Venison Summer Sausage
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Venison Summer Sausage
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This Venison Summer Sausage is so delicious. It is a smoked sausage that is great for appetizers or in sandwiches and the like.
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Ingredients
- 1½ teaspoons black pepper
- 3 tablespoons salt
- 2 tablespoons powdered dextrose
- 1 teaspoon Prague powder No 1
- 1½ teaspoons ground coriander
- ½ teaspoon ground ginger
- ½ teaspoon dry mustard
- ½ teaspoon granulated garlic
- 3 tablespoons corn syrup solids
- 3½ pounds ground venison
- 1½ pounds ground pork
- 3 ounces Fermento
Optional
- 2 jalapeños finely minced
- 1 cup high temperature cheddar cheese
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Instructions
- Soak casings according to manufaturer's suggestions. See notes below.
- Grind meat through a 3/16" grinder plate.
- Add all spices and cures. Mix very well by hand or with a stand mixer or sausage mixer.
- Add jalapeno and cheddar and mix again.
- Stuff the mixture into the stuffer tightly to eliminate air pockets. Stuff into casings. (2 ½- 3" diameter). If you are using fibrous casings, you can fill them really full because they are pretty tough.
- Refrigerate the stuffed sausage for 24-48 hours. (The longer you let them cure, the better flavor the sausage will have.
- Before you are ready to smoke you need to dry the sausage. You must hang the sausage (or place them separated on racks) for 4-5 hours at room temperature so that they can dry. You can speed this time up by placing a fan near them and rotating the sausage to dry all sides. They must be dry to the touch. If they have any wet spots, they will turn gray in the smoker.
- Once they are fully dry to the touch it time to preheat the smoker to 120- 130 degrees F. Apply heavy smoke at first and smoke at this temperature for 3-4 hours or until desired color is obtained.
- Raise the temperature to 165°F and cook until internal temperature is 152°F.
- Immediately after removing from the smoker the sausage must be showered. See notes below. Cool them on all sides to at least 120°F.
- After the shower, bloom the sausage (see notes). Again, hang the sausage at room temperature for 1-3 hours until you have obtained your desired color.
- Refrigerate for at least 24 hours for best flavor and texture. Then it's time to cut those babies!
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Notes
- General sausage making rules
- Never smoke a sausage that has not been cured!
- Most importantly when making any kind of sausage. Keep the meat cold at all times. It even helps to freeze the sausage and grinding attachments to keep the meat extra cold. If you have food safe gloves, use them or make sure to keep your hands clean.
- A note on the listed time to make summer sausage.
- You don't technically have to cure the sausage for 2 days, you can get away with one but the flavors will be better the longer you wait.
- You don't have to wait the 24 hours after smoking to cut into the sausage. It is really done once it comes out of the smoker. But again, flavor will be better.
- The drying
- This is an important step. If you try to smoke the sausage before drying, you will not be happy with the outcome.
- The shower
- It isn't technically necessary to shower the sausage after smoking but this preserves the casing. After smoking the casing can shrink and shrivel so the sausage won't look as appetizing. We eat with our eyes first.
- Shower the sausage immediately after removing it from the smoker because this shriveling can happen quickly.
- The bloom
- Blooming your sausage means nothing more than air drying it at room temperature until your desired color is reached.
- You can get creative with this. Hang them back on the smokesticks and hang between your cabinets or a couple chairs. A clothes dryer also works great for this. Place some newspaper or a towel or something underneath them to catch an drips of water.
- The longer you bloom them, the darker they become. One to three hours is generally enough.
- We use 12" long, 2 - 3/8 " fibrous casings. They hold approximately 1 ½ pounds of sausage mixture. We soak for 10-30 minutes in clean tapwater.
Nutrition Information
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Calories
159kcal
(8%)
Carbohydrates
1g
(0%)
Protein
16g
(32%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
62mg
(21%)
Sodium
775mg
(32%)
Potassium
250mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
49IU
(1%)
Vitamin C
2mg
(2%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 30servings
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 16g | 32% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 62mg | 21% |
| Sodium | 775mg | 32% |
| Potassium | 250mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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