Venison Summer Sausage-First Time!

[SpurHunter]

Since I had the urge to make some summer sausage this week, my voyage to sausagehood was unstopable! LOL

I use my kitchen Aid Mixer to grind lots of meat each year, but didnt have the stuffer attachment. I also was going to need some instruction and casings.

I ended up finding a stuffing horn at Sportsmans Warehouse, as well as a huge selection of sausage making kits and mixes. I chose a kit and decided to play it safe for my first venture and not play with additional recipes.


Wednesday night:

I used 24lbs of venison, and 6lbs of pork butt. I added the packets they supply and started stuffing. One thing I figured out QUICK, was that trying to use a stuffing horn with previously ground meat is VERY tough. If the stuffing tube and stuffer was airtight, it would help, so this part was very slow.

I filled the ten tubes they provide, and had some leftover meat I was unsure of what to do with. This was about 1:30AM, so into the fridge it all went.

Thursday:
At noon-ish yesterday I pulled out all the tubes after the recommended minimum 12 hr cure, and as per instructions, set my oven to 120* to dry them.

Pulled and laid them onto foil covered grates on the primo. I added a TON of hickory nuts, twigs and leaves that I keep from yard clean-up and lit a small spot of lump. It smoked for about 2 hours under 150*, then I cranked it up to 180* and it finished about 5pm.

Since I had the leftover meat still, I decided to make two more logs, and use HD foil for the skin. I seasoned one with grated pepperjack cheese and red pepper flakes. The other with Colby-jack cheese. I put pin holes all over the foil to allow for smoke to penetrate. I put them straight onto the grill at 5, and forgot all about them until about 8PM. checked and they were at 176*. Slightly overcooked by temp, by when I checked the taste I was really surprised.

I have some at work as I write this, and the consensus is, "MAKE MORE HOT!"
I guess I can call myself a sausage maker now.

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[Bprice]

This isn't the only sausage you are into I hear.

 

[I_Like_Pie]

Man that looks awesome! Hope you have a lot of cracker, cheese, and mustard!!!!

 

[Mike Hernandez]

That looks great emoHungry You selling any?

 

[ranger23]

That's awesome, Spur! I got some venison summer sausage from the processor I used.
Good stuff!

 

[TN_Explorer]

Excellent! I've been making summer sausage for several years. I do not use casing. I made my own "sausage machine" by sawing the head off a wooden hammer and putting a dowel into it to make a pusher for 2" PVC pipe. After mixing the meat and letting it cure for several days, I push the PVC into the meat and tamp it with the pusher, then push it out onto a cookie sheet. The sausage comes out just the right size and I just smoke it on racks.

I have a Kitchen Aid sausage maker and a slicer, but quit using them after I found out the processor would slice the hams at no charge. When I get a deer, I get the tenderloins, have the hams sliced, and grind all the rest for chili, spaghetti, jerky and sausage. The sliced hams all go to stir fry or fajitas.

I've wanted to try sausage in casings, but so far I'm just too lazy!

 

[stripeking]

That stuff looks plumb professional, I'd say you are on your way.

 

[Oldman]

how nasty that looks.lol

 

[elwestb]

Spur, I think that you need to bring a party tray of that with cheeses etc. to a Tx for sampling! emoSmile emoSmile emoSmile