Run venison and pork back fat through a grinder with a medium die. And all those stupid uncured products you see in the market are lying to you: They are plenty cured, using celery extract, which is sodium nitrite. I recommend pastured pork and organic spices and seasonings. When my husband got a deer a few weeks ago I knew that I wanted to make some venison summer sausage with some of the meat. Once the meat mixture has cured in the refrigerator for at least 24 hours, its time to stuff your summer sausage. This recipe works well with beef as well. Place all ingredients in the bowl of a food processor and pulse to combine. t easpoon garlic powder 4 tsp coarse ground black pepper 2 teaspoon mustard seeds 2 tsp liquid smoke 4 tablespoons of Morton Tender Quick Salt - Quick salt is specific to the Morton brand. Obviously to do this right you'll need a smoker and a place to ferment the links, and a place to hang them afterwards. Now you need to ferment your links, keeping them warm and moist. By Hank Shaw on October 11, 2021 - 14 Comments. Now, mix and knead this all up in a big bin or bowl with your (very clean) hands for a solid 2 minutesyour hands will ache with cold, which is good. Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover. Cut out lengths of casing about 2 feet long, Stuff a little more than 1 foots worth, with plenty of extra casing on either side. Do this with all the sausage before moving on. And remember, properly mixing sausage by hand is a labor-intensive process, so if youre not worn out by the time youve finished, it probably isnt mixed thoroughly enough. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. Stuff links loosely at first. This might take an hour or so if youve let the meat warm up too much. You now have boerenmetworst. Soak the casings in water for about 30 minutes before stuffing. Key step: Remove Sausages from the smoker and put in a ice bath. Slow smoked for 10 hours to perfection. Gradually increase smoke temperature until internal meat temperature reaches 140F. You can go up to five days here, or as little as two. On the third week drop your humidity again to 65 to 70 percent and hold it there until a total of 4 to 8 weeks has elapsed since the sausage went into the chamber. 110-130F & Gradually Increase to 175-190F. That is intentional, and its for your safety. I have done some venison sausage or salami making in the past, but not much and I want to do more. I usually range between 2.3-2.6 oz. Move your venison summer sausage to your smoker and smoke them over very low heat for up to 4 hours of continuous smoke. With the 2:1 ratio, the venison flavor will be the dominant tone, while the pork will nicely complement it. Keep an eye out for air pockets. The smoking time for venison sausage is only about 2 to 2 1/2 hours. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Chill your equipment and bowls and meat in the freezer for an hour or so. We serve this at the 'Beast Feasts' we host every year where all the dishes are from wild game. Yes, three days at room temperature. THE VOICE FOR OUR WILD PUBLIC LANDS, WATERS AND WILDLIFE. The cheddar and jalapenos give it a bit of a spicy kick that is sure to please at gatherings. Your daily values may be higher or lower depending on your calorie needs. I know, the manufacturers say its OK. Its not. If its wild, youll find it here. On the third week drop it again to 65 to 70 percent and hold it there until a total of 4 to 8 weeks has elapsed since the salami went into the chamber. I can attest that this type of summer sausage is the best! day: Mix well, refigerate (covered) 24 hours. Wrap in another sheet of aluminum foil and allow to cool before slicing. 3. The last time we tried to made summer sausage we hung it in our smoker and the pork fat grease melted and congrated in the bottom of the casing leaving the top dry. This helps you strip away any stray silverskin that might get stick in the gears. Evenly mix the seasonings with the ground meat by hand. Note that this summer sausage is fully cured, like salami. To make 10 lbs. I didnt find this necessary. You will need both. