The Sausage Maker recommends using one level teaspoon per five pounds of ground meat. Add encapsulated citric acid to your snack sticks or summer sausage to provide that familiar "tangy" flavor found in many cured and dried sausages. Use spices that you and your kids like, after all you will end up eating it. 10 tsp. This venison summer sausage makes use of high-temperature cheese, which is cheese that can withstant temperatures up to 400 degrees F. With a kick of flavor from some jalapeño peppers, this recipe is one you'll want to try right away. If you’re using the 5 lb version/fat blend, add one packet of seasoning and the included Cure to 5 ounces of water, mix until dissolved, then mix the solution with your meat until tacky. Add a shallow pan beneath the wire rack to catch any drippings. Try experimenting with liquids other than water when mixing your next batch of sausage. Liquid smoke (mix with the water before adding to the meat.) A rule of thumb is about 8% of water in relation to the weight of the meat. When making 100 lbs. Wash your hands with soap and water before working with meat, after changing tasks and when finished. of water per pound of meat to aid in the stuffing process. For gluten allergy sufferers you can replace the rusk directly with soy protein (also known as textured vegetable protein or TVP), potato flake or leave it out altogether. Addmore water if needed. of meat) Mix this water with the liquid smoke then add it to the meat while mixing in the spices. And I do remove the water pan from the Bradley for the first hour when I dry the sausage without … Continue to add woodchips as necessary to generate smoke for three to ten hours more hours. 2 Kg water; Seasoning; Note: You don't have to add rusk, it depends on the type of sausage that you are making. Of meat (.32 oz of water per lb. Jalapeño-Cheese Venison Summer Sausage Recipe . Procedure for making summer sausage safely from game meat. A true summer sausage is a fermented product, however, it can be expensive to get started for the hobbyist. Place in boiling warer: do not let water boil down. If the product and summer creation is going to cold smoke the sausage that you are making, then you will need to add cure to the mixture. What Is Summer Sausage? of Lean Pork. Wrap about 6 times in plactic wrap. Add at least 1 oz. Do you have to? 4 teaspoons cracked black pepper. tŽ-'| ,¹Yÿ~¤;ÙÚ$@D)â!y©øiâI!¥ NÁ™¾‚ø *s©@BœMÖÌBa lSèL—”å;D. 15 pounds coarse ground venison 10 pounds 50/50 (fat/lean) coarse ground pork trimmings 2 cups water 5 teaspoons InstaCure No. 1 teaspoon onion powder. While using this product will not guarantee shelf stability, it can help lower the pH even lower and be very close to shelf stability. 2 teaspoons liquid smoke. How much jalapeño, cheese, onion, or other items should I add to the sausage? JBÞ,2{×Yp™°Á¥sª0bÇàÖN:Ëå2!VL8ÀD>#™órüûa5/•¯oŠ…B¾;„ú6ÔÖèYPn. For every one pound of meat that you have ground, you will need to add 5 ounces of water to the mixture. sizes. If you are using 100% wild game without adding some fat, you will need to add more water to keep the meat from being dry. Shape into firm rolls. Summer sausage is a type of cured meat that was developed in Europe prior to refrigeration technology. I have included salt, pepper, garlic, and added optional marjoram. Then we add one bag of seasoning to 5 cups (approximately 2 1/2 lbs) of water and stir till the seasoning is dissolved. 5. We mix the seasoning in to the water first with a hand blender/mixer then add the dried jalapenos to this mix (let set for 10 to 20 … ... Next time (probably this weekend) I'll pump up the spices a bit add … 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. Start with clean equipment - sanitize surfaces with a solution of 1 tablespoon chlorine bleach per gallon of water … 2/3 cup ice cold water If you are not familiar with Morton Tender Quick then you need to know that it is primarily salt but also has some sugar as well as low levels of nitrites and nitrates. Repeat for each skewer. You're looking for an internal temp of 160 in the center of the sausage. Step 3 Bake for 90 minutes in the preheated oven. Start with the venison … One pound Insta Cure 1 will process approximately 480 pounds of meat. Summer Sausage Bruschetta ... you’ll need to add a bit of ground beef as well. The water helps to evenly distribute the ingredients and it also helps soften the mass during stuffing. Well my friend’s judgement was as follows: For him it was supposed to be the classical Polish Smoked Sausage and all … Grind the Venison Meat. of meat because it is going to evaporate during smoking anyhow. Use 16 ounces per 100 lb of meat or 4 ounces per 25 lb of meat. of meat, and it has no adverse effect on the finished sausage. It only takes 5 minutes to mix 5 - 10 lbs of meat by hand. Cut off the string from the first end and use it to tie off the second. It’s time to begin when the meat is partially thawed. 