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how to make summer sausage
what meat would you use i nave packages of burger tendies,steaks and backstraps i bought a manual grinder this is my first time for this any help mixtures and instructions woudl be appreciated
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RE: how to make summer sausage
Summer Sausage
[/b] 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 slowly Increase smoker to 200 and smoke until internal temp is 150 Shower with cold water and hang at room temp for a couple of hours. Refrigerate overnight. |
RE: how to make summer sausage
Either the steaks or burger, I myself would use the burger. I never use cuts as good as tenderloins or straps for grinding.
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RE: how to make summer sausage
When I butcher up my deer I take the loins and tenderloins, the hind leg gets seperated into individual muscle groups as roasts to be cut into steaks once thawed.everything else gets cut into chunks after all the fat and membrane is removed and used for sausage making,jerky making or burger to which I add beef fat to make 10% fat content. I mark the weight of the chunk packeges so when I take them out of the freezer I know that I have say 8# of venison chunks so I know how much fat to add and how much spice mix to add depending on the type of sausage I am going to make. The meat grinds better in a semi frozen state so i don't completely thaw it .
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RE: how to make summer sausage
When I butcher up my deer I take the loins and tenderloins, the hind leg gets seperated into individual muscle groups as roasts to be cut into steaks once thawed. everything else gets cut into chunks after all the fat and membrane is removed and used for sausage making,jerky making or burger to which I add beef fat to make 10% fat content. I mark the weight of the chunk packages so when I take them out of the freezer I know that if I have say 8# of venison chunks so I know how much fat to add and how much spice mix to add depending on the type of sausage I am going to make. The meat grinds better in a semi frozen state so i don't completely thaw it . I think I've met my twin:) Only difference is I add about 15 percent fat, more depending on what I'm making. |
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