of fat. Good pork fat can be had in any decent supermarket and in all butcher shops. Creating Venison Sausage Patties. This step is more important for those mixing their summer sausage by hand. Venison Summer Sausage Recipe #1 This is the basic recipe for a traditional tasting venison summer sausage, which includes a combination of venison and pork. 10 pounds 50/50 (fat/lean) coarse ground pork trimmings, 1 tablespoon monosodium glutamate (optional). That ratio should be higher perhaps 50/50 venison to pork in my opinion. Grind the chunks of meat and fat together and you’ll have the base for your sausage. 1-2 lbs ground venison; 1 lb ground pork or pork sausage If you used flavored pork sausage like Italian or breakfast, you don't need any additional seasoning. https://www.realtree.com/.../venison-and-pork-sweet-italian-sausage-links-recipe Venison with 15lb. Beef Chuck 7.5 lb Pork Shoulder 7.5 lb. www.pursuittoplate.com. NC's Trashy Squirrel Hunt Gains Traction From Corporate Partners! Form the mixture into 8-inch long logs, packing the meat mixture as tightly as you can. 15 pounds coarse ground venison 10 pounds 50/50 (fat/lean) coarse ground pork trimmings Once the meat mixture has cured in the refrigerator for at least 24 hours, it’s time to stuff your summer sausage. If using a standard stand mixer, mix the meat-spice mixture in two batches taking care to distribute spices and beer evenly throughout each individual batch. Email Us The deer I use is pretty much 100% lean so the pork I use is approximately 70/30. of sausage. Suggested meat ratios include: For 25 lb. Once the sausage is stuffed, it’s time to add some smoke. You also can add finely diced chunks of cheese to the mix. Like any form of charcuterie, summer sausage making is a craft that requires patience and precision, but the rewarding results ensure that every second of the process is time well spent. Venison doesn’t have much. And remember, properly mixing sausage by hand is a labor-intensive process, so if you’re not worn out by the time you’ve finished, it probably isn’t mixed thoroughly enough. For me and … https://extension.umn.edu/.../venison-making-summer-and-smoked-sausage I make a fair bit of venison sausage for my in-laws. The front shoulder of a hog, known as a Boston Butt, is ideal for inclusion in venison sausage, having the perfect blend of meat and fat. Grind it yourself, or have a local processor grind your venison and pack it into 1- to 5-pound burger bags. Sausage made from all wild hog will not have the fat content nor will it taste the same as sausage made with domestic pork. I use 1 lb. On the other hand, an authentic sausage should be succulent. (function() { var js = window.document.createElement("script"); js.src = '//www.shopperapproved.com/seals/certificate.js'; js.type = "text/javascript"; document.getElementsByTagName("head")[0].appendChild(js); })(); Thank you for subscribing to our newsletter! Most sausage makers increase the fat content of their game sausage by adding enough pork shoulder and pork or beef fat to bring the fat content of the sausage mix up to around 20 percent. Whichever size you choose, make sure to soak the casings for at least an hour beforehand. The jury is still out on how much pork you should add to your venison when making sausage. https://www.backcountryhunters.org/how_to_make_venison_summer_sausage My Venison burger from my processor is 27lb. Pork helps bind the mixture and provides moisture. venison; 1 lb. When you’ve hit the desired internal temp – some sausage makers are content with an internal temp as low as 140 degrees while others will not pull the sausage from the smoker until it hits 165 degrees – immediately submerge the sausage in a tub of ice water. Add spices, cure and cold beer to the meat and mix thoroughly. Usually stuffed into five-pound sleeves of dark colored collagen casing and served in slices alongside beer, cheese and crackers, this cured meat staple is ubiquitous in deer camp kitchens across North America. A Delicious Venison Summer Sausage Recipe to Try This Season I use about 20% fat to 80% venison . Hence the German name somerwurst, which translates to English as summer sausage. We have our venison in five lb. