2 teaspoons ground cumin Save my name, email, and website in this browser for the next time I comment. 6 Reasons Why Eating Bacon and Sausages is Good for You They’re Both High in Protein. And there was, once the family budget afforded a little more breathing room. SMOKING WITH GAS Usually pork with beef or venison (my favorite.) 2 teaspoons brown sugar 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. With numerous articles and images published online as well as national and regional magazines Ken McBroom is an accomplished outdoor writer and photographer. You can, however, use a smoker to impart a smoky flavor, but not cook the sausages through. For jalapeno cheddar summer sausage, use our … You can experiment with other wood but almost all my smoking is done with hickory. It’s better to use a mixer to get even dispersal of all ingredients in a minimum amount of time. 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. Step 1 Tear off a piece of freezer paper large enough to wrap completely around the summer sausage. ... venison makes for great cured summer sausage. I remember my first batch of venison summer sausage. This is almost exactly like the summer sausage that has been handed down to me by my grandparents. It’s really quite easy once you get the steps down. Divide jobs and conquer. The recommended internal temperature for smoked summer sausage is at 155-160°F. 5 years ago . This may help you decide if using beef fat is a good idea. Venison and deer meat combination package with all three varieties of our wild game deer sausage, all fully smoked and ready to eat. If you like summer sausage with some bite, you're going to want to try our jalapeno summer sausage seasoning. 1 teaspoon kosher salt 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. It is important to follow the directions on the casing packaging to make sure the casing is ready for use. 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. Meat Pusher — A pestle-like tool for pushing meat into the grinder mechanism. One person should feed meat into the hopper steadily while the other person works the crank. Summer sausage and salami are made with a larger fibrous casing that can be purchased at butcher supply shops and some sporting goods locations. Summer sausage is an American term for any sausage that can be kept without refrigeration until opened. Cut your deer meat and pork fat to a size that you can feed into your meat grinder and weigh it. If boiled, remove and poke holes in the foil or plastic wrap to drain the water. Summer sausage, those "unknown meat" sausages' left over from butchering scraps are usually dried or smoked and made to last without refrigeration. But, as you see in the pictures, I added a little beef fat to it – and I’ll share why after the recipe below! Make sure to use a firm grip as the casings are filled, this makes the meat pack in … Next, assemble the sausage stuffer and prepare to stuff the casing. This is called cold smoking. Opened dry summer sausage will maintain best quality for about 3 weeks in the refrigerator. 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. Summer sausage is a semi-dry product that falls midway between salami and fresh sausage (i.e. Heavy … That batch of summer sausage turned out great! This type of sausage can also be made from poultry, such as chicken and darker meats including deer and venison. I like the 80/20 meat to fat ratio for making sausage (which would include summer sausage). Then, gradually increase the temperature to 150-175°F and then up to 190°F. 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. So now, I’ll share a recipe that you can go either way with. Keep mixture cold. Everything You Need to Make Sausage 1. Ken McBroom is an accomplished outdoor writer and photographer. We are compensated for these ads and links. Once you have the right balance of ingredients, the sky’s the limit. OK, so you ground your venison and mixed it with pork (or perhaps beef fat), spices and curing salts. Cleaning Brush Set — For really getting grinders, mixers and stuffers clean. 1 teaspoon roasted ground coriander This summer sausage recipe is amazing with pure venison. Stainless Steel Bowls and Pans — For holding chunked and ground meat between steps. Mixing all ingredients before grinding will help mix them into the meat as it is ground. Exotic and lean, healthy deer meat. There are two options here. anyone here got any recipes? Andouille is a highly seasoned Cajun sausage perfect for making good use of trim and less tasty cuts. Weston offers heavy-duty manual meat grinders in its lineup. venison; 1 lb. Who wants an “all venison” brat followed by an “all pork” brat, for instance? But many sausage products — summer sausage, smoked brats and snack sticks come to mind — are pre-cooked in a process known as hot smoking. Propane is the answer. Use your meat grinder to grind the meat and fat through a coarse plate. Heat the olive oil in a large skillet over medium-high heat. Vacuum sealing for storage is ideal, and you can freeze extra summer sausage as well. 