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#3062156 - 12/03/12 09:18 PM summer sausage
striperhunter90
4 Point


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

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anyone make summer sausage? if so how do you make it? whats the process?
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#3063256 - 12/04/12 03:01 PM Re: summer sausage [Re: striperhunter90]
Legnip
4 Point


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

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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 sausagemaker.com. (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.

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


Registered: 07/28/10
Posts: 13464
Loc: Tennessee

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


Registered: 03/26/99
Posts: 18531
Loc: Lakeland, Tn.

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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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