Run at 100°F for one hour. Smoker or Smoke House; Hickory Chips; How to Store Summer Sausage. Using a LEM summer sausage casing start stuffing the sausages with the chilled seasoned meat. Recipe adapted from Mdconline. Sausages are defined as chopped or ground meat that is blended with spices or other seasonings and stuffed in natural or manufactured casings. Place all your grinder and stuffer parts (minus the motor) in the freezer. This will help develop the flavors and allow the cure to start working. Wash your hands with soap and water before working with meat, after changing tasks and when finished. Wash grinding and stuffing equipment with hot soapy water. By grinding them together you get a better mixer on the meat. You’re now ready to eat, freeze or share your amazing summer sausage. One simple package, just dump, mix and stuff. Smoked Venison Summer Sausage Recipe, for 10 lbs (Adapted from numerous venison summer sausage recipes by Pat Thompson, 12-11-12) Ingredients: 1) 6 lbs coarse ground venison 2) 4 lbs course ground fatty pork butt/shoulder 3) 3/4 cup + 1 tblsp low fat cultured buttermilk (Edit on 12-22-18, I used liquid buttermilk, like you would drink. The colder the meats ad grinding parts the better the sausage. Mix the dry ingredients in water to dissolve the curing ingredients and allow for even distribution throughout the product during regrind. Homemade venison smoked sausage directions. University of Minnesota Extension discovers science-based solutions, delivers practical education, and engages Minnesotans to build a better future. Follow the recipe exactly for the proper lean-to-fat ratio to ensure good texture and binding properties. If you have the grinding equipment, coarse-grind the meat, then add the rest of the ingredients and regrind. To me this is a Key step, I like to cube both meats and grind them together. If you’re not using fats you will need to add a liquid. Once all casings are filled let sausage sit at room temp while you get your smoker ready. I tend to make sure the casings push me rather than the other way around. Smoke at 140 F for 1 hour, then at 160 F for one hour and then 180 F until internal temperature reaches 152 F (insert a food thermometer in the thickest part of the sausage to check internal temperature). 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. If you like less spice, cut down proportions of spices. Summer sausage is a perfect way to use any leftover turkey, venison or elk you’ve got; it packs perfect for spring sits or afternoon fishing trips. If you're looking for a great pre-made seasoning you have to check out PS Seasonings. All rights reserved. Pack in shallow pan and place in refrigerator for 3 to 5 days. Once meats have been ground season the meat with Seasonings and Cure. Regents of the University of Minnesota. 4) Open dampers all the way. Venison: making summer and smoked sausage, Canning meat, fish, poultry and wild game in Minnesota. Remove from smoker/smokehouse and spray with hot water for 15 to 30 seconds. Then add rest of ingredients and mix well. 1; 2/3 cup salt 1/4 cup whole mustard seed Suzanne Driessen, Extension educator and Kathy Brandt, Extension educator. There are several different types of sausages, including fresh sausage, cooked smoked sausage and dry or semi-dry sausage. Venison Summer Sausage Recipe. First and foremost, this recipe must be left in the refrigerator or freezer once it is cooked and cooled. Ingredients. Ingredients: 10 pounds of summer sausage Meats: 8 pounds wild game 2 pounds wild boar (could substitute domestic pig or do all Venison). Then sanitize with solution of 1 tablespoon chlorine bleach per gallon of water when done or 1 teaspoon chlorine bleach per quart of water. This recipe starts by lighting up your smoker and soaking your wood chips in water before you can put your venison sausage on the smoker. I smoke my sausage till they hit 165 degrees. Start with clean equipment - sanitize surfaces with a solution of 1 tablespoon chlorine bleach per gallon of water or follow directions on container. Note: Sausage is quite spicy. 2020 5) After an hour, increase temperature to 110°F; add ⅔ pan moistened sawdust; smoke for 4 hours with top damper ⅛ open and bottom damper ¾ open. You want to set your smoker to 180-220 degrees. Take Venison and Boar meat and grind together. Refrigerate at 40 F for up to 3 weeks. Ingredients: 10 pounds of summer sausage Meats: 8 pounds wild game 2 pounds wild boar (could substitute domestic pig or do all Venison). This recipe starts by lighting up your smoker and soaking your wood chips in water before you can put your venison sausage on the smoker. Summer sausage is a perfect way to use any leftover turkey, venison or elk you’ve got; it packs perfect for spring sits or afternoon fishing trips. Let meat mixture rest in the fridge for 12-24 hours. | Privacy Policy | Financials, Official Site of the National Wild Turkey Federation, Turkey calls you might not know much about, Hook your kids on the outdoors with these 10 lures, Long on land management goals, but short on cash? EQIP can help, Glade Restoration in the Mark Twain National Forest, Maximize wildlife corridors with food plots, Twisted X Hiker Boots - Good for your feet and the environment, Range it, film it, shoot it: Omega II sight does it all, 2 pounds wild boar (could substitute domestic pig or do all Venison). Penn State, College of Agricultural Science, Agricultural Research Cooperative Extension 2011. If you have a charcoal smoker, you should light it about 30 to 35 minutes before you are ready to start cooking your venison sausage. Smoked Venison Summer Sausage. If you mix with your hands you add the heat from your hands to the meats. If stuffing sausage, choose only high-quality hog casings that have been salted. If using frozen meat, first thaw in refrigerator. Mix all ingredients in a large bowl. Follow with cold spray or place in ice water to cool down rapidly until the internal temperature is lowered to 100 F. Air dry sausages for 1-2 hours. Another quick tip is to mix the meat in a frozen stand up mixer or with frozen metal spoons. I used theirs this last go around and it was perfect. 3) Insert temperature probe to center of one sausage. All rights reserved. © National Wild Turkey Federation. Mix salt and cure with coarsely ground venison and pork trimmings. If you have a charcoal smoker, you should light it about 30 to 35 minutes before you are ready to start cooking your venison sausage. Summer sausage … If you want to use your hands, simply rub them down with ice cubes and mix away. Place the venison in a large mixing bowl. Key step: Remove Sausages from the smoker and put in a ice bath. With spring turkey season quickly approaching, it's time to dig through your freezer and pull out last year's leftovers and create something delicious. Summer sausage is a perfect way to use any leftover turkey, venison or elk you’ve got; it packs perfect for spring sits or afternoon fishing trips. Soak casings in clean water 30 minutes before use, and rinse them in cold water to remove excess salt. Select only fresh, high quality meat and other ingredients (spice, cure, etc.). Keep the temperature of the meat as cold as possible during grinding and mixing. Make sure you are stuffing the meat as full and tight as you can, you want the casings to be filled. (if not using a smoker add two teaspoons liquid smoke.). Smoked Venison Deer Sausage Directions. My family waits all year to have that first bite of melt-in-your-mouth goodness that can only be found in tender venison sausage. Extension is expanding its online education and resources to adapt to COVID-19 restrictions. 3 pounds ground venison; 1 1/2 cup water; 4 tablespoons quick cure salt; 1/2 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon onion salt; 1/2 teaspoon mustard seed; 2 tablespoons liquid smoke; Directions. First and foremost, this recipe must be left in the refrigerator or freezer once it is cooked and cooled.
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