Deer Summer Sausage

Chef Country · 01-23-2013, 04:08 PM

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

Chef Country · 01-23-2013, 04:10 PM

after stuffing about 1.5 lbs per casing

hang for a hr or so to dry before smoking

and place in the smoker

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?

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?

Chef Country · 01-23-2013, 04:22 PM

Quote:

Originally Posted by IamMadMan

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

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

Chef Country · 01-23-2013, 04:40 PM

Quote:

Originally Posted by bbqbull

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

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

Then hang again over night

And the money shot

pwa · 01-23-2013, 10:16 PM

Very Nice!!

cowgirl · 01-23-2013, 11:46 PM

Looks great Chef Country!!

01-23-2013, 04:08 PM	#1
Chef Country is one Smokin' Farker Join Date: 07-26-09 Location: Wellington, KS	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 __________________ Country Q Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen UDS that gets used more than traeger Shop built 300 gal smoker Traeger bbq 125 with digital 180 controller collecting parts for a 500gal reverse flow build

01-23-2013, 04:10 PM	#2
Chef Country is one Smokin' Farker Join Date: 07-26-09 Location: Wellington, KS	after stuffing about 1.5 lbs per casing hang for a hr or so to dry before smoking and place in the smoker __________________ Country Q Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen UDS that gets used more than traeger Shop built 300 gal smoker Traeger bbq 125 with digital 180 controller collecting parts for a 500gal reverse flow build

01-23-2013, 04:21 PM	#4
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	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? __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

01-23-2013, 04:24 PM	#6
SimcoBBQ Full Fledged Farker Join Date: 06-19-12 Location: Warner Robins , Ga	If you need my address to send the sausage to just let me know! __________________ KomodoKamado BB32/HB Legacy/PBC old style/ MAK 2* ( on order )

01-23-2013, 04:33 PM	#7
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Fine looking sausages. Will you freeze most of them and thaw when needed? __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

01-23-2013, 04:17 PM	#3
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	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.

01-23-2013, 06:06 PM	#10
mmmmeat is One Chatty Farker Join Date: 10-21-09 Location: Sierra Vista, Arizona	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. __________________ Til next time, chew carefully, and dont let your meat loaf! [URL="https://www.facebook.com/media/set/?set=a.158099507758.118446.578407758&l=bf4c9059c5&type=1"]GRUNTER[/URL] [URL="http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs698.snc4/63846_434071187758_578407758_5224242_7882995_n.jpg"]UG [/URL] [URL="https://www.facebook.com/media/set/?set=a.490010637758.259874.578407758&l=06aa73c27f"]GROGG[/URL] [URL="fromthemouthofkstewart.blogspot.com"]MY BLOG[/URL] [URL="http://www.facebook.com/mmmgto"]Facebookin it![/URL] Avatar created by i really wish i remember, but they got skillZ

01-23-2013, 06:17 PM	#11
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	Is that a 20 lb batch you did. Looks like more than 5 lbs. Looks good so far. Love Summer Sausage __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

01-23-2013, 10:05 PM	#13
Chef Country is one Smokin' Farker Join Date: 07-26-09 Location: Wellington, KS	After the smoking is all done soak in cold water for about 5 min Then hang again over night And the money shot __________________ Country Q Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen UDS that gets used more than traeger Shop built 300 gal smoker Traeger bbq 125 with digital 180 controller collecting parts for a 500gal reverse flow build Last edited by Chef Country; 01-23-2013 at 10:10 PM.. Reason: fixed pics

01-23-2013, 10:16 PM	#14
pwa is One Chatty Farker Join Date: 10-11-11 Location: North Pole, Alaska	Very Nice!! __________________ Equipment: 2UDS Weber Performer WIFI Stoker Custom Trailer Offset Owner of BurlesQ BBQ shack BurlesQ BBQ Facebook BurlesQ BBQ website

01-23-2013, 11:46 PM	#15
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks great Chef Country!! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/