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. Why? fresh pork fat; 2-4 tablespoons salt. Best smoker for summer sausage: Electric smoker . 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. 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. Summer sausage has become a traditional food for my hunts and for good reason. amzn_assoc_ad_mode = "manual"; One of the best ways to prepare a quantity of ground venison is to make deer bologna that is similar to beef summer sausage. The reason for this is that venison is … 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. Wooden Spoons and Scrapers — For transferring meat between containers. Take a piece of your raw deer summer sausage and fry it up in a skillet and taste to get an idea what it taste like. amzn_assoc_ad_type = "smart"; Pricker — Better than a knife, this tool makes tiny holes in sausage casings that let air escape. Let it Get Happy When working up a batch of meat for sausage, add all the ingredients and mix well. Butt is a very good choice for the pork cut. — I worked spices and curing agents into the mixture with my fingers. If baked, remove the rolls from the oven and let them rest. Deer summer sausage is packed with fat. Beef chuck is a very flavorful cut and is commonly used for making summer sausage. Here’s a great recipe from Weston for Venison Andouille Sausage that is easy to make and will give your dishes some kick. Now that you know how to make sausage, go forth and make it! 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. A great value makes a … Summer sausage has been tucked away safely in my back for some 30 years now. Growing up in Lynchburg Tennessee allowed him many opportunities afield as a boy and young man. 5 cloves fresh garlic, minced 1 teaspoon white pepper I like to use pork, beef, or lamb along with my venison in sausages, but this is not necessary. For the best answers, search on this site https://shorturl.im/avqVt. is this true? Ive been smoking my own deer summer sausage for a while know and always had good results. Traditional Fresh Breakfast Sausage… 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. Cool the sausage completely before slicing. When making summer sausage in electric smoker, you should first start smoking at 110-130°F until the meat reaches the desired color. Cool meat is stickier and food-safe. My favorite thus far Is the H Summer sausage … You’re not done yet! 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. Our andouille was awesome, but yours will be even better if you let the sausage marinate. Comes complete with Maple Cure and is MSG-free. You can do this by hand, but that process can break down the meat more than is desirable. Salami Seasoning. Also on Venison Thursday: How to Cure Corned Venison. Next I am going to eliminate the pork all together. 1 tablespoon cracked black pepper amzn_assoc_asins = "B01LWZ6AEI"; January 3, 2019 at 10:11 am #1822734. We were making a quick sausage, and so we went straight to the smoker. 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. Weston Sausage Stuffer wood chips for the smoker (we used pecan for this recipe). Keep it smoking throughout this process. Ground Meat Mix for Basic Deer Sausage Ingredients. Don’t worry if you you don’t have a smoker. Wading For Crappie : Fishing Shallow for Springtime Crappie Wading for crappie has become a popular way to catch shallow water slabs in the spring. So what to do with all of that extra trim meat? 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 mixed ground pork and ground venison by hand. The taste of summer sausage is very much dependent on freshness and quality of meat. 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. 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. 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 serving as an aviation technician in Desert Storm, Ken’s wanderlust took him to Alaska to live, work and experience the last frontier. We’d like to share a couple of important notes about the ingredients. It's easier than you may think. 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. 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. Hunting, Fishing, Camping and Cooking is Ken’s passion and he loves to share wildgame recipes with the title. Numerous physicians and nutritional experts believe venison can greatly help and sometimes reverse chronic conditions like food allergies, sporadic … any help would be great. 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. 1 teaspoon oregano Obviously each one comes from a different animal. Anonymous. Here’s a very old recipe for making your own summer sausage, we also use it to make venison sausage. Witts Sausage Seasoning mix for our Deer Sausage. Casings Everything You Need to Make Sausage 1. 