Venison Summer Sausage - Nailed It
07-21-2017, 06:24 AM
#1
Fork Horn
Thread Starter
Join Date: Aug 2012
Location: Minnesota
Posts: 118
Venison Summer Sausage - Nailed It
I know there are probably a hundred sausage recipes on here but I think I've finally come up with a summer sausage recipe that rivals the local butcher shop. This is modified from Steve Rinella's recipe.
Recipe is for 10 pounds of summer sausage.
8lbs venison
2lbs pork trim
6 Tbsp kosher salt
2.5 tsp curing salt (aka pink salt)
3.25 Tbsp sugar
3 Tbsp mustard seed
1 Tbsp dry mustard
4 tsp garlic powder
2 tsp ground pepper
2 tsp ground ginger
1 tsp cayenne pepper
1 c powdered buttermilk - divided
1 c water - divided
8 - 2.5-3lb casings soaked in water
With the venison and pork slightly frozen, grind.
Combine 1/2 water and 1/2 powdered buttermilk.
Mix in seasoning and buttermilk mixture into ground meat.
Put meat in freezer for a bit if it's thawed too much.
Run meat mixture through grinder again.
Mix meat so seasoning is thoroughly distributed.
Remove casings from water and shake off excess water.
Stuff casings either by hand or (preferrably) with a stuffer.
Allow sausages to cure in the refrigerator for 2 days.
Smoke at 150 degrees for 1 hour
Increase to 180 degrees and smoke until internal temp reaches 155.
Put sausages in an ice bath until completely cooled.
Enjoy!
Note:
Rinella's recipe calls for 4 Tbsp of dextrose -which I found near impossible to find. Dextrose is 80% as sweet as sugar so I just reduced the amount of sugar.
His recipe also calls for fermento, which I also could not find. But powdered buttermilk serves the same purpose. I also tried regular dry milk and it was equally as good.
Recipe is for 10 pounds of summer sausage.
8lbs venison
2lbs pork trim
6 Tbsp kosher salt
2.5 tsp curing salt (aka pink salt)
3.25 Tbsp sugar
3 Tbsp mustard seed
1 Tbsp dry mustard
4 tsp garlic powder
2 tsp ground pepper
2 tsp ground ginger
1 tsp cayenne pepper
1 c powdered buttermilk - divided
1 c water - divided
8 - 2.5-3lb casings soaked in water
With the venison and pork slightly frozen, grind.
Combine 1/2 water and 1/2 powdered buttermilk.
Mix in seasoning and buttermilk mixture into ground meat.
Put meat in freezer for a bit if it's thawed too much.
Run meat mixture through grinder again.
Mix meat so seasoning is thoroughly distributed.
Remove casings from water and shake off excess water.
Stuff casings either by hand or (preferrably) with a stuffer.
Allow sausages to cure in the refrigerator for 2 days.
Smoke at 150 degrees for 1 hour
Increase to 180 degrees and smoke until internal temp reaches 155.
Put sausages in an ice bath until completely cooled.
Enjoy!
Note:
Rinella's recipe calls for 4 Tbsp of dextrose -which I found near impossible to find. Dextrose is 80% as sweet as sugar so I just reduced the amount of sugar.
His recipe also calls for fermento, which I also could not find. But powdered buttermilk serves the same purpose. I also tried regular dry milk and it was equally as good.
Last edited by jcrobra; 07-21-2017 at 06:28 AM.
07-22-2017, 06:07 AM
#2
Giant Nontypical
Join Date: Feb 2003
Location: the woods of NJ.
Posts: 5,643
The sausagemaker sell both those items your looking for. http://www.sausagemaker.com/meat-cur...ers-s/1930.htm
