sausage.
I just finished doing about 6lb of venison sausages.
There are quite a number of great sausages that can be made using venison as the primary ingredient. This is one of the most versatile as it can be used in spaghetti and other italian dishes, for breakfast, and even grilled on the barbecue.
Venison spices mix
2 tablespoon ground cumin
2 tablespoon ground coriander
2 tablespoon garlic powder
1 tablespoon paprika
2 teaspoon turmeric powder
1 teaspoon ground cloves
1 teaspoon ground cayenne pepper
2 teaspoon ground ginger
2 teaspoon ground black pepper
1 teaspoon ground cinnamon
5lb venison [ground]
1lb ground beef
4 heaping tablespoon of chicken fat
mix all ingredines by hand, run it through the grinder and into the caseing and make 4in links. At this point I took about 2lb and froze it for italian dishes. the 4lb I put in the smoker and cold smoked it for about 4hr. This made good breakfast sausages.
Jerky
I just this week made about 3lb of venison jerky.
Cut venison about 3/16 to ¼ inches thick.
There are all sorts of recipes for jerky; here are my 3 and simple.
[1] Just smoke it or add some salt and pepper to it and smoke it.
[2] Soak in A-1 stake sauce and smoke it
[3] Soak in hot sauce and smoke it
Smoking
Good wood chips to smoke with are Oak, Hickory, Mesquite, Apple, and {Mangrove for salt water fish}, Take a good season tree branch the size of your arm and with a saw cut the branch into round slabs about 1/2 in thick. (Or you can buy good wood chips for smoking) Soak wood in a bucket of water over night this keeps the wood from burning up to fast and allows it to smoke slowly. [I have been told that soaking some wood in Beer over night adds a nice flavor to the smoked food. [I have not tried it.] Never use green wood to smoke with, the sap in the wood will coat the meat with a bitter taste. Always us a season wood [dry wood]. Smoke meat for about 6 to 8 hours on low heat. 4 hours on high or medium heat.
A good way to check the tempter of your smoker; place your hand on the top of your smoker, if you can say one-one thousand two-one thousand three-one thousand with out having to pull your hand away then your smoking on low heat.
place your hand on the top of your smoker, if you can say one-one thousand with out having to pull your hand away then your smoking on high heat.
This is a good way to check your outside grill also.
A good way to check the tempter of your coals is by holding your hand just above the grill and count one-one thousand If you cant say one-one thousand with out having to pull your hand away then your cooking on High This is good for Stake or burgers & some Vegetables.
Counting one-one thousand two-one thousand would be a medium heat this would be good for chicken, hot dogs, corn-on-cob. Next counting one-one thousand two-one thousand three-one thousand would be a low heat, good for cooking fish & slow cooking or reheating grilled food.
You can make jerky in a dehydrator or your oven but you will not get the smoke flavor that you would from a smoker. You can add a ½ teaspoon of liquid smoke to meat and let it set over night to get a little smoke flavor. In oven place meat on racks and set oven at 200 and allow it to set overnight or all day. I have dried ½ inch square chucks of meat and vegetables in the oven. It makes a beef stew that is light to carry in a backpack and only needs to boil an hour to make it into a good stew.
