smoked sausage

I’m told that it’s called “summer sausage” because it can be stored without refrigeration because of the curing process. I keep my summer sausage in the refrigerator or freezer anyway. I’ve also made various forms of wild game summer sausage using only salt as a curing agent. Some people like big hunks of cheese in…

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Here’s my take on smoking venison shoulder and neck roasts. The beauty of it is that with only minimal effort, you can change sinewy, bone-in roasts into something of beauty. It’s not an exact method. If the meat doesn’t fall off the bone, keep smoking.

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Based on a casual observation of my hunting buddy’s jerky choices, I’d say that sweet- and hot- flavored jerky is about even with teriyaki. Turning venison into jerky is a natural. It’s lean, practically devoid of fat, and dries out faster than beef. The meat has to be trimmed of all visible silver skin, sinew,…

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In the tradition of the Philly cheesesteak sandwich, this recipe is a quickie that’ll fool some of your friends who claim that they don’t like the taste of venison. Just don’t tell them it’s deer meat until after the first few bites. The meat is sliced very thin, so be careful when cooking. It only…

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