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 Preserving Wildgame(and a few tame ones,too)
Jerky,sausage,salt pork,etc.


Alligator Sausage
Bear Sausage
Beef Sausage or Luncheon Meat
Canning Bacon
Corned Bear Meat
Country Sausage using Antelope
Country Style Bologna
Cured and Smoked Sausage (country style)
Deer-Feral Hog Link Sausage
Feral Hog Link Sausage
Fresh Breakfast Sausage
Game Sauce
Game Sausage
Game Spice
German Sausage (venison)
Hamburger Summer Sausage
Hot Venison Sausage
John Wilkes' Pit Roasted Pig
Pickle Peat (Pickled Pork)
Raccoon Sausage
Salt Pork
Salt Pork (2)
Smoked Rabbit
Super Fresh Sausage
Venison Bacon
Venison Pepperoni
Venison Salami
Venison Sausage/Salami 
Venison Summer Sausage
Wild Game Spice

Venison Jerky
Venison Jerky 1 Black Pepper Jerky
Venison Jerky 2 Seven Step Jerky
Venison Jerky 3 Peppered Jerky
Venison Jerky 4 Ground Venison Jerky
Chuck's Venison Jerky Homemade Venison Jerky
Brine for Jerky-added 2-13-00

Sausage Making Tips 

Brine for Jerky

4 qt. water
1 c. brown sugar
1/2 c. salt
1 tsp. paprika
1 tsp. black pepper
1 tsp. allspice
10 lb. strips (thin) wild meat

Soak thin strips of meat (venison, elk or antelope)1 1/2 to 2 hours, then drain and dry.

Venison Pepperoni

5 lb. ground venison from elk,deer or antelope
2 lb. pork
1 1/2 lb. beef suet
1 tsp. ginger
1/2 tsp. cardamon
1 tsp. red pepper
3/4 tsp. ground white pepper
1 tsp. crushed peppercorns
1 tsp. garlic powder
1 tsp. oregano
2 tsp. fennel seed

Using a medium blade, grind the venison, pork and beef suet together. When the meat reaches room temperature, mix all the other ingredients into the meat, blending them, in thoroughly. Let stand two or three hours. Stuff into sausage casings, and follow standard directions for smoking.

Beef Sausage or Luncheon Meat

2 lb. hamburger (hamburger and/or sausage, elk, deer or antelope)
1 c. water
1/4 tsp. pepper
1/8 tsp. onion salt
1/4 tsp. garlic salt
1 Tbs.. liquid smoke
1/4 tsp. all seasoned salt
1/8 tsp. mustard seed
3 Tbs.. Morton tender quick

Mix ingredients and add to meat. Divide into 2 rolls and wrap in foil, shiny side out. Place in refrigerator from 2 to 24 hours. Can be baked in oven at 300 ° for 1 1/2 to 2 hours or put in large kettle and cover with water; bring to boil and cook for 1 hour.

Hamburger Summer Sausage

2 lb. ground antelope, deer or elk meat
2 tsp. liquid smoke
1 tsp. mustard seed
1/4 tsp. garlic powder
1 c. water
1/8 tsp. pepper
1/2 tsp. onion powder
3 Tbs.. Tender Quick

Spread ground meat out flat. Mix dry ingredients and
sprinkle on meat. Sprinkle on liquid smoke. Roll up and place
in mixing bowl. Add water and mix. Make into two meat rolls.
Wrap rolls in aluminum foil with shiny side next to meat.
Refrigerate 24 hours or more. Punch hole in bottom of foil.
Place on broiler rack with water in broiler pan below. Bake at
325 degrees for 1 hour and 15 minutes.

Country Sausage using Antelope

3/4 lb. ground pork fat
3/4 lb. lean ground pork
3/4 lb. ground antelope
1 c. dry bread crumbs
1/2 tsp. ground sage
1/2 tsp. marjoram
1/2 tsp. ground thyme
1/4 tsp. summer savory
3/4 tsp. pepper
2 tsp. salt

Combine pork, fat, antelope, bread crumbs and seasonings. Put through food grinder. Cover and refrigerate overnight, to blend seasonings. Fry over moderate heat or use in
recipes calling for ground sausage. Yields 2 1/4 pounds.
Note: Sausage may be frozen but no longer than 2 months.

Raccoon Sausage

4 c. coon meat, ground
1 c. bread crumbs
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. sage
1 beaten egg
1 small onion, chopped

Thoroughly mix all ingredients, form into patties and fry.

Venison Jerky 1

1/2 c. soy sauce
1 1/2  tbs. brown sugar
1 clove crushed garlic or 1/8
tsp. garlic powder
1/8 tsp. pepper

Mix together. Soak strips of meat for 1 hour, then smoke for 6 hours.

