General > Betty Crocker

Venison summer sausage

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msmith:
OK, nothing special but I thawed some deer burger and picked up a pork loin and ground it up. 12# of deer and 3# of pork. I just used a cabela's mix and casings.

One hour @ 135*
one hour @145* with smoke
45 minutes @ 165* with smoke
finished at 190* until they had an internal temp of 156*

My daughter just about polished one stick off when she came home for spring break.

I have a couple of other sausage mixes I gotta try. One is hot and the other has jalapenos in it.

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pitw:
I'm thinking your daughter has good taste. :wink:

msmith:
She won't eat beef but can be hard on the deer lol

Hawks Feather:
I would say your daughter has GREAT taste!  Looks delicious. 

FinsnFur:
I love venison sausage and venison burger. Pretty tough to beat  :eyebrow:

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