Homemade Sausage Making

I tried a new recipe for venison. This was moist and tender, the best I have eaten.

Venison Steaks

3/8" thick buterflied venison steaks
1/8 tsp Cure #1
1/8 tsp MSG
1/4 tsp Sage
1/4 tsp Thyme
1 tsp table salt
1 tsp ground black pepper

Sprinkle mixture on both sides of venison.
Hold in Refrigerator for 7-8 hours.


Dust Meaty with flour seasoned with garlic powder, pepper, and salt
Sauté in pan with hot oil till golden brown.

Steaks ready to rest in refrigerator.

Dick, we need an approximate weight of the steaks. From the looks of the plate I would guess that is close to a pound of very fine looking meat. Do you fry them in a hot well oiled skillet very quickly ? They sound wonderful.

The meat was about a pound and I had dry mixture left over. You can see in the photo how much I sprinkled on the meat. It is not completely coated.

A hot skillet with hot grease for a quick browning. I do like my deer "med rare" but his was so tender it could of gone "med well" with no problem.

Next time I will leave out the cure on some, to see how it compares with the rest.

I'm no expert but was wondering why the Cure, if they're being eaten immediately. My understanding is cure is for preservation. Anyway, can't beat venison anyway you cook it. Thanks for sharing.

I understand that using sodium nitrite causes favorable changes in the taste of meat. It is whar makes ham taste like ham and not like salty pork.

About a year ago, I was at the Sausagemaker and the owner said that they are working on a replacement for sodium nitrate, due to concerns of health issues. Next time I'm there, I'll have to get a update. Take care.

Sodium Nitrate is used for long cure ferments and perhaps for long dry cures for some products . But I understand that certain bacteria are needed to reduce the nitrate to nitrite, and sodium nitrite is a fast acting dirivitive of sodium nitrate.