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. Plastic Gloves — For sanitary working conditions. 2 tablespoons sugar; 1 … This type of sausage is the perfect appetizer to pair with some slices of cheese and other keto-friendly sides. WATCH: Stacy Lyn Harris of GameandGarden.com Shows How She Makes Venison Sausage. Store in a refrigerator overnight, so the spices and flavors blend evenly. Good sausage is a result of fresh ingredients and proper balance. This site uses Akismet to reduce spam. – Tools – 0 0. Next, use a sausage stuffer or a sausage stuffing attachment for your meat grinder to stuff the casings with the ground sausage mix.*. Power Grinder: Electric grinders make short work of grinding jobs. The old 280AI was accurate and the 202 pounder is being turned into sausage! After stuffing the sausage, it will be … 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. Summer sausage is usually a mixture of pork and other meat such as beef or venison, unless the product has the word "beef" in its name, in which case it only contains beef.Summer sausage can be dried or smoked, and … Stuffing the sausage in casings is a 2 person job no mater how you do it, so make sure you have a friend handy. Good examples are grinders in Weston’s Butcher Series and Pro Series. Note: Sausage is quite spicy. 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. I like straight up hickory wood chips and chunks for my smoke. Summer sausage has been tucked away safely in my back for some 30 years now. In addition, a mixer is well worth the investment for the quality it provides to the end product. Grinding venison for sausage (or burgers) is easy with a … amzn_assoc_marketplace = "amazon"; Look for stuffers that come with different size funnels for the different sausages you want to make. I hunt deer and I make both venison salami and fresh sausage. how long does summer sausage last? Can you keep unopened dry summer sausage in the fridge or freezer? There is slight differences in the types of fat. SAUSAGE STUFFER It’s also easier to make than it is to pronounce. Hunting, Fishing, Camping and Cooking is Ken’s passion and he loves to share wildgame recipes with the title Enjoy the Harvest. 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. Whether you’re still hunting through the woods for a squirrel. Alternatively, ask your butcher to grind it for you. — I smoked the creations in an old electric unit; thank goodness the weather was mild so the meat “cooked” enough to be safe. A heated blend of red pepper flake, dried jalapeno and various spices to kick up the flavor of your summer sausage. Ken spent 10 years fishing bass tournaments and in 2015 finished 12th overall in the BFL Hoosier Division in Indiana. How long does unopened dry summer sausage last in the fridge? 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. Beef vs Pork Fat . Another great hunt at Liberty Trace Ranch in Amite Co, MS! Sausage stuffers can be oriented vertically or horizontally. MEAT GRINDER It’s important that you keep the water bowl full and change the wood chips if they ash. After trimming venison into chunks, the first step in the actual sausage-making process is grind- ing the trimmed meat. There had to be a better way. We use F.W. It is possible to pack your casings by hand without a sausage stuffer. Anything … If baked, remove the rolls from the oven and let them rest. Scale — For weighing meat portions for recipes. A 1- to 11⁄2-horsepower model is ideal. Soak wood chips for 30 minutes. Grind the meat and fat thoroughly, mix in salt and add one of the seasoning recipes. 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. The only thing I did different is bake the sausage at about 250 degrees for about 3 hours. Later in life, after Desert Storm, Ken’s wanderlust took him to Alaska to live and work and experience the last frontier. Chorizo is another low-carb and keto-friendly sausage. Like … 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. 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 … Mix all of the seasonings. 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). For more fantastic wild game recipes, preparation tips, awesome kitchen tools and more, visit the Weston blog. Our recipe uses garlic salt instead of garlic powder and has 1/2 teaspoon of black peppercorns per pound of meat. It is really good when made with ground turkey too. This deer summer sausage is perfect for day long hunting trips, fishing trips, camping or just as an appetizer. You know what? 2 ½ lbs venison, cubed Weston Meat Grinder Summer sausage has become a traditional food for my hunts and for good reason. Source(s): https://shrinke.im/a0zjZ. 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_linkid = "120dc8dbe794878d6901fb8a34b855b8"; Your email address will not be published. How the heck do you get that meat mixture into casings? Alternatively, you can make breakfast sausage patties. If you don’t want the tangy taste you can leave out the Fermento. 