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, sugar-based curing mixture (such as Morton Tender Quick). Cut the fat into smaller pieces, about 1-inch cubes. Might want to consider less pork fat, my personal recipe has 12 pound venison to 3 pounds fat. Based on 14 ratings. SparkPeople closed in August 2021 so you can no longer save or track recipes. Then you hang them to dry for a few weeks before eating. day: Divide into 5 equal parts (1 1/2# each). The no. You want to set your smoker to 180-220 degrees. Venison Summer Sausage Ingredients 4 lbs. Chill the mix and when its cold enough, take it out and add the remaining spices, the vinegar and the water-starter culture mixture. Grind together venison and pork. 2. Ingredients 3 pounds venison 2 pounds pork 5 tablespoons Morton Tender Quick Curing Salt 1 tablespoon black pepper 1 teaspoon mustard seed 1 teaspoon marjoram 1 tablespoon sugar 1 tablespoon garlic powder (or 5 minced fresh garlic cloves, if you have them) 4 fresh jalapeo peppers pound high-temperature cheddar cheese Directions garlic powder 2 tsp. If you dont have a smoker, and you really, really want to make summer sausage, you can cheat by using smoked salt. Tie the ends of the casing together in a double or triple knot. Bake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. In a bowl, add seasonings, cure, and water. Place ground meat in a meat mixer, or container large enough to mix by hand. Keep cooking them for another 8-11 minutes. Grind the meat mixture through a fine die. of meat, you'll need to measure out 4 oz of seasoning 3 oz Binder Flour 1 1/4 tsp Pink Cure 1/2 Cup Distilled Water . When youre ready, gently compress the long links. of sausage, you'll add 8 lbs. If you want that it makes a sausage that goes bad quickly, but it might be closer to what you are familiar with use Instacure no. Mix together thoroughly with your hands, making sure curing salt and seasonings get evenly dispersed through meat. This is an old school variety of summer sausage that is fully cured. Cut out lengths of casing about 2 feet long, Stuff a little more than 1 foot's worth, with plenty of extra casing on either side. Use this mix for patties wrapped with bacon and grilled on the pit, to make deer sausage and smoke them in the smoker, or use as fresh sausage, meat loaves, etc. Meanwhile, if you are going to make link sausage soak the casings in warm water to remove the salt and soften the casings. You can do this by hand, use a stand mixer, or mix and grind them all together. Remove smoked venison sausage from grill and allow to cool at room temperature for 60 minutes. Once stuffed, use butcher twine to tie the end of the casings off. I will invariably have some ground burger or sausage left over after a year and also occasionally a roast or steaks as well. Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Dice meat into 1 cubes, running through a grinder with a 4mm plate. batch, slice them in halves down the middle, deseed, douse in olive oil and char under your ovens broiler until the skin begins to darken and blister. Minced Garlic 3 oz. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. ground cloves This is sausage has an 70/30 ratio of venison to pork fat. This is important because if your mix is warm here, you can get what is called smear, where the fat partially melts and coats the meat bits, shortening the myosin strands within this is exactly the process in making shortbread, where the fat shortens the gluten in those cookies. Grind twice, first through a very coarse die, then a finer one. Serve them, they are ready to eat. Whichever size you choose, make sure to soak the casings for at least an hour beforehand. Place the sausage in the smoker and smoke at 110F and 70% humidity for 6 hours. Doing this prevents the casings from hardening. Required fields are marked *. This is why you need the curing salts and the starter culture. Add spices, cure and cold beer to the meat and mix thoroughly. To store long-term, vacuum seal them individually and keep in the fridge. 3. Place stuffed casings into refrigerator and allow them to sit, undisturbed for 24 to 48 hours. If its warmer than 35F, put the mix back in the freezer to chill. Ingredients 7 Pounds Venison (ground) 5 Pounds Pork Trimmings (ground) 1 Cup Water 5 Tablespoons Morton Tender Quick 1/3 Cup Sea Salt 1/8 Cup Whole Mustard Seed 1/8 Cup Ground Black Pepper 1/8 Cup Sugar 1 1/2 Tablespoons Garlic powder Trim as much sinew and silverskin as you can. In a grinder, grind the venison and pork together. Bring the water to a boil and place the skillet in the oven. We enjoy smoking our sausages over hickory wood for the best flavor. My last batch was similar to yours with dextrose and instacure but I fermented it in the fridge and before casing it. If you want to make it more like the modern versions, let the links hang for only two or three weeks, so they are still a little soft. Your links will still be kinda soft, but definitely tangy and half-dried. Form into 2-21/2" logs about 8" long. Some people believe you should keep a 50/50 ratio. Did I use an exact science? In most cases you will need to put a humidifier under your links. 