Step 1: Gather Your Ingredients
Creating deer summer sausage is not just a culinary adventure but also a delightful way to preserve and enjoy your hunting bounty. Here’s what you’ll need:
- 5 lbs venison, ground
- 2 lbs pork fat or beef suet, ground
- 5 tbsp salt
- 1 tbsp black pepper
- 1 tbsp mustard seeds
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne pepper (optional for heat)
- 1/2 cup cold water
- 5 tbsp nonfat dry milk powder
- 2 tbsp liquid smoke (if you're not smoking your sausage)
- 24mm-32mm natural hog casings or collagen casings
Step 2: Preparing the Meat
To make summer sausage, it's crucial to start with well-prepared meat:
- Chill the Venison and Pork Fat: Ensure both meats are kept cold; this helps in grinding and keeps the fat from smearing, which can affect the texture of the sausage.
- Grind: Use a meat grinder to process the venison and pork fat. Start with a coarse plate for the first pass and then a finer plate for the second pass. This ensures a uniform texture in the final product.
- Mix in Spices: Add all your spices and mix thoroughly by hand or with a stand mixer. The cold water helps distribute the spices evenly and binds the mixture.
👉 Note: Keeping your meat cold throughout this process is crucial for the quality of the sausage.
Step 3: Stuffing the Sausage
The next step in your deer summer sausage recipe involves stuffing the mixture into casings:
- Soak natural casings in lukewarm water for about 30 minutes before stuffing if using them.
- Attach the stuffing horn to your grinder or use a sausage stuffer. Lubricate with some water or use non-flavored oil for ease.
- Fill the casings, ensuring to remove air pockets. Twist or tie off sausages at desired lengths, keeping them evenly sized for consistent cooking.
Step 4: Smoking or Cooking the Sausages
Now that your sausages are stuffed, they need to be cooked or smoked:
- Smoking: Hang sausages in your smoker at 130°F, gradually increasing the temperature to 150-170°F. Smoke for about 6-8 hours, or until the internal temperature reaches 150°F-160°F.
- Oven Cooking: If you're not smoking, place the sausages on racks over a pan to catch drippings, and bake at 200°F until they reach 160°F internally. This could take around 4-5 hours.
🌡️ Note: Always check internal temperatures to avoid under or overcooking the sausages.
Step 5: Cooling and Storing
After smoking or cooking, here’s how to proceed:
- Rest: Let sausages cool down to room temperature. This helps in shaping the sausages and retaining their flavor and moisture.
- Refrigeration or Freezing: Store in the refrigerator for immediate consumption or vacuum seal and freeze for later use.
Wrapping Up
By following these detailed steps, you'll not only have perfect deer summer sausage but also master a timeless recipe that captures the essence of your hunting experience. Whether you choose to share this delicacy with friends and family or keep it for a special occasion, you've created something memorable and delicious from nature's bounty.
Can I use pork instead of venison for this recipe?
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Yes, you can substitute pork for venison. However, remember that pork has a higher fat content, so you might need to adjust the amount of pork fat accordingly. Also, the flavor profile will change slightly.
How long can I store the summer sausage in the refrigerator?
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Homemade summer sausage should be consumed within 2 weeks when stored in the refrigerator. For longer storage, vacuum sealing and freezing is recommended.
Do I need a smoker to make summer sausage?
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While a smoker adds authentic flavor, you can bake summer sausage in an oven. Add liquid smoke to the mixture if you want the smoky taste without a smoker.
What if I have less venison than the recipe requires?
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You can adjust the recipe to match the amount of venison you have. Just make sure to keep the ratio of fat to lean meat around 20-30% to maintain the sausage’s texture and flavor.
