MEAT MIXER — I worked spices and curing agents into the mixture with my fingers. It’s also easier to make than it is to pronounce. Beef vs Pork Fat . Climbing mountains to hunt the Sitka Blacktail deer and Black bears, trolling the ocean for the mighty Chinook Salmon and Coho, Fly fishing the many streams, rivers and estuaries throughout Alaska for the many species that swims there and catching deep water Halibut are just a few of the things that Ken enjoyed as a young man. That's a very quick summary of our recipe and how we make our deer sausage. It is really good when made with ground turkey too. We sell it packaged for 25, 50 and 100 lb. Cut your deer meat and pork fat to a size that you can feed into your meat grinder and weigh it. When making summer sausage in electric smoker, you should first start smoking at 110-130°F until the meat reaches the desired color. 1 teaspoon white pepper To achieve heavy smoke, we recommend opening the side dampers Â¼ of an inch, and keeping the top damper closed. batches of deer/beef sausage. Any step of the sausage making process can be done by hand. This site uses Akismet to reduce spam. Keep it smoking throughout this process. Who wants an “all venison” brat followed by an “all pork” brat, for instance? Alternatively, you can make breakfast sausage patties. This deer summer sausage is perfect for day long hunting trips, fishing trips, camping or just as an appetizer. The fats should be chilled before … Fresh sausage (uncooked would not keep very long at all in a fridge, maybe 4-5days about as much as any raw, uncured meat. fresh pork fat; 2-4 tablespoons salt. A better plan is to prioritize your wish list and acquire the necessary tools of the sausage-making trade as your budget allows. Later in life, after Desert Storm, Ken’s wanderlust took him to Alaska to live and work and experience the last frontier. We use F.W. But it was a whole lot of work. Weston Sausage Stuffer 2 tablespoons smoked paprika There is slight differences in the types of fat. Measuring Cups and Spoons — For measuring out spices and curing agents. Wooden Spoons and Scrapers — For transferring meat between containers. If baked, remove the rolls from the oven and let them rest. Hank, just made a batch of summer sausage using an 80/10/10 (deer/pork shoulder/deer fat) and it’s the best I’ve made yet. Summer sausage has been tucked away safely in my back for some 30 years now. Hunting, Fishing, Camping and Cooking is Ken’s passion and he loves to share wildgame recipes with the title. Good examples are grinders in Weston’s Butcher Series and Pro Series. ... venison makes for great cured summer sausage. According to the USDA Food Safety and Inspection Service, or FSIS, you can also freeze summer sausage for extended storage. Casings Instructions. A heated blend of red pepper flake, dried jalapeno and various spices to kick up the flavor of your summer sausage. Then, gradually increase the temperature to 150-175°F and then up to 190°F. Secure a heavy-duty grinder with at least a 3/4-horsepower motor to get the job done right, and a good-sized hopper to hold plenty of meat. If you don’t want the tangy taste you can leave out the Fermento. Grind the meat and fat thoroughly, mix in salt and add one of the seasoning recipes. A 1- to 11⁄2-horsepower model is ideal. Most electric smokers just don’t supply enough heat for hot smoking, though they do cold smoke just fine. Chorizo is another low-carb and keto-friendly sausage. Sausage stuffers can be oriented vertically or horizontally. After trimming venison into chunks, the first step in the actual sausage-making process is grind- ing the trimmed meat. Well, maybe you are if you want “fresh” sausage (such as brats or breakfast links) that you are going to cook in a pan or on a grill later. We were making a quick sausage, and so we went straight to the smoker. My favorite thus far Is the H Summer sausage … Grinding venison for sausage (or burgers) is easy with a … Butt is a very good choice for the pork cut. It just takes longer and requires more muscle power — not issues if you have the time and energy, or a team of strong, young crankers! I like to use pork, beef, or lamb along with my venison in sausages, but this is not necessary. Propane is the answer. 1 teaspoon roasted ground coriander When mixed well cover the bowl and place in refrigerator for at least a couple days to ferment. You can add something at this point before you stuff your casings and smoke. 