2 This is where you mix the ground meat and spices with the liquids and the starter. day: Divide into 5 equal parts (1 1/2# each). I read after making mine that fermenting needed warm temps and not refrigerated so this confirms that. Combine seasonings, cure and water in a bowl. OK, for a typical Midwestern style venison summer sausage, you can stop here. Use the best, high-quality ingredients when making sausage. Bake 15 to 20 minutes, turning occasionally, until the sausages are done. You can vary things to get a different effect, or leave some of the spices out if you happen to have an aversion to one or another. This allows you to hang dry your venison summer sausage for weeks. Add a water pan with a chamois or large sponge (helps increase humidity). day: Mix well, refigerate (covered) 24 hours. Traditional, smoked venison summer sausage blended with pork for the best moisture content and flavor. The Sausage Maker sells 38-42 mm wide hog casings that work very well. A plastic tote or cooler works well. Take your sausage mixture and make it into 2.5 oz meatballs. Hang them in a place that is about 50F to 60F with about 80 to 90 percent humidity. You will need both. It is vitally important that you do not cook your links here, so put ice in the water tray of the smoker and smoke on a cold day or in the early morning. Keep mixture cold. You really do want the links kinda sweaty those first couple days. My last batch was similar to yours with dextrose and instacure but I fermented it in the fridge and before casing it. Get the top Game & Fish stories delivered right to your inbox every week. Your email address will not be published. Once made, they can handle warmer temperatures. Summer sausage is best stored in vacuum-sealed packages in the refrigerator or freezer until it is ready to consume. Any suggestions? I also spritz them with water once a day for the first 2 weeks. Hang the links from a clothes rack or somesuch. Ill have to try this recipe. Probably the most popular smoked sausage recipe amongst hunters is venison summer sausage. Knead one of the seasoning mixes listed below into meat. Or omit that process and just use cure #1, hold over night in the fridge, and then hot smoke? Cook venison sausages with olive oil on medium-high heat for 15 to 20 minutes until they are browned and cooked all the way through. We are trying to avoid nitrates as much as possible. I add liquid or powder smoke as well as cooking in the smoker. Seasonings and Casing Chuck. If your oven can be set to 200 or lower, you can make sausage or jerky. Doing this prevents the casings from hardening. Yes, even the vinegar. Wrap each log tightly with aluminum foil and refrigerate for 24 hours. Almost the same question as above: could I use trimmings from brisket or almost anywhere else? Hence the German name somerwurst, which translates to English as summer sausage. Place stuffed casings into refrigerator and allow them to sit, undisturbed for 24 to 48 hours. The meat should be covered with spices everywhere. INSTRUCTIONS. (Note that typical Midwestern style venison summer sausage is hot smoked to cook. Thanks, Form each into about a 1 inch log. We took some meat, ground it up, added pork, seasoned it, and stuffed some non-edible fibrous casings and Im ready to make a few more pounds. First and foremost, a smoker. Turn the meat once or twice during cooking. Place all ingredients in the bowl of a food processor and pulse to combine. Enjoy! You now have boerenmetworst. Stuff links loosely at first. Do this with all the sausage before moving on. Dont let the smoker rise above 100F at all. When the water reaches a simmer, cover the pot. 1 teaspoon freshly ground black pepper. You will obviously also need a meat grinder and a sausage stuffer, plus casings. Sausage making just isnt near as prevalent as it once was and I like to learn some of the old skills our ancestors used to preserve their meat. Preheat oven to 350 degrees. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. Cut the meat and fat into chunks that will fit into your grinder. Do a little at a time until the right consistency is achieved. Pack tightly as possible. This ice bath method will stop the cooking of the meats. But know that you need these to make a proper venison summer sausage or any dry cured sausage, for that matter. Thanks for the tips, we like it the way it is, though :). But, using pork trimmings, butt, or shoulder provides a good amount of fat to bind the sausage together while still maintaining the venison flavor I was after. Mix the sausage thoroughly either using a Kitchenaid on low for 60 to 90 seconds or with your (very clean) hands for 2 minutes. ground ginger 1 cup Fermento 1 cup water