In need of a Summer Sausage recipe

[Kyle]

I plant to use goose meat with pure hog fat.

[hockeybc69]

My opinion, go with a prepackaged mix rather than a custom one.

I have used many of them and dont have a certain brand preference.

I havent done summer sausage with waterfowl. Only two things I make is jerky and snack stix. I am interested to hear how it comes out. Are you doing it some time soon?

[DonBo]

I'm in the process of making some right now:

Quote:

10 lbs Venison Summer Sausage

• 7lbs. venison

• 3lbs. pork

• ½ cup + 1 T. of TenderQuick

• ¼ cup course ground black pepper

• 2 T. mustard seed

• 1 T. Cajun powder

• 1 T. Louisiana Cajun Salt

• 1 T. crushed red pepper

• 1 T. onion powder

• 1 T. garlic powder

• 1 C. water

25 lbs Venison Summer Sausage

• 17.5lbs. venison

• 7.5lbs. pork

• 1 3/8 cup of TenderQuick

• ½ cup + 2 T. course ground black pepper

• 5 T. mustard seed

• 2.5 T. Cajun powder

• 2.5 T. Louisiana Cajun Salt

• 2.5 T. crushed red pepper

• 2.5 T. onion powder

• 2.5 T. garlic powder

• 3 C. water

Coarse grind venison and pork. Mix remaining ingredients with water until well blended and dissolved, then mix into the meat until well incorporated. Regrind all through a fine plate. Refrigerate overnight in a plastic tub covered in tinfoil. Roll into logs of about 1lb each. Smoke (heavy smoke) at 225 degrees for 4 hours, give or take (until internal temp reaches 155 degrees). Wrap in foil and allow cooling to happen naturally. Eat or refrigerate in a week, or freeze in vacuum bags.

NOTE: I did weigh these out at 1lb each and made them all a uniform shape (for uniform cooking). My "logs" were actually flat on each side...more like an evenly formed rectangle...which made them easier to keep on the racks. I rotated the racks probably once an hour. You can run heavy smoke for about two hours and just let it dry after that.

Use the "search" option on the left side of this page to find all kinds of recipes.

[Kyle]

does that recipe turn out spicy? I love some kick, but I'm not sure my wife would.

[DonBo]

does that recipe turn out spicy? I love some kick, but I'm not sure my wife would.

I'll tell you later today. Finished the batch last night, but haven't tried it yet. Seems to me last year I did not add as much heat as the recipe called for, and wish that I had.

[DonBo]

Just had my first taste for lunch. Just a hint of heat in the aftertaste, wouldn't be worried at all about feeding this to your wife.

Just to add: The recipe said 4 hours. Had a hard time controling the temp on my cheap elec. smoker, and was done in less than 3 hrs. Mine were rolled into approx 3 1/2" logs.

[DonBo]

And the finished product.

[MNHunter65]

DonBo, in your recipe do you use pork fat or something like a pork roast? I would like to try this but want to know what to use for the "pork."

[DonBo]

I bought and cut up a pork shoulder. Was still a pound short, so added a pound of side pork. Many (most) buy ground pork.

[charliepete]

i prefer summer sausage made with beef fat...even mixing with hamburger 50/50 works

[hockeybc69]

I agree with charlie... or pete....

I use 70/30 ground beef instead of pork. I buy the big chubs at walmart.

[delcecchi]

Recipe from "charcuterie" by Michael Ruhlman and Brian Polcyn.

SUMMER SAUSAGE

This is a fermented-style sausage, one of the most popular and delicious types of sausage. A fermented sausage is one in which an active bacterial culture feeds on the sugars in the meat mixture, releasing acid, which in turn inhibits the growth of harmful bacteria and creates a pleasingly acidic taste, as with Italian soppressata. It was originally called summer sausage because it kept well in summer’s heat without refrigeration. Fermento, a dairy-based flavoring used here, gives the sausage the same tangy flavor, distinct from other acids such as citric acid or a vinegar, but it does not actually ferment. The sausage is ground once and refrigerated to allow it to cure before it is ground a second time; this will result in a firmer-textured sausage and a brighter color. This is excellent sliced thin, served at room temperature with some good mustard. Brian often bakes this sausage inside brioche.

3 pounds/1350 grams boneless lean beef (stew beef, chuck roast, round), fat and sinew removed

1 1/2 pounds/675 grams boneless pork shoulder butt, diced

1 1/2 ounces/40 grams kosher salt (3 tablespoons)

1 ounce/30 grams dextrose (3 tablespoons)

1 teaspoon/6 grams pink salt

1/2 cup/80 grams Fermento (see Sources, page 301)

4 teaspoons/16 grams Colman’s dry mustard

1 1/2 teaspoons/4 grams ground coriander

1 teaspoon/2 grams garlic powder

8 ounces/225 grams pork back fat, diced

10 feet/3 meters hog casings, soaked in tepid water for at least 30 minutes and rinsed

1. Combine the beef, pork, salt, dextrose, and pink salt and toss to mix well.

2. Grind the mixture through the large die into a bowl set in ice (see Note below).

3. In a small bowl, dissolve the Fermento in just enough water (1/4 to 1/2 cup/60 to 125 milliliters) to make a thin paste. Add the mustard, coriander, and garlic powder and stir to mix thoroughly. Add to the ground meat mixture and mix with the paddle attachment (or a sturdy spoon) for 2 minutes. Fold in the diced fat.

4. Pack the mixture into a pan or plastic container, pressing out any air pockets. Cover with plastic wrap, pressing down on it so that it touches the meat (no air should touch the meat). Refrigerate for 2 days.

5. Regrind the mixture through the small die. Sauté a bite-sized portion of the sausage, taste, and adjust the seasoning if necessary.

6. Stuff the sausage into the hog casings, and twist into 6-inch/15-centimeter links. Hang on smoke sticks and let dry for 1 to 2 hours at room temperature or in the refrigerator.

7. Cold-smoke the sausages (see page 77) for 2 hours at the lowest possible temperature (to increase its time in the smoke). Turn the heat up to 180 degrees F./82 degrees C. and smoke to an internal temperature of 150 degrees F./65 degrees C. It will have an even brown color and be firm.

8. Remove the sausages from the smoker and hang at room temperature for 2 hours to “bloom” turning the color to a deep mahogany. Refrigerate.

Yield: About 5 pounds/2.25 kilograms sausage; about twenty 6-inch/15-centimeter links

I would be happy to post further information from the book about procedures and sources.