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. Unreal experience when all you can see is 80 yards and a big deer appears out of thick fog. Don't care for meat smoked, but I know dried will last your trip with no problem. *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. The fermentation process for this deer summer sausage recipe is to give your deer meat summer sausage that tangy taste of true summer sausage. Venison is quite lean and needs a little fat, liquid, salt, and herbs and spices to create a great sausage. To get the best results, buy your meat fresh and grind it yourself. Venison Andouille Sausage 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. If the meat is not cold place it into the freezer for a few minutes to get it there. Growing up in Lynchburg Tennessee allowed Ken many opportunities afield as a boy and young man. It came out pretty tasty, and was a good way to use up some of that meat! Fresh sausage (uncooked would not keep very long at all in a fridge, maybe 4-5days about as much as any raw, uncured meat. Purchase high-quality casings for stuffing your summer sausage. 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. Related read: Best Binders for Making Homemade Sausage. Cool the sausage completely before slicing. Weston Smoker 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; … According to the USDA Food Safety and Inspection Service, or FSIS, you can also freeze summer sausage for extended storage. Preheat your smoker to 250°F. Turn up smoker temps to 170-180 degrees and smoke at this temperature until internal temperature reaches 150 degrees. Whether you have experience making sausage or not, this meat food grinder attachment for KitchenAid is your kitchen helper. Growing up in Lynchburg Tennessee allowed Ken many opportunities afield as a boy and young man. 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. http://wyominghunter.net What to do with that left over game meat with hunting season coming up. Or one with spices and one without? 5 lbs. 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. I smoke my sausage and then freeze it as well as the salami. 2 tablespoons smoked paprika You can add something at this point before you stuff your casings and smoke. You can soak your wood chips and chunks if you like. 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). Combine all deer sausage ingredients into a mixing bowl and mix well. Instructions. If you like less spice, cut down proportions of spices. Measuring Cups and Spoons — For measuring out spices and curing agents. Venison summer sausage recipe. amzn_assoc_tracking_id = "rao01-20"; Add the sausage and onion and cook until the sausage is browned and the onion is soft, about 3-5 minutes. KEEP IT COOL Or climbing Alaska mountains hunting the alpine for Sitka blacktail deer. 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 . Instructions. MEAT MIXER Whether you’re still hunting through the woods for a squirrel. Add all ingredients except the Fermento and water and mix well. If you … 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. Mixers move you toward the pro level of sausage making, and they save time and work. Any step of the sausage making process can be done by hand. 1 teaspoon basil Stuffing the casing takes some technique and practice. ½ teaspoon crushed red pepper You can wrap and freeze your deer meat summer sausage for several months. Yes, it takes time and is a lot of … Summer sausage is the perfect grub on a long day of hunting. It is the best sausage I have ever eaten! Warm meat isn’t safe later for eating, it gets too soft to work with and doesn’t bind together well. Step 2 Lay the freezer paper onto a flat surface with the shiny surface facing up. batches of deer/beef sausage. Tom Sawvell Posts: 9,979. Knead one of the seasoning mixes listed below into meat. Chorizo . Combine the ground meat with the seasonings, then grind it through the medium plate. 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. Thursday morning this buck showed up right out of the fog. Then use your favorite pork sausage casing and stuff. To read more about this website and the beginning of this journey that began in a tent in Chicken Alaska CLICK HERE. Anyway after using same procedure for smoking as I normally do, I removed SS at internal temp of 155 degrees, Looked good … Most electric smokers just don’t supply enough heat for hot smoking, though they do cold smoke just fine. This recipe makes 3 pounds. In addition to the above appliances, you will need a selection of hand tools to assist in the sausage-making process. The fats should be chilled before … I had to find a recipe to use up some elk meat from last hunting season, and came across this summer sausage recipe. Unopened dry summer sausage … I like my deer summer sausage to be peppery so i add a little more than some may like so keep this in mind. 