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Thread: Summer sauage

  1. #1
    Join Date
    Sep 2009
    Location
    Summerville S.C.
    Posts
    4,835

    Default Summer sauage

    Here is a summer sausage recipe I like.

    4 lbs of ground venison
    1/2 lb ground pork
    1/4 cup Morton's tender quick
    2 table spoons liquid smoke
    2 teaspoons black pepper
    2 teaspoons garlic powder
    1 teaspoon seasoned salt
    1 teaspoon paprika
    1 teaspoon cracked pepper corns
    1 teaspoon mustard seeds

    Mix ground venison, ground pork, and tender quick well, then let chill overnight. I put it a plastic bag, do not use a metal mixing bowl.


    After chilled, mix in all other ingredients.
    Mix it well.
    Form it into two loaves, should be cooked on an elevated tray. ( so it can drain )
    Cook on lowest rack in oven, for 4 hours at 225 degrees.

    I made 16 lbs last Saturday. This stuff makes a good sandwich meat, and is great on crackers, with cheese and mustard...
    http://www.freesmileys.org/smileys/smiley-sport037.gif

  2. #2
    Join Date
    Dec 2009
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    2,304

    Default

    Sounds tasty. The summer sausage that I get from a processor or the store has the wrap/skin that holds the meat together. do you use that?

  3. #3
    Join Date
    Sep 2009
    Location
    Summerville S.C.
    Posts
    4,835

    Default

    Quote Originally Posted by 12Gauge View Post
    Sounds tasty. The summer sausage that I get from a processor or the store has the wrap/skin that holds the meat together. do you use that?
    When I plan ahead of time to make it, I'll use the skins, but you don't need them. Since I just started processing my own deer again, I haven't ordered any casings yet...
    http://www.freesmileys.org/smileys/smiley-sport037.gif

  4. #4
    Join Date
    Dec 2009
    Location
    Anderson
    Posts
    467

    Default

    Have to try that, just got done making up 15lbs of summer sausage.

    I take the "easy" way out and use one of the kits.

    I keep wanting to try using other recipes but have a several of the kits on hand.

    I had been using a grinder/stuffer which took forever but just bought me a LEM 5lb vertical stuffer and man was that so much easier and quicker than the stuffer/grinder.

    I just stuff mine in casings and then let them sit in refrigerator for 2 days and then put them on the smoker for about 4 hours(internal temp hits 165). I then put them in cold water for 20 minutes and then to refrigerator overnight. Next day they are ready

    I have the processor add bacon fat to my burger and that way it is pretty good if you just want cook it for deer burgers.

    My family loves the summer sausage, great way to put deer to use.

    Thanks for the recipe, I will try it next time I make some

  5. #5
    Join Date
    Oct 2010
    Location
    williamston sc
    Posts
    467

    Default

    Just plain ground pork or sausage?

  6. #6
    Join Date
    Sep 2009
    Location
    Summerville S.C.
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    Default

    Quote Originally Posted by bossmannjb78 View Post
    Just plain ground pork or sausage?
    I use a piece of pork loin. I cut off all the fat first...
    http://www.freesmileys.org/smileys/smiley-sport037.gif

  7. #7
    Join Date
    Sep 2009
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    Summerville S.C.
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    Default

    Just put 25 pounds in the oven this morning, from my Daughter's Deer...
    Attached Images Attached Images
    http://www.freesmileys.org/smileys/smiley-sport037.gif

  8. #8
    Join Date
    Oct 2010
    Location
    SW GA
    Posts
    9,069

    Default

    Sweet! Summer Sausage is good...I like salami a little better.
    Yippee Ki Yay

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