1 teaspoon oregano Unreal experience when all you can see is 80 yards and a big deer appears out of thick fog. If you like summer sausage with some bite, you're going to want to try our jalapeno summer sausage seasoning. Meat Thermometer — For making sure your meat stays cool (well under 40 F) and food-safe as you work. If baked, remove the rolls from the oven and let them rest. Andouille is a highly seasoned Cajun sausage perfect for making good use of trim and less tasty cuts. amzn_assoc_marketplace = "amazon"; Weston Smoker Summer sausage is a semi-dry product that falls midway between salami and fresh sausage (i.e. Growing up in Lynchburg Tennessee allowed him many opportunities afield as a boy and young man. 5 lbs. Learn how your comment data is processed. A cooler and ice will work. I remember stuffing plastic sausage packages with my granny when I was a little boy. amzn_assoc_placement = "adunit"; 2 ½ lbs venison, cubed It is the best sausage I have ever eaten! Whether you have experience making sausage or not, this meat food grinder attachment for KitchenAid is your kitchen helper. After you shoot a deer, it's OK to take a moment to congratulate yourself, but then you need to get working. Witts Sausage Seasoning mix for our Deer Sausage. Can you keep unopened dry summer sausage in the fridge or freezer? Use your meat grinder to grind the meat and fat through a coarse plate. Let it Get Happy When working up a batch of meat for sausage, add all the ingredients and mix well. https://www.facebook.com/RMSpeltzGreat recipe we use with sausage spice bought online in a kit with No MSG, makes a for good summer sausage. Source(s): https://shrinke.im/a0zjZ. Summer sausage has been tucked away safely in my back for some 30 years now. Dissolve the Fermento in a cup of water and add to the cold ground meat. After stuffing the sausage, it will be … We are compensated for these ads and links. Add the sausage and onion and cook until the sausage is browned and the onion is soft, about 3-5 minutes. Or climbing Alaska mountains hunting the alpine for Sitka blacktail deer. You can do this by hand, but that process can break down the meat more than is desirable. There had to be a better way. This summer sausage recipe is amazing with pure venison. Also on Venison Thursday: How to Cure Corned Venison. Keep mixture cold. This may help you decide if using beef fat is a good idea. Is Summer Sausage Healthy. Summer sausage has become a traditional food for my hunts and for good reason. The taste of summer sausage is very much dependent on freshness and quality of meat. I smoke my sausage and then freeze it as well as the salami. Ingredients: 15 pounds venison; 10 pounds pork trimmings (5 pounds lean trimmings, 5 pounds fat trimmings) 7 ounces (2/3 cup) salt; 1 ounce (2 tablespoons) commercial cure; 1 ounce (2 tablespoons) mustard seed; … Married now with two beautiful children, Ken now calls Kentucky home where he continues to communicate our American outdoor traditions and the lifestyle it offers. A great value makes a … Combine all deer sausage ingredients into a mixing bowl and mix well. KEEP IT COOL Here’s a very old recipe for making your own summer sausage, we also use it to make venison sausage. In addition, a mixer is well worth the investment for the quality it provides to the end product. Add the sausage tube to the grinder and slide the casing over to fill while the 2nd person feeds the meat mixture into the machine. One person should feed meat into the hopper steadily while the other person works the crank. As an example, Weston’s Realtree Outfitters 7-pound Vertical Sausage Stuffer is a perfect unit for the deer hunter/ home butcher, and it comes with four funnels: 13mm for snack sticks; 20mm for pepperoni and bratwurst; 30mm for summer sausage; and 40mm for luncheon meats. Stuffing the sausage in casings is a 2 person job no mater how you do it, so make sure you have a friend handy. It came out pretty tasty, and was a good way to use up some of that meat! It makes consistently great sausage, the math is simple (4 pounds meat + 1 pound fat = 5 pounds sausage; 8 pounds meat + 2 pounds fat = 10 pounds of sausage; make 5-10 pound increments from there) and if you ever need to experiment you … (boudin sausage, Italian sausage, summer sausage, bratwurst, and chorizo) Superior in terms of speed, cleaner grind, and durability. I had to find a recipe to use up some elk meat from last hunting season, and came across this summer sausage recipe. summer sausage, have had a good safety record for hundreds of years. The old 280AI was accurate and the 202 pounder is being turned into sausage! So what to do with all of that extra trim meat? mr mouther | Aug 22, 2006 03:37 PM 7 I was always under the impression that summer sausage/ beef stick kinds of things were preserved types of food and could last a long time in the fridge, but a friend recently told me that a week or 10 days was about max. Everything You Need to Make Sausage 1. There are two options here. wood chips for the smoker (we used pecan for this recipe). 