In the world of hunting and culinary arts, deer summer sausage holds a special place for those who seek to transform their hunting bounty into something both delicious and preservable. If you're a hunter, a fan of homemade sausages, or simply looking to expand your culinary repertoire with wild game, mastering the art of making deer summer sausage can be both rewarding and delicious. Here's a comprehensive guide to crafting your own deer summer sausage, from selecting the best cuts to spicing and smoking your creation to perfection.
The Appeal of Deer Summer Sausage
Deer summer sausage, with its rich, hearty flavor and versatile serving options, has become a favorite among hunters and food enthusiasts alike. This sausage is excellent for sandwiches, charcuterie boards, or even as a standalone snack, offering a unique taste that store-bought options can rarely match. Additionally, making your own sausage allows for full control over ingredients, ensuring no unwanted additives or preservatives.
Ingredients You’ll Need
The foundation of any good sausage lies in its ingredients:
- 5 lbs of venison, ground coarsely
- 1.5 lbs of pork fat, also coarsely ground
- 2 tbsp of salt
- 1 tbsp of sugar
- 1 tsp of Insta Cure #1 (Cure #1)
- 1 tsp mustard seeds
- 1 tsp black peppercorns, ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 1⁄2 tsp ground coriander
- 1⁄2 tsp cayenne pepper (optional for a spicier sausage)
- 1⁄2 cup ice cold water or red wine for added moisture
Remember, the ratios of venison to fat are critical for the texture and flavor of your sausage.
Steps to Make Deer Summer Sausage
Prepare the Meat
Start by ensuring your venison is lean and free of silver skin, which can make the sausage tough. Grind the venison and pork fat through a coarse grinding plate. Keep the meat as cold as possible to avoid fat smearing.
Combine the Ingredients
Mix your ground meats with all dry spices, sugar, Cure #1, and the liquid (water or wine) in a large bowl. Ensure everything is evenly distributed. This is a good time to chill the mixture in the refrigerator for 30 minutes to let the flavors meld.
🌡️ Note: Always keep your meat mixture cold to prevent bacterial growth and ensure a better texture in your sausage.
Stuffing the Sausage
Once your meat mixture is well-chilled, stuff it into pre-soaked hog casings using a sausage stuffer. Make sure the casing isn’t overstretched to avoid bursting. Form long links, twisting every 12 inches or so to make individual sausages.
Smoking Your Sausage
- Fermentation: Hang sausages in a warm area (around 90°F) for 24-48 hours to develop flavor through fermentation.
- Cold Smoking: Smoke sausages at a temperature below 90°F for 12-24 hours. This step enhances flavor without cooking the meat.
- Hot Smoking: Gradually increase temperature to 140°F, then to 180°F until an internal temp of 155°F is reached.
Post-Smoking Care
Let the sausages cool down and refrigerate overnight. This helps in setting the texture and flavor.
Serving and Storage
After smoking, allow your deer summer sausage to rest before serving. It can be served cold, at room temperature, or heated slightly. Store in a vacuum-sealed bag or tightly wrapped in the refrigerator for up to two weeks, or freeze for longer preservation.
Why Homemade Sausage?
The process of making sausage at home connects you to the food, giving you a sense of accomplishment, control over ingredients, and often superior flavor compared to commercial products. Your homemade deer summer sausage will be a conversation starter at your next gathering.
Our journey through the art of making deer summer sausage has covered everything from selecting the right meat and spices to smoking and storing the finished product. Whether you're a seasoned hunter or a culinary enthusiast, creating your own sausage provides a unique way to enjoy wild game, showcasing both your skills in hunting and cooking. The joy of sharing homemade sausage with friends and family, savoring the flavors and stories behind each bite, is truly unbeatable. So, don your apron, fire up the smoker, and embrace the tradition of turning your venison into delectable summer sausage.
How long does deer summer sausage last?
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When properly refrigerated, homemade deer summer sausage can last up to two weeks. For longer preservation, it can be frozen for several months.
Can I use other wild game instead of venison?
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Absolutely! While venison is traditional, you can use elk, antelope, or even wild boar, just adjust the fat content accordingly.
What’s the purpose of Cure #1 in sausage?
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Cure #1 (Prague Powder #1) prevents bacterial growth like botulism, preserves color, and enhances flavor through nitrite curing.
