Recipe by dcg3269
"This recipe has been going around in our family for years. Each year around hunting season, my gramps would make this for all the hunters and family that were visiting for the season."
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sugar-based curing mixture (such as Morton® Tender Quick®)
2 1/2 teaspoons
2 1/2 teaspoons
ground black pepper
liquid smoke flavoring
Great recipe, but how long will this last in the fridge?
I used 5.5lbs of venison and 2.5 lbs of pork and adjusted the ingredients accordingly. That ratio should be higher, perhaps 50/50 venison to pork, in my opinion. Also, I think it needs more pepper (and a coarser grind). Finally, they do get better with age so don't be in a rush to consume these. Let 'em hang for a while.
I have never made summer sausage before, and this recipe was amazingly simple. My family loved the summer sausage, and it has made my husband take up hunting in order to have a fresh supply of Venison for it. I was concerned about the whole mustard seeds, but they worked out very well.
This is a very easy to make recipe and is great tasting. My daughter said she likes it and she is very finicky but did say it was too spicy, so I don't think she is going to even try it when I make this with about 3 tablespoons of crushed red pepper seeds to make some hot sausage. Thank you Gramps for sharing this wonderful recipe!
Sounds similar to what my Mom made. Cure can be made with twice as much salt as brown sugar. Giving a 5 until I try it.
Same recipe passed on to me years ago, simple to do and we love it.
Great recipe. I did add a couple dashes of soy, worcestershire , and cayenne.
* Percent Daily Values are based on a 2,000 calorie diet.
Gramps' Venison Summer Sausage
Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
Calories from Fat: 21
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