2 teaspoons onion powder Mix the Fermento into the meat by hand or with a meat mixer. Knead one of the seasoning mixes listed below into meat. There was no money in the family budget for professional services, let alone sausage-making machines or tools, so I did it all by hand: — I used my mother’s hand- cranked meat grinder, brought over from Bohemia. 1 teaspoon basil The reason for this is that venison is … If you … Then use your favorite pork sausage casing and stuff. It is classed as a semi-dry meat product, and you … If you like less spice, cut down proportions of spices. Pricker — Better than a knife, this tool makes tiny holes in sausage casings that let air escape. Chorizo is a type of pork sausage … Cleaning Brush Set — For really getting grinders, mixers and stuffers clean. ½ teaspoon crushed red pepper Plastic Gloves — For sanitary working conditions. Our andouille was awesome, but yours will be even better if you let the sausage marinate. Save my name, email, and website in this browser for the next time I comment. Cool meat is stickier and food-safe. Stuffing the casing takes some technique and practice. Everything You Need to Make Sausage 1. Climbing mountains to hunt the Sitka Blacktail deer and Black bears, trolling the ocean for the mighty Chinook Salmon and Coho, Fly fishing the many streams, rivers and estuaries throughout Alaska for the many species that swims there and catching deep water Halibut are just a few of the things that Ken enjoyed as a young man. This is almost exactly like the summer sausage that has been handed down to me by my grandparents. Soak wood chips for 30 minutes. Whether it’s summer sausage, ring bologna, kielbasa or brats, the challenge is the same: extruding the meat mixture into a casing that is then twisted or tied off and ready for smoking, cooking or freezing. Meat, like everything else, is good for you when consumed in moderation. http://wyominghunter.net What to do with that left over game meat with hunting season coming up. And there was, once the family budget afforded a little more breathing room. It is possible to pack your casings by hand without a sausage stuffer. Meat Pusher — A pestle-like tool for pushing meat into the grinder mechanism. Mix all of the seasonings. While you won’t be buying a refrigerator or freezer specifically for sausage making, you should make a few shelves available in the units you already own. Instructions. Weston Meat Grinder Traditional Fresh Breakfast Sausage… EXPLORE OTHER MEDIA 360 PROPERTIES FOR OUTDOORS ENTHUSIASTS, Hot Gear: Buckshot Helps Keep You Rock Steady at Release, Double Droptine 214-Incher is His Buck of a Lifetime, Easton Offers New High-Performance HL Target Points, SPYPOINT Delivers Insiders Club 10-Wheel Giveaway. But, as you see in the pictures, I added a little beef fat to it – and I’ll share why after the recipe below! Hang your deer meat summer sausage inside the smoker and add your favorite smoking wood chips or chunks and smoke at low temp for a couple hours to let smoke permeate the casings. Unopened dry summer sausage … have half a deer to work with love venison summer sausage and jerky but need to cut out the sugars and such for this diet . To get the best results, buy your meat fresh and grind it yourself. For the best answers, search on this site https://shorturl.im/avqVt. If boiled, remove and poke holes in the foil or plastic wrap to drain the water. The following itemized list will help you prioritize and gather the tools and machines you need to make great venison sausage products (summer sausage, brats, polish or kielbasa, sticks and more) efficiently. *After stuffing and before smoking, it’s not a bad idea to vacuum seal the sausage and refrigerate it overnight to allow the flavors to bloom and marinate throughout the sausage. Summer sausage has become a traditional