Big Guy's Venison Summer Sausage
Posted: Tue Nov 24, 2020 16:47
This is the recipe I mentioned in another post created by one of our past members who went by the name Big Guy. He normally used volumes in his recipes so I set about to convert this to metric for ease in making. I'll give the recipe verbatim. This is a beautifully flavored summer sausage and well worth the time and effort to make.
Meats - 1/2 venison or moose and 1/2 pork shoulder
Grind meats through the 3/16" plate.
Add spices and water and mix well and refrigerate for 48 hours.
Stuff into cloth casings 4"x12"
Place in 130F smoker for 2 hours with no smoke
Turn up smoker to 150F and give heavy smoke for 4 hours.
Increase temperature to 175F and bake till internal temperature reaches 150F
Remove from smoker, shower with water and let rest at room temperature for a couple hours.
Refrigerate overnight.
Recipe per 1 kilogram
Salt 23.0 g
Cure 1. 2.5 g
Onion Powder. 4.4 g
Granulated Garlic. 8.8 g
Course Black Pepper 4.0 g
Mustard Seed. 2.9 g
Sugar. 7.0 g
Fresh Nutmeg. 0.22 g
Basil. 0.88 g
Coriander Seed. 0.44 g
Powdered Milk. 9.4 g
Ice water. 50.0 ml
Meats - 1/2 venison or moose and 1/2 pork shoulder
Grind meats through the 3/16" plate.
Add spices and water and mix well and refrigerate for 48 hours.
Stuff into cloth casings 4"x12"
Place in 130F smoker for 2 hours with no smoke
Turn up smoker to 150F and give heavy smoke for 4 hours.
Increase temperature to 175F and bake till internal temperature reaches 150F
Remove from smoker, shower with water and let rest at room temperature for a couple hours.
Refrigerate overnight.
Recipe per 1 kilogram
Salt 23.0 g
Cure 1. 2.5 g
Onion Powder. 4.4 g
Granulated Garlic. 8.8 g
Course Black Pepper 4.0 g
Mustard Seed. 2.9 g
Sugar. 7.0 g
Fresh Nutmeg. 0.22 g
Basil. 0.88 g
Coriander Seed. 0.44 g
Powdered Milk. 9.4 g
Ice water. 50.0 ml