What To Do With Venison Summer Sausage

Venison summer sausage recipe #1 this is the basic recipe for a traditional tasting venison summer sausage, which includes a combination of venison and pork. Summer sausage is a delicious type of dry cured sausage that you can keep without needing refrigeration.

Follow these easy steps with illustrations to learn how to

3 pounds venison 2 pounds pork

What to do with venison summer sausage. Take venison and boar meat and grind together. The 1# of hamburger is necessary as venison, if ground lean, tends to be very dry. Freezing and canning are the most common ways of preserving venison, but making venison into sausage and jerky are becoming very popular.

You can add venison summer sausage to stew or soup. Cut your venison into 1” cubes and freeze for 40 minutes to firm it up first (this makes it easier to handle). Hang sausage in the smoker, or lay flat on racks if needed, ensuring sausage is not touching to allow for even cooking.

I actually looked on there website after i posted my last comment and they have approximately 62.5% deer and 37.5% fat in their venison sausage, which seems to high for me (their website said 1 ¼ lbs. My 10 favorite venison sausage recipes. This is an excellent recipe for "what to do with all that deer meat"

Using several types of preservation methods at once allowed people to make a sausage that would keep from spoiling without refrigeration “in the summer months.” hence the name, summer sausage. I just won't have as much sausage. Ingredients for venison summer sausage:

5 tbsp liquid smoke 5 tbsp morton salt tender quick (found in dark blue bag in spice aisle) do not use plain salt 2 tbsp coarse ground pepper 2 tbsp minced garlic 2 tbsp mustard seeds It took almost 24 hours for the internal temperature to get to 160°. It also adds a unique taste to gumbo.

I used the 2 1/2” burgundy fibrous casings. You can chill your ground venison while you grind up the pork trimmings. As the meat warms up, the proteins and fats separate, making the meat gooey, hard to work with, and your sausage will end up crumbly.

How to make venison summer sausage: Another option is to use partially frozen meat when grinding so it takes a while to warm up. Some recipes suggest pulling your sausage mix out halfway through the curing process and mixing again to ensure thorough distribution of the insta cure.

15 pounds coarse ground venison 10 pounds 50/50 (fat/lean) coarse ground pork trimmings 2 cups water 5 teaspoons instacure no. And is also good done with only ground beef, as many ranchers end up with alot of hamburger after the steaks are gone. Summer sausage is usually a mixture of pork and other meat such as beef and/or venison.

Venison sausages with egg, chips and beans; 2/3 cup salt 1/4 cup whole mustard seed To me this is a key step, i like to cube both meats and grind them together.

Sometimes i just can’t help myself, but to throw in a “fancier” cheese, and on a game day, this will usually come in the form of a smoked gouda, as it pairs well with smoked meats and beer. Realized that i overloaded the smoker the first time with 20 pounds. Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.

Venison sausage and spicy mushrooms with pita pocket and salad; 5 lb ground hamburger (no lean burger) or if you prefer venison, use 3lbs venison and 2 lbs ground beef. Keep your meat cold at all times.

Then add rest of ingredients and mix well. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix ground venison with cold water ( i added ice cubes to the water a few minutes before beginning and strained out the ice cubes before mixing).

The colder the meats and grinding parts, the better the sausage. Vacuum sealing prevents the meat from losing moisture in the freezer which results in the dreaded freezer burn. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.

How to safely make summer sausage from venison. Smoke sausage until internal temperature reaches 160 f as measured by a food thermometer. Place all your grinder and stuffer parts (minus the motor) in the freezer.

Use about 20 large jalapeños for a 7 lb. I did 25 lbs of summer sausage with the lem seasoning packet with instacure. Load venison sausage mixture into sausage stuffer and tightly fill into 19 mm casings.

It is typically served thinly sliced and pairs well with wine and cheese. Venison sausages with fusilli pasta in tomato sauce; This step is more important for those mixing their summer sausage by hand.

Venison sausages in spicy peppers spanish tortilla; Batch, slice them in halves down the middle, deseed, douse in olive oil and char under your oven’s. Pack in shallow pan and place in refrigerator for 3 to 5 days.

Once cold, combine it with the pork trimmings and then grind them together very coarsely (use the coarse plate). Summer sausage is a type of cured meat that was developed in europe prior to refrigeration technology. Venison sausages and spicy tomato sauce with turmeric rice

Summer sausage can be either dried or smoked, and some sort of curing salt is almost always used. Anything higher than that will make the beef fat to burn and not taste good. Mix salt and cure with coarsely ground venison and pork trimmings.

Summer sausage is perfect for snacking, picnics, and charcuterie boards. It is also important to wash, rinse and sanitize all of the equipment needed, such as bowls, grinder, sausage stuffer and mixing utensils. The 5 pound batch went much quicker in about 8 hours.

Of deer will make a 2 lb. Put both in the fridge for a few minutes to keep them cold before grinding them together. Mince or dice half a sausage roll to give soup additional flavor and turn it into a heartier meal.

Venison sausages and horseradish sauce on potato cakes; With a kick of flavor from some jalapeño peppers, this recipe is one you'll want to try right away. Any of the listed cheeses pair perfectly with sausage right off the grill, summer sausage, deli ham and turkey, and even cured italian meats as well.

I did the math and yes it seemed low. Before starting the process of making summer sausage, michigan state university extension recommends washing your hands with warm running water and soap, before, during and after each task.

All Beef Summer Sausage Recipe Summer sausage recipes