Ingredients: 10 pounds of summer sausage Meats: 8 pounds wild game 2 pounds wild boar (could substitute domestic pig or do all Venison). Instructions. Hang sausage in the smoker, or lay flat on racks if needed, ensuring sausage is not touching to allow for even cooking. Best Venison Sausage Kits Reviews in 2021 Bestseller No. Wrap each in aluminum foil. How to Make Summer Sausage in the Oven - Home Kitchen Talk Bake for eight hours, then remove to cool on paper towels. Homemade Venison Summer Sausage Smoker Recipe All . Combine the spices and cure in a small container and mix with the 1 cup of ice water and the liquid smoke. The smoking time for venison sausage is only about 2 to 2 1/2 hours. 5 pounds ground venison 2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®) 2 teaspoons mustard seed 2 ½ teaspoons garlic salt 2 ½ teaspoons ground black pepper 1 teaspoon liquid smoke flavoring Add all ingredients to shopping list Directions Instructions Checklist Step 1 Place the venison in a large mixing bowl. Summer sausage provided a convenient means to pack a protein staple for early north american settlers. Smoke sausage until internal temperature reaches 160 F as measured by a food thermometer. Divide into 4 even portions, roll out into a 2 inch rolls. Make sure it cures at least over night, but longer is better. Semi-dry and dry recipes are also easily adapted for venison and other game. On the other hand, you can go all out and buy an electric meat grinder.. My family of 9 usually harvests about 13 deer a year; therefore, we process quite a lot of venison. . After this step, the sausage is complete and ready to serve. black pepper Instructions First, cut the venison into chunks, as if you were making a stew, and grind it. It takes no time at all to grind meat for #sausage! In this video we make our Opa's smoked venison sausage. 2 Smoke sausage at 130 degrees for one hour then increase the temperature to 140 degrees and cook for another hour. You can serve it with fruit and crackers as part of an appetizer course. Smoke at 140 F for 1 hour, then at 160 F for one hour and then 180 F until internal temperature reaches 152 F (insert a food thermometer in the thickest part of the sausage to check internal temperature). Some people like to use a sausage stuffer and sausage casings, but they are not always needed for a tasty treat. Prague Powder #1 is the essential ingredient for making smoked sausage at home. Smoke until the internal temperature reaches 150°, which will probably take 2-3 hours, depending on your particular smoker and the ambient temperature. In the refrigerator, place the stuffed casings for 24 hours. Cover and refrigerate. Run at 100°F for one hour. 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. Use a meat thermometer and check after an hour for an internal temperature of 145-155 degrees Fahrenheit. 3. Open the smoker lid and place the meat on the grates. Cover with press and seal refrigerate for 24 hours. This week we'll explore another simple way to use venison, resulting in an even more versatile treat — summer sausage. Venison jerky is tasty and makes a great on-the-go snack. Watch later Watch on *** Transfer to the fridge and let the mixture rest overnight. Mix it properly. On the fourth day, preheat oven to 200 degrees F (100 degrees C). Grind with coarse plate for proper texture. I make fresh and smoked varieties of venison sausage every year. This generally takes from 2.5 to 4 hours. Cover with 1 cup of water. It is vitally important that you do not cook your links here, so put ice in the water tray of the smoker and smoke on a cold day or in the early morning. Finishing Summer Sausage in the Oven. How to make summer sausage from venison. For this recipe . Place room temperature sausage in the oven and bake until internal temperature reaches 165°F. Place sausages on smoker racks at least 2 inches apart. First time smoking venison summer sausage with complete recipe and how to guide Hi All, I spent quite a bit of time looking into using my new MES 30 Analog Smoker to make 10 lbs of venison summer sausage (VSS). Dab them with paper towel to remove excess grease. Add the seasoning to the meat and mix by hand for about 5 minutes. Preheat oven and bake at 350. Mix all ingredients in a large bowl. Part of the visual appeal at the end will . This forms the primary bind