Author Topic: Venison Logs  (Read 517 times)

Offline Joe in T.C.

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Venison Logs
« on: Feb 07, 2018, 10:21 AM »
Its not fish, but I'm guessing I'm not the only person with ground Venison in the freezer who may be looking for new recipes.

I got this sausage recipe from a co worker and thought I would post it here for anyone that would like to try it.

2 Lbs. Ground venison
1 Lbs. Ground pork (Do not substitute pork sausage)
2 TBS. Liquid smoke
1/3 Cup of cold water
3 TBS.  Meat curing salt (Mortonís Tender Quick Salt)
1 TBS.  Garlic salt
1 TBS.  Onion powder
1 TBS.  Coarsely ground black pepper
2 TBS.  Mustard seeds
1 TBS.  Crushed red pepper

1) Place the ground venison and ground pork in a large mixing bowl.
2) Mix the water and liquid smoke together and pour over the meat.
3) Sprinkle dry ingredients over meat.
4) Mix with your hands until all ingredients are very well incorporated.

5) Cover and chill in your refrigerator for 24 hours.
6) Uncover and mix very well again.

7) Heat oven to 325 degrees.
8) Equally divide meat mixture into 3 balls.
9) Evenly roll each ball into a ďVenison logĒ approximately 12 inches long by 2 inches in diameter.
10) Place the logs on a broiler pan and bake for 1 hour (160 degrees internal temperature)

11) Pat each log with paper towels to help remove any excess grease.
12) Place on wire cooling rack.
13) Dab with paper towels while cooling if needed to remove any excess grease.

Once cooled, wrap well and keep chilled. Can be frozen.

Slice and serve with cheese and crackers, fresh fruit, condiments or my favorite, just by itself.

Note:  I have used ground sirloin with great results when no venison was available.

Good Luck All  :tipup:

Offline Raquettedacker

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Re: Venison Logs
« Reply #1 on: Feb 07, 2018, 10:36 AM »
That looks awesome......    :thumbsup: :thumbsup:
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Offline tbern

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Re: Venison Logs
« Reply #2 on: Feb 07, 2018, 10:41 AM »
Look delicious!

Online deerefishyfishy

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Re: Venison Logs
« Reply #3 on: Feb 07, 2018, 10:43 AM »
Gotta give this one a try! Thanks for sharing
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Offline littlemelon

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Re: Venison Logs
« Reply #4 on: Feb 09, 2018, 02:27 PM »
Dad,mom and I did something like that a few years ago.
It was very good and went fast.

Offline jpohlic

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Re: Venison Logs
« Reply #5 on: Feb 09, 2018, 03:13 PM »
I make one quite similar but I add some diced jalapeno and shredded cheddar cheese

Offline Whopper Stopper

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Re: Venison Logs
« Reply #6 on: Feb 10, 2018, 05:52 AM »
I just saw this. Yum :thumbsup:


Offline adkiceman1

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Re: Venison Logs
« Reply #7 on: Feb 13, 2018, 04:08 PM »
Iím going to try this asap
Iím feeling alright, Iím feeling ooooookay!

Offline Stickhick86

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Re: Venison Logs
« Reply #8 on: Feb 13, 2018, 04:27 PM »
This just sounds amazing, can't wait to try it
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Offline lipripr

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Re: Venison Logs
« Reply #9 on: Feb 18, 2018, 01:35 PM »
Made a batch this morning using elk. Turned out awesome, very tasty!
Thanks for recipe!

Offline Kevin23

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Re: Venison Logs
« Reply #10 on: Feb 18, 2018, 06:46 PM »
If you want to improve on the recipe, ditch the tender quick (it's used for tenderizing whole muscle meat, not ground). The final product will be much less salty and better for you. Pink Salt is what you want for ground meat.

Besides, most recipes call for 1-1.5 TEASPOONS per pound of GROUND meat, and 1 TABLESPOON for whole meat. Since its made for a whole meat application, it's hard to "guess" how much to really use with ground.

Also, since I don't see it noted here.. this product has NO PRESERVATIVES, curing is NOT PRESERVING. So eat it in 4 days or freeze it. You could vac seal it and probably be good for a week in the fridge. Seen a few people go to the ER after eating homemade deer sticks that they thought could sit in the fridge for a month.

If you REALLY want to make some good trail bologna (what you made), look for the LEM Backwoods brand seasonings.

Offline Joe in T.C.

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Re: Venison Logs
« Reply #11 on: Feb 18, 2018, 09:11 PM »
Thanks for the input, but I am confused on a few of your statements.

My understanding is that curing meat by definition is a way to preserve meat by the addition of salt, nitrates, and nitrites.

I thought Salting, Smoking, and Drying were all methods of preserving.

I like Venison Logs over Trail Bologna, but either way its a type of sausage.

I looked on Morton's website and they state that Morton's Tender Quick is a preserving agent and not a tenderizer.

They also list several recipes that include using Morton's tender Quick with ground meat.
On the first recipe they call for 1 1/2 teaspoons of tender quick plus 1 teaspoon of table salt per pound of ground meat.

Here is the link:

Personally I like the recipe but I do agree it may be a bit heavy on the salt.

I also agree that proper refrigeration, cooking temps, food prep and other best methods of cooking are important.

The best part of conflicting information is that it gives us a chance to dig and do some research.

Good Luck All  :tipup:



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