If you're looking to transform your deer trimmings into a mouthwatering treat, look no further! Making your own Deer Summer Sausage is not only satisfying but also a fantastic way to savor the flavors of your hunt. This guide will walk you through every step of the process, ensuring you end up with a savory sausage that can rival any store-bought option. While this recipe is tailored for venison, feel free to substitute any red meat protein for equally delicious results. Let’s dive into the world of homemade summer sausage!
Ingredients You'll Need
To kick off your sausage-making journey, gather the following ingredients to make *25lbs of summer sausage:
- 22.5 lbs of venison trim
- 2.5lbs of pork fat trimmings (adds moisture and flavor)
- Salt and Pepper Seasoning (9 oz, enough for 25 lbs of meat)
- 2.5" Fibrous Summer Sausage Smoking Casings (non-edible, pack of 10 for 25 lbs of meat)
- Cultured Celery Powder (Veg Stable) 2.5 oz
- Cherry Powder (525) (1 oz)
- Encapsulated Citric Acid (3 oz for 25 lbs of meat)
- Dried Minced Garlic (2 oz)
- Natural Hickory Smoke Flavored Powder (optional)
- Dried Whole Mustard Seed (1.5 oz, optional)
- Sodium Nitrate Pink Curing Salt (optional substitute for Cherry and Celery Powders)
*You can adjust your lean meat to fat or fat trimmings ratio based on personal choice.
For convenience, you can get the Old Fashioned Summer Sausage Natural Cure Kit on The Bearded Butchers website, which includes everything you need for this delicious recipe!
The cherry and celery powders not only enhance the flavor but also serve as natural curing agents, providing antibacterial properties and a beautiful red color. Encapsulated citric acid adds a delightful tanginess while stabilizing the pH level, which is crucial for the shelf life of your summer sausage. These natural ingredients ensure that you’re creating a product that is both delicious and safe to enjoy.
To see the process in action, consider checking out The Bearded Butcher's YouTube video, "The Best Homemade Deer Summer Sausage You'll Ever Eat."
Step-by-Step Process
1. Prepare Your Ingredients
Start by mixing the salt and pepper seasoning into your ground meat. If you're using it, add the hickory smoke flavor powder next.
2. Add the Flavors
Incorporate the dried minced garlic, celery powder, and cherry powder into the meat mixture. If you’re substituting with sodium nitrate, add it at this stage.
3. Blend Well
Hand blend all the ingredients until evenly combined.
4. Soak the Casings
Soak your summer sausage casings in lukewarm water for 10-15 minutes to make stuffing easier.
5. Grind the Meat
Begin the grinding process using a 10mm course plate for a single grind. Follow this with a second grind using a 4.5mm plate. Ensure that your meat trimmings are small enough to fit through the grinder’s opening.
6. Mix the Meat
Using a meat mixer (like the 50lb Made With Meat Mixer), add all 25 lbs of meat and 32 oz of cold water. Mix for a total of 8 minutes, alternating directions every minute. For the last minute, add half of the encapsulated citric acid and mustard seeds, mix it in, then add the rest. Do this to avoid damaging the citric acid.
7. Add Optional Ingredients
Once mixed, transfer the meat into a meat lug. If desired, add jalapeno powder and flakes (4 oz) and high-temp cheese (2.5 lbs, any flavor) and mix by hand.
8. Stuff the Sausage
Using a 25 lb capacity stuffer, load the soaked casings onto the horn and begin stuffing, ensuring an even distribution of meat. Twist tie the open end of the sausage.
Smoking Process
1. Fire Up the Smoker
Preheat your smoker to 165°F. Place the sausage tubes on the grill for about 2 hours, monitoring the internal temperature with a meat probe.
2. Increase the Temperature
Raise the smoker’s temperature to 185°F. After one hour, switch the position of the sausages if needed to ensure even cooking.
3. Final Cooking Phase
After about 4 hours, increase the smoker temperature to 205°F. Smoke the sausage until it reaches an internal temperature of 155°F, which should take about 5 hours total.
4. Ice Bath
Once cooked, immediately transfer the sausages to an ice bath to bring their temperature down to about 75-80°F.
5. Storage
Let the sausages rest in the cooler or fridge overnight. The next day, they are ready to slice and enjoy! For storage, keep the casings on and cut the sausage into 4-inch chubs. Vacuum seal them for freshness; they will last in the fridge for 3-4 weeks.
Conclusion
Making Deer Summer Sausage at home is a rewarding experience that yields delicious results. With a few simple ingredients and a bit of patience, you can create a flavorful snack that’s perfect for sharing with family and friends. Whether enjoyed on a camping trip, at a barbecue, or simply as a tasty treat at home, this homemade summer sausage will surely impress. So gather your ingredients and get ready to savor the fruits of your labor! Happy sausage-making!
