recipes please

[Jim Thomas]

Does anyone have a recipe oven prepaired venison summer sausage and or jerky.And any meatloaf recipes? PLease and Thank You

[jpshaw]

Can't help you with the Summer Sausage but meatloaf I can.  The problem with using venison for meatloaf is getting any previously frozen meat to keep a shape.  Thats why most folks mix in beef or pork to make a burger.  However, I've found that oatmeal and an egg will stick it together pretty good.
 
Meat loaf
  1 to 1 1/2 lbs ground meat
  1/2 onion, diced
  3/4 cups Old Fashioned Oatmeal
  one egg, beaten
  1 tsp oregano and 1 tsp of cumin
  dash of black pepper
  one 8 oz can of tomato sauce (can use ketsup too)
  1/2 tsp salt or salt substitute
 
  Mix this all together but save 1/2 the tomato sauce to pour over the top during the last 20 minutes of baking plus using all of it makes the loaf too moist to hold its shape.  Preheated oven at 350 degrees for 1 and 1/2 hours.  I chop up some bell pepper with mine too.  I form this up on parchment paper inside of a shallow pan or cookie sheet.  Don't use those 5 x 9 glass or metal pans.  It takes hours to clean them.

[subdjoe]

Check this thread for meatloaf:  http://www.gboreloaded.com/forums/index.php/topic,198606.0.html

For jerky, slice it thin, set your oven to 170 F and prop the door open a bit.  Put the meat on a wire rack in the oven - make sure you have a pan to catch the drips.  Leave it there overnight.  I've had it from just plain meat that has been dried in the oven, to just some salt and pepper, to soaked in soy or teriyaki overnight then dried, and with all sorts of flavorings and seasonings.  I like it simple - salt and pepper.

Can't help you with the summer sausage.  Try Googling "venison summer sausage" and browse through recipes until you find one you think sounds good.

[Ranger99]

haven't made any of any kind for a while.
we don't get enough meat like we used
to when we could go on cull hunts. now,
what were free cull hunts are now called
"day hunts" and go for several hundred
dollars.
making jerky, i never cooked it and sliced
thin as possible and then cut into pinky finger
sized pieces and it got a cider vinegar and water
bath while i fixed marinade. i used to scratch
make it, but that got tiresome when we had
a bunch of meat. the local store had allegro
brand marinade, so that's what i started using.
meat stays in vineg. for 15 minutes or so, then
in the marinade for several hours. i have some
dehydrator/driers so that's what i use. racks and
insides get washed with fresh cider vinegar/water
then a layer of meat, wash a rack, install, layer
of meat, etc.     i've never cooked any jerky.
sausage i can't help you on. one of the main
ingredients is morton's tender quick, and i haven't
seen that in a while anywhere. the last batch
i made was with lem brand summer sausage
pre-packaged spice and cure, and it worked great.
goes into soaked natural cases (what i use- i
guess colegen cases would work) and gets rinsed
and sits in refrig. or cool place to set up, then
smoked low for a few hours.
if you buy lem stuff, it comes with instructions.
one of the better companies i've dealt with,
and they have everything you need.
legg's old plantation is one of the better breakfast
sausage seasonings i've used.
jerky could be done in a low oven as stated earlier.
i make meatloaf the same regardless of what
it looked like living. minced onion-minced bell
pepper- italian bread crumbs- egg- black pepper-
salt- tomato sauce- ketchup- ketchup on top-
cook- eat- smile


good luck

[Ranger99]

and i never put any fat, pork or
otherwise in any of my venison.
if i want pork, i start with a pig.

[Lloyd Smale]

to healthy for me. I like a little fat in my burger. It gives it taste. I add enough beef fat to get about 10percent fat in all my venison burger. its not nessisary with buffalo as it has good fat of its own that can be ground in.

and i never put any fat, pork or
otherwise in any of my venison.
if i want pork, i start with a pig.