Venison Jerky 2

1/2 c. soy sauce
1/2 c. Worcestershire sauce
2 tsp. Accent
2 tsp. seasoned salt
2/3 tsp. garlic powder
2 tsp. onion powder
2/3 tsp. black pepper

Mix well. Cut meat into strips and place in large bowl,
pour mix over meat, marinate overnight stirring a few times.
Place strips on top oven rack, line bottom rack and bottom of
oven with foil to catch drippings. Bake at 150 ° for 4 to 8
hours, depending on thickness of strips and how dry you like

Venison Jerky 3

2 to 3 lb. venison
1/2 c. Worcestershire sauce
1/2 c. soy sauce
1 tbs. hickory smoked salt
1 tbs. m.s.g. or Accent
1 tbs. onion salt
1 tbs. garlic salt

Cut meat in strips about 1/4 to 1/2 inch thick. Mix
ingredients in bowl, then add meat and mix well. Refrigerate
overnight, covered. Put on cookie sheets, bake at 200 ° to
250 ° for 2 to 3 hours or looks well dried out. Store in tight
covered jars or bowl for months in refrigerator.

Chuck's Venison Jerky

liquid smoke

Slice meat as thin as possible. Brush liquid smoke on
one side and place "smoke" side down in crock or glass contain-
er. Do not use metal. Salt and pepper side up. Layer sliced
meat smoke side to salt and pepper side until meat is all gone.
Refrigerate for at least 24 hours. Place slices of meat,
single layer, on cookie sheets; bake at 150 ° until dry. This
takes all day. Helps to turn meat to aid drying. Must be dry
to keep.

Homemade Venison Jerky

5 lb. lean venison (free of connective tissue and fat)
4 1/2 tbs.. salt
1 tsp. black pepper
2 tbs.. sugar

Cut meat into long 1/2 x 1 inch strips, slicing with
grain, not crosswise. Spread out on counter; sprinkle with
salt, pepper and sugar. Stack meat in pan; let season in
refrigerator for 24 hours. Spread out meat in top half of oven
on rack to dry, lining bottom and sides of oven with foil to
catch drippings. Open oven door to first or second stop to
allow moisture to escape and to lower oven temperature. Cook
for 48 hours or until desired dryness is reached. Keep oven at
lowest setting to prevent drying too fast, which can result in
hard, brittle jerky.
Variations: Add liquid smoke or dry smoke in a smoke house. Any favorite spice may be added.

Venison Jerky 4

3 lb. lean venison
1 tbs..salt
1 tsp. garlic powder
1/2 tsp. pepper
1/3 c. Worcestershire sauce
1/4 c. soy sauce
1 tbs. prepared mustard

Cut venison into 1/2 inch wide and 1/4 inch thick strips. Mix all other ingredients and pour over the meat. Marinate overnight. Remove from marinade and dry with paper towels. Place in oven. In a gas oven the pilot flame will dry jerky in 4 days. In a 200 ° electric oven, leave in the oven
until dry by feel.

Ground Venison Jerky

5 lb. venison, ground
1 1/2 tsp. Morton Tender Quick
9 tsp. salt
2 tsp. pepper (black)
2 tsp. garlic powder
1 tsp. cayenne pepper
1 1/2 tsp. cardamom
1 tsp. marjoram
3 tsp. Accent seasoning
(monosodium glutamate)
1 oz. liquid smoke
1 oz. water

Mix ground venison with spices. Roll meat between
sheets of wax paper to 1/4 inch thickness. Mix liquid smoke
with water; brush on meat. Bake at lowest degree of heat on
your oven temperature control for 3 to 4 hours. When meat is
dry, cut in strips. Place in covered container and store in
dry place.

Hot Venison Sausage

10 lb. ground venison, suet added
3 tbs. salt
2 tbs. fennel seed
1 tbs. red pepper
1 tbs. black pepper
4 tbs. ground sage
1 tsp. paprika
1 tsp. garlic powder or salt

Combine all ingredients with hands. Freezes well.

Seven Step Jerky

3 lb. venison, sliced
1/2 c. soy sauce
1/2 c. Worcestershire sauce
2 tsp. Accent
2 tsp. onion powder
2 tsp. seasoned salt
2/3 tsp. garlic powder
2/3 tsp. black pepper

In container, combine all of the ingredients except the
venison. Stir this mixture well with a spoon to dissolve all
of the soluble ingredients. Now the marinade is ready to be
used. Place the strips of meat in the marinade, be sure they
have completely submerged. Marinate overnight, turning if
necessary. Lay marinated meat strips on oven rack. Cook for 6
to 8 hours at 150 °. They get crispier, the longer they bake.
Store finished jerky in Ziploc bags or other airtight contain-
ers to seal in freshness. Jerky will keep up to 2 years.

