Venison Summer Saussge Info

[Wrangler95]

I'm gonna make some this fall,are there any makers that would want to share some good info like the amount of deer meat to the amount of pork and pork fat.I will be cooking in the stove oven,some temps thru cooking the first hour and on thru the cooking process.I know you start out with low temp that's gradually increased.I bought a Hi Mountain kit that has the spices,cure and the casings.Thanks for any good info and tips you could share.

 

[Vermin93]

The one time I tried to make venison summer sausage it was an epic fail. I think I screwed up the fat addition big time. I think I had the wrong kind of fat and it wasn't cold enough when I ground it. The finished product had the look and texture of baked venison spam. I hope you fare much better than I did. Good luck with it.

 

[Wrangler95]

The one time I tried to make venison summer sausage it was an epic fail. I think I screwed up the fat addition big time. I think I had the wrong kind of fat and it wasn't cold enough when I ground it. The finished product had the look and texture of baked venison spam. I hope you fare much better than I did. Good luck with it.

I've heard others also say they failed,it could possibly be it was not cooked at the right temps and the amount of time it should be cooked at each temp.I have also heard some people use a binder in their making to mix in the ground meat.I'm just trying to find some success stories that will help me cook some good sausage

 

[smalljawbasser]

I helped a guy make the best I've ever had. He had a couple keys to the whole thing:

1-1 venison and pork butt
Course grind each separately, mix ingredients and meat, then everything back through the course grind one more time.
Use good cheese.
Use a hand stuffer
Smoke to the correct internal temp, then water or ice bath to stop right there. He built a rack to put in his shower.