DirectionsStep1Read through the directions and make a plan for your time. Most important is to avoid significant delay between the time you add the ECA, and when you load the smoker. Get all your ingredients together. And clea…Step2Make slurry by mixing ground/powdery bits with liquid. Take care to ensure there are no lumps. Consider doing this a day or two ahead and storing it in the fridge.Step3Before grinding, stage detachable grinder parts, fat and chunked meat in freezer until meat is well firmed but not frozen hard (≈ half an hour)Step4Coarse grind the fat and meat (≈ 3/8", 9mm or 10mm plate) and return to freezer along with the detachable grinder parts for another 20-30 minutes.Step5Fine grind meat and fat (≈ 3/16", 4.5mm or 5mm plate).Step6Optionally stage covered overnight in the fridge. Otherwise return meat to freezer another 20-30 minutes before proceedingStep7Soak fibrous casings in warm water. They should soak at least half an hour before stuffing. This is really just prep for step 5 — but timing-wise you should do it now.Step8NOTE: Mixing is not just to distribute the ingredients. There is also a physical change to the meat called "protein extraction" which is a key factor in the final texture of your sausage. Cured/smoked products like sum…Step9Briefly mix slurry into the meatStep10Add peppercorns and mustard seed and thoroughly mix until correct protein extraction is achieved.Step11Add the ECA and mix 45-60 seconds, not longer, unless by hand and you think it needs a little more. This is the final mix.Step12Stuff casingsStep13Hang sausages at room-temp an hour or two to dry the casings. Not longer if you used ECA. This is a good time for the dog to be outside.Step14Preheat smoker to 120°F, then further dry the casings by hanging sausages in the chamber, with full open damper, for 2 hours with no water.Step15Add a water pan with a chamois or large sponge (helps increase humidity). Keep an eye on the water for the rest of the cook and top off with boiling water if it gets low.Step16Apply smoke, close damper to about 1/3rd open, and follow this schedule for the smoker temp: — 125°F for 4 hours — 145°F for 2 hours — 165°F for 2 hoursStep17Stop smoke. Raise smoker to 170°F and hold there until internal sausage temp hits 152°F. BE PATIENT - it can take a whileStep18Remove from smoker and immediately shower or ice bath until internal temp < 120°FStep19Hang to "bloom" at room temp 2 to 4 hours, then refrigerate a couple of days if you can stand to wait. Keeps a long while in the fridge, but best to freeze for long-term storage. Slice some and email a photo to …IngredientsIngredients16 poundsVenison (trim well and slice into grinder strips or chunks)4 poundsPork Butt (trim out large fat chunks)5 poundsFatback (try your local butcher. Read more in "notes" below)227 gramsSalt (canning/pickling or kosher. Not iodized)57 gramsPowdered Dextrose7 gramsGround Ginger7 gramsDry Mustard7 gramsGranulated Garlic28 gramsBlack Pepper (ground, grind just before adding)7 gramsGround Coriander (grind fresh if you can)85 gramsCorn Syrup Solids28 gramsInstacure # 1 (Curing salt. a.k.a Prague Powder # 1)1 cupWhole Black Peppercorns (optional, Primarily visual, but taste a bit pungent at first. They mellow after a couple of days)¾ cupWhole Mustard Seed (optional, Primarily visual. Brown, yellow, or a mix of both)3 ouncesECA (Encapsulated Citric Acid, the magic ingredient to produce tang without fermentation. Delicate, do n't mix too long)add Enough Casings (Enough to hold your batch. I recommend "fibrous" check notes below for more info. Be sure you have hog rings & pliers too)add Enough Ice (for ice bath to quick-chill sausages when done cooking)See moreFrom killernoms.comRecipeDirectionsIngredients
How To Make Summer Sausage
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WEBDec 23, 2021 · Directions. In a chilled bowl, add the pre-chilled venison, pork shoulder (pork butt), salt, dextrose and pink salt (instacure # 1). Mix well to combine. Grind the above mixture through a large die plate into a …
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WEBSmoking venison summer sausage requires a bit of patience, as it takes time to achieve the perfect smoky flavor and texture. The ideal smoking time for venison summer sausage is around 4 to 6 hours at a …
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WEBOct 11, 2021 · 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 …
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WEBStep Seven: Smoke the Sausage. Place your venison summer sausages on both the upper and lower racks of your grill. Then, smoke them at the following temperatures for the directed hours: Hours One and Two: Set …
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WEBJan 15, 2024 · Hang sausages or place on racks, ensuring space for smoke circulation. Begin to step up your smoker temperature to 145, 155, 165, every hour, ending at 175 - 190 degrees F. This is a "Smoke 'em low …
WEBOct 22, 2020 · Wrap each in aluminum foil. Cook over indirect heat on a 250° grill for 30 minutes using hickory wood for smoke flavor, with the grill lid closed. Remove from grill and unwrap from foil. Return sausages to …
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WEBJul 14, 2022 · Preheat the oven to 350 degrees F (175 degrees C). Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings. Bake for 1 …
WEBNov 1, 2023 · Once stuffed and cured, hang on smokesticks or separate on a rack to dry at room temperature for 4-5 hours until casings are dry. Speed this process up by using a fan. Rotate the sausages so that all sides are …
WEBJul 18, 2017 · Let sit overnight. The next day, preheat your Yoder Smokers YS640 pellet grill to 200°F. Place the summer sausages on the second shelf of the cooker and smoke until the internal temperature reaches …
WEBPlace on a rack lined sheet tray and place in the fridge overnight to dry and to develop flavors. Preheat smoker to 130 degrees F. Hang sausages on smoke sticks, allowing at least 2” between sausages. Place in the …
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WEBStuff 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 …
WEBDec 5, 2018 · 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 …
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WEBJun 24, 2020 · Preparation. Spread the venison chunks across a metal sheet tray and place it in the freezer. Chill for 20-30 minutes or until crunchy. Grind the meat through …
WEBDec 3, 2018 · Add high temp cheese and encapsulated citric acid to the sausage mixture and combine thoroughly. Load venison sausage mixture into sausage stuffer and tightly fill into 19 mm casings. Hang sausage …
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WEBAug 1, 2019 · 1 tbs crushed coriander. 1 ½ tsp Insta Cure. One 12 oz bottle of ice cold amber ale. Optional: 20 large jalapeno peppers. Cooking Instructions. Mixing. Run …
WEBJul 19, 2024 · Step 01. In a large bowl, combine ground venison, ground pork fat, cheddar cheese, pickled jalapeños, curing salt, garlic powder, black pepper, liquid smoke, …