Looking for good venison sausage & peperoni recipe

Rich, go to www.lemproducts.com you will find lots of stuff on this site to do what you want.

j foley

Well Rich, your not getting many replies, but if you try a search on venison sausage you'll get a few hits.

Go on, try the search

The one site most of us reference, northwestsmoking.com is off line.

Here's one site, with a specific summer sausage recipe for venison, but you're probably looking for a scratch recipe.

Venison Summer Sausage Kit

For scratch, this is in our archives "venison sausage" 26 hits:

Venison Sausage recipe

Sorry, Didnt notice the post until today. Try this site. It has many different recipes.

Sausage Recipes

There's summer sausage, polish sausage, bratwurst, and many other recipes there.

Click here for several interesting venison sausage recipes and other info for the bowhunter.

This is far from new info, but here's my smokette summer sausage smoking method:

Clean out woodbox. Hang sausage in smoker, set at 100F with door ajar. Leave until casing is no longer wet.

Meanwhile, chop wood into little bits - 1/8" thick "planks" work good, or little sticks, or just buy some fine chips.

When sausage is ready, add wood, set at 100F, and close door. In hot weather, thermostat may have to go a bit higher to get wood started - feel for the click of turning on.

Smoke for 3 hours, then set to 125F for 1 hour, set to 150F for 1 hour, set to 175F and smoke until sausage reaches 160F.

Chill in a container of ice cubes and water.

This is for big summer sausage, like 3" diameter or so. For smaller sticks, the 3 hour initial smoking can be shorter.

If you find any good pepperoni recipes that work in the CS, please post them. I've tried a few but never gotten my pepperoni acceptably dry.

Well my first deer is being cut up as we speak so I wanted to do a test batch before I do a big batch with my venison. So at midnight last night I ran to the grocery store and picked up 5 lbs 96% lean beef and 1 pound ground pork and a High Mountain sausage kit. I followed the High Mountain directions & added 2 teaspoons of mustard seeds to the batch, I stuffed one just like that one I added 4 oz shredded sharp cheddar & a diced jalapeno. I just pulled it out of the Cookshack and ran it under a little cold water & sliced a few test pieces. It's actually really good. I should have added a few jalapenos & more mustard seeds as you can just barely taste teh jalapeno in there but you sure can see and taste the cheese. I cant wait to try some from scratch with the venison. Thanks for all the leads.

Rich,
Having made a lot of Venision sausage(mostly fresh), I have found that you will not have to add any beef to it , because venison is very lean and dry.

When I have made fresh Italian sausage, Brats, etc. I usually use a mixture of 60% Pork to 40% Venison...this will give you more moisture. If you are using Pork Butts for this type of sausage try to get them where they are 1/4" trimmed...this will give you more fat and a more moist sausage.

This can also be used in making Summer Sausage.

Give it a try.

Dave