Venison Sausage and Jerky recipes

Some recipes we've found to share: (Dewey has big plans to make sausage and jerky from the freezer of venison out there...)

Burger or Breakfast Sausage Patties: Fine grind 8 pounds of venison and 1 - 2 pounds of pork butt. Add 1 pound of pork to the 8 pounds of ground venison for burgers or add 2 pounds of pork if you want a "sausage" taste. Then, combine these with the following seasonings.

Soy sauce - 3 tblsp

Worcestershire sauce - 2 tsp

Black Pepper, fresh ground - 3 tsp

Salt - 4 tsp

Sugar - 4 tsp

Ginger - 2 tsp

Paprika - 2 tsp

Sage - 1 tsp

Mix the meat and ingredients well and store in the refrigerator overnight. Mold patties and freeze until use.

Venison Jerky: A great snack while out in the woods. Cut well trimmed cuts of venison with the grain about 1/8 th to 1/4 inch thick. Marinate for 2 days in a mixture of the following ingredients:

1 cup of soy sauce

1 cup Worcestershire sauce

1 bottle liquid smoke (4 oz)

2 tblsp Tobasco sauce (optional - if you like heat)

2 tsp onion powder

2/3 tsp garlic powder

1 tsp black pepper

Drain marinade with a colander and dry the strips in a dehydrator. You can also dry them on cookie sheets in an oven set on the lowest heat setting (150 F or less).

Easy to Chew Venison Jerky: NEW - This has become my favorite jerky. It is tender, it is easier to make and does not require premium meat; burger meat is fine. Try this:

2 - 2.5 lb fine ground venison

1 tblsp of salt

1 tsp. each of pepper and onion powder

3/4 tsp. of curing agent in 1/4 cup of water (Instacure #1 or Morten's curing or tenderizing salt)

1/2 cup soy sauce, 1/2 cup Worcestershire sauce.

Knead the ingredients into the meat thoroughly. Line a 9 inch square cake pan with a generous amount of clear plastic wrap (e.g., Saran wrap) and pack the meat into it firmly to prevent air pockets. Fold the plastic wrap over the top of the meat so that it is completely enclosed. Place this into the refrigerator overnight and then place it into the freezer. When ready, place the meat back into the refrigerator again for 3-5 hours so that it begins to warm up but not thaw. You may now remove the meat from the cake pan, remove the plastic wrap, and use a meat slicer to cut the meat into 1/8 to 1/4 inch thick slices. Then dry these the same way as the regular jerky, i.e., in a dehydrator or the oven at below 150 F. You can eat this stuff even if you wear dentures!

found at it.stlawu.edu/~tbudd/venison.html