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. Fat is fundamental to creating a juicy product. Hi. 2. Twenty percent is the minimum amount that I would add, but 30% is considered standard. You can also use this same ratio in sausage just add sage , salt ,black pepper and some crusted red pepper to make a good sausage but the pork makes a better sausage. Frequently prepared in butcher shops and small-scale wild game processing plants, the roots of summer sausage can be traced back to pre-industrial Germany where it was developed – alongside a host of other charcuterie techniques – to extended the shelf life of precious protein. Pick a recipe (there are three links at the bottom … This makes the final produce about 85/15 or there abouts. Remember, it’s always best to grind meat when it’s kept very cold. Normally I don’t add fat to my summer sausage, but read the note at the end for a little twist on the recipe. In the absence of a proper sausage stuffer and a big enough stuffing tube attachment for my grinder, I actually stuff the casing by hand, but either of the aforementioned tools would make the process significantly more efficient. He runs the food blog Pursuit To Plate. https://www.grit.com/departments/venison-summer-sausage-recipe However, this will give it quite a bit of … Excluding Holidays. Some people believe you should keep a 50/50 ratio. Ground Meat Mix for Basic Deer Sausage Ingredients. Beef Summer Sausage - 18.75 lb. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. We are going to make 25 lbs of sausage today, so we will add 5 lbs of pork fat. If mixing by hand, use a tub large enough to contain the entire meat mixture, or batch, without it becoming overly crowded. Just mix it in and let the grinder do all the hard work. fresh pork fat; 2-4 tablespoons salt. Instructions. You’ll also need to purchase some ground pork. 5 lbs. 1. You also don’t always have to use game meat. Beef Fat . Fat. Optional: If you want to add some heat to your sausage, consider throwing some fire-roasted jalapeños into the mix. After the sausage soaks in ice water for 20-30 minutes, hang it up to dry in a cool, dry place for a few hours. of meat to 2 lbs. You can use a wood pellet grill like a. My rule of thumb is to add 10-20% fat when making venison burgers. Making summer sausage at home can save you money and allows you to tailor the ingredient list to fit a flavor profile that aligns with your palate. batch, slice them in halves down the middle, deseed, douse in olive oil and char under your oven’s broiler until the skin begins to darken and blister. Add pork fat to a venison sausage and it tastes like venison. In a large bowl, mix together the ground venison and pork sausage. I do like Kirby and mix 50% deer and 50% pork. Throw the roasted peppers into a food processor then add them to your sausage mixture at the same time you mix in the spices and beer. Lean deer sausage just tastes dry and unappetizing. After this step, the sausage is complete and ready to serve. Its hard to find pork fat for me locally but again food lion gives me beef trimings for free that I use for summer sausage and burger . Grind the meat and fat thoroughly, mix in salt and add one of the seasoning recipes. :: Discover More Field To Table Recipes :: :: Learn More About Backcountry Hunters & Anglers :: Sign On to Support BHA's Wild Lands Vision, Enter the Wyoming BHA's Commissioner's Tag and Gear Raffle, West Virginia Welcomes First BHA Club at West Virginia University, Interior Department Announces Plans to Strengthen LWCF Implementation, BHA Commends Decision, Colorado Backcountry Hunters & Anglers Appoint Habitat Watch Volunteer, The Death and Life of the Great Lakes by Dan Egan, Snake River Salmon, Steelhead Conservation Plan Unveiled by Idaho Congressman, Colorado Backcountry Hunters & Anglers End of Year Report: June-December 2020. https://www.deerrecipes.online/jalapeno-cheddar-venison-summer-sausage Adding citric acid or fermento (see optional ingredients) will provide a somewhat tangy, fermented taste. If you’ve been deer hunting for a number of years, you’ve likely had your fair share of venison summer sausage. Venison and other game meats are more strongly and distinctly flavored than their domestic counterparts. Once the sausage is mixed, place it in a bowl, cover with a kitchen towel and set it in the refrigerator to cure for 24-48 hours. Travis Hall is a writer, hunter and angler based out of Greenville, South Carolina. Once stuffed, use butcher twine to tie the end of the casings off. Mix in just enough water to … 3. That causes one of the main challenges to cooking it. 1-2 tbsp sausage seasoning … This rehydrates the collagen, making it easier to work with. Which Electric Meat Grinders Can Grind Bones? My question is, is this mix to fat for Summer sausage and snack sticks? sleeves of “hard collagen casings.” It’s not uncommon to see much larger sleeves that can hold up to 5 lbs. 10 lb. pork for a total of 42lb. 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