Venison Summer Sausage

Print Recipe
Venison Summer Sausage Yum
Servings
lbs
Ingredients
Meat/Fat
  • 16 lbs venison — trim well and slice into grinder strips or chunks
  • 4 lbs pork butt — trim out large fat
  • 5 lbs Fatback
Slurry
Final Mix
Servings
lbs
Ingredients
Meat/Fat
  • 16 lbs venison — trim well and slice into grinder strips or chunks
  • 4 lbs pork butt — trim out large fat
  • 5 lbs Fatback
Slurry
Final Mix
Instructions
  1. Make a plan for your time. This is a long process that does not lend itself to any delays. Most important is not to add delays between the time you add the ECA and when you load the smoker.
  2. Stage grinder parts and chunked meat in freezer until meat is well firmed but not frozen hard (≈ half an hour)
  3. Grind through 3/8" plate, return to freezer a few minutes then re-grind through 3/16" plate and move to mixer (≈ half an hour)
  4. If using fibrous casings, soak in warm water 1/2 hour before stuffing
  5. make slurry and pour over meat. Mix a bit.
  6. Add peppercorns and mustard seed and mix until tacky.
  7. add ECA and mix only until you are sure it is well distributed. Load meat in tub, or if you have a chamber type vacuum sealer load in large bags and process once to remove air pockets.
  8. Stuff casings (≈ half an hour)
  9. Hang sausages at room temp 2-4 hours.
  10. Preheat smoker to 110°F then hang sausages with open damper for 2 hours with cold smoke
  11. Raise temp to 120°F for 4 hours, continue smoke
  12. Continuing smoke, raise temp to 165°F for 4 hours
  13. stop smoke, and raise temp to 175°F until sausage temp reaches 152°F
  14. Remove and shower or ice bath to drop temp < 120°F
  15. Hang to bloom at room temp 2-4 hours.
  16. Refrigerate at least a couple of days before packaging
Recipe Notes

Pork Trimmings can vary from 90/10% lean to 50/50% lean, to sometimes what looks like a cut-up pork butt, about 30/70 lean. A good baseline is 75/25 game/pork trimmings with very fatty pork trimmings.

If you are in deer country, the price of pork trim can go up at the beginning of deer season and stay up through the end of sausage making season, around March or so. Sometimes it costs as much as whole butt. Fatback tends to stay lower priced, and is excellent, but often fatback is sold with skin still attached. Be sure you know what you are buying and ask that the skin be removed first, or plan to remove it yourself.

NOTES: The fat must be CHILLED TO SLIGHTLY FROZEN and coarse ground by itself before added to the remainder of the recipe. The colder the better. If you are vacuum sealing, there is no reason that cannot be done ahead of time and frozen.
The meat must be also be chilled to a stiff consistency before coarse grind. Then mix the fat and meat and fine grind together.

You could also grind the meat "night before" so long as you have a good cold fridge to store it covered until mixing in the morning.

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