Peppered Jerky

16 oz. soy sauce-------[ La Choy ]
2 oz. liquid smoke
2 oz. Worcestershire sauce
1 tbs. black pepper
2 oz. hot sauce

Mix all ingredients in bowl --- add meat [8 - 10 lb.] piece by piece. Soak over night in fridge Lay on trays and sprinkle with black pepper Then dry and enjoy.

Bear Pastry

1 lb. bear lard
5 cups white flour
1 tsp. baking powder
1 tsp. salt
1 egg
1 tbs.. white vinegar

To render bear fat, set fat in a 200-250° F oven in a large
pan, let set all day. Pour off into sealers. May be stored in freezer.

Mix bear lard, flour, baking powder and salt. Beat egg in measuring cup.
To this egg add vinegar, then fill to 3/4 mark with cold water. Put all
together and mix well. Shape in a roll and store in fridge. This will make 3
large pie crusts.

Bear Sausage

30 lb. ground bear meat
6 tsp. red pepper
12 lb. ground pork butt
15 tsp. garlic salt
3 lb. slab bacon, ground
7 1/2 tsp. pepper

Mix all together. Fry in pan for breakfast sausage, good on pizza,
and makes great meatballs as well.

Canning Bacon

You will need:
 1 pound of bacon for each quart jar
 parchment paper
 roasting pan or other pan for the oven
 quart jars, lids, rings and pressure cooker

Boil jars, lids and rings for 10 minutes, keep simmering.
Get water in pressure cooker boiling.
Trim long sheets of parchment paper so that they will fit, rolled up in
a quart jar. The paper should not be any wider than the jars are tall
from their bottom to their necks.
Lay strips of bacon on a baking pan or roasting pan and pre-cook in a
350° F oven until they are about 2/3 their original length, but do not cook them until they are crisp.

If they are crisp when they are placed in the jars, they will crumble.
After pre-cooking, place the strips of bacon, still limp, on a sheet of
trimmed parchment parchment paper. Roll the paper and bacon up and insert this roll into a hot, sterilized quart jar.Pour the grease from the bacon into the jar, do not fill more than 2/3 full of grease.

Process at 10 pounds pressure for 1 1/2 hours. Higher elevations should
use 11 pounds pressure.
To cook: Open sealed jar, unroll paper and remove bacon. Cook bacon in
a skillet until crisp.

Michelle E. Sarazin

Country Style Bologna

17 lb. lean meat
3 lb. pork fat
1 quart cold water
3/4 cup + 2 tablespoons salt
4 1/4 cups nonfat dried milk
3 tbs. sugar
2 tbs. cure dissolved in 1 lb. cold water
8 tsp. ground coriander seed
5 tbs. ground white pepper

Grind lean meat and pork fat through a 1/2 inch plate, season, mix and regrind through a 1/8 inch plate. Mix  6 minutes and stuff into fibrous or natural casings. Hang the sausage in a  185°  F.smokehouse until the internal temperature reaches 152 ° F.  Remove sausage  from  smokehouse  and immediately  place it in cold water  until the internal sausage  temperature  is 90 to 100° F. Hang  the sausage  at room temperature for about 1  hour before refrigeration.

Michigan State University Extension Home Page

Pickle Peat (Pickled Pork)

2 pounds boneless pork butt, cut into 2 inch cubes
1 quart distilled white vinegar
1/2 cup mustard seed
1 tbs. celery seed
2 tbs. Tabasco sauce
1 bay leaf
6 cloves garlic, peeled and cracked (not smashed)
1 tbs. kosher salt
12 peppercorns

Combine everything except the pork in a non reactive saucepan and boil for three minutes. Cool and place in a refrigerator container (plastic, glass or stainless steel) and add the pork. Stir to remove bubbles. Cover and refrigerate for three days.

Corned Bear Meat

 100 lb. bear meat
 2 ounces baking soda
 8 lb. salt
 2 ounces saltpeter
 4 lb. sugar

 Salt the meat down in layers in a keg, alternating the salt. Let it
 stand overnight. At the same time the meat is put down make a solution
 of the sugar, soda and saltpeter in 1 gallon of warm water, and let it
 stand overnight. Next day pour the solution over the meat. After a few
 days, drain off the solution, bring it to a boil, straining off the blood.
 Replace the fluid on the meat, keeping it covered by inverting a large
 plate on top of the meat. This is ready to use as corned meat within
 four to six weeks but may be used satisfactorily at intermediate

 If too salty, it must be soaked or parboiled. Save the salty water for
 soup, stews, cooking potatoes or other vegetables, gravy, etc.

Salt Pork

One slab of fresh side
4 oz prague powder #1
2 1/2 lb.. salt
Paprika (for polish style)

Remove skin from side and cut in half. cut the side in half. Mix the above
ingredients, omit the paprika if you want plain salt pork. Rub the mixture
well into the meat, lay one piece in a plastic or SS container on a thin
bed of cure. Top with another layer of cure. Place the other half of the side on top of the first one, and add the remaining cure so they are covered.  Make more cure if needed. Place in cooler for a week. Take meat out and we work,rubbing will with mix. Place in cooler for one more week. remove side and wash with luke warm water, then cut into pieces and re-pack in salt. Treat this as it is, uncooked pork.  Kept in cure & salt, this product will keep form months and months in the cooler.