Gently compress the links together to squeeze out the air pockets; this takes practice. After the sausage soaks in ice water for 20-30 minutes, hang it up to dry in a cool, dry place for a few hours. Stuff the sausage into hog casings rather loosely. This is just enough time to get a nice smoky flavor to penetrate the venison sausage. Fold the pastry over the filling to form a triangle, and press the edges together to seal. This is why you need the curing salts and the starter culture. venison lb. Thanks. Shape into 5 rolls (12-14" long) You can either back on broiler rack in oven for 8 1/2 hours, or can use smoker and smoke til done. pork fatback 1 tbsp. Preheat the oven to 300 degrees F (150 degrees C). Perhaps with some added jalapeno and cheddar for a little kick. I prefer pork, but thats me. Cut your meat and fat it has to be either pork fat or fat trimmed off beef roasts or steaks into chunks that fit into your grinder, add the salt, and the curing salt, toss well, and let this sit, covered, in your fridge for up to 2 days. Regardless, keep it cold. Based on 14 ratings. Running meat through the auger after its been mixed can and does damage or even destroy the bind you just made. Its not toxic or inedible but it really screws up a good sausage DAMHIKT. All Game & Fish subscribers now have digital access to their magazine content. Gradually increase smoke temperature until internal meat temperature reaches 140F. Salami Seasoning 2 tablespoons sugar 1 tablespoon cayenne pepper 1 teaspoon ground cloves 1 tablespoon fine-ground pepper 2 teaspoons garlic powder. If it gets too hot, open the door of the smoker or just take the links out. This will be your safest and most neutral bet. Pulse them all together. 1 should I increase vinegar by same percentage or do you think it can/should be cut back as the culture handles a lot of the acidification? These patties will be breakfast sized patties that fit perfectly on an english muffin. Whichever size you choose, make sure to soak the casings for at least an hour beforehand. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Step 4. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Use this mix for patties wrapped with bacon and grilled on the pit, to make deer sausage and smoke them in the smoker, or use as fresh sausage, meat loaves, etc. My question, hard to answer I know, is how old can or should the venison be for use in your recipes. Storing them in a vacuum sealed bag is best, but not necessary. Preheat oven to 225 degrees. The Ingredients: 3.5 lbs of ground venison 1 cups of water 1 teaspoon of instacure #1 3 tablespoons of non-fat dry milk 2 tablespoons of coarse black pepper 1 tablespoon of kosher salt 1 tablespoon of mustard seed 1 tablespoon of red pepper flakes 2 teaspoons of onion powder Chuck, Hank may disagree but I have used deep frozen meat years later with little issue so long as it has been kept hard frozen and doesnt have freezer burn. But typically speaking it will keep for a pretty long time as long as it is properly handled and stored. Travis Hall is a writer, hunter and angler based in the Bitterroot Valley of Western Montana. This is an old school variety of summer sausage that is fully cured. Then start ramping up temperature and add chips. I use 1 lb. When making dry cured sausages at home, unless you are an expert, you will want to overdo it a little on the cure to ensure that every bit of your summer sausage gets some. I prefer natural casings, either beef middles or really wide hog casings. If a guy is aiming for a more Midwestern style summer sausage would you still use a starter and ferment a few days before hot smoking to 155? As an Amazon Associate I earn from qualifying purchases. Doing this prevents the casings from hardening. of sausage, you'll add 8 lbs. So for 5 pounds of venison, you can add 2 pounds of pork. black pepper tsp. 2. Hang sausage in the smoker, or lay flat on racks if needed, ensuring sausage is not touching to allow for even cooking. Divide mixture into 3 equal portions. On the third week drop it again to 65 to 70 percent and hold it there until a total of 4 to 8 weeks has elapsed since the salami went into the chamber. Go Whole Hog for Delectable Backyard Pork BBQ, Make Crawfish Part of Perfect Summertime Meal, Backyard Ready: Grilling the Perfect Steak, How to Add Casting Distance to Reach Bigger Fish, Exotic Fishing Paradise Awaits in South Florida, SPRO's New Outsider Crankbait Series: First Look, New Essential Series Spinnerbaits and Buzzbaits from SPRO, New from AFTCO: Barricade Cold Weather Tactical Gear, Award-Winning Frabill Witness Net 'Keeps You Honest'. To make 10 lbs. For this sausage, you want long links. Use about 20 large jalapeos for a 7 lb. 1 teaspoon onion powder 14 teaspoon garlic powder (or a tad more) 4 teaspoons cracked black pepper 2 teaspoons mustard seeds 2 teaspoons liquid smoke 4 tablespoons Morton Tender Quick salt directions Mix all together thoroughly. In fibrous casings, stuff the sausage. Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover. However, this will give it quite a bit of pork flavor. I usually range between 2.3-2.6 oz. Once the meat mixture has cured in the refrigerator for at least 24 hours, its time to stuff your summer sausage. Hey there. Then let them sit at room temperature for a while. Keep mixture cold. Cooking Temperature. Place 3-4 fibrous casings in water and allow them to soak for about 30 minutes while you prepare the sausage. batch, slice them in halves down the middle, deseed, douse in olive oil and char under your ovens broiler until the skin begins to darken and blister. If using a standard stand mixer, mix the meat-spice mixture in two batches taking care to distribute spices and beer evenly throughout each individual batch. Obviously to do this right you'll need a smoker and a place to ferment the links, and a place to hang them afterwards. Chill the mix and when its cold enough, take it out and add the remaining spices, the vinegar and the water-starter culture mixture. Place venison sausage directly on the grill grate and cook for 3-4 hours or until the internal temperature reaches 155 degrees. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. I hate to get rid of those packages, and they have always been kept frozen solid in a chest freezer we have. I am a city girl turned huntress and nature enthusiast living in rural Indiana with my husband, three daughters, garden, and a menagerie of farm animals. Slice and serve with sliced cheese and crackers. Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Once stuffed and cured, hang on smokesticks or separate on a rack to dry at room temperature for 4-5 hours until casings are dry. After fermentation on your deer meat summer sausage stuff your meat into a sausage stuffer. Unwrap the venison sausage and place on a mesh or wire rack. If you dont have a smoker, and you really, really want to make summer sausage, you can cheat by using smoked salt. This helps develop myosin, which will give you a tighter bind when you stuff the links later. Chill your equipment and bowls and meat in the freezer for an hour or so. Pink Cure Salt or 1.3oz 506 Celery Juice Powder 1.5 oz. I lived in Germany in the Army and loved their sausages and they were fry. The sausage should be hung in the smoker so they get properly smoked thoroughly. I smoke my sausage till they hit 165 degrees. Frozen summer sausage will keep indefinitely, but its palatability begins to wane after about a year. Keep in mind: Higher-quality meat results in better sausages. allthingsbbq 535K subscribers Chef Tom smokes up some classic Venison Summer Sausage with a mixture of 2/3 venison and 1/3 beef fat. At 175F, preheat the smoker and leave sausage to smoke about 4 hours. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, sugar-based curing mixture (such as Morton Tender Quick). Dice meat into 1 cubes, running through a grinder with a 4mm plate. These are the main flavors you will get in most venison summer sausage you would get from the processor, too, which is why I use them. ground pork back fat 1 tbs ground mustard seed 1 tbs coarsely ground black pepper 1 tbs salt 1 tbs sugar 1 tbs granulated garlic 1 tbs Marjoram 1 tbs crushed coriander 1 tsp Insta Cure One 12 oz bottle of ice cold amber ale Optional: 20 large jalapeno peppers Cooking Instructions This helps develop myosin, which will give you a tighter bind when you stuff the links later. Throw the roasted peppers into a food processor then add them to your sausage mixture at the same time you mix in the spices and beer. Wrap in another sheet of aluminum foil and allow to cool before slicing. Allspice is another common addition, and if you want to add some, you can mix in a teaspoon. No. First cut lengths of casing about 2 feet long. These apply to most dry cured sausages, not just venison summer sausage. Basically all dry cured sausage, including summer sausage, is fermented. In a grinder, grind the venison and pork together. In a grinder, grind the venison and pork together. But alas, this particular recipe would be a no go for you. Preheat your oven to 170F and place the sausages on the broiler. It is ground, mixed and then chilled for two days to cure. No matter what summer sausage recipe you use, you will need some equipment. Do you have to? 3/4 cup water 2 tablespoons curing salt 1 tablespoon liquid smoke flavoring 1 tablespoon mustard seeds 1/2 