Here are a couple of my favorite recipes for deer sausage and deer jerky. If you are a deer hunter you will enjoy these recipes. I have found no one so far that have not loved these recipes especially the sausage recipe. My wife prefers the deer sausage made with this recipe to any store bought pork sausage. If you try these and like them, please drop me an email or sign my guestbook and let me know. Thanks! Cory

Corys Deer Jerky

5 lbs of finely ground deer w/no fat
1 1/4 cup water
2 3/4 tbsp salt
1 1/4 tbsp black pepper
2 1/2 tbsp sugar
15 tbsp terriyaki sauce
2 1/2 tbsp Far East brown sauce (soy sauce may be substituted)
3/4 tsp cayenne red pepper
1 1/4 tsp garlic powder
3/4 tsp marjoram
1/2 tsp onion powder
3/4 tsp mace
2 tsp Hickory Smoke Salt

Mix all ingredients EXCEPT meat till fully dissolved. Add mixture to meat and knead by hand till mixture firms up and color of meat is even and uniform. Dry in an electric smoker with thermastat controlled heat, oven, or dehydrater, till fully cured. Line oven or smoker racks with strips of aluminum foil to hold meat till it is firm enough to sit on racks without falling through. Set oven on warm, or smoker at about 120 degrees, with door on oven cracked just slightly or the vent on smoker opened enough to let moisture escape. Meat is done when you can bend it double and it breaks in two. This may take up to 12 hours depending on temp. of smoker or oven. Pat any excess moisture off of surface of meat with paper towels. Store in a cool dry place. Refrigeration is recommended regardless of dryness.
 
 

TIPS: If you do not have a jerky shooter to make strips, pat meat into large sheets about 1/4" thick on slick side of waxed paper. With a helper carefully flip entire sheet off of waxed paper onto oven or smoker racks. Cure as normal and when cured cut into strips with a knife or kitchen shears.

For a more sweeter jerky eliminate the Hickory Smoke salt.

If Terriyaki is not preferred substitute the Terriyaki sauce for Worcestshire and use less Hickory Smoke salt.

Cory's Deer Breakfast Sausage

5 lbs ground venison w/no fat
5 lbs ground pork
2 1/2 tbsp salt
2 1/2 tsp black pepper
1 tsp mace
1/2 tsp nutmeg
1/2 tsp ground cloves
3/4 tsp allspice
3/4 tsp garlic powder

Mix venison and pork together through grinder to blend perfectly. Mix all spices in a cup and gradually sift onto meat while mixing and kneading by hand to fully blend the ingredients evenly through meat. Store in freezer untill ready to fry. Enjoy!
 


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