that you stuff into casings. For an oven finish, preheat the oven to 185°F. brown sugar 2 tsp. Remove from oven and let cool until you can handle them. If you haven't had it you need to try some!The. Another option is to use partially frozen meat when grinding so it takes a while to warm up. Place the sausages in the smoker and smoke them until their internal temperature reaches 150 F. The overall time can differ based on the thickness and size of the sausages. Mix all ingredients in a large bowl. Mix together thoroughly with your hands, making sure curing salt and seasonings get evenly dispersed through meat. Easy Venison Summer Sausage Here's a great venison summer sausage recipe that you can make right in the kitchen without resorting to a smoker. Wrap in foil, around the meat, twist the ends. Don't let the idea of making sausage from venison scare you. Preheat smoker to 120°F then dry the casings by hanging sausages as high in the chamber as possible with full open damper for 2 hours with no water. Pulse them all together. This is just enough time to get a nice smoky flavor to penetrate the venison sausage. Use the stomper, a wooden device that pushes the meat through the chute into the grinder. Summer sausage is a perfect way to use any leftover turkey, venison or elk you've got; it packs perfect for spring sits or afternoon fishing trips. Dont cover wihile Baking. Cut and wrap to size you wish. Whether you're processing your own deer or getting it from your local butcher or meat market, homemade venison sausage is easy to make and one of our favorite ways to enjoy deer meat. I ended up with fatted out and dry, crumbly, summer sausage. First grind of the meat - Cut the meat into 1" cubes and put in freezer for 30 to 45 minutes to firm meat for grinding. Keep an eye on the water for the rest of the cook and top off with boiling water if it gets low. Start the smoker at around 140 degrees. Summer sausages are also easy to store as they require little or no refrigeration. It can be kept in the refrigerator, or, thanks to the curing process, at ambient temperature where it will keep for several months. paired with a slice of cheese or as a bright addition to spaghetti sauce. 3 hours ago Unwrap the venison sausage and place on a mesh or wire rack. It is pretty easy to get snack sticks and hot dogs this high, but very hard with Summer sausage without having the smoker too hot. (Scroll down for instructions on stuffing sausage into casings or making patties .) Smoked Venison Summer Sausage. This curing powder inhibits the growth of Clostridium botulinum which causes botulism, a potentially fatal form of food poisoning. Summer sausage has been tucked away safely in my back for some 30 years now. Anything higher than that will make the beef fat to . Set the pan of chips in the smoker. Toss slices with coating mix. Use your hands for mixing to assure even distribution. Now it's time for the magic show. I like it as picnic fare after a long hike because it gives a boost of energy without feeling heavy. It's time to begin when the meat is partially thawed. #venisonsummersuasage In this video I go through a detailed way of making smoked venison summer suasage, also added cheese and jalapeno!Yeager Summer Sausage. Making summer and smoked sausage definition and types of sausages. Makes 3 sausages. Once temps get down to 100-120 remove from water, dry off and place in fridge overnight. Put bowl in refrigerator for 24 hours. First, you need a meat grinder.You can use your stand mixer with the meat grinder attachments or a manual grinder. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours. How To Make Summer Sausage On The Weber Smokey Mountain Watch later Watch on Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. 