Making Venison Summer Sausage
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Thread: Making Venison Summer Sausage

  1. #1
    Join Date
    Nov 2008
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    Making Venison Summer Sausage

    I doesn't take much to make Venison Summer Sausage.

    I order my casings, and seasoning from the New York Sausage maker.
    The Sausage Maker, Inc. - Sausage Making Equipment & Supplies

    Mix 8 pound of venison with 2 pound of pork sausage, seasoning, 2 teaspoons of (Insta-cure #1), ice water and stuff in 2 1/2" casings.

    Making Venison Summer Sausage-dscn0540.jpg

    I use an old double door freezer for a smoker with a hot plate for heat and sawdust for smoke and a couple temp. probs so I can see the temp. inside the smoker plus the Internal temp. of the Sausage.

    Making Venison Summer Sausage-dscn0548.jpg

    I smoke for about 4 hours and then place the Sausage in the oven at 180 degrees until the Internal temp. of the Sausage is 156 degrees.

    Remove the Sausage and shower with cold water to help reduce shrinkage.

    Place in the refrigerator for 12 hours and it is ready to eat.
    “Every step we take towards making the State our Caretaker of our lives, by that much we move toward making the State our Master.” – Dwight D. Eisenhower

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  3. #2
    Join Date
    Jul 2012
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    Monterey County, CA
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    That really sounds good today. Wish I was your next door neighbor.

  4. #3
    I do lots of sausage making myself and use a propane Rocky Mountain smoker. My favorite sausage to make is andouille with bratwurst making a close second.
    Kevin - NRA Life Member
    2nd Amendment = Freedom from Tyranny

  5. #4
    Join Date
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    Quote Originally Posted by Purple View Post
    I do lots of sausage making myself and use a propane Rocky Mountain smoker. My favorite sausage to make is andouille with bratwurst making a close second.
    I have smoked wild turkey, steelhead trout, summer sausage, and salami.

    I never made or heard about andouille, but I am always looking for new things to try.

    What is it made from and how do you do it?
    “Every step we take towards making the State our Caretaker of our lives, by that much we move toward making the State our Master.” – Dwight D. Eisenhower

  6. #5
    Very nice. I hope to move up to sausage making soon. I only make jerky and snack sticks right now.
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