I’ve been making a similar recipe for 35 years. I take a little different approach to cooking mine. I’ll do mine with 4 pounds of straight venison mixed with 1 1/2 pounds of pork sausage. I wrap mine in foil shiny side in. Poke holes in the bottom with a fork and cook on a broiler pan filled with water at 350 degrees for 90 minutes. Very moist and delicious. Most people like the way I do it over what a processor does in making venison summer sausage
I learned this recipe back in the 70s from an old woman who learned it from her grandmother. Back then we didn't refrigerate it after it was cooked; but meat was safer back then. Now, it's good that you included "keep refrigerated" in the recipe. This video inspired me to make this again. Thanks!
I need to try this recipe. Its almost identicle to my recipe except for the brown sugar. Ive never added that to it. But i also make my logs and wrap in seran wrap to put in fridge. Then i take them out of that after 24hrs and wrap in foil. I put a baking pan with about a half inch of water in it on the rack below the rack i place the logs on. I also take a knife and poke a few holes in bottom of foil so drippings can drip into pan. And i bake mine at 325 for 90 minutes. It tastes great!
My mom used to make this. Haven’t thought of it in years. Will try your recipe and look for my mom’s. So much better than store bought. Thanks for another great video.
You have me convinced for sure! That taste test was almost an emotional one. Time to go remove snow. Thank you for the recipe and have a great day Fred!
This is awesome, thank you! We put away a decent amount of summer sausage and Italian salami. I've been hearing BAD things about the salami coming out of Italy. I would much rather make my own!! ETA: I'm starting a batch of this sausage this morning!
wow this is something for sure I want to try..I think this will make a nice gift for that someone special on valentines along with some hunting/fishing treats
Dang, Brother-that looks awesome!! I have several recipes that I use for this, and I'm going to try yours! When I give this away, people freak out that you can actually make this at home. I have several rolls in the freezer, after watching this, I think I need to bust one out!! Thank you, sir, I absolutely love your videos!
I made this! Thank you for the recipe. However I didn't have Morton's Tenderquick so I used Clubhouse Meat Tenderizer instead. Mine didn't turn out so nice and red as yours, but it still tastes good! First time making it as well, perhaps I will do better the 2nd time around.
Great video Fred, I'll plan on making this, may do a mix of venison, rabbit, beef and pork and do a few. I assume it would freeze well for longer keeping?
Man I just made this today and it was delicious. Only thing I did different was no liquid smoke. I just cooked it in the smoker. Should have made 2 or 3.
I noticed you use about half what is recommended on the Morton quick tender guidelines why is that? Just curious cause I’m using the same thing and I’m using the recommendations on the bag and for some reason it’s coming out salty but I also wanna make sure nobody gets sick if I use not use a recommendation which is on the bag of Morton quick tender
I'm going to share this with my husband, He has summer sausage in his lunches often. Maybe he'd like to actually make his own. Would the cooking be the same if he throws it in the smoker? (Minus the liquid smoke of course)
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A few years ago I started wrapping it before putting it in the oven. Parchment paper, or non stick foil. We use ours for sandwiches also
I’ve been making a similar recipe for 35 years. I take a little different approach to cooking mine. I’ll do mine with 4 pounds of straight venison mixed with 1 1/2 pounds of pork sausage. I wrap mine in foil shiny side in. Poke holes in the bottom with a fork and cook on a broiler pan filled with water at 350 degrees for 90 minutes. Very moist and delicious. Most people like the way I do it over what a processor does in making venison summer sausage
Do you just make 1 5.5 lb roll or several small ones? What's your recipe?
I learned this recipe back in the 70s from an old woman who learned it from her grandmother. Back then we didn't refrigerate it after it was cooked; but meat was safer back then. Now, it's good that you included "keep refrigerated" in the recipe. This video inspired me to make this again. Thanks!
I need to try this recipe. Its almost identicle to my recipe except for the brown sugar. Ive never added that to it. But i also make my logs and wrap in seran wrap to put in fridge. Then i take them out of that after 24hrs and wrap in foil. I put a baking pan with about a half inch of water in it on the rack below the rack i place the logs on. I also take a knife and poke a few holes in bottom of foil so drippings can drip into pan. And i bake mine at 325 for 90 minutes. It tastes great!
My mom used to make this. Haven’t thought of it in years. Will try your recipe and look for my mom’s. So much better than store bought. Thanks for another great video.
Thank you for sharing! Looks delicious and you know we all have to try it. This week I think!
Good stuff, Modern Refugee!! Looks amazing!! Thanks for sharing! God bless.
God bless you and yours as well.
That looks crazy delicious
You have me convinced for sure! That taste test was almost an emotional one. Time to go remove snow. Thank you for the recipe and have a great day Fred!
You have a great day as well!
@@ModernRefugee thank you.
That looks delicious. I'm excited to make some. Thank you for sharing.
Thanks MR! I am going to try your recipe, I've never made summer sausage befor, thanks for sharing! Looks delicous.😀😋
Let me know how it turns out for you! We really enjoy it.