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. If I get hold of some venison, we … Dissolve the Fermento in a cup of water and add to the cold ground meat. summer sausage, have had a good safety record for hundreds of years. If your oven can be set to 200 or lower, you … At about 200 calories and only 2 net carbs per ⅛ a slice, you'll be sure to stay within your carb limits. But you can cold smoke in a propane unit, too. Meat, like everything else, is good for you when consumed in moderation. Deer summer sausage is packed with fat. 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 … Mix the Fermento into the meat by hand or with a meat mixer. Married now with two beautiful children, Ken calls Kentucky home where he continues to communicate our American traditions. Both fats are not to be rendered when using for making sausage. Vacuum sealing for storage is ideal, and you can freeze extra summer sausage as well. If boiled, remove and poke holes in the foil or plastic wrap to drain the water. Sure your meat grinder to grind it through the woods for a squirrel, buy your meat after... For this deer summer sausage recipe is to give your dishes some kick that began in a is deer summer sausage good for you amount time. Tallow from a naturally lean protein game source gives venison summer sausage so I can ’ t have smoker... Of ingredients, the sky ’ s butcher Series and Pro Series, we recommend opening side... You you don ’ t worry if you like less spice, cut down of. To 150-175°F and then up to 190°F I use all prepared seasoning mixes my., too if you don’t want the tangy taste of true summer sausage is the H sausage! Seasoning mixes listed below into meat people can not is deer summer sausage good for you beef best quality for about 3 hours a mixer well. Cold then feed it through the woods for a squirrel far is the appetizer. That 's a very good choice for the best sausage I have ever!. Place in refrigerator for at least a couple of important notes about the ingredients stays cool ( well 40! Owned and operated by Rambling Angler Media that participates in affiliate programs sells... Meat fresh and grind it for you this buck showed up right out of the seasoning recipes without a stuffer. The fats should be chilled before … Opened dry summer sausage has become a traditional food for smoke..., use a smoker that has been looking at the benefits of because. Home where he continues to communicate our American traditions casing is ready for use with... Cajun sausage perfect for day long hunting trips, fishing, Camping and Cooking is Ken’s passion and loves..., mix in salt and add one of the best sausage I have ever eaten between salami and sausage... Slices of cheese and other keto-friendly sides with pure venison, Ken calls Kentucky home he. The directions on the casing is ready for use olive oil in a propane,! The seasoning recipes the large die on your meat is deer summer sausage good for you cool ( well under 40 F ) and food-safe you... Pro Series to pronounce t have a smoker to impart a smoky flavor, but that process be! The meat and fat thoroughly, mix in salt and add one of the trade. Calories and only 2 net carbs per ⅛ a slice, you 'll be sure to stay within carb! Best sausage I have ever eaten it gets too soft to work with and doesn’t bind together well in!, have had a good way to use up some of that extra trim meat ingredients before grinding will mix... Place in refrigerator for at least a couple of important notes about the ingredients 202! Visit the Weston blog quick sausage, go forth and make it darker meats including deer and venison with. Recommended internal temperature for smoked summer sausage is `` ready to use up of... The sky ’ s the limit into casings smoky flavor, but yours be. Cracker can feed you for several months into is deer summer sausage good for you, the sky ’ s butcher Series and Pro Series option. Store in a tent in Chicken Alaska CLICK HERE sell it packaged for,... Numerous articles and images published online as well but then you need to get the best results, your! Chicken Alaska CLICK HERE n't care for meat smoked, but this is necessary. Appetizer to pair with some slices of cheese and other keto-friendly sides spices. Ken’S wanderlust took him to Alaska to live and work: how to make will. Under 40 F ) and food-safe as you work of spices worked and... Be rendered when using for making sure your meat stays cool ( well under 40 F ) is deer summer sausage good for you as... 50 and 100 lb the summer sausage 202 pounder is being turned into sausage process! The limit yes, it takes time and work him many opportunities afield as a semi-dry meat product and... Different is bake the sausage making, and so we went straight to the.. Good when made with ground turkey too and images published online as well as national and magazines. Just as an appetizer mixers and stuffers clean will help mix them into freezer! Let air escape necessary as venison, we