summer sausage?

[BiggA]

I have some venison trimmings and want to make summer sausage. I have access to a smoker or was thinking of doing the oven style. I googled some recipes but was wondering if anyone here does or has made summer sausage? I would apreciate any advice before i go at this so i dont wreck 10-20 lbs of meat.

[Randy Kaar]

Do you want to stuff it yourself? I have a few recipes, Just have to find them.

randy

[BiggA]

yes I am going to grind it and start from there.

[deadeye]

I will have to look for mine.  It takes ground venison and seasoning salt.  You mix the two, form into roll about 2" in diamater.  Wrap in tin foil and place in oven at a low heat with the door open.  I remember it was great stuff and pretty easy to do.   Now I just gotta dig up the recipe.

[BiggA]

Anybody? I cant believe noone does this there self?

[BiggA]

I will have to look for mine.  It takes ground venison and seasoning salt.  You mix the two, form into roll about 2" in diamater.  Wrap in tin foil and place in oven at a low heat with the door open.  I remember it was great stuff and pretty easy to do.   Now I just gotta dig up the recipe.

Cool thanks. I have never done this so not sure what to expect. I am hoping for some good snack and sandwich meat.

[deadeye]

BiggA,
This makes three one pound rolls.
3 pounds ground venison
1 tsp liquid smoke
1/8 tsp black pepper
1/2 tsp onion powder
2 tsp mustard seed
1/4 tsp garlic powder
1 cup cold water
3 table spoons Morton Tender Quick salt

Mix well, Make sure to sprinke in the Morton Tender Quick (curing salt) as you mix to make sure it gets evenly distributed throughout the ground venison.
Divide in three, and roll into cylinders (approximatly 1.5 inches in diamater)
Place rolls in tin foil shiny side in.  Regrigerate for 24 hours. 
Poke holes in foil bottom and place on broiler pan.
Preheat oven to 350 degrees.   Bake for 1 1/2 hours. 

Note: I used this recipe a few years ago and thought it tasted just like butcher shop stuff.
Two things I remember.  1. It's important to get the salt even through out the mix and 2. It doesn't last as long as store bought stuff so freeze it in chunks that you will likely eat in a few days or so.