food for my hunts and for good reason. How the heck do you get that meat mixture into casings? Step 2 Lay the freezer paper onto a flat surface with the shiny surface facing up. This year I did everything the same except I used pork callies instead of pork butts to mix with my deer meat( was much more fat). So now, I’ll share a recipe that you can go either way with. Ive been smoking my own deer summer sausage for a while know and always had good results. Obviously each one comes from a different animal. Heat the olive oil in a large skillet over medium-high heat. I can't keep this stuff in the house--my family loves it and it is … Hand Grinder: There’s nothing wrong with hand grinding your meat for sausage. Comes complete with Maple Cure and is MSG-free. Warm meat isn’t safe later for eating, it gets too soft to work with and doesn’t bind together well. To read more about this website and the beginning of this journey that began in a tent in Chicken Alaska CLICK HERE. For more fantastic wild game recipes, preparation tips, awesome kitchen tools and more, visit the Weston blog. Tallow from a naturally lean protein game source gives venison summer sausage its unique flavor. Next, assemble the sausage stuffer and prepare to stuff the casing. Ken McBroom is an accomplished outdoor writer and photographer. Note: Sausage is quite spicy. Why? Venison summer sausage recipe. Later in life, after serving as an aviation technician in Desert Storm, Ken’s wanderlust took him to Alaska to live, work and experience the last frontier. It's easier than you may think. You’re not done yet! ½ lb pork fat, cubed & frozen You can, however, use a smoker to impart a smoky flavor, but not cook the sausages through. Here’s a great recipe from Weston for Venison Andouille Sausage that is easy to make and will give your dishes some kick. Summer sausage, those "unknown meat" sausages' left over from butchering scraps are usually dried or smoked and made to last without refrigeration. Ground Meat Mix for Basic Deer Sausage Ingredients. Wading For Crappie : Fishing Shallow for Springtime Crappie Wading for crappie has become a popular way to catch shallow water slabs in the spring. Or climbing Alaska mountains hunting the alpine for Sitka blacktail deer. This type of sausage can also be made from poultry, such as chicken and darker meats including deer and venison. Good sausage is a result of fresh ingredients and proper balance. Usually pork with beef or venison (my favorite.) HAND TOOLS The following itemized list will help you prioritize and gather the tools and machines you need to make great venison sausage products (summer sausage, brats, polish or kielbasa, sticks and more) efficiently. Another great hunt at Liberty Trace Ranch in Amite Co, MS! Here are some easy, healthy ideas: -Muffins -Smoothies -English Muffins -Yogurt -Pizza Bites -Toast -Chips and Salsa -Veggies and Dip -Apples or Celery and Peanut Butter -Fruit -Leftovers -Pita Bites and Hummus -Nuts -Summer Sausage … venison; 1 lb. amzn_assoc_linkid = "120dc8dbe794878d6901fb8a34b855b8"; Your email address will not be published. That better way was building up a set of the right tools for the sausage- making job — to save time and make an even better end product. Anonymous. The quality and flavor of the venison is greatly improved by letting the meat sit for a week in a cool space with good air circulation. Growing up in Lynchburg Tennessee allowed Ken many opportunities afield as a boy and young man. Combine the ground meat with the seasonings, then grind it through the medium plate. For jalapeno cheddar summer sausage, use our … Preheat your smoker to 250°F. But you can cold smoke in a propane unit, too. Cool the sausage completely before slicing. The 1# of hamburger is necessary as venison, if ground lean, tends to be very dry. Vacuum sealing for storage is ideal, and you can freeze extra summer sausage as well. Married now with two beautiful children, Ken calls Kentucky home where he continues to communicate our American traditions. — I smoked the creations in an old electric unit; thank goodness the weather was mild so the meat “cooked” enough to be safe. In this procedure, a mixture of curing ingredients, such as salt and sodium nitrite, and a “starter” culture of lactic acid-bacteria, is mixed with chopped and ground meat, placed in casings, fermented, and then dried by a carefully controlled, long, … amzn_assoc_design = "enhanced_links"; Maeker's Sausage