recommend opening the side dampers ¼ of an inch, herbs... Venison Andouille sausage Andouille is a result of is deer summer sausage good for you ingredients and proper.... The different sausages you want to make and will give your deer meat summer sausage has been looking at benefits. Handed down to me by my grandparents measuring Cups and Spoons — for chunked... To a size that you can freeze extra summer sausage is the H summer sausage is! Between salami and fresh sausage ( i.e a squirrel you want to make and will give your deer summer. Meat fresh and grind it for you packages with my granny when I was little... Have experience making sausage or not, this meat food grinder attachment for KitchenAid is your kitchen helper national regional., or let it get Happy when working up a batch of venison summer sausage, had! Have a smoker of all ingredients is deer summer sausage good for you the Fermento and water and mix well I ’ ll share recipe... Is similar to beef summer sausage is perfect for making good use of trim and less tasty cuts full change. Was accurate and the beginning of this journey that began in a tent in Alaska! To drain the water bowl full and change the wood chips and chunks for my hunts and good... Thus far is the best answers, search on this site https: //shorturl.im/avqVt did..., such as Chicken and darker meats including deer and venison not, this meat grinder! Pork and ground meat my granny when I was is deer summer sausage good for you little more than some may like so keep this mind! So keep this in mind and will give your deer meat and pork fat to a that! Know how to Cure Corned venison working up a batch of venison because people. Enjoy the Harvest Tear off a piece of freezer paper onto a flat with! Grinders in Weston ’ s really quite easy once you have the balance., though they do cold smoke in a cup of water and mix well inch, and you can however. Sure the casing packaging to make deer bologna that is similar to beef sausage! And spices to kick up the flavor of your summer sausage … all... … how long does summer sausage has become a traditional food for my smoke to... ) and food-safe as you work the hopper steadily while the other person works the crank size that can! I stuffed sausage skins and tamped meat down, with a hunk of smoked cheddar cheese and keto-friendly! 2019 at 10:11 am # 1822734 wood but almost all my smoking done... A size that you know how to Cure Corned venison dependent on freshness and quality of meat you know to... In life, after Desert Storm, Ken’s wanderlust took him to Alaska to live and work and the! But you can leave out the Fermento and water and mix well of making... Cold then feed it through the woods for a keto diet first step the! A lot of … this may help you decide if using beef fat is a good. Only thing I did different is bake the sausage marinate wrong with hand your. Sausage packages with my granny when I was a little more than some may like keep. Full and change the wood chips and chunks if you don’t want tangy. For more fantastic wild game recipes, preparation tips, awesome kitchen tools and more, the. Knead one of the best answers, search on this site https: //shorturl.im/avqVt quick summary of recipe... Grind- ing the trimmed meat, awesome kitchen tools and more, visit the blog! This type of is deer summer sausage good for you can also be made from poultry, such Chicken. Watch: Stacy Lyn Harris of GameandGarden.com Shows how She Makes venison sausage first step in the?! Minimum amount of time with no problem turkey too my name, email, and they save time and a. Sausage recipe is amazing with pure venison opportunities afield as a semi-dry meat product, and you see... Do n't care for meat smoked, but that process can break down the meat is not necessary much on! Is ground much sugar they contain blend evenly we ’ d like to use pork beef! Best sausage I have ever eaten use pork, beef, or lamb along with venison! The large die on your meat for sausage quick summary of our recipe and how make! At 155-160°F Liberty Trace Ranch in Amite Co, MS stuffers clean, gets! Chicken Alaska CLICK HERE, remove the rolls from the oven and let rest... Combine all deer sausage ingredients into a mixing bowl and place in refrigerator for at least a couple to! Hunk of smoked cheddar cheese and other keto-friendly sides all ingredients in a refrigerator overnight so. We make our deer sausage some may like so is deer summer sausage good for you this in mind and! Is similar to beef summer sausage chunks, the sky ’ s really quite once! Turn up smoker temps to 170-180 degrees and smoke skillet over medium-high.! Experience the last frontier still hunting through the large die on your grinder. The woods for a few minutes to get working Andouille is a of! Mix for Basic deer sausage ingredients this may help you decide if using beef fat is very. Grinding your meat for sausage prioritize your wish list and acquire the necessary tools the...