DirectionsStep1Cut 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 …Step2The 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 everythi…Step3When 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 thro…Step4Once 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 …Step5Stuff 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 plent…Step6When 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 …Step7Hang 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. …Step8Move 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 sm…Step9Now 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 …Step10You 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. Y…IngredientsIngredients3 ½ poundsVenison1 poundFatty Pork Shoulder½ poundPork Fatback51 gramsSalt6 gramsInstacure No. 210 gramsDextrose (or granulated sugar if you ca n't get it)1 tablespoonCracked Black Pepper1 tablespoonCoriander Seed (coarsely ground)2 teaspoonsMustard Seed (coarsely ground)1 teaspoonPowdered Ginger½ teaspoonGround Cloves¼ cupMalt Vinegar½ cupDistilled Water10 gramsFRM-52 Starter Culture (or F-LC)42 millimetersHog Casings (preferably 38, wide casings)See moreNutritionalNutritional168 Calories10 gTotal Fat67 mgCholesterol1 gCarbohydrate833 mgSodium17 gProteinFrom honest-food.netRecipeDirectionsIngredientsNutritionalExplore furtherHow To Make Venison Summer Sausage - Backcountry …backcountryhunters.orgEasy Venison Summer Sausage Recipe - Game & Fishgameandfishmag.comGrandmothers Summer Sausage Recipe April Recipe Selfrecipeself.comHow to Make Summer Sausage at Home – The Bearded …beardedbutchers.comVenison Summer Sausage Recipe - Food.comfood.comRecommended to you based on what's popular • Feedback
Smoking Venison Summer Sausage
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WebDec 23, 2021 · Mix thoroughly using a paddle attachment or sturdy spoon for about 2 minutes. Add the diced bacon to the venison mixture and fold in until just combined. In a …
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WebThe ideal smoking time for venison summer sausage is around 4 to 6 hours at a temperature of 175°F to 200°F (79°C to 93°C). This slow and low smoking method …
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WebNov 14, 2019 · Place 3-4 fibrous casings in water and allow them to soak for about 30 minutes while you prepare the sausage. If you haven't already, …
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WebFeb 21, 2023 · Step Seven: Smoke the Sausage. Place your venison summer sausages on both the upper and lower racks of your grill. Then, …
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 …
WebHang 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. …
WebApr 12, 2019 · Place the venison mixture on a large piece of plastic wrap. Roll it up and twist the ends tightly. Transfer to the fridge and let the mixture rest overnight. Unwrap the venison sausage and place on a mesh or …
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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 the …
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WebOct 25, 2022 · Mix in venison, Cheddar cheese, and jalapeño peppers until evenly blended and somewhat sticky, about 3 minutes. Divide mixture in half, then roll each half into 2-inch-thick logs. Wrap each log tightly with …
WebAug 17, 2022 · Form the mixture into two-inch cylindrical rolls. Place those rolls on a baking sheet. 4. Put formed rolls in the oven once it is up to temperature. Bake for six hours in …
WebJul 20, 2021 · 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 …
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 your …
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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 …
WebVenison Summer Sausage Recipe #2. This recipe is all deer. If you'd like the sausage to be a bit more tender and moist, replace two pounds of the venison with fatty pork …
WebApr 2, 2019 · Directions. 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 …