Description
Discover how to make delicious Venison Summer Sausage at home with this easy recipe. Learn the step-by-step process and impress your guests!
Ingredients
- 6 kg game meat, cut into 2.54 cm cubes (3600 g)
- 9 kg beef fatback, cut into 1.27 cm cubes (900 g)
- 90 g kosher salt
- 60 g dextrose
- 10 ml curing salt (often sold as pink salt #1)
- 5 g mustard seeds
- 15 g dry mustard
- 10 ml garlic powder
- 10 ml freshly ground black pepper
- 10 ml ground ginger
- 240 ml Fermento
- 240 ml water
- Four 6.35-by-45.72-cm collagen casings
Instructions
- Ensure everything remains chilled by keeping it on ice. In a spacious bowl, blend the game meat, beef fatback, and all other ingredients, leaving out Fermento, water, and casings.
- Use your hands to thoroughly mix everything together. Work in smaller portions if necessary, and feel free to put the meat back in the fridge or a cooler with ice to maintain its cold temperature.
- With a 1/4-inch plate attached to your grinder, mince the meat mixture, collecting it in a bowl positioned over ice.
- Switch to a 3/16-inch plate and grind the mixture once more.
- In the meantime, dissolve the Fermento in water, stirring until completely mixed.
- Incorporate this liquid into the ground meat, blending it by hand or using a stand mixer on a low setting until fully integrated.
- Cover the surface of the meat with plastic wrap, ensuring no air pockets remain. Add another layer of plastic wrap over the bowl and place it in the refrigerator for a 2-day fermentation period.
- Create a small test patty and cook it in a sauté pan to check the seasoning. Make adjustments if necessary. Use a sausage stuffer to fill the casings with the mixture.
- Allow the filled casings to rest in the refrigerator for 1-2 hours to dry out.
- Meanwhile, immerse applewood chips in water for 20 minutes.
- Heat the smoker to a range of 112°-130°.
- Position the soaked chips in the smoker and arrange or hang the sausages inside.
- Smoke them for approximately 60 minutes at the initial temperature, then increase to 180°.
- Continue smoking until the internal temperature reaches 150° (160° for bear), taking around 2-3 hours, depending on your smoker and ambient conditions.
- Keep replenishing the applewood chips as they deplete.
- Once cooked, let the sausages cool at room temperature for an hour before wrapping and refrigerating. They can be stored in the freezer for several months.
Notes
- Ensure the game meat and beef fatback are thoroughly chilled before blending to maintain texture and prevent smearing while grinding.
- Test the seasoning with a small patty before filling the casings to adjust as needed.
- Use applewood chips for a gentle, sweet smoke flavor, soaking them beforehand for best results.