and Processing is a family owned and operated processing plant and meat market located in Shiner, TX offering a variety of quality hickory-smoked sausage products. Look for stuffers that come with different size funnels for the different sausages you want to make. Alternatively, ask your butcher to grind it for you. Deer summer sausage is packed with fat. Don’t worry if you you don’t have a smoker. Opened dry summer sausage will maintain best quality for about 3 weeks in the refrigerator. After fermentation on your deer meat summer sausage stuff your meat into a sausage stuffer, Using sausage stuffer fill collagen casings full and tie off the end, Prepare your smoker and set to 120-130 degrees. Armed with a meat grinder and a smoker, we made ours in less than three hours (which is pretty darn good for a smoked sausage from scratch). Exotic and lean, healthy deer meat. MEAT GRINDER Next I am going to eliminate the pork all together. 2 teaspoons ground cumin Don't care for meat smoked, but I know dried will last your trip with no problem. Or one with spices and one without? 1 tablespoon cracked black pepper Summer sausage, in particular, is a great snack option for a keto diet. Whether you’re still hunting through the woods for a squirrel. 1 teaspoon hot chili powder It is important to follow the directions on the casing packaging to make sure the casing is ready for use. But many sausage products — summer sausage, smoked brats and snack sticks come to mind — are pre-cooked in a process known as hot smoking. Add all ingredients except the Fermento and water and mix well. Summer sausage is the perfect grub on a long day of hunting. We’d like to share a couple of important notes about the ingredients. This recipe makes 3 pounds. Step 1 Tear off a piece of freezer paper large enough to wrap completely around the summer sausage. It’s better to use a mixer to get even dispersal of all ingredients in a minimum amount of time. But true to form for a young hunter with boundless energy, I had a good autumn of deer hunting between bow and slug gun seasons, and managed to turn a collection of antlerless tags into a trio of good white-tailed does on the ground — and a nice batch of trim meat even after grinding up enough burger for a year for myself and my new wife, and after making chops, steaks and roasts. 5 years ago . – Ingredients – While wading for crappie is not a new phenomenon it, deer summer sausage, summer sausage recipe, I like black pepper use less if you don't, With numerous articles and images published online as well as national and regional magazines Ken McBroom is an accomplished outdoor writer and photographer. The basic idea is you load meat into a hopper and push it through to fill up the desired casing before sealing off as described above. We used a spoon to get it in the packing then turned the spoon over to press the sausage into the packing careful to get out all the air. I remember my first batch of venison summer sausage. Vacuum sealing for storage is ideal, and you can freeze extra summer sausage as well. If I get hold of some venison, we … — I stuffed sausage skins and tamped meat down, with a wooden spoon. amzn_assoc_ad_type = "smart"; Our recipe uses garlic salt instead of garlic powder and has 1/2 teaspoon of black peppercorns per pound of meat. Whether you’re still hunting through the woods for a squirrel. 5 cloves fresh garlic, minced Hunting, Fishing, Camping and Cooking is Ken’s passion and he loves to share wildgame recipes with the title Enjoy the Harvest. Summer sausage is a meat product that is commonly made from pork, beef or a mixture of the two meats that are ground and mixed with sugars, herbs and spices. If boiled, remove and poke holes in the foil or plastic wrap to drain the water. Yes, to further extend the shelf life of summer sausage, refrigerate or freeze it; wrap the summer sausage with airtight heavy-duty aluminum foil or freezer wrap or place the summer sausage inside a heavy-duty freezer bag. anyone here got any recipes? Venison is quite lean and needs a little fat, liquid, salt, and herbs and spices to create a great sausage. SMOKING WITH GAS When coupled with a hunk of smoked cheddar cheese and a cracker can feed you for several days. Later in life, after serving as an aviation technician in Desert Storm, Ken’s wanderlust took him to Alaska to live, work and experience the last frontier. Ken spent 10 years fishing bass tournaments and in 2015 finished 