Deer Summer Sausage
Hey all I just got done stuffing my sausage :wink: Its on the smoker as I type this. I didn't get any pictures of the grinding and mixing up of the spices its kind of a messy job but here is the recipe I have been using for a few years now.
Spicy Deer Summer Sausage Recipe This recipe for summer sausage can be baked in the trusty oven or cooked in the meat smoker. Either way, the temperature is kept low, which gives the sausage a superior texture. Here's the ingredient list and recipe... • 3 pounds ground venison • 2 pounds ground pork • 1/2 cup water • 3 tablespoons Morton Tender Quick • 2 tablespoons red pepper flakes • 2 tablespoons mustard seed • 2 teaspoons coarse ground black pepper • 2 teaspoons onion powder • 1 teaspoons garlic powder Mix all ingredients together well, cover and refrigerate for three days. Re-mix twice daily. Stuff into fibrous sausage casings, or hand form into rolls. If cooking in the smoker, maintain a temperature of 170F for six hours, or until the sausage reaches 155F internal temperature. In the oven, set the temperature at 170F (or as close as you can get it), and bake until done. Cook the summer sausage on a broiler pan so it can drain as it cooks. here is a few pics of the work area im using http://www.bbq-brethren.com/forum/pi...pictureid=6933 http://www.bbq-brethren.com/forum/pi...pictureid=6927 here is the suffer I use, Its a Dakota Water stuffer. I love this thing it makes it a 1 man job http://www.bbq-brethren.com/forum/pi...pictureid=6928 The meet all mixed up http://www.bbq-brethren.com/forum/pi...pictureid=6929 |
after stuffing about 1.5 lbs per casing
http://www.bbq-brethren.com/forum/pi...pictureid=6930 hang for a hr or so to dry before smoking http://www.bbq-brethren.com/forum/pi...pictureid=6931 and place in the smoker http://www.bbq-brethren.com/forum/pi...pictureid=6932 |
nice job and good looking sausage as the final product.
I have seen the dakota stuffer on websites, but wasn't sure how it well worked. |
CC out of woodpile AND posting recipes? :shocked:
Are you really CC? :noidea: Seriously though - those look great - I haven't done summer sausage yet, so I'm gonna bookmark this - thanks for putting it up. Looks like you have a great setup! :thumb: How coarse do you grind? |
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If you need my address to send the sausage to just let me know!
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Fine looking sausages.
Will you freeze most of them and thaw when needed? |
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http://www.bbq-brethren.com/forum/pi...pictureid=6934 |
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Nice lookin workspace man!! Soooo like I said on FB send me one farker
Sent from my fancy schmancy iPhone using Tapatalk from right outside your window. |
Is that a 20 lb batch you did. Looks like more than 5 lbs. Looks good so far. Love Summer Sausage
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After the smoking is all done soak in cold water for about 5 min
http://www.bbq-brethren.com/forum/pi...pictureid=6937 Then hang again over night http://www.bbq-brethren.com/forum/pi...pictureid=6938 And the money shot http://www.bbq-brethren.com/forum/pi...pictureid=6939 |
Very Nice!!
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Looks great Chef Country!!
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