10 Best Venison Sausage Kits of 2021 - plumbaroakland.com best plumbaroakland.com. Stuff prepared sausage into 3-inch diameter fibrous casings. How to make summer sausage from venison. Load venison sausage mixture into sausage stuffer and tightly fill into 19 mm casings. Pack in shallow pan and place in refrigerator for 3 to 5 days. Remove the foil from the sausage logs and place the sausages on the prepared sheet pan. When I first started I did the same thing and started shooting for 160° IT for the summer sausage. Close the lid, smoke on indirect heat for 1 ½ hours per pound and/ or until the internal meat temperature has reached 140 o F. Meanwhile, do a quick check for heat and wood chips in 45 minutes while you smoke. Soak wood chips for 30 minutes. Step-by-Step Instructions: 1. See Photo Gallery. Combine ground meat with all remaining ingredients (except casings)in a large mixing bowl,mix/knead thoroughly up to 2 minutes. In a large bowl, mix all ingredients with your hands like making meatloaf. We craft our German-style bologna with fine cuts of beef and our unique blend of spices to bring you the slightly sweet taste you love. Pour the spice and water combination into the ground meat and mix thoroughly for at least 2 minutes. Keep the heat at this temperature for approximately two hours. I make fresh and smoked varieties of venison sausage every year. salt 2 tsp. Separate the links if necessary and place them flat on the cooking grates at least two inches apart for consistent air flow and smoke penetration. Put both in the fridge for a few minutes to keep them cold before grinding them together. As a matter of fact, some of the best salami I ever made was from a mixture of elk and deer meat. Set the sausage on a rack over a cookie sheet. 1. Recipes Using Summer Sausage: Summer sausages work well with a cheese platter and eaten with bread and condiments. Add curing salt, pepper, mustard seed, marjoram, sugar and garlic powder. 2. Once cool, slice the sausage to your desired thickness and serve. The pork adds fat to the sausage which is helpful when the sausage is cooked because the venison is incredibly lean and can make very dry sausage. You can also hang your links with butcher twine as well. Preheat an oven to 300 degrees F (150 degrees C). Season the meat - Add all ingredients to ground meat and thoroughly mix by hand or with a meat mixer. 1. Combine the ground meat with the seasonings, then grind it through the medium plate. How To Make bud's homemade summer sausage. Don't let the smoker rise above 100°F at all. Smoked paprika, cumin, fennel, nutmeg and thyme are but a few options to create a sausage to tantalize individual taste buds. Repeat with the other 3 portions. Hull jalapeño peppers and remove seeds, then chop into small but not fine chunks. Return sausages to the grill and continue to cook 30 minutes or until desired smoke level is reached. Grind the fat and venison together using a fairly small die (4.5 mm). Roll it up and twist the ends tightly. Add the ground beef to the venison. sage 2 tsp. Place the venison mixture on a large piece of plastic wrap. 3) Add seasoning into meat and mix for 4-6 minutes until meat is tacky. Next, use a sausage stuffer or a sausage stuffing attachment for your meat grinder to stuff the casings with the ground sausage mix.*. To finish in a smoker, preheat the smoker to 145°F, open the dampers, place room temperature sausage logs into the smoker and dry for the first hour. After the sausage soaks in ice water for 20-30 minutes, hang it up to dry in a cool, dry place for a few hours. Ingredients: 10 pounds of summer sausage Meats: 8 pounds wild game 2 pounds wild boar (could substitute domestic pig or do all Venison). (to prepare fibrous casings soak 15 min. Then mix until your arms feel like they are gonna fall off. Summer Sausage Recipe | Allrecipes new www.allrecipes.com. Smoking your venison sausage is the perfect way to add moisture and flavor to your otherwise lean meat. Then add rest of ingredients and mix well. You send the meat, fat, and seasonings through the grinder and then blend with an ice-cold liquid. This ice bath method will stop the cooking of the meats. Time to add the meat! Always keep the meat cold (< 40 [sup]o [/sup] F). Remove sausages from the smoker and immediately place in an ice bath for 10-15 minutes until internal temperature has reached 80 degrees. Put the completed venison summer sausage . 