If you want the polish style, but the halves in quarters and allow to dry
for 2-3 hour. Rub pieces with a good grade of paprika allowing as much as
possible to adhere to the meat.  Place the meat in the smoker at 75°  for 24 hours until it turns a bright brick red.  Remove and store in cooler.
Vac  packing is the method I use for storage.

Chris Calentine ChrisCal@skyenet.net

John Wilkes' Pit Roasted Pig

 for 100-120 servings

 1 100lb pig, dressed weight
 hickory wood
 bed springs
 4 metal garbage can lids
 iron pot or bucket
 large spoon
 2 quarts water
 1/2 C salt
 1 tsp. red pepper
 1 tsp. black pepper
 1 cup vinegar

First, locate a pig. About three weeks ahead, call a local  butcher or supermarket to place the order. The whole hog is festive and
decorative, but fresh hams or pork shoulders cook more efficiently. The are more economical than ribs. Have the butcher remove the head and knuckles,and saw pig's backbone to lay spread eagle while roasting.

In the meantime, dig the pit on solid ground. It should be about 12-16
inches deep, 3.5 feet wide and 5 feet long. Slope and taper the pit on
either end.

 Fill the pit with one or two bushels of oak or hickory twigs. Burn down to
 ashes. This dries out the pit.

 Make a second fire near one end of the pit. This will supply the coals to
 cook the meat during the night and day long roasting time. Spread them
 conservatively as needed for a slow fire under the meat.

Lay iron rods, bunk bed springs or heavy hog wire mesh over the pit to
support the pig. Lay the whole pig on this rack, spread-eagled, meat side down.

Toast the pig with a mint julep. Wish him good luck and thank him for what
he is about to do for you.

Make heavy brine with the remaining edible ingredients. Turn and baste meat during cooking. Roast slowly 12- 18 hours, or until internal temp. reads 170 degrees. Barbecue sauce is added after pig is cooked. It will burn, if applied during roasting. The brine permeates and seasons the roasting meat.

 If you add too many coals, the dripping grease will catch fire and flare
 up. Smother these flames with the back of the shovel.

After the pig is properly blessed and cooking, cover with four clean, metal garbage can lids or metal roofing sheet (old Coco-Cola signs have also been used). This retains the heat during the early morning hours, but it's loose enough to let smoke circulate slowly and season the meat.

The last 8-10 hours of cooking, turn pig over, skin side down. This will
render the fat out of the skin while cooking. As the fat accumulates around the ribs and shoulders, collect it with the large spoon. Save it in their own pot. It congeals into lard. Remember: Cook slowly to retain moisture and prevent burning.

Talmadge tip: After the long night, when you turn the pig, pick off little
bits and pieces of pork. These make a great breakfast with hot coffee.

 Recipe from: Betty Talmadge's Lovejoy Plantation Cookbook, Peachtree
 Publishers, Ltd, (1983) Pgs. 26-27.

Smoked Rabbit

 Yep!  They smoke up just fine.  Wash them if they are fresh kill,
 soak in salt water over night and don't forget to clean all the
 shot out of them.  Rinse again in the morning and pat dry with a
 paper towel.  I sprinkle garlic salt and black pepper only on old
 "Bugs" then drape pieces of uncooked bacon over the top. Rabbit is
 lean meat and the bacon helps to keep it moist as well as adds a
 little flavor.   Hold the bacon in place with toothpicks.  Set
 "Bugs" on your smoker and start adding the wood.  Most rabbits
 are small and only take about 4 hr.. to be completely done.  You
 can cut the pieces up first for a quicker cooking time, but you
 loose some moisture doing that.Trish Craig

  Deer-Feral Hog Link Sausage

5 pounds of well trimmed venison
5 pounds of lean hog meat
5 pounds of hog fat or bacon ends
4 1/2 ounces of Adkins Sausage Seasoning (16 oz. to 50 lb.. meat pkg.)
3 tsp. of Prague #1 Powder*
6 tsp. of liquid smoke
1 quart of ice water
2 tbs. of hickory salt
4 tbs. of red pepper flakes**
6 ounces of soy protein concentrate*

Grind meat and fat separately then mix by hand in a large bowl. Add spices in ice water and pour over mixture. Mix by hand and stuff into 1 to 1 1/2 inch diameter casings. Cook fresh, freeze or smoke for 6 hours at 165 ° F. Makes 15 pounds of links.

