Summer sausage is often seen in delis, but you can easily make your own summer sausage at home! Roll it up and twist the ends tightly.
Summer sausage provided a convenient means to pack a protein staple for early north american settlers.
How to make summer sausage from venison. 1 ounce (2 tablespoons) commercial cure; After the venison sausage has cured in the refrigerator, take it out and form it into logs about 2 inches in diameter. Sausage making should be fun, and once you tackle the first batch, it becomes easier every time.
I let it set in the fridge for 3 days and mixed it at least once a day to blend the flavors. It has a mild flavor and the whole family liked it. 4 tablespoons quick cure salt;
Summer sausage is typically made of beef and pork, or beef alone. Summer sausage is a delicious sausage that doesn’t have to be refrigerated. Anything higher than that will make the beef fat to.
Once all casings are filled let sausage sit at room temp while you get your smoker ready. Once the sausages are done, let them cool before wrapping them in plastic wrap. First of all, you’ll notice in this recipe that if you’re using venison, you’ll need to add a bit of ground beef as well.
Transfer to the fridge and let the mixture rest overnight. Here’s a very old recipe for making your own summer sausage, we also use it to make venison sausage. Some recipes make use of beef hearts as well.
Today we still enjoy the savory and unique flavor of cured meats, specifically summer sausage. You can chill your ground venison while you grind up the pork trimmings. We’d like to share a couple of important notes about the ingredients.
Unwrap the venison sausage and place on a mesh or wire rack. Mix together your beef and seasonings, then cure the meat overnight. Use your hands for mixing to assure even distribution.
Here are the essentials for getting started. Place the venison in a large mixing bowl. Roll the cured beef into sausages, wrap the sausages in foil, and bake them.
It’s a particularly great feeling to make sausage from an animal you harvested yourself, and then share with friends and family. 2/3 cup salt 1/4 cup whole mustard seed 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.
A great summer sausage to make and share with friends and family. The 1# of hamburger is necessary as venison, if ground lean, tends to be very dry. If you like less spice, cut down proportions of spices.
We only have a small part of one roll left!(i made it less than a week ago!) And is also good done with only ground beef, as many ranchers end up with alot of hamburger after the steaks are gone. This is an excellent recipe for "what to do with all that deer meat"
Summer sausage was a german innovation that was so named because it could be kept through the winter and spring into the summer months, even before refrigeration. 1 tbs coarsely ground black pepper; I tend to make sure the casings push me rather than the other way around.
10 pounds pork trimmings (5 pounds lean trimmings, 5 pounds fat trimmings) 7 ounces (2/3 cup) salt; Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. The ratios of beef to pork vary from 75% beef and 25% pork to 25% beef and 75% pork.
Another option is to use partially frozen meat when grinding so it takes a while to warm up. One 12 oz bottle of ice cold amber ale; Venison is ideal for sausage making as it is lean and holds the flavor of spices.
See more ideas about summer sausage recipes, sausage recipes, homemade sausage. Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day. The best thing about having your own equipment to make sausage is that you know exactly what is going in.
Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes. Put the completed venison summer sausage mixture in a covered bowl and place it in the refrigerator for 1 to 3 days but at least over night. Easy venison summer sausage recipe making summer sausage is a perfect way to enjoy some tasty venison.
Make sure you are stuffing the meat as full and tight as you can, you want the casings to be filled. I used to buy venison summer sausage all the time for parties during special occasions and as a convenient gift. Place the venison mixture on a large piece of plastic wrap.
For the venison summer sausage recipe, all you need is 7 pounds venison, 5 pounds pork trimmings, 1 cup water, 5 tbsp morton tender, 1/3 cup sea salt, 1/8 cup whole mustard, 1/8 cup ground black pepper 1 ounce (2 tablespoons) mustard seed; 1 ½ tsp insta cure;
Curing salt is generally always used when making summer sausage along with other seasonings such as black pepper, mustard seeds, and other seasonings. This summer sausage can be made with a mixture of beef, pork, and venison. 3 ounces (1/2 cup) pepper
An all natural recipe that is preservative and nitrate free. Venison summer sausage is so simple to make and is a delicious addition to charcuterie boards and holiday entertaining. Put both in the fridge for a few minutes to keep them cold before grinding them together.
(photo courtesy of jeff phillips) november 09, 2016 by raschell rule. Serve this venison summer sausage with a cheese plate at your next gathering. This is a great sausage to make with elk!
1 tbs ground mustard seed; 15 pounds coarse ground venison 10 pounds 50/50 (fat/lean) coarse ground pork trimmings 2 cups water 5 teaspoons instacure no. Keep your meat cold at all times.
How to safely make summer sausage from venison.