1 ounce (2 tablespoons) commercial cure; After the venison sausage has cured in the refrigerator, take it out and form it into logs about 2 inches in diameter.Sausage making should be fun, and once you tackle the first batch, it becomes easier every time. How do you cook summer sausage on the stove? Directions: Mix salt and cure with coarsely ground venison and pork trimmings. Shape the mixture into five logs, and place on a wire rack over a large drip pan. About the Author Venison summer sausage is an excellent snack. By The Bearded Butchers! Turn up smoker temps to 170-180 degrees and smoke at this temperature until internal temperature reaches 150 degrees. From vegetarian-fed pork raised without antibiotics or added hormones. Twist the ends of the rolls to create a closed seal. Place venison sausage directly on the grill grate and cook for 3-4 hours or until the internal temperature reaches 155 degrees. Equipment You do not need grinders, mixers and stuffers to get started with making sausage. Or you may want to expedite the process but still enjoy that smokiness as well. To finish in a smoker, preheat the smoker to 145°F, open the dampers, place room temperature sausage logs into the smoker and dry for the first hour. 2. Photo by Holly A. Heyser. Shape 4 pounds of mixed sausage into three loaves 1 1/2" to 2" in diameter by 10" to 12" long. This recipe has been handed down for over 150 years. Directions. How Do You Cook Summer Sausage on the Stove? Step 2. Smoke your Venison. 4) Open dampers all the way. Bake for 1 hour at 350°F on cookie sheet. Smoked Sausage 1. How to make Summer Sausage (At Home!) Step 3. Fresh sausage is easy to make and can be formed into patties or rolled in waxed butcher paper. To replicate a traditional sausage, it helps to have an understanding of basic sausage anatomy: 70% meat, 30% fat, and 10% of the total volume in liquid, plus seasonings. Stuff into fibrous casings. Venison Sausage Ingredients 6 lbs of venison 3 lbs fresh pork sausage 4 tsp. Except the water, leave this to cover the mixture. 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 while curing ingredients vary significantly, curing salt is almost always used. Homemade venison smoked sausage directions Return to refrigerator for 3 days. 2. Whisk to dissolve as much as possible. Unwrap the venison sausage and place on a mesh or wire rack. Making Smoked Sausage. This Smoked Venison Summer Sausage recipe we think will just about blow your mind and taste-buds. My wife insisted on it and I just listened. 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 while curing ingredients vary significantly, curing salt is almost always used. Take out and knead one more time then make 4 14x2 inch logs. You're now ready to eat, freeze, or share your amazing summer sausage. To smoke sausage without casing: Refrigerate the mixture 2 to 4 hours for better shaping. This is a rich, country-style venison sausage recipe where the dominant spices are ground bay leaves and garlic. Homemade summer sausage aka salami. Transfer the mixture to the bowl of a stand mixer. At 175°F, preheat the smoker and leave sausage to smoke about 4 hours. Place venison sausage directly on the grill grate and cook for 3-4 hours or until the internal temperature reaches 155 degrees. Refrigerate for 24-48 hours, mixing twice a day. In fibrous casings, stuff the sausage. Grind again with a hamburger plate (1/8 inch holes) for a finer textured sausage. After 3 days, shape into 5 logs. Step #1: Grind the Venison Meat. Taste test by frying a small amount (a size of a quarter or so) a patty to see if you approve the flavor. Bake on cake rack or cookie sheet so grease will drop off while baking. When oil temperature hits 350 degrees, add summer sausage to the oil, being sure not to crowd the pot. Bake the sausage for 1½ to 2 hours, or until the internal temperature reaches 170 F. Cool he sausages on a wire rack to room temperature. Add a water pan with a chamois or large sponge (helps increase humidity). Put them on a cookie sheet with 1-2 inch sides. Cover and Refrigerate 24 hours. Then add the liquid smoke, jalapenos, and diced cheddar cheese to the mix. Grind the venison and pork shoulder butt twice using a "fine" grinder plate. Sausage Making Equipment A Meat Grinder. Mix together the contents of the packet of LEM Backwoods Summer Sausage Seasoning & Cure with the recommended amount of water. Step-by-step Smoking Summer Sausage Recipe: 1. Then, gradually increase the temperature to 150-175°F and then up to 190°F. allspice 6 tsp. 1 ounce (2 tablespoons) commercial cure; After the venison sausage has cured in the refrigerator, take it out and form it into logs about 2 inches in diameter.Sausage making should be fun, and once you tackle the first batch, it becomes easier every time. It should be fine with chunks of fat (photo 2). 6. 