|Making the Most of Your Deer|
|by Dennis Walrod|
You've braved the elements, spent hours lying in wait, and had your share of near misses, but you've finally bagged that prize whitetail or mule deer.
Tip: Try summer sausage for more results.
1 - 10 of 11 for deer summer sausage
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Mix well and keep in refrigerator covered. Mix every day for 3 days. On 5th day mix and make 4 rolls. Place on broiler pan and bake for 8 hours on ...
Mix all ingredients ... 350 degrees. Place sausage on a rack ... sheet of aluminum foil and allow to cool before slicing. Serve cold or at room temperature.
Shape in rolls, wrap in foil shiny side out. Refrigerate overnight. Punch holes in foil. Put on rack and bake 1 hour 10 minutes at 350.
Mix well. Cover. Put in refrigerator for three days. Mix well once a day. On the third day, form into sticks and refrigerate for an hour. Smoke on a ...
Mix well and divide into 2 portions (1 lb. ea.). Roll in foil (shiny side out) and refrigerate for 24 hours. Poke holes in bottom of foil and place ...
Mix all ingredients well. Chill 24 hours. Divide into 4 parts; make 8 inch logs. Wrap in nylon netting; tie ends tightly. Place on rack in broiler ...
Mix together like ... refrigerate another 24 hours. Mixing beef and deer together makes the deer go farther and less fat then just beef. This goes fast.
Mix all ingredients together very thoroughly and cover bowl and refrigerate. Each day for 3 days take out of refrigerator and knead or mix with your ...
Knead all ingredients together for 5 minutes, cover, place in refrigerator and repeat kneading on 2nd, 3rd and 4th day (best not to use metal pans to ...
Mix all together. Make 3 rolls. Chill 24 hours. Bake at 250 degrees on broiler pan on rack.
Result Page: 1
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