I'm not a venison fan but made some summer sausage for a friend... summer sausage. I used Clear Fibrous 3 1/2 X 24 casings, smoked with Jack Daniels Pellets (which I usually have very good results with) and the following recipe:
Traditional Venison Summer Sausage
Making traditional venison summer sausage will require a little effort on your part. And it'll take a little time. But the results make it all worthwhile.
Traditional Venison Summer Sausage - the Recipe
This is the basic recipe for a traditional tasting sausage.
Venison Summer Sausage
• 15 pounds coarse ground venison
• 10 pounds 50/50 coarse ground pork trimmings
• 2 cups water
• 1 cup Morton Tender Quick
• 1/4 cup whole mustard seed
• 1/4 cup coarse ground black pepper
• 1/4 cup sugar
• 3 tablespoons garlic powder
• 1 tablespoon marjoram
• 1 tablespoon mono sodium glutamate (optional)
Combine the ground venison and pork. Mix the Tender Quick into the water...t won't completely dissolve. Add this slurry to the ground meat, mixing in one-quarter of it at a time. Continue mixing the meat for five minutes. Place the meat in a shallow pan and refrigerate for three to five days. Mix the meat twice each day.
Mix the spice ingredients into the meat thoroughly, and regrind the meat before packing it into 3 inch fibrous casings.
I followed the recipe to the letter; smoked the sausage at 200 till it hit 150ish internal.
Now when I pushed out the contents of the stuffing tube and friend it up to test the flavor it tasted awesome; had a nice sweetness and loads of flavor. The smoked stuff is boooooring and I cant even tell it was smoked. WTF???
Traditional Venison Summer Sausage
Making traditional venison summer sausage will require a little effort on your part. And it'll take a little time. But the results make it all worthwhile.
Traditional Venison Summer Sausage - the Recipe
This is the basic recipe for a traditional tasting sausage.
Venison Summer Sausage
• 15 pounds coarse ground venison
• 10 pounds 50/50 coarse ground pork trimmings
• 2 cups water
• 1 cup Morton Tender Quick
• 1/4 cup whole mustard seed
• 1/4 cup coarse ground black pepper
• 1/4 cup sugar
• 3 tablespoons garlic powder
• 1 tablespoon marjoram
• 1 tablespoon mono sodium glutamate (optional)
Combine the ground venison and pork. Mix the Tender Quick into the water...t won't completely dissolve. Add this slurry to the ground meat, mixing in one-quarter of it at a time. Continue mixing the meat for five minutes. Place the meat in a shallow pan and refrigerate for three to five days. Mix the meat twice each day.
Mix the spice ingredients into the meat thoroughly, and regrind the meat before packing it into 3 inch fibrous casings.
I followed the recipe to the letter; smoked the sausage at 200 till it hit 150ish internal.
Now when I pushed out the contents of the stuffing tube and friend it up to test the flavor it tasted awesome; had a nice sweetness and loads of flavor. The smoked stuff is boooooring and I cant even tell it was smoked. WTF???
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