"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Wild Game
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-02-2013, 11:07 PM   #1
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,993
Venison summer sausage...

I posted a comment on salt and pepper's venison bologna thread, which led to comments about venison summer sausage. I remember making that years ago with my now ex hubby...anyway, I recall it being pretty amazing. Taxlady, here is what I know. lol.

What I remember is mixing ground venison with maybe a third ratio of either ground pork or beef to get a little fat in the mixture, adding some curing salts and spices such as garlic, mustard seed, hickory salts, pepper etc., and letting it cure in the fridge for a couple of days. I remember mixing it up every few hours and letting the curing salts and spices do their thing.

We would then roll it up into logs, wrap it in aluminum foil, pierce it, and put it into the oven at the lowest temp possible - maybe 200 - and let it cook for several hours. This was before we had a smoker. :-)

It was very good.

Salt and Pepper probably has much better ideas, it sounds like she has been doing the venison thing for a long time now. Maybe she will chime in.

__________________

__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 11-02-2013, 11:20 PM   #2
Executive Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,606
Quote:
Originally Posted by Cheryl J View Post
I posted a comment on salt and pepper's venison bologna thread, which led to comments about venison summer sausage. I remember making that years ago with my now ex hubby...anyway, I recall it being pretty amazing. Taxlady, here is what I know. lol.

What I remember is mixing ground venison with maybe a third ratio of either ground pork or beef to get a little fat in the mixture, adding some curing salts and spices such as garlic, mustard seed, hickory salts, pepper etc., and letting it cure in the fridge for a couple of days. I remember mixing it up every few hours and letting the curing salts and spices do their thing.

We would then roll it up into logs, wrap it in aluminum foil, pierce it, and put it into the oven at the lowest temp possible - maybe 200 - and let it cook for several hours. This was before we had a smoker. :-)

It was very good.

Salt and Pepper probably has much better ideas, it sounds like she has been doing the venison thing for a long time now. Maybe she will chime in.
She, is a he!, my name is Joey. Yes men cook, and mosty better then an average woman, (mabe I should not have said that) But you guys know me ( and ladies ) so any ?s I will be happy to answer.
__________________

salt and pepper is offline   Reply With Quote
Old 11-02-2013, 11:28 PM   #3
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,993
I apologize, Joey. Happy to meet you.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 11-02-2013, 11:41 PM   #4
Executive Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,606
Quote:
Originally Posted by Cheryl J View Post
I apologize, Joey. Happy to meet you.
It's Ok, you made me feel pretty!!!! And I'm not!
salt and pepper is offline   Reply With Quote
Old 11-02-2013, 11:45 PM   #5
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,993
good luck with your hunting trip.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 11-02-2013, 11:51 PM   #6
Executive Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,606
Quote:
Originally Posted by Cheryl J View Post
good luck with your hunting trip.
Thanks, mister. ( back at ya) LOL
salt and pepper is offline   Reply With Quote
Old 11-02-2013, 11:54 PM   #7
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,998
OMG,

This cracks me up!

Joey, so glad you feel pretty! (You are adorable! ). And you are too, Cheryl!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 11-03-2013, 12:00 AM   #8
Executive Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,606
Quote:
Originally Posted by Dawgluver View Post
OMG,

This cracks me up!

Joey, so glad you feel pretty! (You are adorable! ). And you are too, Cheryl!
You must be too, just to put up with us.
salt and pepper is offline   Reply With Quote
Old 11-03-2013, 12:08 AM   #9
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,993
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 11-03-2013, 12:29 AM   #10
Executive Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,606
Quote:
Originally Posted by Cheryl J View Post
I understand, sometimes, being from CA, you can't tell the difference!!

PS: don't mind me, I'm drinking!
salt and pepper is offline   Reply With Quote
Old 11-03-2013, 12:54 PM   #11
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 9,993
Truth to that, over in the cities! I'm fortunate to be in a rather sleepy little town near the southern Sierra Nevadas, where hay trucks, 4 wheel drives, and ATV's rule.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 11-03-2013, 04:09 PM   #12
Sous Chef
 
Join Date: Oct 2010
Location: California's Big Valley
Posts: 843
Of course men cook. When it comes to game, you bag it, you cook it. Or so my daddy told me. I do what I'm told and stay out of the kitchen during those times.
__________________

Oldvine is offline   Reply With Quote
Reply

Tags
sage, sausage, venison

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:20 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×