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#3062156 - 12/03/12 09:18 PM summer sausage
4 Point

Registered: 08/30/12
Posts: 314
Loc: mcminnville tn

anyone make summer sausage? if so how do you make it? whats the process?
My biggest worry is that my wife (when Iím dead) will sell my fishing gear for what I said I paid for it.

If fishing is interfering with your business, give up your business

#3063256 - 12/04/12 03:01 PM Re: summer sausage [Re: striperhunter90]
4 Point

Registered: 03/14/12
Posts: 174
Loc: Brentwood, TN

It's pretty easy to do, but you'll need some equipment if you are going to do a lot of it.

1. Shoot a deer.... \:\)
2. Mix ground venison with ground pork 25%-50% usually works well. You need the pork fat.
3. Mix in your seasoning. It takes awhile to develop your own recipe, so you may want to order from (It's great for other things to).
4. Stuff into casing. I prefer the 2.5 lb collagen casing vs. the fibrous. The collagen seems to dry out a little better for a harder sausage.
5. Place the stuffed sausage in the fridge for 3-7 days. This does a couple things. It allows some of the water to come out of the sausage & it allows the curing ingredients to work.
6. Remove from fridge, place in smoker, & add heat w/ smoke. The sausage should reach 165 degrees.
7. vacuum seal & freeze.

It's great for sandwiches or on crackers w/ cheese.

#3063406 - 12/04/12 04:12 PM Re: summer sausage [Re: Legnip]
Mud Dauber
16 Point

Registered: 07/28/10
Posts: 13547
Loc: Tennessee

Michael Ruhlman's recipe (from the book Charcuterie ) is the best in my opinion. You do need Fermento, which is very cheap, but hard to find in a store. You can order it online.

You'll want to adjust the fat content slightly for venison.
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

#3072558 - 12/10/12 01:04 PM Re: summer sausage [Re: Poser]
Mike Belt
TnDeer Old Timer
16 Point

Registered: 03/26/99
Posts: 18623
Loc: Lakeland, Tn.

I use 80% meat and 20% fat. Of that fat I use 50% beef and 50% pork. Seems to be a good mix.

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