Venison Summer Sausage: A Hunter's Delight
Summer sausage is a fantastic way to preserve and enjoy the bounty of a successful hunting season. This recipe focuses on venison, creating a flavorful and hearty sausage perfect for snacking, appetizers, or even slicing for sandwiches. Let's dive into making your own delicious venison summer sausage!
Ingredients You'll Need:
This recipe yields approximately 5 pounds of summer sausage. Adjust quantities as needed.
- Venison: 3 lbs ground venison (at least 15% fat is recommended for optimal texture and flavor)
- Pork: 2 lbs ground pork (adds moisture and binding)
- Curing Salt (Prague Powder #1): 1 tablespoon (essential for safety and flavor; do not substitute)
- Salt: 2 tablespoons
- Black Pepper: 1 tablespoon
- Garlic Powder: 2 tablespoons
- Onion Powder: 1 tablespoon
- Paprika: 2 tablespoons (smoked paprika adds a wonderful smoky depth)
- Sage: 1 tablespoon
- Brown Sugar: 1 tablespoon (balances the saltiness)
- Liquid Smoke: 1-2 teaspoons (optional, enhances the smoky flavor)
Equipment Essentials:
- Large Mixing Bowl: For combining all the ingredients.
- Food Grinder (optional): If you prefer to grind your own venison and pork.
- Summer Sausage Stuffing Tubes: These come in various sizes; choose one that fits your casings.
- Casings: Natural hog casings are ideal, offering a superior texture and flavor. Ensure they are properly prepared according to package instructions.
- Meat Thermometer: Crucial for monitoring internal temperature during the smoking process.
- Smoker or Oven: For cooking the sausage.
Step-by-Step Instructions:
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Prepare the Meat: If using whole cuts of venison and pork, grind them to a medium-coarse consistency using a meat grinder.
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Combine Ingredients: In a large bowl, thoroughly combine the ground venison, ground pork, curing salt, salt, black pepper, garlic powder, onion powder, paprika, sage, and brown sugar. If using, add the liquid smoke at this stage. Mix gently but thoroughly to ensure even distribution of seasonings.
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Stuff the Casings: Carefully stuff the mixture into the prepared casings, leaving a little space at the end to tie it off. Use a sausage stuffer or your stuffing tube to make this process easier.
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Prick the Casings: Once stuffed, use a needle or toothpick to prick the casings at regular intervals. This prevents bursting during cooking.
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Hang and Dry (optional): For a more traditional summer sausage, hang the sausages in a cool, dry place (50-60°F) for 12-24 hours to allow a pellicle to form. This will improve the final texture.
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Smoke or Bake: Smoking: Smoke the sausages at a low temperature (150-160°F) for 4-6 hours, or until the internal temperature reaches 155°F. Baking (alternative method): Bake the sausages in a preheated oven at 170°F for 4-6 hours, or until the internal temperature reaches 155°F. Maintain a consistent temperature throughout the cooking process.
Tips for Success:
- Safety First: Always use Prague Powder #1 (curing salt) as directed. This is crucial for safety and inhibits the growth of harmful bacteria. Do not substitute other types of salt.
- Fat Content: Sufficient fat is key to a juicy and flavorful sausage. Aim for at least 15% fat in your meat mixture.
- Temperature Control: Monitoring the internal temperature is vital to ensure the sausage is cooked thoroughly and safely. Use a meat thermometer to check the temperature regularly.
- Smoking vs. Baking: Smoking imparts a unique smoky flavor, while baking is a simpler alternative. Choose your preferred method based on your equipment and desired taste.
- Storage: Once cooled completely, store your venison summer sausage in the refrigerator for up to 2 weeks or freeze for longer storage.
Enjoy Your Homemade Venison Summer Sausage!
This recipe allows for customization; feel free to experiment with different spices and seasonings to create your own signature blend. Remember to always prioritize food safety by using the correct curing salt and monitoring temperatures properly. Happy hunting and happy eating!
