Venison Smoked Summer Sausage Recipe

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Frequently Asked Questions

How to make summer sausage from venison?

Homemade venison smoked sausage directions

  • Stuff prepared sausage into 3-inch diameter fibrous casings.
  • 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 ...
  • Remove from smoker/smokehouse and spray with hot water for 15 to 30 seconds. ...
  • Air dry sausages for 1-2 hours. ...

How do you make homemade summer sausage?

Procedure for making summer sausage safely from game meat

  • Wash your hands with soap and water before working with meat, after changing tasks and when finished.
  • Start with clean equipment - sanitize surfaces with a solution of 1 tablespoon chlorine bleach per gallon of water or follow directions on container.
  • Select only fresh, high quality meat and other ingredients (spice, cure, etc.).

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How to make homemade summer sausage?

Instructions

  • Grind pork and beef through 3/16” plate (5 mm).
  • Mix all ingredients with ground meat.
  • Stuff into beef middles or fibrous casings about 60 mm in diameter.
  • Ferment at 86F (30C) and 85-90% humidity for 24 hours.
  • Place the sausage in the smoker and smoke at 110F and 70% humidity for 6 hours. ...

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What are the ingredients in summer sausage?

Ingredients

  • ¼ cup diced celery
  • 2 pounds freshly ground beef (85% lean)
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 2 tablespoons whole mustard seeds
  • 1 teaspoon coarsely ground black pepper
  • 2 tablespoons kosher salt (such as Diamond Crystal®)
  • 3 pinches cayenne pepper
  • ¼ teaspoon pink curing salt (such as Instacure™ #1) (Optional)
  • 1 tablespoon white sugar

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