Venison Summer Sausage Recipes

VENISON SUMMER SAUSAGE

Steps:

• In a large bowl, mix together the ground venison and pork sausage. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Mix in just enough water to make the mixture sticky. Cover, and refrigerate for three days, mixing once a day.
• On the fourth day, preheat the oven to 160 degrees F (70 degrees C). Form the mixture into 2 inch rolls, and place them on a baking sheet.
• Bake for 6 hours in the preheated oven, until firm and cooked through. Wrap in plastic wrap, and refrigerate until needed.

GRAMPS' VENISON SUMMER SAUSAGE

Steps:

• Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.
• Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.
• Preheat an oven to 200 degrees F (95 degrees C).
• Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover.
• Bake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.

WILD GAME SUMMER SAUSAGE RECIPE

Steps:

• While keeping everything ice cold (see methods for fresh sausage), combine the game meat, pork fat, and all of the other ingredients except for the Fermento, water, and casings in a large bowl.
• Mix to combine with your hands. Work in small batches if you need to, and don't be afraid to throw the meat back in the fridge or freezer, or into a cooler with ice, to get chilled again.
• Using the 1/4-inch plate on your grinder, grind the meat mixture into the bowl set over ice.
• Change out the grinder plate to the 3/16-inch plate and pass the mixture through the grinder again.
• Meanwhile, dissolve the Fermento in the water and stir with a spoon.
• Add to the ground meat mixture and again mix with your hands, or throw the meat mixture in the bowl of a standing mixer and mix on low, until it's all incorporated.
• Press a piece of plastic wrap over the surface of the meat, making sure there are no air bubbles. Then wrap the bowl with a second layer of plastic wrap and set it in the fridge for 2 days to ferment.
• Make a little test patty and cook it up in a sauté pan to be sure you got the seasonings right. Adjust them if you didn't. Then, using a sausage stuffer, stuff the sausage into the casings.
• Let the stuffed casings rest in the fridge to dry out for 1-2 hours.
• While the stuffed sausages are resting, soak a panful of applewood chips for 20 minutes.
• Preheat the smoker to 112°-130°.
• Set the pan of chips in the smoker. Lay or hang the sausages in the smoker.
• Smoke for about 60 minutes at this temperature, then raise the temperature to 180°.
• Smoke until the internal temperature reaches 150°, which will probably take 2-3 hours, depending on your particular smoker and the ambient temperature.
• Keep refilling the pan of apple wood chips as they get low.
• When the sausages are done, let them hang at room temperature for 1 hour to cool, then wrap well and refrigerate. They can be frozen for several months.

SIMPLE HOMEMADE VENISON SUMMER SAUSAGE RECIPE

Steps:

• In a large mixing bowl, whisk together the water, curing salt, mustard seeds, garlic powder, pepper, and liquid smoke until well combined and frothy.
• Combine the ground venison, cheddar cheese, and jalapeños by hand or in a stand mixer using a paddle attachment, mixing until everything is well blended and sticky, about 5 minutes.
• Divide the mixture in half. Each half should be about 32 ounces. Roll each half into 2-inch-thick logs about 16 inches long.
• Wrap the logs tightly in foil and refrigerate them for 24 hours.
• The next day, preheat the oven to 300 F. Line a sheet pan with foil.
• Remove the foil from the sausage logs and place the sausages on the prepared sheet pan. 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. Dab them with paper towel to remove excess grease.
• Once cool, slice the sausage to your desired thickness and serve.

VENISON SUMMER SAUSAGE

Steps:

• Mix all together thoroughly.
• Form into 2-21/2" logs about 8" long.
• Pack tightly as possible.
• Wrap in aluminum foil, shiny side inches.
• Refrigerate for 24 hours.
• Take out, turn over and pierce foil several times with a fork.
• Bake on a sprayed broiler rack over broiler pan at 325°F for 1 1/2 hour.
• Unwrap and remove to rack to finish dripping.
• Rewrap and refrigerate or freeze.

VENISON SUMMER SAUSAGE

Steps:

• Cut the meat and fat into chunks that will fit into your grinder. Trim as much sinew and silverskin as you can. Put the fat into a container in the fridge. Mix the dextrose, salt and curing salt with the meats and put it in the fridge overnight. This helps develop myosin, which will give you a tighter bind when you stuff the links later.
• The next day, put your grinding equipment - blade, coarse and fine die, etc. - in the freezer. Mix the ginger, cloves and half of the remaining spices with the meat and fat. Put the mixture into the freezer and let everything chill down until it hits about 30°F or so. It won't freeze solid because of the salt. Normally, this takes about 90 minutes. While you're waiting, soak about 15 feet of hog casings in a bowl of warm water, and put the malt vinegar in the fridge.
• When the meat and fat are cold, take them out and grind through the coarse die of the grinder; I use a 10 mm plate. Test the temperature of the mixture, and if it's 35°F or colder, go ahead and grind it all again through a fine die, like a 4.5 mm. If it's warmer than 35°F, put the mix back in the freezer to chill. This might take an hour or so if you've let the meat warm up too much. Use the time to clean up, and to dissolve your starter culture in the distilled water.
• Once the sausage has been ground twice, test the temperature again to make sure it's 35°F or colder. I prefer to chill the mix down to 28°F to 32°F for this next stage. Chill the mix and when it's cold enough, take it out and add the remaining spices, the vinegar and the water-starter culture mixture. Now, mix and knead this all up in a big bin or bowl with your (very clean) hands for a solid 2 minutes-your hands will ache with cold, which is good. You want everything to almost emulsify.
• Stuff the sausage into hog casings rather loosely. For this sausage, you want long links. First cut lengths of casing about 2 feet long. Stuff each with a little more than 1 foot's worth of sausage, leaving with plenty of extra casing on either side. Do this with all the sausage before moving on.
• When you're ready, gently compress the long links. Keep an eye out for air pockets. Use a sterile needle or sausage pricker (set it aglow in your stovetop flame) to puncture the casing over all the air pockets. Gently compress the links together to squeeze out the air pockets; this takes practice. Tie the ends of the casing together in a double or triple knot.
• Hang the links from a clothes rack or somesuch. I use "S" rings you buy from the hardware store to hang them from the clothes rack rods. Now you need to ferment your links, keeping them warm and moist. I do this by putting a humidifier under the hanging sausages and then tenting the whole shebang with big garbage bags that I've sliced open on one end. I also use a water sprayer to spritz my sausages a couple times a day. Doing this prevents the casings from hardening. Keep your sausages hanging at room temperature (65 to 80°F) at about 85 percent humidity for three days.
• Move the sausages to your smoker and smoke them over very low heat for up to 4 hours of continuous smoke. 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. Don't let the smoker rise above 100°F at all. If it gets too hot, open the door of the smoker or just take the links out.
• Now you need to dry your sausages and turn them into salami. Hang them in a place that is about 50°F to 60°F with about 80 to 90 percent humidity. In most cases you will need to put a humidifier under your links. I also spritz them with water once a day for the first 2 weeks. After the first week of hanging, drop the humidity to 70 to 80 percent. On the third week drop it again to 65 to 70 percent and hold it there until a total of 4 to 8 weeks has elapsed since the salami went into the chamber.
• You now have boerenmetworst. To store long-term, vacuum seal them individually and keep in the fridge. They will last indefinitely this way, and the vacuum sealing will keep them from becoming rock hard. You can also freeze them.