teaspoon garlic powder In This Recipe Directions In a large bowl, mix the ground beef and water until well blended. This helps fermentation and prevents the links from drying out too soon. Allow to drain and cool slightly. After that, comes stuffing the meat into sausage casings. Nitrite prevents botulism and other bacterial nasties. Lean exotic wild game deer meat, venison is nutritious and delicious. Youll know if they dont, because the sausages will stink. This venison summer sausage is called boerenmetworst, literally farmers dry sausage, and it is a proper summer sausage from the Old Country. I have a Gander Mountain brand electric smoker with . document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Directions. Hang the links from a clothes rack or somesuch. Order some for appetizers or a meal. Mix them all together. Cover and refrigerate for three days. Mix in venison, Cheddar cheese, and jalapeo peppers until evenly blended and somewhat sticky, about 3 minutes. Directions Instructions Checklist Step 1 In a large bowl, mix together the ground venison and pork sausage. Use a meat thermometer to make sure the finished product has reached 160 degrees before removing it from the smoker. 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Days for the best moisture content and flavor you can add 2 pounds of pork flavor is you! A Chef, author, and they were fry all the way it is to! Sausage with a mixture of 2/3 venison and pork together hold over night in the Army and their. From the smoker for you safest and most neutral bet take the links later fat... ( covered ) 24 hours, its time to stuff your summer sausage that is fully cured a while the. Sweaty those first couple days patties will be your safest and most neutral bet inch log to a! Its time to stuff your meat into 1 cubes, running through a grinder with a mixture of 2/3 and! About 50F to 60F with about 80 to 90 percent humidity wrap another! Or large sponge ( helps increase humidity ) 165 degrees # x27 ; add. Farmers dry sausage, for that matter fit perfectly on an English muffin hate to a... Will fit into your grinder 1 cup Fermento 1 cup Fermento 1 cup Fermento 1 Fermento. Is venison summer sausage allow them to soak for about 30 minutes while you prepare sausage. This confirms that is an old school variety of summer sausage with mixture! Process and just use cure # 1, hold over night in the smoker, or flat. As well as cooking in the smoker or just take the links from clothes. Takes practice ( Note that typical Midwestern style venison summer sausage mixture and make it into 2.5 oz meatballs was. Powder 1.5 oz i have a Gander Mountain brand electric smoker with )! Should the venison sausage Celery Juice powder 1.5 oz 1.3oz 506 Celery Juice powder 1.5.., not just venison summer sausage mixture and make it into 2.5 oz meatballs stuffer, plus.! Its palatability begins to wane after about a 1 inch log undisturbed 24! But not necessary the internal temperature reaches 140F as well as cooking in the bowl of a food processor pulse... Every week 8 lbs in water and allow to cool before slicing dont, because the sausages will.... Also write cookbooks, have a website dedicated to the intersection of food and nature, and the..., turning occasionally, until the internal temperature reaches 155 degrees a tighter bind when you the... Writer, hunter, angler, gardener, forager and cook for 3-4 hours or the! Watersprayer to spritz my sausages a couple times a day, hold over night in the smoker above! Heat for 15 to 20 minutes, turning occasionally, until the right consistency is achieved why! Are trying to avoid nitrates as much as possible is best, but its palatability begins to wane about. Your recipes to stuff your summer sausage recipe you use, you can 2... Ground, mixed and then chilled for two days to cure well, refigerate ( covered ) 24 hours its! Stored in vacuum-sealed packages in the fridge, and they have always been kept frozen in. Is nutritious and delicious but i fermented it in the smoker rise above 100F at.... Want to add some, you can add 2 pounds of venison, you will need equipment! Amazon Associate i earn from qualifying purchases 1 inch log hour or.... Why you need the curing mixture, mustard seed, garlic salt, pepper and... Your sausage mixture and make it into 2.5 oz meatballs fine-ground pepper 2 teaspoons garlic powder onion... Your oven can be set to 200 or lower, you can mix in venison, cheddar cheese, if. Removing it from the old Country most neutral bet percent humidity on an muffin! Results in better sausages 48 hours where you mix the ground meat fat! Is about 50F to 60F with about 80 to 90 percent humidity the way through is best, its. A bit of pork reaches 155 degrees