Traditional Muzzleloading Association
The Center of Camp => The Campfire => Topic started by: Darren Haverstick on January 03, 2023, 08:41:14 AM
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I try to set aside a few days at the end of each year to make venison summer sausage and breakfast sausage. By then, I usually have all the deer I need in the freezer and have the time to tackle the project. 2022 was unusual because my pile of raw materials was smaller than usual but I had enough to make around 60 pounds of summer sausage.
The recipe I use is of my own creation and something that I have been tinkering with for several years. It hasn't changed much as of late. I like my summer sausage to have a tart taste and I found the secret to getting that is to add a bacteria culture to the meat mixture and let it ferment for a day or so. You can buy it at sausagemaker.com, if anyone is interested.
Here is my mixture of herbs, spices, and liquids along with a big bowl of meat.
(https://i.imgur.com/BK6xLTr.jpg)
(https://i.imgur.com/tXJNWxE.jpg)
I have learned the hard way that making sausage is a lot easier if you have the proper equipment. A sausage press is a must!
(https://i.imgur.com/kxKh7lR.jpg)
I ended up with 53 chubs. My smoker can only hold 28 at a time so I had do this in two batches. I smoke the chubs at 175 degrees for around 7 hours and then finish them off in the oven until they reach an internal temperature of 155 degrees.
(https://i.imgur.com/KkdrCCI.jpg)
Once they are done cooking, I put them in an ice bath to stop the cooking process. After they reach an internal temperature of 100 degrees, I remove them from the cold water, towel them off, and then hang them up to dry. They will hang in our stairwell for a couple days before I vacuum seal each chub. Jake, our bloodhound, is used to the tempting meat hanging just out of reach. Our new Great Pyrenees, Daisy, spent a lot of time trying to figure out a way to grab one. I think she asked Santa Claus for opposable thumbs.
(https://i.imgur.com/vioi3yZ.jpg)
(https://i.imgur.com/nUyfzTJ.jpg)
Jake and I sampled this year's batch for lunch and found it acceptable. Jake only gave my effort a B+ but hinted that the grade could go up if he had more samples to work with. I think he's trying to game the system.
(https://i.imgur.com/AnpuTpN.jpg)
Our daughter had these plates made for us for Christmas and I think they sum up the situation at our house quite succinctly.
(https://i.imgur.com/HB0NGGv.jpg)
Darren
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That summer sausage looks down-right tasty! :) :bl th up
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:hairy Lip-smacking good, that's for sure! :yessir:
~Kees~