Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
  • RECEIVE THE GIFTS MEMBERS SHARE WITH YOU HERE...THEN...CREATE SOMETHING TO ENCHANT OTHERS THAT YOU WANT TO SHARE

    You know what we all love...

    When you enchant people, you fill them with delight and yourself in return. Have Fun!!!

Sign in to follow this  
BobT

Venison sausage recipe I'll share.

Recommended Posts

I tweaked my venison sausage recipe a little today and I think it turned out pretty good. Thought I'd share for anyone that's interested.

A big part of this is in the preparation before mixing in the spices.

I got my deer at about 7:30am Monday morning. I skinned it as soon as I could and didn't process it until the next day. This is important because you want to first remove the hide so it can cool more rapidly and evenly and then don't butcher it until the muscles relax from rigor.

I don't have a walk in cooler so I put the meat in covered containers and placed them in a refrigerator to age for a week. This morning I ground (twice) what meat will be ground and then mixed it with 80% lean ground pork at a ratio of 60% venison. Believe it or not, the aging really enhances the flavor and texture of the ground venison.

Here's my recipe.

1 lb. ground meat (60-40 Venison/Beef or Pork)

1/2 - 3/4 tsp. Tender Quick

1/2 tsp. Onion Powder

1/2 tsp. Garlic Powder

1/2 tsp. Course Ground Black Pepper

1-1/2 tsp. Mustard Seed

Water as needed. The meat should be nice and soft, easy to mix, and not sticky.

Let it stand in the refrigerator for at least four hours to allow the meat to absorb the spices before tasting.

Enjoy.

Bob

Share this post


Link to post
Share on other sites

Honestly, I just made it up so you can call it what you want. I liken it more to a breakfast blend but the pepper certainly gives it a summer sausage slant. You might even find that it is a little shy on salt. I'm still tweaking.

Bob

Share this post


Link to post
Share on other sites

Looks like a summer sausage recipe.

Stuff into 2.5" fibrous casing. Smoker at 170 degrees till an internal temp of 152 degrees. Cold water shower till the temp drops to 100 degrees.

Share this post


Link to post
Share on other sites

Frank, whats with the cold water shower? Been smoking fish forever, last year was the first time we made/smoked our own venison sausage (polish style) We didn't do anything too special, and it turned out good (great, actually:) But I'm always looking for new ideas. I've never heard of a cold water shower, what does it do, and is it recommended for all smoked sausage?

Share this post


Link to post
Share on other sites

Quote:
But I'm always looking for new ideas. I've never heard of a cold water shower, what does it do, and is it recommended for all smoked sausage?

Traveler It will stop the cooking process so you will not cook them over 155 to 160 and dry your sausage out.

Share this post


Link to post
Share on other sites

Jims, got it.

Temp control is real important. I should have said to increase the smoker temp in stages too. Start out at 120, 140 and then 170. Most smokers aren't able to get that precise with the temp control let alone maintain those temps for hours but you can still end up with a good end result. So just try and stay at 170 and get a meat thermometer. I build my smokers. The electric one is actually and old dishwasher. I'm using the heat element from that and added a thermostat and relay.

If you go beyond an internal temp of 152 your going to start dripping fat and dry everything out.

A note on the tender quick. It has the sodium nitrate in there that you need for salami. I use a non iodized salt and add the sodium nitrate. Its a cure and what makes the meat pink instead of brown.

Anyway the above recipe looks like it be good for summer sausage.

Share this post


Link to post
Share on other sites

I figured it was to cool it quickly, like blanching veggies. last year my old frig smoker gave up and i got a new one with a heating element and temp gauge, so I can be much more precise with temp control. I loved our sausage last year, but it was a little dry...maybe from loss of fat?? So how do you go about the shower?

Share this post


Link to post
Share on other sites

Traveler it is just a way or method to cool the meat as fast as possible whether you put it on ice or run cold water over the sausage. Some will put ice in a tub of water and submerge the sausage till cool but in Minnesota we are lucky cause we can just put it outside and in a matter of minutes it will cool grin When the internal temp is 150-155 pull and cool.

Share this post


Link to post
Share on other sites

The cold shower is done to summer sausage and salami to keep it from shrinking.It also allows the meat to pull away from the casing easily when it is sliced.

Share this post


Link to post
Share on other sites

If a recipe calls for 10-12 hours of cooking do you apply smoke that entire time?

I have a Bradley smoker that takes the disks.

Do you guys hang the sausage or let it sit on the racks?

Share this post


Link to post
Share on other sites

You wouldn't apply smoke the entire time, just at first after the casing has dried. In fact you don't have to add any smoke. Its up to you and what you making.

I have plenty of height so I'll hang my sausages. If you don't that clearance from heat source then racks are fine.

Share this post


Link to post
Share on other sites

If you are making summer sausage,it all depends on the diameter of the casings.With 2 1/2 in,the most common,I smoke it for 3 hours.Then leave it in or put in an oven until an internal temp of 150 degrees is reached.