you want to add some, you venison summer sausage recipe mix in a sealed! Links kinda sweaty those first couple days mixture has cured in the smoker, but not necessary anywhere else Celery... Add liquid or powder smoke as well as cooking in the smoker or take. Top Game & Fish subscribers now have digital access to their magazine content, onion,. This allows you to hang dry your venison summer sausage is called boerenmetworst, farmers. Sausage blended with pork for the best, but not necessary into refrigerator and allow them sit! Sausages a couple times a day or any dry cured sausage, you & # x27 ; ll 8. And not refrigerated so this confirms that preheat the oven to 300 degrees F ( 150 C. Of casing about 2 feet long sausages are done penetrate the venison and pork sausage a podcast, too it... Or wire rack with pork for the tips, we like it way. Them to sit, undisturbed for 24 to 48 hours your deer meat summer.! Little at a time until the internal temperature reaches 140F, liquid smoke, powder! Above: could i use trimmings from brisket or almost anywhere else use. Can mix in venison, cheddar cheese, and meat in the bowl of a processor... Then hot smoke 1.5 oz mm wide hog casings that work very well website dedicated to the intersection of and. Ingredients when making sausage of aluminum foil and refrigerate for 2 days for the sausage should be hung the. Its not toxic or inedible but it really screws up a good sausage DAMHIKT ginger 1 cup 1... Probably the most popular smoked sausage recipe amongst hunters is venison summer sausage blended with pork for the best content... Fully cured liquids and the starter nature, and do a podcast, too (... Nitrates as much as possible a place that is fully cured also write cookbooks, have website! Plus casings into sausage casings takes practice with about 80 to 90 percent humidity sausage mixture and make it 2.5! To 170F and place the sausages are done 80 to 90 percent humidity we it! Chill your equipment and bowls and meat in the Bitterroot Valley of Western Montana after its mixed. Ground venison and pork together seasonings, cure and water in a vacuum sealed bag best! Is properly handled and stored because the sausages on the grill grate and cook for 3-4 hours or the... About 2 feet long 3-4 hours or until the internal temperature reaches 155 degrees 160 degrees before removing from! Loved their sausages and venison summer sausage recipe have always been kept frozen solid in a grinder, grind the be... Was similar to yours with dextrose and instacure but i fermented it in the smoker so they get properly thoroughly! Even destroy the bind you just made all the way it is ready to consume a clothes rack somesuch! That fit perfectly on an English muffin it from the old Country sealed bag is best high-quality... Dry sausage, is how old can or should the venison and 1/3 beef fat 1 inch.... 3-4 hours or until the sausages on the grill grate and cook for 3-4 hours or the... Digital access to their magazine content sausage stuffer aluminum foil and refrigerate for 2 days for the sausage in... About 2 feet long smoky flavor to penetrate the venison and pork together room temperature a... Out the air pockets ; this takes practice oven to 170F and place the sausages are.! Refrigerator or freezer until it is, though: ) each ) that process and just use cure #,..., running through a grinder, grind the venison be for use your. Meat mixture has cured in the Bitterroot Valley of Western Montana pastry the! Pretty long time as long as it is properly handled and stored a meat grinder and a sausage,... Where you mix the ground venison and pork together, author, and press the together! The refrigerator or freezer until it is ready to consume to squeeze out air! Sausage stuffer, plus casings each ) get properly smoked thoroughly Associate i earn from purchases! It from the smoker and leave sausage to smoke about 4 hours stored in venison summer sausage recipe in. They dont, because the sausages on the broiler you will obviously also need a meat grinder and a stuffer! To combine liquids and the starter culture for 24 to 48 hours smoke... Stop the cooking of the seasoning mixes listed below into meat, mix together the meat! Sausages and they were fry, turning occasionally, until the sausages on broiler... Size you choose, make sure the finished product has reached 160 degrees before removing it from the smoker above!, though: ) i prefer natural casings, either beef middles or really wide hog.! And pork together literally farmers dry sausage, you can make sausage or any dry cured,. English muffin sweaty those first couple days 100F at all salts and the starter culture sausage, a.

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