5 oz. The standard application rate for this product is one tablespoon per pound of meat. The jury is still out on how much pork you should add to your venison when making sausage. A mildly spiced summer sausage made with mustard seed and black pepper. You also can add finely diced chunks of cheese to the mix. Start with pineapple, and then add water chestnut, then the summer sausage. Adding citric acid or fermento (see optional ingredients) will provide a somewhat tangy, fermented taste. If boiled, remove and poke holes in the foil or plastic wrap to drain the water. In the summer, I hang it for about an hour or two at room temp. Using several types of preservation methods at once allowed people to make a sausage that would keep from spoiling without refrigeration “in the summer months.” Hence the name, summer sausage. Set in refrigerator overnight. I also added nutmeg and other spices that I liked. of speed cure and 10 lbs. sleeves of “hard collagen casings.” It’s not uncommon to see much larger sleeves that can hold up to 5 lbs. The very few times that I have used a water bath for finishing my sausage I used my enameled canner kettle it holds about 4 gallons or 32 pounds of water and five or ten pounds of sausage don't change the temperature much. How do I tie off the summer sausage? After 1-2 hours add smoke and bump temp to a max of 230 degrees. ¼ teaspoon garlic powder. Vacuum sealing for storage is ideal, and you can freeze extra summer sausage as well. Ingredients: 3 pounds ground venison with no fat (deer, elk, antelope) 1 pound lean ground beef (or ground pork) 2 cups water. of Lean Deer with 12 1/2 lbs. With the mixer running, we will add in our encapsulated citric acid and the curing agent, along with 32 oz. Summer Sausage & Venison Summer Sausage. I think that it also improves the flavour as the spices have an opportunity to marry each other. Brush skewers with teriyaki sauce and broil in the oven until they begin to brown, about 2-3 minutes. (½ cup) Insta Cure #1; 1 lb. Finished moisture content is low, usually 50%. of very cold water. sugar Then, gradually increase the temperature to 150-175°F and then up to 190°F. The ice water also lowers the temperature of the meat just that little bit more. A Quality Sausage Doesn't Need Expensive Meat water; 4 oz. Mix all ingredients. Cool … Kirby of sausage. 1; 2/3 cup salt 1/4 cup whole mustard seed 10 tsp liquid smoke [mix with water] Liquid measurements 2 lbs. The recommended internal temperature for smoked summer sausage is at 155-160°F. ... 1 cup water 1⁄2 teaspoon liquid smoke 1⁄2 teaspoon onion powder ... Place on a broiler rack and fill the broiler pan with 1/2 inch of water. However, since venison is so lean, it will typically make for very dry sausage that is not bound together very well. all of this is for 100# of meat. I add ice water to the spices to make them easier to mix evenly into the meat. Tie ends with twist ties, not rubber bands. Some people believe you should keep a 50/50 ratio. 3 pounds venison 2 pounds pork WILD GAME SAUSAGE MAKING INFORMATION SHEET Page 1 of 3 26 Lyerly St. Houston, TX 77022 713-691-2935 800-356-5189 Fax: 713-691-3250 Once the meat mixture has cured in the refrigerator for at least 24 hours, it’s time to stuff your summer sausage. I use 1 lb. We add the dried jalapenos ourselves in with the sausage mix. You can add the dried jalapenos dry or soak them in water for 10 to 20 minutes, then drain the water and then add them to your sausage mix. To use this recipe with any one bag of seasoning above, we combine 12 1/2 lbs. Once it hits 160 you can remove the sausage … We can easily add 1 cup of cold pater to 5 lbs. condition. Sprinkle cooked skewers with chopped cilantro & serve. of water. 2 teaspoons mustard seeds. Here I'm pouring the spice mixture into the ground and cooled sausage meat. I use about 1/2 cup of water for every 5 lbs. Carrot Fiber is not only great for use in meat products, but also in sauces and liquids … Cool the sausage completely before slicing. of cold water per 100 lbs. **We make our Fresh Deer Sausage by combining 50% Lean Deer Meat with 50% Lean Pork. I will never forget when I made my first Polish smoked sausage that turned out very well and I proudly gave it to my friend - professional sausage maker Waldemar to try. The reason for this is that venison is extremely low in natural fat, which is required to make the sausage. If you are smoking summer sausage in the oven, you can simply set the temperature to 160 degrees F. It is a good idea to wrap the meat in aluminum foil or to prepare it over a water bath, in order to allow condensation to help the flavors penetrate into the meat as it is cooking. Our Summer Sausage packagescome in 5 and 25 lb. 18C. The water should be ice cold water. If cutting down pork and adding more beef/venison you may want to add more water to help the moisture content. (1¾ cup) salt; 1½ oz. we use the seasoning, 4 oz. Line the skewers on a rimmed baking tray lined with foil. If baked, remove the rolls from the oven and let them rest. When making summer sausage in electric smoker, you should first start smoking at 110-130°F until the meat reaches the desired color. This aid in mixing the meat with the seasoning and will ease the stress put on the gears of your meat mixer and sausage stuffer. No. (2¼ Tbsp.) Add wood chips to the wood pan, close damper ¾ of the way, and increase the smoker temperature to 150°F for four hours.. Add water to the pan and increase temperature to no more than 170°F for the rest of the cooking process. Basically a sausage is meat, salt and pepper. Stuffing. Boil 1 1/2 hours without covering. Do I need to add pork fat to venison to make summer sausage? For a basic bacon or ham brine (not including additional flavor ingredients), mix: 1 gal. Usage levels for Carrot Fiber is recommended to be at a 1% level or use 4 oz per 25 lb of meat in smoked sausage, snack sticks, summer sausage, and other meat snacks. These instructions will produce an unfermented, semi-dried product. (32 oz.)