1 cure is for smoked products that are not hung to dry for more than a week or so, if at all. Preheat oven to 225 degrees. Remove smoked venison sausage from grill and allow to cool at room temperature for 60 minutes. I prefer pork, but thats me. Then let them sit at room temperature for a while. Using these LEM seasonings makes sausage making incredibly. kosher salt 2 tbsp. Go Whole Hog for Delectable Backyard Pork BBQ, Make Crawfish Part of Perfect Summertime Meal, Backyard Ready: Grilling the Perfect Steak, How to Add Casting Distance to Reach Bigger Fish, Exotic Fishing Paradise Awaits in South Florida, SPRO's New Outsider Crankbait Series: First Look, New Essential Series Spinnerbaits and Buzzbaits from SPRO, New from AFTCO: Barricade Cold Weather Tactical Gear, Award-Winning Frabill Witness Net 'Keeps You Honest'. Mix the Fermento into the meat by hand or with a meat mixer. Thanks, If your oven can be set to 200 or lower, you can make sausage or jerky. kosher salt 4 tbsp. fresh pork fat 2-4 tablespoons salt Instructions Grind the meat and fat thoroughly, mix in salt and add one of the seasoning recipes. Its a Good quality German brand, with settings for dehydrating food or proofing bread that go down to 75 degrees. INSTRUCTIONS. 2. Cover, and refrigerate for three days, mixing once a day. The same 2 to 1 venison to pork ratio. Smoke sausage at 130 degrees for one hour then increase the temperature to 140 degrees and cook for another hour. Allan: Sounds like you can. Joe: Congratulations on the recovery! No. You never want to use your grinder as a sausage stuffer. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. When you're ready, gently compress the long links to fill the casing. Do a little at a time until the right consistency is achieved. Stuff the sausage into hog casings rather loosely. I do hang links in my oven to ferment with some frequency, too, so it should work. This helps develop myosin, which will give you a tighter bind when you stuff the links later. You can vary the size depending on how big your meat grinder is. Stuff the sausage into fibrous or natural casings that are 2 1/2 to 3 inches in diameter using a grinder with stuffing attachment or a sausage stuffer. Use the starter. 1 teaspoon garlic powder. allthingsbbq 535K subscribers Chef Tom smokes up some classic Venison Summer Sausage with a mixture of 2/3 venison and 1/3 beef fat. Fatty Pork Belly or Trims 1 package No. I use S rings you buy from the hardware store to hang them from the clothes rack rods. As an Amazon Associate I earn from qualifying purchases. Making summer sausage at home can save you money and allows you to tailor the ingredient list to fit a flavor profile that aligns with your palate. Comment * document.getElementById("comment").setAttribute( "id", "a549051ee925812405c110c586f717fa" );document.getElementById("b2251290aa").setAttribute( "id", "comment" ); Hi, my name is Hank Shaw; Im a James Beard Award-winning author and chef. While youre waiting, soak about 15 feet of hog casings in a bowl of warm water, and put the malt vinegar in the fridge. Put both in the fridge for a few minutes to keep them cold before grinding them together. (Note that typical Midwestern style venison summer sausage is hot smoked to cook. Encapsulated Citric Acid Thanks pork fatback, cut into 1/2-inch cubes 6 tbsp. It wont freeze solid because of the salt. The meat should be covered with spices everywhere. Now you need to dry your sausages and turn them into salami. Its surprisingly easy to make, just requires a few simple ingredients and a smoker. You make the links, let them ferment for a few days, then smoke them very gentlyyou dont want them to cook. You also don't always have to use game meat. You also can add finely diced chunks of cheese to the mix. . In a grinder, grind the venison and pork together. Cube the venison and pork fat, and measure your spices accordingly. Not hot, but moist. Preheat smoker to 120F then dry the casings by hanging sausages as high in the chamber as possible with full open damper for 2 hours with no water. 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