2 Hour Venison Summer Sausage Made in a Roaster Oven

Here is what you need:
FriscoSpices Summer Salami Seasoning Pack
Powdered Hickory Smoke
Encapsulated Citric Acid
12.5 lb. Venison & 12.5 lb. ground Pork Butt
Summer Sausage casings and Hog Rings
White Roaster Oven

Step 1
Open Seasoning pack and remove the cure pack from the seasoning and open it and pour into the seasoning, then add 1/4 cup of the smoke powder into the seasoning shake them up to mix. Now pour the seasonings onto the meat and begin to mix in the spices. You can add 2 cups water to the meat to help in getting everything all mixed evenly. Cover and refrigerate a minimum of 6 hours.

Step 2
Take meat out and you will notice it to be very stiff, we need to break it up and add 2 -3 cups of water and mix again until the water is has disappeared (Don't over mix it or it will get stiff again) You will now have a semi-sloppy meat mixture. Measure out 1/3 cup of the Encapsulated citric acid and add to the meat, you don't want to work the meat too much because you will crush the citric acid, so just fold it in nice and easy to make sure its mixed in evenly. Now you can stuff it into your sausage casings, be sure to pack them tightly and place a hog ring on the open end. Sausages should be firm, you will notice the casing can stretch a small amount this is the perfect firmness.

Step 3
Place half of the sausages into the roaster oven pan and fill pan with water all the way to the top of the pan where the lid sets. If you don't fill the water to the very top it will cook sausages too fast. Set temperature to 190 degrees. Most Roaster ovens take about 2.5 hours to cook the sausages. To test your roaster oven fill it with water to the lid and check the water temp after 2.5 hours if its above 180 then you will need to turn your temp setting down when cooking. If it only reaches 160 in the same amount of time you may need to bump temp up a bit. Once you find the setting mark it with a permanent marker for future reference.

Step 4
Normally the sausages will be about 10 -20 degrees behind the water temp while cooking. Once your meats internal temp reaches 152 degrees remove from the water and cold shower sausages with a hose for 10 minutes. Next we will leave sausages out at room temp for 3 hours to bloom a deeper red color. Place sausages in refrigerator for 2 - 3 days uncovered to dry. Then wrap to freeze. When ever you remove the sausages from the freezer place them uncovered in the refrigerator for at least couple days to thaw and re-dry. If you want a firmer hard sausage wrap in a newspaper and leave in refrigerator for 2 - 5 weeks until desired harness. I like mine after about 3 weeks.

We have everything you need for this simple salami recipe. Give Ben a call and mention your a Hunting Net member and get 10% off your order. Call me if you have any questions on anything you want to make 800-762-6689 Thanks guys, Mike P