lb. ground hamburger or venison (may use 1/2 of each)
5 rounded tsp. Morton's tender quick curing salt
2 tsp. garlic salt
2 tsp. black pepper
2 tsp. crushed red pepper
2 tsp. mustard seed
2 tsp. fennel seed
Mix all ingredients well. Put in covered bowl and refrigerate for 3 days, mixing well each day. On the 4th day, make into rolls and bake 6 to 8 hours at 170 degrees. Good with crackers.
Venison Jerky
2 lb. venison
4 oz. bottle Liquid Smoke
2 oz. white wine or beer
1 tbsp. Worcestershire sauce
2 tbsp. A-1 sauce
1 tbsp. soy sauce
1/2 tsp. garlic salt
1/2 tsp. onion salt
1 tsp. black pepper
1/4 cup cayenne pepper (optional if you want it hot) or dash of Tabasco
Crab Boil (optional for a different flavor), amount to taste
Cut venison in narrow strips (1/2 inch wide x 1/4 inch thick x 2-5 inches long.) Mix in other ingredients; marinate venison in refrigerator overnight.
In Oven: Lay Jerkey on oven racks. Open door 1 inch to let moisture out, put drip pan below. Dry in 300 degree oven for several hours (depending on thickness of Jerkey and degree of dryness desired). In Microwave: 1 1/4 hours on lowest temperature. Rotate every 20-30 minutes.
Barry’s Venison Sausage
2 lb. venison burger
2 tbsp. liquid smoke
1/4 tsp. garlic powder
1 tsp. mustard seed
1/8 tsp. black pepper
1/2 tsp. onion salt
1 cup water
2 tbsp. tender quick salt
Mix well. Shape into long roll; wrap in aluminum foil (shiny side toward meat). Refrigerate 24 hours. Pierce holes in bottom of foil with fork. Bake 1 hour and 20 minutes at 325 degrees. Refrigerate when cool.
Mincemeat
2 lb. fresh lean beef or venison
1 lb. suet
5 lb. apples
1 lb. seeded raisins
2 lb. currants
3/4 lb. citron
1/2 tsp. cinnamon
1 grated nutmeg
2 tbsp. mace
1 tsp. ground cloves
1 tbsp. allspice
1 tbsp. fine salt
2 1/2 lb. brown sugar
1 qt. cherry or boiled cider
1 pt. grape juice
Boil meat and cool. Chop meat, suet and apples fine. Mix all ingredients together thoroughly and let stand 24 hours before using.
Homemade Bologna
15 lb. hamburger (venison or beef)
7 oz. Tender Quick
10 oz. brown sugar
1 1/2 oz. black pepper
1 tsp. garlic powder
1/2 oz. dry mustard
1/4 oz. ground mace
Mix all ingredients well. Roll into logs 2 1/2 to 3 inches across and 10 inches long; place in cotton bags. (Or heavy duty aluminum foil and wrap foil around log; fold flap several times to seal and fold up ends.) Place in large pan and place in refrigerator for 24 hours.
Bake at 250 degrees for 4 hours. When done and cool, remove wraps and place in Ziplock bags. May be frozen or kept refrigerated.
Salami
4 level tbsp. Morton's Quick Tender Salt
2 1/2 tsp. mustard seed
2 tsp. pepper
2 1/2 tsp. garlic powder
1 tsp. liquid smoke
5 lbs. ground beef or venison
Mix this all together real good. It mixes well in a food processor or mix by hand in glass or plastic bowl. Keep in refrigerator covered. Knead the following day, then once a day for next two days (3 days total kneading).
On the fourth day, form into 4 loaves. Pat on wire rack on a cookie sheet to catch drippings and bake at 150 degrees for 4 hours. After 4 hours, turn loaves over and bake 4 more hours; total 8 hours. Wrap in foil, after they cool. Will keep several weeks. Also may be frozen.
Summer Sausage
1 lb. ground beef
1 lb. ground pork
1 lb. ground venison
2 tbsp. Morton's Tender Quick Salt
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. coarse ground pepper
1 cup cold water
1 1/2 tsp. mustard seed
1 1/2 tsp. liquid smoke
Mix well. Leave in refrigerator overnight or about 12 hours. Form in rolls. Seal in aluminum foil. Poke holes in bottom. Place on rack in pan and bake 1 1/2 hours at 325 degrees.
Believe It or Not Summer Sausage
3 lbs. of ground meat (venison or beef)
1/2 tsp. pepper
2 tbsp. Tender Quick
1/4-1/2 tsp. onion salt
1-2 tsp. liquid smoke flavoring
1 cup water (whirl with a garlic clove in blender)
Homemade Bologna Sausage
5 lbs. hamburger (may use venison)
2 1/2 tsp. smoked salt or liquid smoke
2 1/2 tsp. coarse ground pepper
5 tsp. Tender Quick salt
2 tsp. garlic salt
2 1/2 tsp. mustard seed
Mix all ingredients well. Refrigerate 24 hours in covered container. Then mix again and let stand in refrigerator another 24 hours in covered container.
Remove and mix again. Form into 5 loaves. Place on broiler pan and bake at 150 degrees for 8 hours. (May also put in loaf pans and bake.) Let cool. Wrap in waxed paper or foil. Refrigerate for 2 days before eating. This should keep for 4 weeks in refrigerator or it can be frozen.
Venison Pan Sausage
8 lbs. venison
4 lbs. fresh pork
1/2 c. salt
2 tbsp. black pepper
1 tsp. red pepper
A little brown sugar
Add seasoning to meat; grind together and form into 1 pound rolls; wrap and freeze. Slice as needed.