3) Insert temperature probe to center of one sausage. venison. Bake at 300 degrees for 3 hours. Bake in oven for 8 hours at 140 degrees or 12 hours in your outdoor smoker. Cook over indirect heat on a 250° grill for 30 minutes using hickory wood for smoke flavor, with the grill lid closed. You might not be able to get the smoker's temperature as high as needed to properly cook the sausage. Preheat your smoker to 250°F. Preheat the smoker to 112°-130°. It is convenient fare with which to undertake horseback riding or other outdoor ventures. Summer sausages contain a mixture of pork, beef or venison meat that has been fermented, cured, dried or smoked. In a grinder, grind the venison and pork together. Make sure that your venison is very lean and free of connective tissue before you grind it. The sausage should be hung in the smoker so they get properly smoked thoroughly. Place cold sausages in the refrigerator overnight. Venison sausage . How to Safely Make Summer Sausage from Venison Keep your meat cold at all times. Summer sausage provided a convenient means to pack a protein staple for early north american settlers. DO NOT use your fingers or hands. Remove in 24 hours and remix well. Then turn the smoker up to 180°F, add your wood chips and smoke for 2-3 hours . These are especially good for grilling, as bay seems to go well with the flavors that come with cooking over an open fire. Once cold, combine it with the pork trimmings and then grind them together very coarsely (use the coarse plate). Shape meat into a fat stick. It may get a brownish look to it but its ok. Form into 2 rolls. Then mix 5 minutes longer. Divide the mixture in half, and roll each half into 2 inch thick logs. Without this ingredient in a smoked sausage recipe you are putting your health at risk. Grind the meat Cut your venison into 1" cubes and freeze for 40 minutes to firm it up first (this makes it easier to handle). After two hours the heat should be raised to 175 degrees, but no higher than that. #venisonsummersuasage In this video I go through a detailed way of making smoked venison summer suasage, also added cheese and jalapeno!Yeager Summer Sausage. When making summer sausage in electric smoker, you should first start smoking at 110-130°F until the meat reaches the desired color. Make the most of your harvest with these easy and delicious Homemade Smoked Deer Sausages. Shape into rolls, using foil or plastic wrap. Key step: Remove Sausages from the smoker and put in a ice bath. In general, a summer sausage can last for at least a month without refrigeration. Smoking Instructions: 1) Preheat Smoker to 100°F. 1 LEM Backwoods Cured Sausage Seasoning with Cure Packet, Summer Sausage Easy to follow directions Tasty sausage that goes great on crackers or sandwiches A good all-around sausage Cure packet included Seasons 25 pounds of meat Buy on Amazon Bestseller No. The recommended internal temperature for smoked summer sausage is at 155-160°F. Grind together venison and pork. When cooled, wrap and keep refrigerated. Made without sodium nitrate or . Start with the venison and run it through the hopper at the top of the grinder. Remove from grill and unwrap from foil. 2) Place sausage on smoke sticks. Smoked venison summer sausage - lem products | LEM Blog. Remove and cool. Home - WunderBar Bologna top wunderbarbologna.com. Cut summer sausage crosswise into ¼-inch thick slices. Move your venison summer sausage to your smoker and smoke them over very low heat for up to 4 hours of continuous smoke. In this article, we'll show you how we make an authentic and tangy venison summer sausage. Serving Venison Summer Sausage. Smoke for about 60 minutes at this temperature, then raise the temperature to 180°. in warm water prior to using. Summer sausage is a perfect way to use any leftover turkey, venison or elk you've got; it packs perfect for spring sits or afternoon fishing trips. Cheese venison summer sausage recipe videos venison summer sausage the landjaeger sausage recipe how to make Fry 1 to 3 minutes, until breaking is golden-brown. Lay or hang the sausages in the smoker. Smoked Venison Summer Sausage. In a bowl, add seasonings, cure, and water. Everything is better with Wunderbar® Bologna. Remove smoked venison sausage from grill and allow to cool at room temperature for 60 minutes. 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