Hey all I just got done stuffing my sausage
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
here is the suffer I use, Its a Dakota Water stuffer. I love this thing it makes it a 1 man job
The meet all mixed up