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-   -   Deer Summer Sausage (http://www.bbq-brethren.com/forum/showthread.php?t=152194)

Chef Country 01-23-2013 04:08 PM

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

Chef Country 01-23-2013 04:10 PM

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

IamMadMan 01-23-2013 04:17 PM

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.

gtr 01-23-2013 04:21 PM

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?

Chef Country 01-23-2013 04:22 PM

Quote:

Originally Posted by IamMadMan (Post 2339415)
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.

I love the dakota stuffer, no cranking it holds 9 lbs per load, and when your ready to stop just crack the outlet and close the inlet, when you hit the end close the inlet open the outlet and take the front off tilt it up and the piston will pull itself back to the other end.

SimcoBBQ 01-23-2013 04:24 PM

If you need my address to send the sausage to just let me know!

bbqbull 01-23-2013 04:33 PM

Fine looking sausages.

Will you freeze most of them and thaw when needed?

Chef Country 01-23-2013 04:38 PM

Quote:

Originally Posted by gtr (Post 2339419)
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?

ya I get out of the wood pile ever now and then, and no I dont normally share my recipes but I havent really tweeked this one much other than adding a lb of pepperjack high temp cheese per 10 lbs of meet. The grind plate I use is a course #9 I chunk up all my meet prior to grind in about 1 inch cubes and I have a old hobart grinder that weights about 60 lbs
http://www.bbq-brethren.com/forum/pi...pictureid=6934

Chef Country 01-23-2013 04:40 PM

Quote:

Originally Posted by bbqbull (Post 2339441)
Fine looking sausages.

Will you freeze most of them and thaw when needed?

yeah most will go in the freezer then thaw when needed, if not I would eat all 20 lbs in a week!

mmmmeat 01-23-2013 06:06 PM

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.

WineMaster 01-23-2013 06:17 PM

Is that a 20 lb batch you did. Looks like more than 5 lbs. Looks good so far. Love Summer Sausage

Chef Country 01-23-2013 06:20 PM

Quote:

Originally Posted by WineMaster (Post 2339538)
Is that a 20 lb batch you did. Looks like more than 5 lbs. Looks good so far. Love Summer Sausage

It weighed in at 19.5 lbs before I added the cheese I added in 2 lbs of cheese, It was a quad batch of the recipe

Chef Country 01-23-2013 10:05 PM

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

pwa 01-23-2013 10:16 PM

Very Nice!!

cowgirl 01-23-2013 11:46 PM

Looks great Chef Country!!


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