This is awesome, thank you! We put away a decent amount of summer sausage and Italian salami. I've been hearing BAD things about the salami coming out of Italy. I would much rather make my own!! ETA: I'm starting a batch of this sausage this morning!
Great recipe, MR! Making this for the weekend! Thanks
Looks really good.
This kind of sausage is my favorite!
Great recipe! I added fresh , Finley diced Jalapenos in mine, it's fantastic!
Good to hear!
Yummy food
Will definitely have to give this one a try. Thank y'all. Have a blessed day.
Oh man that looks so good this should be interesting
wow this is something for sure I want to try..I think this will make a nice gift for that someone special on valentines along with some hunting/fishing treats
Looks good
We used to do something similar with a mix called Spice and slice.
Hello MR! watched with kiddo and we were drooling. Will be trying it soon. Thanks for sharing!!
You’re welcome amigo! You guys take care.
Looks delicious thanks for sharing YAH bless brother !
Dang, Brother-that looks awesome!!
I have several recipes that I use for this, and I'm going to try yours! When I give this away, people freak out that you can actually make this at home. I have several rolls in the freezer, after watching this, I think I need to bust one out!!
Thank you, sir, I absolutely love your videos!
Thank you! We really like the homemade sausage and it never lasts long.
@@ModernRefugee I understand!!
Ps. In my humble opinion, liquid smoke is a must!
@@truthhurtz2793 I believe so too.
Thanks for sharing your recipe MR!
Your welcome!
I made this! Thank you for the recipe. However I didn't have Morton's Tenderquick so I used Clubhouse Meat Tenderizer instead. Mine didn't turn out so nice and red as yours, but it still tastes good! First time making it as well, perhaps I will do better the 2nd time around.
this got my like and subscribe
I'm on my second attempt. They are good. I coated the outside with ground pepper and it's baking now.
Great video Fred, I'll plan on making this, may do a mix of venison, rabbit, beef and pork and do a few. I assume it would freeze well for longer keeping?
Yes you can freeze it.
Thanks MR! I'll add this to the lexicon.
Thanks Modern
Thank you!
Man I just made this today and it was delicious. Only thing I did different was no liquid smoke. I just cooked it in the smoker. Should have made 2 or 3.
Awesome. Thank you
I noticed you use about half what is recommended on the Morton quick tender guidelines why is that?
Just curious cause I’m using the same thing and I’m using the recommendations on the bag and for some reason it’s coming out salty but I also wanna make sure nobody gets sick if I use not use a recommendation which is on the bag of Morton quick tender
That’s the recipe I have and what we use. You can use as much as you like.
Thanks MR 😎👍
Your welcome!
Ty so much, it's delicious 😂 can we freeze it after cooking ?
Yes
Shit man, this is a great video. I'm most definitely gonna try this. Love it!
I’ve got deer ground meat 50/50 with pork butt. Shouldn’t be any reason it won’t work? How about adding jalapeños to mix? TIA
Give it a try! Jalapeños sound good.
I adore mustard. Loads! But I no longer have teeth.... lol So my question Is? Have you tried powdered mustard as a spice in this?
No, but I don’t see why you couldn’t. I would start with a lesser amount.
Hey MR ,can summer sausage be cure in the brown casings in the oven?
I have cured them in the oven in casings. But they were the muslin bags ( cloth ). They do shrink however and the casing will be wrinkled.
@ModernRefugee thanks for the information! Have a great day!
@ your welcome.
I'm going to share this with my husband, He has summer sausage in his lunches often. Maybe he'd like to actually make his own. Would the cooking be the same if he throws it in the smoker? (Minus the liquid smoke of course)
Yes
Could you cook this on the smoker instead of in the oven? And if so, is the temp the same? 😊
Yes as long as you reach your internal temp.
@@ModernRefugee Thanks! Would I still need to add the liquid smoke?
@@charlineshearer no
Could u freeze this??
@@jackchapmanjr yes, I do.
How long will this last unrefrigerated?
Like another commenter on this video said. Meat is not what it used to be. Keep it refrigerated. Take care.
We always call it poor mans summer sausage
What percentage of fat of ground beef did you use?
Like 80% 90% or 73% beef ground…
80%-20%
@@ModernRefugee I bought 73% beef for $1.22 I norm don’t buy it do you think that would work as well?
@@IzzyEatz it should work. Keep a good drip pan under it. There will be more drippings.
@@ModernRefugee that’s what I figured. I’ve been using ps seasoning kits for summer sausage. Made a few oven ones like this. Thanks for the recipe
When you didn’t speak for good 45 seconds, I knew that it’s good 😅😅😅
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Thank you.
@@ModernRefugee Cindy Lauper , song , True Colors ,
@@ModernRefugee Double
@@yoshico12345 I watched her in the past , she’s either genuine , or maybe the best
@@yoshico12345 one or two steps above Pinball & now , Pecan Grove, SLY ! Be careful of the comments about your individual resources you leave ! Ask questions and maybe learn , but never volunteer stuff ! The Government is keeping track of who has what !