Note: Some recipes suggest pulling your sausage mix out halfway through the curing process and mixing again to ensure thorough distribution of the Insta Cure. venison; 1 lb. My Venison burger from my processor is 27lb. Adding citric acid or fermento (see optional ingredients) will provide a somewhat tangy, fermented taste. My question is, is this mix to fat for Summer sausage and snack sticks? When you’ve hit the desired internal temp – some sausage makers are content with an internal temp as low as 140 degrees while others will not pull the sausage from the smoker until it hits 165 degrees – immediately submerge the sausage in a tub of ice water. bags and pork fat in 2.5 lb bags. Lean deer sausage just tastes dry and unappetizing. I make a fair bit of venison sausage for my in-laws. Beef Summer Sausage - 18.75 lb. Use about 20 large jalapeños for a 7 lb. Once the sausage is mixed, place it in a bowl, cover with a kitchen towel and set it in the refrigerator to cure for 24-48 hours. However, this will give it quite a bit of … If you’ve been deer hunting for a number of years, you’ve likely had your fair share of venison summer sausage. Saturday - 11am to 3pm EST Also I think it needs more pepper (and a coarser … In the absence of a proper sausage stuffer and a big enough stuffing tube attachment for my grinder, I actually stuff the casing by hand, but either of the aforementioned tools would make the process significantly more efficient. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. It's usually really cheap, too. Making summer sausage at home can save you money and allows you to tailor the ingredient list to fit a flavor profile that aligns with your palate. Usually stuffed into five-pound sleeves of dark colored collagen casing and served in slices alongside beer, cheese and crackers, this cured meat staple is ubiquitous in deer camp kitchens across North America. https://extension.umn.edu/.../venison-making-summer-and-smoked-sausage of meat to 2 lbs. Mon - Fri 8am - 8pm EST You also can add finely diced chunks of cheese to the mix. Beef Fat . Optional: If you want to add some heat to your sausage, consider throwing some fire-roasted jalapeños into the mix. A Delicious Venison Summer Sausage Recipe to Try This Season That causes one of the main challenges to cooking it. 2. 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. We are going to make 25 lbs of sausage today, so we will add 5 lbs of pork fat. Fat. https://www.grit.com/departments/venison-summer-sausage-recipe This will halt the cooking process, encouraging the pork fat to set up while it’s still evenly distributed throughout the finished sausage. The front shoulder of a hog, known as a Boston Butt, is ideal for inclusion in venison sausage, having the perfect blend of meat and fat. On the other hand, an authentic sausage should be succulent. Normally I don’t add fat to my summer sausage, but read the note at the end for a little twist on the recipe. We want about a 20 percent fat content which is easy to figure if you weigh your meat before vacuum sealing and storing. Pork helps bind the mixture and provides moisture. This step is more important for those mixing their summer sausage by hand. Once stuffed, use butcher twine to tie the end of the casings off. 10 lb. batch, slice them in halves down the middle, deseed, douse in olive oil and char under your oven’s broiler until the skin begins to darken and blister. Once the meat mixture has cured in the refrigerator for at least 24 hours, it’s time to stuff your summer sausage. Most sausage makers increase the fat content of their game sausage by adding enough pork shoulder and pork or beef fat to bring the fat content of the sausage mix up to around 20 percent. This rehydrates the collagen, making it easier to work with. :: Discover More Field To Table Recipes :: :: Learn More About Backcountry Hunters & Anglers :: Sign On to Support BHA's Wild Lands Vision, Enter the Wyoming BHA's Commissioner's Tag and Gear Raffle, West Virginia Welcomes First BHA Club at West Virginia University, Interior Department Announces Plans to Strengthen LWCF Implementation, BHA Commends Decision, Colorado Backcountry Hunters & Anglers Appoint Habitat Watch Volunteer, The Death and Life of the Great Lakes by Dan Egan, Snake River Salmon, Steelhead Conservation Plan Unveiled by Idaho Congressman, Colorado Backcountry Hunters & Anglers End of Year Report: June-December 2020. I use 1 lb. Add spices, cure and cold beer to the meat and mix thoroughly. 10 pounds 50/50 (fat/lean) coarse ground pork trimmings, 1 tablespoon monosodium glutamate (optional). We have our venison in five lb. Frequently prepared in butcher shops and small-scale wild game processing plants, the roots of summer sausage can be traced back to pre-industrial Germany where it was developed – alongside a host of other charcuterie techniques – to extended the shelf life of precious protein. Fat is fundamental to creating a juicy product. of sausage. Email Us Grind it yourself, or have a local processor grind your venison and pack it into 1- to 5-pound burger bags. 3. Pick a recipe (there are three links at the bottom … It can be kept in the refrigerator, or, thanks to the curing process, at ambient temperature where it will keep for several months. You can use a wood pellet grill like a. You can use wild hog for the pork if you have it or use your wild hog to make 100% pork sausage. www.pursuittoplate.com. Add pork fat to a venison sausage and it tastes like venison. In a large bowl, mix together the ground venison and pork sausage. use 75% game to 25% pork trimmings that are 90% fat – 10% lean. This makes the final produce about 85/15 or there abouts. Hence the German name somerwurst, which translates to English as summer sausage. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. Venison Summer Sausage with a little beef fat added. Beef / Pork Summer Sausage . 15 pounds coarse ground venison 10 pounds 50/50 (fat/lean) coarse ground pork trimmings I do like Kirby and mix 50% deer and 50% pork. (function() { var js = window.document.createElement("script"); js.src = '//www.shopperapproved.com/seals/certificate.js'; js.type = "text/javascript"; document.getElementsByTagName("head")[0].appendChild(js); })(); Thank you for subscribing to our newsletter! Venison with 15lb. The deer I use is pretty much 100% lean so the pork I use is approximately 70/30. And remember, properly mixing sausage by hand is a labor-intensive process, so if you’re not worn out by the time you’ve finished, it probably isn’t mixed thoroughly enough. Remember, it’s always best to grind meat when it’s kept very cold. My rule of thumb is to add 10-20% fat when making venison burgers. Sausage made from all wild hog will not have the fat content nor will it taste the same as sausage made with domestic pork. For a 10 pound batch: 6 pounds coarse ground venison 4 pounds pork trimmings (fatty butt or shoulder works best) ¾ cup + 1 tablespoon low fat cultured buttermilk (for fermenting) Twenty percent is the minimum amount that I would add, but 30% is considered standard. 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. Mix in just enough water to … Its hard to find pork fat for me locally but again food lion gives me beef trimings for free that I use for summer sausage and burger . of fat. You also don’t always have to use game meat. 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. sleeves of “hard collagen casings.” It’s not uncommon to see much larger sleeves that can hold up to 5 lbs. Venison and other game meats are more strongly and distinctly flavored than their domestic counterparts. I can’t guarantee, however, that a batch this size will last longer than a few weeks without being eaten. Creating Venison Sausage Patties. Just mix it in and let the grinder do all the hard work. To make 10 lbs. Get the latest news and stories, right to your inbox. Travis Hall is a writer, hunter and angler based out of Greenville, South Carolina. THE VOICE FOR OUR WILD PUBLIC LANDS, WATERS AND WILDLIFE. pork for a total of 42lb. Which Electric Meat Grinders Can Grind Bones? 5 lbs. 1-2 tbsp sausage seasoning … That ratio should be higher perhaps 50/50 venison to pork in my opinion. 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. Excluding Holidays. You’ll also need to purchase some ground pork. https://www.realtree.com/.../venison-and-pork-sweet-italian-sausage-links-recipe You can also use this same ratio in sausage just add sage , salt ,black pepper and some crusted red pepper to make a good sausage but the pork makes a better sausage. For me and … Go too far and it will just be dry and tough. Form the mixture into 8-inch long logs, packing the meat mixture as tightly as you can. Whichever size you choose, make sure to soak the casings for at least an hour beforehand. After this step, the sausage is complete and ready to serve. Beef Rounds 6.25 lb. Run venison and pork back fat through a grinder with a medium die. Pork Trimmings (Fat) 3. Once the sausage is stuffed, it’s time to add some smoke. If mixing by hand, use a tub large enough to contain the entire meat mixture, or batch, without it becoming overly crowded. Like any form of charcuterie, summer sausage making is a craft that requires patience and precision, but the rewarding results ensure that every second of the process is time well spent. Beef Chuck 7.5 lb Pork Shoulder 7.5 lb. Grind the chunks of meat and fat together and you’ll have the base for your sausage. Some people believe you should keep a 50/50 ratio. fresh pork fat; 2-4 tablespoons salt. Venison doesn’t have much. I use about 20% fat to 80% venison . He runs the food blog Pursuit To Plate. The jury is still out on how much pork you should add to your venison when making sausage. We like pork fat because of its mild flavor, but feel free to substitute another type if you’d prefer. Recipe . 1. 1-2 lbs ground venison; 1 lb ground pork or pork sausage If you used flavored pork sausage like Italian or breakfast, you don't need any additional seasoning. Hi. Grind the meat and fat thoroughly, mix in salt and add one of the seasoning recipes. Suggested meat ratios include: For 25 lb. Instructions. Ground Meat Mix for Basic Deer Sausage Ingredients. NC's Trashy Squirrel Hunt Gains Traction From Corporate Partners! https://www.backcountryhunters.org/how_to_make_venison_summer_sausage Service@MeatProcessingProducts.com, Customer Service Hours: Good pork fat can be had in any decent supermarket and in all butcher shops. of sausage, you’ll add 8 lbs. https://www.deerrecipes.online/jalapeno-cheddar-venison-summer-sausage I used 5.5lbs of venison and 2.5 lbs of pork and adjusted the ingredients accordingly.
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