any one have any good deer summer sausage recipes. I am planning on trying to make some this year. I would really like one with cheese in it.

Thanks

Vince

Summer sausage doesn't have cheese in it. Here is my recipe

Summer Sausage

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10 # Meat, 5 lbs venison, 5 lbs. pork
5 TBS salt
3 TBS. Tender Quick
2 TBS. Onion Powder
2 TBS. Garlic Powder
2 TBS. Black Pepper coarsely ground
1 TBS. Mustard Seed
2 TBS. Sugar
2 tsp. Nutmeg
2 tsp. Basil
2 tsp. Coriander Seed
1 cup ice water
1/2 Cup Soya Protien Concentrate

Grind all meats thru a 3/16” plate. Add spices and ice water. Mix well then regrind thru 3/16” plate. Refrigerate for 48 hrs.
Stuff into cloth casings 4” x12”
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
turn smoker up to 150 smoke for 4 hrs. with a heavy smoke
Increase smoker to 200 and smoke for approx. 1 hr until internal temp is 150
Shower with cold water and hang at room temp for a couple of hours.
Refrigerate overnight.

There is a shop around here that makes it with cheese ground into it. I am looking for a recipe that has something like that. Also doall summer sausagerequire smoking?

If you want to add cheese just add it when you mix the ground meat and spices. First crumble the cheese into the size you want.
Yes true summer sausage is smoked.

Here is a picture of some summer sausage in my smoker

Well i dont have a smoker and im not ready to buy one so i guess no summer sausage for me.

You don't need a smoker. I usually buy the kits from Cabelas or Bass Pro. Mix the venison with the spice and cure they give you and stuff the casings. You can cook them in your oven at low heat for about 8-10 hours. Let the sausage age for at least a couple of days before you cut it up. The longer you let it age, the better it tastes.

Big-Guy it may be that the brackets are in caps. I know when I copy from photobucket since they changer there format ; the brackest [IMG] I have the change that to [img] and it works.try that and see.

Thanks Tree Climber That was the problem. I'll have to remember to change that in the future.

Here's one with no smoker needed:


5# ground meat(can do pork/beef/venison blend if desired) 1/2 cup powdered milk
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1 tsp. Hickory Smoke 2 1/2 cups water
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Shredded cheddar cheese (optional)

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Mix togetherin large pan. Mix next 6 ingredients and add to meat mixture.
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5 tbsp. Morton Tender Quick2 tsp. Pepper
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1 tsp.onion powder 1 1/2 tsp. garlic powder
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1 tsp.red pepper flakes 1 1/2 tsp.mustard seed
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Mix very well, cover and let stand overnight in a cool place. Fill casings and lay in shallow pan. Cover halfway with water bake at 350 for 1 hour and 15 minutes. If you can’t find casings, bake in tin foil on a wire rack – no water, but you may need a pan underneath to catch drippings if any. Once baked and cooled, re-wrap in clean foil. Eat or freeze within 1 week.
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