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Unread 01-23-2013, 04:08 PM   #1
Chef Country
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Default Deer Summer Sausage

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
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Unread 01-23-2013, 04:10 PM   #2
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after stuffing about 1.5 lbs per casing


hang for a hr or so to dry before smoking


and place in the smoker

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Unread 01-23-2013, 04:17 PM   #3
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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.
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Unread 01-23-2013, 04:21 PM   #4
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CC out of woodpile AND posting recipes?

Are you really CC?

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!

How coarse do you grind?
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Unread 01-23-2013, 04:22 PM   #5
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Quote:
Originally Posted by IamMadMan View Post
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.
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Unread 01-23-2013, 04:24 PM   #6
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If you need my address to send the sausage to just let me know!
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Unread 01-23-2013, 04:33 PM   #7
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Fine looking sausages.

Will you freeze most of them and thaw when needed?
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Unread 01-23-2013, 04:38 PM   #8
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Quote:
Originally Posted by gtr View Post
CC out of woodpile AND posting recipes?

Are you really CC?

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!

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
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Unread 01-23-2013, 04:40 PM   #9
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Quote:
Originally Posted by bbqbull View Post
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!
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Unread 01-23-2013, 06:06 PM   #10
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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.
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Unread 01-23-2013, 06:17 PM   #11
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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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Unread 01-23-2013, 06:20 PM   #12
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Quote:
Originally Posted by WineMaster View Post
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
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Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen
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Unread 01-23-2013, 10:05 PM   #13
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After the smoking is all done soak in cold water for about 5 min

Then hang again over night

And the money shot
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collecting parts for a 500gal reverse flow build

Last edited by Chef Country; 01-23-2013 at 10:10 PM.. Reason: fixed pics
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Unread 01-23-2013, 10:16 PM   #14
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Very Nice!!
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Unread 01-23-2013, 11:46 PM   #15
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Looks great Chef Country!!
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