17032021 Knead all ingredients together for 5 minutes cover place in refrigerator and repeat kneading on 2nd 3rd and 4th day best not to use. Blend all ingredients in a bowl which typically works by using your hands.
Deer Summer Sausage Recipe Summer Sausage Recipes Homemade Summer Sausage Summer Sausage
Wrap in aluminum foil shiny side inches.

Deer summer sausage recipes. The recommended internal temperature for smoked summer sausage is at 155-160F. Remove from fridge and heat oven to 350 degrees. 02032020 When making summer sausage in electric smoker you should first start smoking at 110-130F until the meat reaches the desired color.
The important thing is to hot smoke the summer sausage around 180-220 degrees Fahrenheit to an internal temp of about 160 degrees. To me this is a Key step I like to cube both meats and grind them together. Go any hotter than 220 degrees and you risk rendering the pork fat out of the sausage.
The colder the meats and grinding parts the better the sausage. Bake on a sprayed broiler rack over broiler pan at 325F for 1. Refrigerate the mixture for 24 hours.
Remove from smokersmokehouse and spray with hot water for 15 to 30 seconds. When this happens the fat will tend to accumulate between the casing and the meat instead of remaining evenly incorporated throughout the finished sausage. 14112019 Place 3-4 fibrous casings in water and allow them to soak for about 30 minutes while you prepare the sausage.
Place all your grinder and stuffer parts minus the motor in the freezer. Using these LEM seasonings makes sausage making incred. Anything higher than that will make the beef fat to burn and not taste.
24072020 Its that time of the year time to start thinking about deer season and how to make summer sausage. Stuff prepared sausage into 3-inch diameter fibrous casings. Take out turn over and pierce foil several times with a fork.
Smoke at 140 F for 1 hour then at 160 F for one hour and then 180 F until internal temperature reaches 152 F insert a food thermometer in the thickest part of the sausage to check internal temperature. If youre like us you still have some bits and pieces f. Refrigerate for 24 hours.
By grinding them together you get a better mixer on the meat. Take Venison and Boar meat and grind together. I like the texture it gives my sausage.
Chef Tom smokes up some classic Venison Summer Sausage with a mixture of 23 venison and 13 beef fat. Then gradually increase the temperature to 150-175F and then up to 190F. I use the largest grind plate.
Fennel seed agave or maple syrup for sweetness red pepper flakes black pepper for spice or rosemary parsley oregano for savory. Pack tightly as possible. If they ground gets too warm it becomes a paste and paste in sausages in a no-no.
18102002 DIRECTIONS Mix all together thoroughly. If you havent already grind your venison and pork separately with a.
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