Deer Sausage I

10 lb deer meat, lean
10 lb pork, fresh, lean
3 oz water
1 oz pepper, black
3/4 oz ginger, ground
1 1/4 oz nutmeg
1/2 oz allspice
1/2 oz paprika
2 ts garlic powder
12 oz salt
1/2 lb dried milk
2 1/2 ts liquid smoke


Grind together the two meats, mix thoroughly. Add measured water. Mix spices thoroughly and mix well into meat mixture.

If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6-8" links, or make into patties for freezing.

To cook, place in a frying pan with a cover, adding water to the 1/3 mark on the sausage. Boil for 15 minutes covered, then remove.

Drain most of the fat from the pan; replace sausage and brown. Make gravy in pan after sausage done.

Deer Jerky Mcdermott

1 deer, sliced 1/8 thick
2 tb hickory smoked salt
1 tb garlic salt
2 tb monosodium glutamate
4 tb seasoned pepper
2/3 c soy sauce
1/3 c worcester sauce smoked
1 tabasco sauce to taste

Sprinkle meat with dry mixture, both sides. Drape on oven racks without touching while oven heats to 200 degrees.

Place in oven with door open 2-3 inches. After one hour, baste with sauce, repeating every half-hour for the remaining two hours at 200 degrees. Now drop oven to 170 degrees and finish meat in 45 to 90 minutes.

Sugar Cured Venison Jerky

Yield: 1 serving

5 lb venison roast
1 1/2 c sugar
1 ts brown sugar
15 ts salt
1 oz liquid smoke
2 ts garlic
3 ts seasoning salt
1 ts black pepper

Serves several people.

Cut venison 1 to 2 inches wide and 1/4-inch thick, 6 to 10 inches long. Put in large mixing bowl and add sugar a little at a time. Be sure to mix well. Mix brown sugar and all other spices and mix all together.

Put in refrigerator approximately 6 to 8 hours. Take out and put in oven on racks, lightly pepper. Cook at a maximum of 150F until completely dry, approximately 8 hours.

Deer Jerky Marinade

Yield: 1 serving

3 lb deer meat, thinly sliced
3/4 c wine, dry
1/3 c lemon juice
1/4 c onion, minced
1/4 c brown sugar
2 ts liquid smoke
1 ts seasoned salt
1/4 ts pepper
3 ea bay leaves

Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times. Remove meat, spreading out to bring to room temp.

Place on greased racks in a smoker and smoke at a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black. Store in plastic bags in
refrigerator.

Venison Country Sausage

67 lb venison
33 lb pork
5 oz black pepper
30 oz salt
1 lb coriander
2 lg bulbs garlic, or to taste


Grind venison and pork after mixing with dry ingredients. Grend coarsely, not too fine. When ground, mix well, (fry a battie to taste). Stuff into casings (beef) and hang up to dry and smoke.

Do not over smoke. Smoke slowly each day until desired smoke flavor is reached. If dry sausage is desired, allow to hang until thoroughly dry about 30 days or more. Place in freezing compartment of freezer for another 30 days.

Ready to eat as desired. If fresh sausage rather than smoked is desired, sausage may be kept frozen for a short period of time and cooked as desired.

Venison Marinade

1 salt
1 pepper,coarse ground
1 worchestershire sauce
2 tb lemon juice
1/2 c clear italian dressing
1 bay leaves
1 thin sliced onion
1 garlic, minced (optional)

Slice meat in 1/2" slices. Place in bowl, add 1 T. salt, enough water to cover, cover with lid and place in refrigerator. Next day, drain liquid, add salt again, water and soak.

Repeat this pprocess for 3 to 5 days. On the 5th day, drain meat, rinse and dry with a paper towel. In a shallow pan, place meat, sprinkle with pepper (it has already been salted) and rub each with worchestershire sauce.

Place meat in single layer in ppan and sprinkle over meat: lemon juice, italian dressing, garlic, onion, and bay leaves.

Soak over-night, turning several times. To barbeque, baste with marinade. To pan fry, drain meat, blot with paper towels, then beat in flour and fry.

Old Man Kelsey's Deer Jerky

Yield: 1 servings

1 1/2 to 2 lbs lean boneless deer
-meat, p; artially frozen
1/4 c soy sauce
1 tb worcestershire sauce
1/4 ts ground pepper
1/4 ts garlic powder
1/4 ts onion powder
1/4 ts hickory smoked salt
1/4 c firmly packed brown sugar
1 sm bottle liquid smoke

Trim all fat from the meat. Slice the meat as thinly as possible. In a bowl combine the remaining ingredients. Stir until dissolved.

Add the meat and mix well. Cover and refrigerate overnight. Shake the excess liquid from the meat and arrange in a shallow pan or cookie sheet. Dry the meat in a 150F or 200F oven until dry and brown, a minimum of 8 hours. Cool, remove from the pan, and store in a glass jar.

**NOTE** If spicy hot jerky is desired, you may sprinkle coarsely ground black pepper over the meat just before placing it in the oven.