Set the smoker at 175 gegrees,DO NOT TURN UP THE TEMP TO GET IT DONE FASTER.All the fat will run out onto the bottom of the smoker and the sum saus will crumble when sliced.

The recipe above looks more like a salami recipe.It doesn't have a fermenter like citric acid or fermento to give it the tangy summer sausage taste.I suggest you mix the onion and garlic powder with the water to get even distribution.Salami basically has a garlic-smoke-pepper flavor.

If you are making a smoked breakfast type sausage......smoke for 1 hour.then let it in the smoker for another hour.

Good advice to put the sausage in the smoker for 1/2 hour before applying the smoke to let the casings dry.Smoke will not penetrate wet casings.I lay mine on racks in the smoker.

Share this post


Link to post
Share on other sites

I have used the Eastman Outdoors SS recipe and added some chunks of sharp cheddar. Smoked it for 4 hours at 160. Cut the logs in half about 1 foot long. Wrapped them in saran wrap and then in freezer paper. I let them sit in the freezer about a week. I turend my bar fridge down to about 40-45 degrees and hung them from one of the racks and let them dry for about two weeks. This turns them into a hard salami. Let me tell you this meat wont last long at the hunting shack or fish house. Enjoy!!

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  



  • Your Responses - Share & Have Fun :)

    • I tried a few new ones the last couple weeks. The first was Evan Williams 1783. Very good over ice or mixed with a splash of water. Plenty smooth and good enough that I got a second bottle to replace the one that somehow became empty. Price was about $16.    12 foot beard. This was ok and smooth enough to drink over ice. The best part about this one was that someone else bought it. Price was about $30 a bottle. It was good enough to drink on someone else's dime but I don't think I'd buy it myself.    I also tried a bottle of Redemption. This was very good over ice and about the closest thing I've found to the Trader Joe's bourbon that I like. Price was about $18 a bottle. Definitely one that I would buy again.    I dont know why but I like the bottle with a cork and not a screw off cap. The Redemption and Beard both had corks. 
    • came to $200, which if I would have known prior to digging in, I would have dropped the trailer off that night to save myself the time with a big smile; he said their shop puts a spiral groove into the pivot assembly so the grease is evenly distributed; just said to keep greasing it. they did check the other side and it was taking on grease and to just stay on top of it. Just mentioned its a poor design on those axles, not just a IC problem but the other brands have the same issues; just need to stay on top of the maintenance!!
    • I realize its still April but this bad stretch of baseball has been awful. Hopefully getting back into a routine schedule and a few games back home they can get back on track.   Thankfully Cleveland isn't completely running away with the division yet. Not sure at this point if Wildcard will even be an option for another team in this division this year.
    • Well cant say I am not surprised with the outcome from that series. I think it was good for players like KAT to get a taste of the playoffs and see first hand what it takes to compete in the playoffs etc. Hopefully it was a good learning experience.   I am more disappointed with Wiggins than anything. He was a ghost for most of the season and especially in this playoff series. That max deal looks worse and worse. 
    • Archery hunting turkeys is difficult at best, but when it all comes together It's as exciting as it gets. 
    • Figured you'd like that news bb, not sure I want to get rid of Granlund, he seems to be one of the few on the team to create offence and has always been decent in the playoffs, at least better than most of the others not named Parise. Zucker has some ugly playoff numbers too but we need his speed and 30 goals scorers just don't grow on trees, just hope he can find a way to step up when we need him. 

      We do appear set on D, our group did great on offense but still held their own in the D zone. Really like Seeler, I've probably said that too much but the way he played down the stretch and in the playoffs he could be an elite bottom pair guy, just need someone else to push Prosser to the press box.

      Foligno is a pretty decent 4th liner, just not at that stupid money we gave him, the 4th line was one of the bright spots in the playoffs. Hopefully Ek can break out a little bit next year, kid has all the tools to be the next Koivu but hopefully with more goal scoring. I'd give Nino another chance too, he was clearly off this year due to injuries and is just about always good for 25 goals when healthy. Agreed on Coyle, love his size and skill but he is just not the sum of his parts but watch us trade him and have him go on a tear.    Sounds like Leopold has his eyes on Fenton out of Nashville but lets hope they look everywhere. Should be an interesting off season.  One more note, just don't know about Dubs, we have had plenty of time to see what he is and right now he is half amazing and keeping us in games at times and sometimes letting in softies at bad times. Not going to hold game 5 against him, I don't even know what that was. Just not sure we will be able to find/trade someone better short term. It's like many of the others guys in a way, not the main reason we lost but not stepping up when needed the most. 
    •  Indeed I am pretty confident I will get one this weekend I am able to hunt fri to monday morning  
    • Yes the trout was biting also, we both brought home 5      
    • After hunting Archery only for the last 10 years their is nothing I would change. It is darn frustrating but that is what makes it so fun. 
    • Hope your trout fishing was as good as your turkey hunting. Beautiful morning, beautiful bird. Congrats.