Feral Hog Link Sausage

10 pounds of lean hog meat
5 pounds of hog fat or bacon ends
4 1/2 ounces of Adkins Sausage Seasoning (16 ounces to 50 lb.. meat package)
3 tsp. of Prague #1 Powder*
6 tsp. of liquid smoke
1 quart of ice water
2 tbs. of hickory salt
4 tbs. of red pepper flakes**
6 ounces of soy protein concentrate*

Grind and mix meat and fat. Add spices in ice water and pour over mixture. Mix by hand and stuff into 1 to 1 1/2 inch diameter casings. Cook fresh, freeze or smoke. Makes 15 pounds of links.

**Medium hot! Vary red pepper according to taste.


Fresh Breakfast Sausage

25 pounds lean deer, antelope or elk meat
25 pounds very fresh regular pork trimmings (50 percent lean, 50 percent fat)
1 pound salt
1 1/2 to 2 ounces ground sage
1 1/2 to 2 tsp. red pepper (if desired)
1 tsp. sugar

                             For Small Quantities

2 pounds wild game meat
2 pounds regular pork trimmings
2 tsp. salt
4 tsp. ground sage
2 tsp. ground black pepper
1/4 - 1/2 tsp. red pepper (if desired)
1 tsp. sugar

Thoroughly mix trimmings and grind through a plate with 1/2 inch holes. Spread coarsely ground meat on table top, sprinkle seasoning on top and thoroughly mix. Regrind through a plate with 1/8 inch holes. If 1/2 inch plate is not available, sprinkle seasoning on top of trimmings, thoroughly mix and grind once through a plate with 1/8 inch holes.

If sausage is to be stuffed, do this immediately for best results. Stuff into natural hog casings, plastic bags or muslin bags (any cloth bag made from strong cloth that has been washed several times can be used). Natural hog casings can be obtained from meat markets, local meat processing plants or stores. Soak them in warm, salty water for about 1 hour or until they are pliable.

If bulk sausage is to be served soon after making, 3/4 cup of water may be added to about 4 pounds of sausage. Knead with hands until sausage becomes sticky. Pack tightly in small molds, pans or cans and chill overnight before slicing.

Cured and Smoked Sausage (country style)

37 1/2 pounds of deer, antelope or elk
1/2 pound of very fresh pork fat trimmings (fatback)
2 ounces black pepper
1/2 ounce ground cloves (or 1/2 ounce 12 ground nutmeg, if desired)
1/4 ounce garlic powder (if desired)
1 pound salt
1 ounce saltpeter (potassium nitrate -- obtainable at drug store)

Prepare and grind meat and add seasoning as for fresh sausage. Stuff into natural hog casings or muslin casings. Hang or place on racks to cure and dry for 24 to 48 hours at a temperature of 38 °F. to 40° F. The recipe used for fresh breakfast sausage can be used to make cured and smoked sausage.

Smoking: Smoke the sausage 1 to 2 hours or until light brown color is obtained.

* Reasonover, Francis L., 1977. Big Game -- Cooking Care, Texas Agricultural Extension Service, MP-1333. 15 p.

Comments: Dale Rollins, Professor and Extension Wildlife Specialist

Alligator Sausage


 The early Cajun trappers of bayou country considered alligator a
 versatile and tasty ingredient. From sausage to sauce piquant, the
 white lean meat of alligator found its way into their black iron
 skillets.  Today, this once endangered species is farm raised and
 available at seafood and meat markets everywhere.

 2 pounds ground alligator
 2 pounds ground pork
 1/2 pound ground pork fat
 1/4 cup chopped onions
 1/4 cup chopped celery
 1/4 cup diced garlic
 1/4 cup chopped red bell pepper
 1/4 cup chopped parsley
 1/4 cup sliced green onions
 1/4 cup chopped sage
 1/4 cup chopped basil
 salt and black pepper to taste
 Louisiana Gold Pepper Sauce to taste
 15 feet casing for stuffing

 In large mixing bowl, combine all of the above ingredients with the
 exception of the casing. Add one cup of ice water to the mixture and
 using both hands, blend the ingredients well. Continue to mix in a
 rolling motion until the fat content of the pork coats the surface of
 the mixture. This is imperative if the sausage is to be moist and
 juicy since alligator by nature is quite dry. Once the ingredients are
 well blended, you may wish to check the seasonings by sautéing a small
 patty in a frying pan. Correct seasonings if necessary. Stuff the
 sausage mixture in the hog casing and tie off in six inch links. To
 cook, poach the sausage in lightly salted water for three to five
 minutes. Grill over pecan wood or bake in a 375 degree F oven until
 golden brown, approximately ten to twelve minutes.

