Your fav non-smoked duck summer sausage recipe

Discussion in 'Cooking Forum' started by Luigi Daniele, Mar 2, 2018.

  1. Luigi Daniele

    Luigi Daniele Elite Refuge Member

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    Please post 'em up. Thanks!

    I am assuming that any recipe will be able to be used with venison, too???
     
  2. jzee

    jzee Elite Refuge Member

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    I don’t smoke any of the summer sausage, I use the Pre packaged High Mountain, my personal favorite is the Hunters blend. Jalapeño is also very good. I cut mine with 50% pork. This year was a big year for geese we made a lot of summer sausage. I have a 30lbs stuffer that leaves about 2 1/2lbs of meat in the tube, so I bought a 5lb stuffer and make slim Jim’s with the left over meat

    While in a Goose pit this year, a buddy of mine had some professional made polish sausage, the butcher used pork and 33mm casings they were awesome. A couple weeks ago I made 30lbs of it, turned out excellent also. Packaged as (Polish/German)

    Spent many years making jerky, have a 3 stick grinder head attachment and a 160 liter dehydrator, have not used it in probably 5 years now, sausage is one loss step, and a couple hrs of cooking. 50lbs of jerky could take quit some time to get to Temperature.
     
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  3. Luigi Daniele

    Luigi Daniele Elite Refuge Member

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    Sounds interesting. Not a fan of smoked, TBH. Thanks for the reply!
     
  4. jzee

    jzee Elite Refuge Member

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    Your welcome, that piece of shot made it through the grinder twice.



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  5. Soggy Socks

    Soggy Socks Refuge Member

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    I like the Con Yager bologna kits. i call it summer sausage mix it , venison or goose with pork. I do smoke it doesn't last long usually do 20 pounds at a time. I also like their Hillbilly Jerky. Their Teriyaki sucks tastes like creosote
     
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  6. 5Woodies

    5Woodies Elite Refuge Member

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    I am thinking about making some summer sausage soon . Two years ago I made regular duck & goose sausage . Some smoked and some not . I was happy with the flavor but I ground it to fine and was not happy with the texture . I will be following this post to check out other guys recipes .
     
  7. dmastin

    dmastin Senior Refuge Member

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    I am having 30# of Goose Hot Dogs made, They are Awesome. A local butcher make's it.
     
  8. OneShotBandit

    OneShotBandit Elite Refuge Member Supporting Member

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    Mmmmmmmm! Are they "kosher?" ;) :)
     
  9. Jimbob

    Jimbob Elite Refuge Member

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    Ain't no ducks 'round here.
    When you said non-smoked, I'm assuming you meant preparing without using a smoker. This uses liquid smoke, but is baked in the oven.

    Venison Summer Sausage

    3 lb venison plus 2 lb beef fat, cut in 3/4" - 1" cubes...mix together and grind through coarsest possible setting of your grinder...
    3 Tbs Morton Tender Quick
    1 Tbs mustard seed
    1 Tbs coarse ground black pepper (really coarse)
    ½ tsp garlic powder
    5 tsp liquid smoke
    2 tsp ground marjoram


    Mix together all ingredients by hand together with 1 cup water. Refrigerate 24 hours, mixing 2 times during this period. Form 5 rolls 2½" to 3" in diameter. Roll in aluminum foil. Lightly grease broiler pan. Poke hole in end of each roll (this will allow the fat to drip out). Put in pan. Bake @ 325° for 1½ hrs.
     
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  10. Luigi Daniele

    Luigi Daniele Elite Refuge Member

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    Wow! Thanks a lot!
     

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