Eat em up
Contributors to this thread:Rhode Island
From: DeerDan
08-Oct-17
Smoked up a batch of pepper and garlic venison summer sausage and I have a couple roast in a brine for a deer pastrami.
From: DeerDan
08-Oct-17
Oh and made chili today
From: Tajue17
11-Oct-17
do you sell the venison sausage locally?
From: DeerDan
14-Oct-17
Corned backstrap!
From: DeerDan
15-Oct-17
Deer hash
From: DeerDan
27-Oct-17
Backstrap pastrami!
From: DeerDan
03-Dec-17
Venison Marsala
From: DeerDan
03-Dec-17
Rainy day doe sweet Italian sausage with a touch of red wine.
From: dean j
04-Dec-17
Mmmmmmmm Sausage,looks great!
From: mrw
06-Dec-17
Tease!
From: DeerDan
06-Dec-17
mrw Antlerless trophy room!
From: DeerDan
16-Jan-18
I have 8 feet of Cajon snack sticks ready to be smoked.
From: DeerDan
30-Jan-18
Venison french meat pie tonight!
From: dean j
30-Jan-18
Wow very nice!
From: Red Godin
02-Feb-18
From: Red Godin
02-Feb-18
The antler vents on the crust is a nice touch Dan!
From: DeerDan
07-Feb-18
Thanks guys!
Just smoked up another batch of summer sausage. Smells like a Hickory Farms in the house today.
From: Ct-z7
07-Oct-18
I pretty much make all the same stuff you do minus the pastrami...gotta try that this year. Looks awesome. Summer sausage is gone quick when I open a stick. Everybody that tries it goes nuts over it.
From: Barber_Brando401
29-Oct-18
Looking for a butcher that processes deer. Summer sausage, select cuts, ground venison burger, etc.
From: DeerDan
06-Nov-18
Here's another one for the trophy room.
From: DeerDan
06-Nov-18
From: DeerDan
18-Dec-18
Bacon wrapped backstrap
From: Red Godin
18-Dec-18
Hi Dan...Do you mind sharing your recipe for summer sausage? That buck I just got will be all jerky, burger and sausage. Grinding today.
From: DeerDan
20-Dec-18
Red i use the Hi Mountain summer sausage kit i think i bought at Tractor Supply, but if you have the curing salt already there's lots of recipes on youtube.
From: Red Godin
20-Dec-18
Thanks Dan....I had Morton fast cure handy and made the mix for summer sausage and jalapeño cheddar summer sausage yesterday morning. Will pack em & smoke em tomorrow after the "mingle of spices". Yesterday I filled about 25 feet of sweet Italian sausage and smoked a 1/3 of it, freezing the rest.
From: DeerDan
23-Dec-18
Backstrap pastrami going in the smoker.
From: DeerDan
23-Dec-18
From: DeerDan
23-Dec-18
From: dean j
28-Dec-18
Very nice, mouth watering!