 MAKES: 25-6 inch links
From Chef John Folse

Salt Pork (2)

One slab of fresh side
4 oz prague powder #1
2 1/2 lb.. salt
Paprika (for polish style)

Remove skin from side and cut in half. cut the side in half. Mix the above
ingredients, omit the paprika if you want plain salt pork. Rub the mixture
well into the meat, lay one piece in a plastic or SS container on a thin
bed of cure. Top with another layer of cure. Place the other half of the side on top of the first one, and add the remaining cure so they are covered.  Make more cure if needed. Place in cooler for a week. Take meat out and we work, rubbing will with mix. Place in cooler for one more week. remove side and wash with luke warm water, then cut into pieces and re-pack in salt. Treat this as it is, uncooked pork.  Kept in cure & salt, this product will keep form months and months in the cooler.

If you want the polish style, but the halves in quarters and allow to dry
for 2-3 hour. Rub pieces with a good grade of paprika allowing as much as
possible to adhere to the meat.  Place the meat in the smoker at 75°  for 24 hours until it turns a bright brick red.  Remove and store in cooler.Vac  packing is the method I use for storage.

Chris Calentine


 1/2 pig's head
 4 pig's feet
 1 onion, chopped
 2 tbs.  salt
 2/3 cup  vinegar
 1 tsp.  freshly ground pepper)
 1/2 nutmeg, grated
 4 pickled sour gherkins, coarsely chopped
 1 tsp.  ground mace
 melted lard

 Put the head and feet in a saucepan, and barely cover them with
 cold water.  Add the onion and salt, and bring slowly to a boil.
 Simmer over low heat for two to three hours, or until the meat is
 easily detached from the bones.  Remove the meat from the pan and
 bone it carefully.  Dice the meat.  Strain the cooking liquid.

 Combine the meat with the vinegar, pepper, nutmeg, gherkins, mace
 and as much of the cooking liquid as necessary to make a smooth
 syrupy mixture.  Simmer it gently for 15 minutes.

 Rinse out stoneware pots or bowls with cold water or vinegar.
 Ladle in the headcheese, pressing it down well and filling the
 containers to just below the rims.  Let cool until the liquid jells.
 Cover the surface with a layer of melted lard.  Refrigerated, the
 headcheese will keep for about a month.

German Sausage

50 lb beef or venison (ground)
50 lb fresh pork (ground) not too lean
1 3/4 c salt (sack salt, not iodized)
3 oz morton quick cure
3 oz black pepper
2 oz garlic powder (fresh garlic is best)*

Mix all the ingredients together and add up to 2 quarts cold water when mixing.
Sausage is ready to put in casings.

* 3 heads of garlic. Peel. Slice and smash. Put in a pint jar, pour boiling water over it to fill jar. Strain the garlic out and use juice, as much as desired to taste. Start the garlic a day before sausage.

Wild Marinade

1/4 cup soy sauce
1 capful liquid smoke
cajun seasoning
garlic powder or garlic salt
1/4 cup lemon juice
Italian salad dressing
3 tbs. or 1/4 cup vinegar
pepper to taste

Mix all together and marinate steaks for at least 30 minutes. Marinate roasts overnight.

*This recipe works best  for deer steaks or bear roast, but any meat may be used. Bear roast can be cooked at 275°F for 4 hours, covered.

Super Fresh Sausage

30 lb. ground wild meat
4 tbs. dry mustard
10 lb.. ground pork
4 chopped green onions
1 1/2 cups brown sugar
2 chopped medium cooking onions
1/2 cup salt
1 tsp. celery powder
1 1/2 tbs.. curing salt*
2 cloves garlic
1/4 cup black pepper
4 cups water

Mix together first ten ingredients. Bring water to a boil. Place garlic cloves into boiling water to draw out the garlic flavor. Add water to mixture and discard garlic cloves.

*Curing salt is optional. It is used to turn the meat red.

**A small amount of corn meal may be added to help bind the sausage mix together.

Game Sausage

2 lb.. ground meat*
1/2 tsp. curing salt (optional)
1 lb. ground pork
1 small crushed garlic clove**
1 Tbs.. salt
1 tsp. black pepper
1 1/2 tsp. paprika
1 tsp. coriander
corn meal (optional)

Mix all together. Add enough water so that the mixture is not too stiff. Corn meal may be added to help bind the sausage mixture together.

*Deer or moose meat is recommended but any wild game may be used.

**Garlic powder to taste can be used instead of a garlic clove.

Wild Game Spice

1/2 tsp. thyme leaves
1-1/2 small bay leaves
1/2 tsp. whole allspice
1/2 tsp. juniper berries
1/2 tsp. coriander seed
1/2 tsp. celery seed

Grind all ingredients together (pulsing on and off for three or four
minutes in a food processor, or use a spice grinder).

Game Spice

(Can be used on all game birds, pates, and wild game roasts before

1 cup ground black pepper
1/8 cup ground allspice
1/4 cup ground juniper berries
1/4 cup ground thyme
1/8 cup ground bay leaves
1/4 cup ground coriander

Mix black pepper, allspice, juniper berries, thyme, bay leaves and
coriander. Store in a tightly closed container.