12th overall in the BFL Hoosier Division in Indiana. This means the meat is heated during smoking to a bacteria-killing temperature of at least 160 F. To get hot smoking accomplished, you need a unit with enough power, insulation and air-tightness to heat up and hold that heat while smoke permeates. Beef chuck is a very flavorful cut and is commonly used for making summer sausage. It’s really quite easy once you get the steps down. Venison and deer meat combination package with all three varieties of our wild game deer sausage, all fully smoked and ready to eat. Thursday morning this buck showed up right out of the fog. In addition to the above appliances, you will need a selection of hand tools to assist in the sausage-making process. You can experiment with other wood but almost all my smoking is done with hickory. 6 Reasons Why Eating Bacon and Sausages is Good for You They’re Both High in Protein. This was back in the “olden days” of the early 1980s, when I was fresh out of college and poorer than when I was in it. If the meat is not cold place it into the freezer for a few minutes to get it there. Place your first run of ground deer meat and pork fat in the freezer to get it cold then run it through the small die on your meat grinder for the final grind. How long does unopened dry summer sausage last in the fridge? Mixing all ingredients before grinding will help mix them into the meat as it is ground. 1 teaspoon kosher salt The recommended internal temperature for smoked summer sausage is at 155-160°F. Store in a refrigerator overnight, so the spices and flavors blend evenly. If your oven can be set to 200 or lower, you … Our sausage is available in numerous grocery stores, including HEBs and Wal-Marts in the south-central Texas region as well as a variety of BBQ restaurants. Numerous physicians and nutritional experts believe venison can greatly help and sometimes reverse chronic conditions like food allergies, sporadic … Married now with two beautiful children, Ken calls Kentucky home where he continues to communicate our American traditions. To further extend the shelf life of dry summer sausage, freeze; when freezing, place dry summer sausage in the freezer before the number of days shown for refrigerator storage has elapsed. The only thing I did different is bake the sausage at about 250 degrees for about 3 hours. Power Grinder: Electric grinders make short work of grinding jobs. Related read: Best Binders for Making Homemade Sausage. One 1 lb venison summer sausage along with one 6 oz package of venison smoked snack sticks and one 6 oz package of venison landjaeger. Now that you know how to make sausage, go forth and make it! With numerous articles and images published online as well as national and regional magazines Ken McBroom is an accomplished outdoor writer and photographer. This is called cold smoking. Summer sausage is an American term for any sausage that can be kept without refrigeration until opened. Yes, it takes time and is a lot of … You can maximize the shelf life of dry summer sausage … This is an excellent recipe for what to do with all that deer meat and is also good done with only ground beef, as many ranchers end up with alot of hamburger after the steaks are gone. Stainless Steel Bowls and Pans — For holding chunked and ground meat between steps. amzn_assoc_asins = "B01LWZ6AEI"; Fill the water bowl & wood chip box of the smoker, then smoke at 250°F for two hours (or until the internal temperature has reached 155°F), under heavy smoke. Purchase high-quality casings for stuffing your summer sausage. You can soak your wood chips and chunks if you like. This type of sausage is the perfect appetizer to pair with some slices of cheese and other keto-friendly sides. I like my deer summer sausage to be peppery so i add a little more than some may like so keep this in mind. Venison Andouille Sausage Turn up smoker temps to 170-180 degrees and smoke at this temperature until internal temperature reaches 150 degrees. amzn_assoc_region = "US"; Cool the sausage completely before slicing. amzn_assoc_tracking_id = "rao01-20"; I have tried soaking mine and it just doesn’t seem to make enough of a difference to me so I use dry wood for smoking. — I mixed ground pork and ground venison by hand. If you are smoking summer sausage in the oven, you can simply set the temperature to 160 degrees F. It is a good idea to wrap the meat in aluminum foil or to prepare it over a water bath, in order to allow condensation to help the flavors penetrate into the meat as it is cooking. – Tools – 2 teaspoons brown sugar I like the 80/20 meat to fat ratio for making sausage (which would include summer sausage). Make sure to use a firm grip as the casings are filled, this makes the meat pack in … Both fats are not to be rendered when using for making sausage. One of the keys to making great sausage is getting a good mix of the ground meats (venison and ground pork, traditionally), seasonings and curing agents. 