smoked venison?

[squirrell!!]

any one got any good recipes for smoked venison

[Hoytmania]

Here is one that I have not tried yet, but I have yet to have a bad recipe come from this venison cook book.

3 lb lean ground venison crumbled
3 lbs ground pork crumbled
2/3 cup of soy protein concentrate
2 tablespoons Morton Tender Quickmix
1 tablespoon paprika
1 tablespoon minced dehydrated onions
1 tablespoon cayenne
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons white pepper
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon thyme leaves
11/2 - 3 cups hickory wood chips Collagen casings (32 mm) for smoked sausages, or natural casings (29 to 32 mm)
This recipe should make 24 sausages.

In large nonmetallic mixing bowl, combine ground venison and ground pork. In small mixing bowl, combine remaining ingredients, except wood chips and casings.
Add to meat mixture. Mix by hand until ingredients are evenly distributed. Cover with plastic wrap. Refrigerate until ready to stuff.

Place wood chips in large mixing bowl. Cover with water. Soak chips for one hour. Place oven thermometer in smoker. Heat smoker until thermometer registers 130 degrees F. Prepare and stuff casings using a 3/4" horn and twisting off in 6" links. If any air pockets remain on surface of sausages, pierce the casing with a sterilized needle.

Drain wood chips. Hang sausages on smokehouse sticks, spacing at least 1" apart. Place in smoker. Open damper. Maintain temp at 130 for 30 minutes, or until surfaces of sausages are dry. Partially close damper to raise temperature to 165. Place wood chips in smoker. Smoke at 165 for 21/2 - 4 hours, or until internal temperautre of largest sausage is 152. ( Times are approximate and will vary, depending upon size of sausages, weather conditions and type of smoker used.)

Remove from smoker and flush with cold water until internal temperature registers 120. Store sausages, tightly wrapped, in refrigerator for no longer than one week, or wrap tightly and freeze up to 2 months for best quality.

Hope this works out for you.

[Hill Hunter]

I use a trail bologna kit from lem, then smoke it, I have tried a few summer sausage recipies and none have been as good a this kit.