These are the finished logs, ready for the freezer.
I clean any sinew or fat from the deer meat and cut the meat into cubes.
I prefer to mix my venison with pork fat or a fatty bacon. This batch was made using 1 part pork bacon to 3 parts deer meat.
I grind the pork and deer meat together using a medium coarse blade.
After grinding, the spices are mixed into the meat by hand.
The seasoned meat is bagged and chilled overnight.
After hand shaping into logs, I sprinkle their tops with coarse cracked black pepper, then the summer sausage is placed on the smoker.
The finished logs ready to slice and eat or bag and freeze.
Supper.
After grinding, the spices are mixed into the meat by hand.
3 lb venison burger
1 cup water
1 tsp. mustard seed
1/2 tsp. garlic powder
1/4 tsp. onion powder
1 1/2 tsp. onion flakes
2 TBs. Tender Quick
If you are not using a smoker, add 2 TBs liquid smoke.
The seasoned meat is bagged and chilled overnight.
After hand shaping into logs, I sprinkle their tops with coarse cracked black pepper, then the summer sausage is placed on the smoker.
The meat needs to be smoked at around 225 degrees until the internal temperature reaches 160 degrees.
If baking in an oven, bake at 300 degrees for 1 1/2 hrs.
The finished logs ready to slice and eat or bag and freeze.
Supper.
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