Deer Smoke Sausage - Recipes - Page 2

Results 11 - 18 of 18 for deer smoke sausage

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Mix all together. Make 3 rolls. Chill 24 hours. Bake at 250 degrees on broiler pan on rack.

Knead all ingredients together for 5 minutes, cover, place in refrigerator and repeat kneading on 2nd, 3rd and 4th day (best not to use ...

13. SUMMER SAUSAGE

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 ...

14. DEER SUMMER SAUSAGE

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 ...

15. DEER SUMMER SAUSAGE

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.

16. DEER SUMMER SAUSAGE

Mix well. Cover. Put in ... well once a day. On the third day, form into sticks and refrigerate for an hour. Smoke on a meat smoker for 6-7 hours.

17. DEER SAUSAGE

The process of making venison sausage begins at the time the deer is butchered and divided. Many ... and smoked with hickory smoke for 3 days.

18. DEER SAUSAGE

Mix well and put into casings. Smoke. Bake in 275 degree ... loaf pans and baked, then sliced. Liquid smoke can be added instead of smoking them.

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