easy recipe A cured and smoked deer meat

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Smoked Venison Summer Sausage

Yield

200 castings

Type

Meat

Time

11 hours

Level

Intermediate

– Boston butt shoulder roast – venison –  salt & black pepper – 120 grams mustard seed – coriander – garlic – sugar – cure #1 – ascorbic acid – powdered milk – water or beef broth

ingredients

This recipe is written with some flexibility in the spices, but do not attempt to change the amounts of salt, ascorbic acid or cure.  This is necessary for preventing food borne illness.

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