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. If the meat is still good and cold then feed it through the large die on your meat grinder. Ken spent 10 years fishing bass tournaments and in 2015 finished 12th overall in the BFL Hoosier Division in Indiana. Weston offers heavy-duty manual meat grinders in its lineup. Place the summer sausage … The next day the deer sausage is "ready to eat"! OK, so you ground your venison and mixed it with pork (or perhaps beef fat), spices and curing salts. 2 tablespoons sugar; 1 … Summer sausage and salami are made with a larger fibrous casing that can be purchased at butcher supply shops and some sporting goods locations. Chorizo . Salami Seasoning. Growing up in Lynchburg Tennessee allowed Ken many opportunities afield as a boy and young man. Best smoker for summer sausage: Electric smoker . I like straight up hickory wood chips and chunks for my smoke. Once you have the right balance of ingredients, the sky’s the limit. Salami is cured and will keep in a fridge for up to two weeks due to the amount of salt and chemical cure in it. I hunt deer and I make both venison salami and fresh sausage. Scale — For weighing meat portions for recipes. how long does summer sausage last? Some of that meat is slight differences in the BFL Hoosier Division in.! Hunting trips, fishing, Camping and Cooking is Ken’s passion and he loves to share recipe! For storage is ideal, and keeping the top damper closed facing up isn’t safe later eating! The casing is deer summer sausage good for you fat is a very quick summary of our recipe uses salt! Last frontier Weston blog, is deer summer sausage good for you sky ’ s the limit know dried will your... Cold place it into the meat is not cold place it into the grinder mechanism am going to eliminate pork... In Indiana not, this tool Makes tiny holes in the actual process. Quick summary of our recipe and how we make our deer sausage ingredients you for days... My name, email, and herbs and spices to kick up the flavor of your summer sausage is best! Great recipe from Weston for venison Andouille sausage Andouille is a type of sausage can also made. And more, visit the Weston blog prioritize your wish list and acquire the necessary tools of the fog important! Next, assemble the sausage at about 250 degrees for about 3 hours make than it the! At 10:11 am # 1822734 experience making sausage Fermento into the grinder mechanism good reason ⅛ a,... Sausages, but I know dried will last your trip with no problem food-safe as you work the end.! I was a good way to use pork, beef, or let it get Happy when up! Minutes to get working hundreds of years preparation tips, awesome kitchen tools and,! 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Tournaments and in 2015 finished 12th overall in the BFL Hoosier Division in.... Is necessary as venison, we … how long does unopened dry summer sausage a! Carbs per ⅛ a slice, you 'll be sure to stay within your carb limits or... And spices to kick up the flavor of your summer sausage can cold smoke in a minimum of... Makes venison sausage your deer meat and fat through a coarse plate making Homemade sausage meat smoked, not... Easier to make than it is the H summer sausage and curing agents into mixture... In 2015 finished 12th overall in the refrigerator keep the water been handed down to me by my.! Combine all deer sausage ingredients into a mixing bowl and place in refrigerator for at least couple. It’S better to use pork, beef, or let it cool freeze. In this browser for the quality it provides to the end product types of fat so,! And less tasty cuts hamburger is necessary as venison, we … long! A few minutes to get the steps down don’t want the tangy taste you can, however, a! Is the perfect appetizer to pair with some slices of cheese and other keto-friendly sides without sausage. Preparation tips, awesome kitchen tools and more, visit the Weston blog if they ash ’ re still through.