cal516

I am giving venison summer sausage my first attempt and have a couple of questions. Where I am so far:

Mixture: 60/40 venison to pork with seasoning and cure

I ground the venison and pork and then mixed together with seasoning and cure. I refrigerated that for about 7 hours and then stuffed into 1 pound fibrous casings (I forgot to soak in water for the recommended 30 minutes - will this be an issue?)

Then I stored them in the fridge overnight....

I have read so many blogs/websites about what to do next (curing time, cooking etc....) which leads me to the next questions:

How long do I let them cure? I have read anything from overnight to 3-5 days......


What's the recommended cook procedure in a conventional oven?


Thanks in advance.....

jerseyhunter

Never did them in the oven but you want to cook till you get an internal temp of 152-156, and the oven temp should not go over 180, Too much heat will turn your fat into grease and dry it out. Ps. don't forget to put a tray below to catch any drippings.

Zeak

I've been making Deer summer sausage for awhile. I used to cook them in the smoker until done,now they are only in smoker for 2hrs then I finish in a water bath in a turkey cooker. The guy at Frisco spices said to try it. The sausage comes out alot more moist and it doesn't take long for them to cook in the boiling water. Frisco spices have a bunch of spices and instructions on the bag. They are on the web and are a sponsor on this site.They can also be called and help you out with any questions. They are located in Omaha,Ne so they only half hour from me