Venison Summer Sausage Recipe. Key step: Remove Sausages from the smoker and put in a ice bath. Mix the dry ingredients in water to dissolve the curing ingredients and allow for even distribution throughout the product during regrind. Run at 100°F for one hour. Use food thermometers to ensure cooked sausage products have reached proper internal temperature of 160 F. 10 pounds pork trimmings (5 pounds lean trimmings, 5 pounds fat trimmings). 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. Regents of the University of Minnesota. (if not using a smoker add two teaspoons liquid smoke.). Soak casings in clean water 30 minutes before use, and rinse them in cold water to remove excess salt. Smoked Venison Summer Sausage. If you like less spice, cut down proportions of spices. Once meats have been ground season the meat with Seasonings and Cure. Suzanne Driessen, Extension educator and Kathy Brandt, Extension educator. Pack in shallow pan and place in refrigerator for 3 to 5 days. Stuff prepared sausage into 3-inch diameter fibrous casings. If you mix with your hands you add the heat from your hands to the meats. 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. Refrigerate at 40 F for up to 3 weeks. Smoked Venison Deer Sausage Directions. Penn State, College of Agricultural Science, Agricultural Research Cooperative Extension 2011. Place all your grinder and stuffer parts (minus the motor) in the freezer. Smoke sausage until internal temperature reaches 160 F as measured by a food thermometer. To me this is a Key step, I like to cube both meats and grind them together. Then add rest of ingredients and mix well. I smoke my sausage till they hit 165 degrees. Homemade venison smoked sausage directions. 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. Mix salt and cure with coarsely ground venison and pork trimmings. Keep the temperature of the meat as cold as possible during grinding and mixing. If you have the grinding equipment, coarse-grind the meat, then add the rest of the ingredients and regrind. Place the venison in a large mixing bowl. The colder the meats ad grinding parts the better the sausage. © Select only fresh, high quality meat and other ingredients (spice, cure, etc.). 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. Smoked Venison Summer Sausage. If they ground gets to warm it becomes a paste, and paste in sausages in a no-no. Extension is expanding its online education and resources to adapt to COVID-19 restrictions. Wash your hands with soap and water before working with meat, after changing tasks and when finished. Mix all ingredients in a large bowl. I use the largest grind plate, again I like texture in my sausage. You want to set your smoker to 180-220 degrees. There are several different types of sausages, including fresh sausage, cooked smoked sausage and dry or semi-dry sausage. Sausages are defined as chopped or ground meat that is blended with spices or other seasonings and stuffed in natural or manufactured casings. University of Minnesota Extension discovers science-based solutions, delivers practical education, and engages Minnesotans to build a better future. 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). Once all casings are filled let sausage sit at room temp while you get your smoker ready. Another quick tip is to mix the meat in a frozen stand up mixer or with frozen metal spoons. Venison: making summer and smoked sausage, Canning meat, fish, poultry and wild game in Minnesota. 1; 2/3 cup salt 1/4 cup whole mustard seed Stuff prepared sausage into 3-inch diameter fibrous casings. Follow the recipe exactly for the proper lean-to-fat ratio to ensure good texture and binding properties. First and foremost, this recipe must be left in the refrigerator or freezer once it is cooked and cooled. Recipe adapted from Mdconline. 2020 If stuffing sausage, choose only high-quality hog casings that have been salted. All rights reserved. Remove from smoker/smokehouse and spray with hot water for 15 to 30 seconds. This will help develop the flavors and allow the cure to start working. 4) Open dampers all the way. Then sanitize with solution of 1 tablespoon chlorine bleach per gallon of water when done or 1 teaspoon chlorine bleach per quart of water. I used theirs this last go around and it was perfect. First and foremost, this recipe must be left in the refrigerator or freezer once it is cooked and cooled. Using a LEM summer sausage casing start stuffing the sausages with the chilled seasoned meat. 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. 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’re now ready to eat, freeze or share your amazing summer sausage. Make sure you are stuffing the meat as full and tight as you can, you want the casings to be filled. If you want to use your hands, simply rub them down with ice cubes and mix away. © National Wild Turkey Federation. Once temps get down to 100-120 remove from water, dry off and place in fridge overnight. Summer sausage is best stored in vacuum sealed packages in the refrigerator or … Smoker or Smoke House; Hickory Chips; How to Store Summer Sausage. If you're looking for a great pre-made seasoning you have to check out PS Seasonings. 3) Insert temperature probe to center of one sausage. 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. | 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? All rights reserved. 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. Ingredients: 10 pounds of summer sausage Meats: 8 pounds wild game 2 pounds wild boar (could substitute domestic pig or do all Venison). This ice bath method will stop the cooking of the meats. Smoker or Smoke House; Hickory Chips; How to Store Summer Sausage. Take Venison and Boar meat and grind together. Keep the temperature of the meat as cold as possible (below 40 degrees F) during grinding and mixing. Summer sausage … 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. If you’re not using fats you will need to add a liquid. 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. Ingredients: 10 pounds of summer sausage Meats: 8 pounds wild game 2 pounds wild boar (could substitute domestic pig or do all Venison). 2) Place sausage on smoke sticks. Note: Sausage is quite spicy. Let meat mixture rest in the fridge for 12-24 hours. 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. One simple package, just dump, mix and stuff. I tend to make sure the casings push me rather than the other way around. Smoked Venison Deer Sausage Directions. If using frozen meat, first thaw in refrigerator. The University of Minnesota is an equal opportunity educator and employer. Venison summer sausage can be made in a variety of ways, but the one thing that remains constant is how delicious it tastes when smoked correctly. By grinding them together you get a better mixer on the meat. 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. Start with clean equipment - sanitize surfaces with a solution of 1 tablespoon chlorine bleach per gallon of water or follow directions on container. Ingredients. 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. Wash grinding and stuffing equipment with hot soapy water. 15 pounds coarse ground venison 10 pounds 50/50 (fat/lean) coarse ground pork trimmings 2 cups water 5 teaspoons InstaCure No.