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:D We've been making our own deer sausage's and snack sticks for several years now(approx 1500-2000lbs a year.between Pa. Ohio and W.Va our group kills about 70+deer. Gotta do something with all of that venision). Every year we try something different. This year I took all of the back-straps and nice roasts and sugar -cured them in brine for 6-days. Soaked in water for an additional day and we smoked them for 3 hours with sasafrass and then cooked untill internal temp was @ 155 degrees. Man is this stuff good!!!!!! Taste just like canadian bacon. Also we got our Jalopena and cheese summer sausage recipe perfected but that another story. Try suger-curing deer, you'll love it!! And it's easy!!
 

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I'd like to know your recipe also.My goodness it sounds great.My mouth is watering :eek: ................Rick......Bow season opens Oct.15 in Bama
 

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Yes if you care to share your knowledge and recipies on smoked Venison and the sugar cure plus some of your sausage recipies it would be greatly appreciated. Interested in your snack stick recipe also. Jim
 

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sugar cured deer

Well folks, it doesn't look like Pie-bald has noticed your responses. I'll try to help you by telling you how we cure meats. For fish and poultry we use a mix of 2 cups of canning salt and one cup of sugar. We usually use brown sugar, but white works as well. For pork, 3 cups of salt and 1 of sugar. For all red meats, 4 cups of salt, and 1 of sugar. for pork and red meat, if it is important to you to have it stay pink, you will need to add 1 1/2 tablespoons of potassium nitrate (drug store). Thats right, saltpetre, the same stuff the powder makers make black powder with. It is a proven carcinogen, and we usually omit it. You can rub the mixture directly on thin chunks of meat, (dried beef), or make a brine by mixing the cure with water until an egg floats in it. With larger sized cuts, especially turkey breasts, you will need to inject the brine to make sure it gets all through the meat. You can buy an expensive brine pump, or do as we do, and go to the local farm supply store and get the largest disposable cattle syringe and needle they stock. Leave meat in brine for 24 to 48 hours, remove and rinse with clear water. hang on white cotton cord and allow to dry until it forms a firm shinney surface. Hang in the smoker, and(once cooking starts,juice will begin coming out, and smoke will no longer penetrate the meat) cold smoke (under 125 F) 5 hours for fish,chicken, and smaller cuts, 12 hrs for small turkeys or medium cuts, 12 - 24 hours for large cuts, 36-48 hours for very large pieces like whole hams. You will learn to adjust for the amount of smoke flavor you prefer. once you have attained the intensity of smoke flavor you desire, turn on the heat to 325 until the meat thermometer you placed in the thickest piece indicates the doneness you desire. I Love those smoked turkey sandwiches!! Morton Salt has a product called Tender Quik, that works well too. Just follow the directions on the package. Hope this helps. cowpox
 

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Thanks Cowpox. I use tender quick a lot good product. AS far as the saltpeter goes it cannot be more harmfull to have some in meat than a night in a smoke filled bar. :lol: Always on the lookout for good sausage recipies though if you have any pass them on may be different than the ones I have.
 
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