Recipes for sticks and summer sausage?

[Joel]

Does anyone know of a site were one could get
recipes for venison sticks and summer sausage?
I have built a new smoker and need to break it in.
(once I get my deer)

Thunder, you seem to be an expert on this very subject - do you have your knowledge posted on a websit somewere?

Joel

[macbow]

www.sausagemaker.com  

This site has a lot of information and supplies.
Ron

[countrygirl]

cool link!

[Dirts]

Venison Sausage

5 feet medium (2 inch diameter) hog casings
5 lbs. cubed, pre-frozen venison
3 lbs. lean pre frozen or certified pork
2 pounds pork fat, cubed
5 tbps. salt
1 tsp. Thyme
2 tsp. Sugar
1 tbsp. finely ground black pepper
2 tsp. garlic, finely minced
1 Tbsp paprika
1 tsp cayenne red pepper
1 cup brandy
1/2 tsp ascorbic acid (vitamin C)
1 tsp. saltpeter

A marinade consisting of the following ingredients:
1/2 cup red wine vinegar
1/2 cup red wine
2 tsp salt
1 small onion sliced
1/2 cup thinly sliced carrot
1 clove garlic, finely minced
1 Bay leaf
1/4 cup chopped heart of celery
1 tbsp whole black peppercorns

1. After the pre-frozen venison has thawed, prepare the marinade and pour it over the cubes of meat.  Marintate in the refrigerator for twenty-four hours.
2. Drain the venison, discard the marinade, and grind the meat through the fine disk.
3.  Grind the pork and fat separately through the fine disk and mix with the venison.
4.  Add the remaining ingredients and mix thoroughly,  Place the susage in the refrigerator overnight.
5. Prepare the casings.
6.  Stuff the mixture into the casings and tie off into four or five inch links.
7.  Hang the suasage to dry for forty-eight hours.
8.  Cold smoke the sausage (70-90 degrees F) for ten hours.
9.  Hang again for at least two weeks before sampling.