Flash Camp Marinade

4 steaks (any big game will work)
garlic salt
lemon pepper
teriyaki sauce
beer or wine

Put steaks (use whatever size you like) into a steep sided bowl. Rub
on garlic salt and lemon pepper, then shake in a liberal amount of
teriyaki sauce. Pour in a small amount of beer, but just enough to
cover the meat. In a civilized environment, white wine makes and
excellent replacement of beer.

Marinate for only a short time so that you don't mask the flavor of the
meat (about 15 to 20 minutes is plenty of time). And don't go
anywhere near a frying pan! Cook the steaks on a barbecue or, better
yet, on a grill over campfire coals. Cooking time will depend on the
thickness of the cuts, but never cook past medium-rare. Because of
game meat's low fat content, this will ensure that the steaks are
tender and juicy. Serves 4.

Source: Outdoor Life Exclusive: Deer And Big Game (1991-'92)

Game Sauce

Combine 6 tablespoons orange juice concentrate with half a cup each of
ketchup, sherry and currant jelly. Beat, then let stand for a day in the
refrigerator. Serve it warm or cold with game birds or venison.

Source: Wildlife Chef

Basic Liquid Game Marinade

2 md carrots, peeled and chopped
1/2 lg. yellow onion, peeled,-chopped
1 shallot, peeled and chopped
1 tbs. olive oil
2 1/2 c hearty red wine
1/4 c red wine vinegar
2 whole bay leaves
3 parsley stalks
8 whole juniper berries
1 tsp. sea salt or kosher salt
6 whole black peppercorns

Saute chopped vegetables. in olive oil in a non reactive pan until lightly browned.
Add remaining ingredients and bring to a boil. Reduce heat and simmer
for 10 minutes.
Cool before using. Marinade may be made ahead and refrigerated for 1 to 2 weeks.

 Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.

Venison Sausage/Salami


 5 lb. lean venison
 1 lb. pork back fat
 2-4 tbs.salt

 Grind the meat and fat thoroughly, mix in salt and add one of the
 seasoning recipes that follow. Keep mixture cold.



2 tbs. sugar
1 1/2 tsp. ground celery seed
1 tbs. garlic powder
3/4 cup dry milk (mix to thin paste)

1 1/2 tsp. ground white pepper
1 1/4 tsp. ground coriander
1 1/2 tsp. mustard powder

2 tbs. sugar
1 tsp.. ground cumin
1 1/3 tsp. leaf oregano
1 tsp. thyme
1 tbs. cracked pepper
2 tbs. fine ground pepper
3 tbs. chili powder
1 tsp. whole anise
3/4 cup dry milk (mix to a thin paste)


 There are several methods that you can use to stuff and cook your meat
 mix. To stuff your meat mix, you can either purchase casings from you
 meat market or you can use cans to shape your sausage. If you use
 commercial casings you need to make them pliable by soaking in a solution
 of 1 pint warm water, 1 tablespoon vinegar, and 1 teaspoon salt for three
 hours. Rinse casings thoroughly before stuffing. After stuffing, cook
 sausage with one of the methods described below. When using cans, be sure the meat is thoroughly packed in the cans to avoid air pockets. A no. 2 1/2 can is a convenient size. Cover the stuffed cans with foil before
cooking. Cooked sausage can be stored safely in the refrigerator for 2 to
3 weeks, or it can be frozen. Frozen sausage should be used within 2 to 3
 months for best quality.


Place cans of sausage or casings filled with sausage on rack in pressure saucepan. Put 1 cup water in the bottom of the pan and place cover on cooker. Follow operating directions that came with your pressure saucepan and cook 15 minutes at 15 pounds of pressure, or at "cook" position. When cooking time is completed, set pressure cooker off heat and leave sealed until pressure has returned to the zero position.

Place a large pan in the sink and fill with 3 to 4 inches of ice water, remove sausage from cooker and place in water to cool. If necessary add more cold water, being careful not to let water run into the cans. When cool remove sausage from cans, and refrigerate or wrap sausage for freezing.


Place filled cans or stuffed casing on rack in baking pan and bake at 325 F for 1 hour and 15 minutes. Cool, package, and store as directed under pressure saucepan method.


Hang stuffed sausage casings in smoke house. Hot smoke at 160 degrees to 180 degrees F for about 8 hours. Test for doneness by inserting a thermometer into the center of the sausage. The internal temperature, when done, should be at least 165 degrees F. When cool, refrigerate or wrap sausage as indicated for other cooking methods.

 Recipe from: "Oregon State University Extension Service"

Venison Summer Sausage

15 lb venison
10 lb pork trimmings (5 lb lean-5 lb fat)
7 oz (or 2/3 C) salt
1 oz commercial cure
1 oz (1/4 C) mustard seed
3 oz (1 C) pepper
3 oz (1/2 C) sugar
1/4 oz (3 tbs..) marjoram

 Mix salt and cure with coarsely ground venison and pork trimmings.
 Pack in shallow pan and place in cooler for 3 to 5 days. Then add rest
 of ingredients and mix well.

 *Cure is optional. It is used to develop a pink color and as a

 **Sausage is quite spicy. If you like less spice, cut down spices.

 Smoking Summer Sausage

 Stuff prepared sausage into casings and smoke at 140°F for 1 hour;
 160°F for 1 hour; and 180°F for 2 hours, or until the internal
 temperature reaches 152ºF. (Insert a meat thermometer in the thickest
 part of the sausage.)

 Remove from smokehouse and spray with hot water for 15-30 seconds.
 Follow with cold shower or place in ice water until internal
 temperature is reduced to 100°F. Let dry for 1 to 2 hours. Place in

 This one is from North Dakota State University.

Black Pepper Jerky

2 c red wine -Mountain Red
1/2 c soy sauce
1 tbs. salt
1 Tbs. Worcestershire sauce
1/2 tsp. Tabasco
1/2 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. garlic powder
juice of 1/2-1 lime
ground. hot red pepper to taste

Coat with coarse black pepper on one side before placing in pan or smoker.

Marinade overnight.You can either cook in a smoker or in a slow oven (200°) for about 7 or 8 hours.

Venison Salami
(another tasty recipe from Skip)

 6 lb., medium or fine ground venison (you can also use ground chuck or a mixture of 1/2 venison and 1/2 ground chuck)

6 tbs.. Tender Quick
3/4 cups water
1/4 cups mustard seed (optional)

Use whatever spices you like.I like to use coarse pepper and a lot of it.I flatten the meat onto a counter top and cover it with pepper.Then I mix it together.Do not use any salt unless you really like it because you have already used Tender Quick. I made that mistake once.

Mix meat together and divide into 6 equal parts.Form into rolls. Looks a lot like a small loaf of bread.Wrap and refrigerate overnight.Remove wrap and set onto broiler pan and bake at 300° for one hour. Remove from pan and wipe excess fat off with paper towel.Let cool,then wrap and freeze.This is really good for a sandwich,with crackers and cheese or just by itself.skip


Venison Bacon
"This is for a forty pound batch.It sounds like a lot but goes fast",says our newest contributor,Skip Selinger.

20 lb. medium ground pork
20 lb. medium ground venison
2 cups tender quick (it's a curing salt made by Morton) Skip says he doesn't mean to insult you but a lot of people don't know what it is.)
2 3/4 cups brown sugar
3 tbs. liquid smoke (optional)

Mix ingredients well and form into cake pans and cover.Cool in refrigerator overnight.Turn upside down onto a cookie sheet and put into smoker at 150 ° for about 9 hours.(Be sure to remove from cake pans so that a crust isn't formed). I like hickory best but use whatever flavor you like.Make sure meat is pressed into pans firmly.

Let cool and slice it up and wrap.Freezes up to a year.Fry like regular bacon but use a little oil with it because it is lean.

Thanks Skip!It makes me hungry thinking about it,trish

 Michigan State University Extension

Sausage Making Tips

     1. The cure mentioned for several  sausage  recipes
contains 6.25% sodium nitrite which gives a red, cured color
to the sausage after heating.Sausages which do not contain
cure will be brown,not red,after processing.Cures such
as Modern Cure,or Prague Powder can sometimes be purchased
from small commercial sausage makers. Complete cures can
often be purchased  in grocery stores or locker plants.
Follow the instructions on the container if complete  cures
are used. Complete cures often replace most of the salt and
sugar called for in the sausage recipes.

     2.Fresh sausage is readily perishable and has a short
shelf life of 4 to 5 days at refrigerator temperature.

     3. Fresh sausage should be frozen if it is to be kept
more than 4 or 5 days. Fresh sausage or cooked sausage can
be  kept 2 to 3 months at 0 degrees Fahrenheit and slightly
longer at colder

     4.To keep fresh sausage patties from falling apart
while frying, add up to 1/2 cup of cold water for each 4
pounds of sausage and mix well with the hands until the mass
becomes sticky and dough like.

     5.A meat thermometer is a must to check the internal
temperature of cooked sausages such as  thuringer, polish
sausage, bockwurst, liver sausage and cooked salami.

     6.Seasonings in  sausage can be altered to suit
individual tastes. Products containing  cure will benefit
from the addition of 28 grams  monosodium glutamate and 6
grams sodium erythorbate per 25 pound batch.

     7. Natural spices  may result in some discoloration
around large spice particles. Spice discoloration is  not

     8. Fresh uncooked sausages and cooked sausages (those
heated to 152 degrees Fahrenheit during processing) can be
pan-fried, baked in an oven,simmered, pan-broiled  or
grilled. However, some cooked  sausages  (salami,liver
sausage) are eaten cold.

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