Venison Summer sausage

[Gizmo285]

I am making 25#'s of smoked venison sausage and 10#'s of Jerky. I enjoy doing this and have been doing it for years. It is the reward of the hunt.

[crappyice]

Jealous!

[Early]

Hungry!

[Gizmo285]

Finally the Summer sausage is done. A little wine and headed to bed...................

 

It must be good the wife is eating it. Didn't even let it Bloom yet.

 

 

 

 

[Geno C]

good lord, that look amazing!!

 

do you have any info you could share if one was wanting to do this? perhaps sausage kits, cooking directions and so on?

[bluecoupe]

oh yum...  party's at Gizmos!  (anybody have directions? )

[Gizmo285]

10#'S PORK BUTT

15#'S VENISON

5TBL CRACKED BLACK PEPPER

3/4 CUP KOSHER SALT

5 TSP INSTACURE

3 TBL MUSTARD SEED

4 TBLPOWDERED GARLIC

3 CUPS FERMENTO

1 cup corn syrup solids

2/3 cup dextrose

2 tbl Ghost pepper for a little heat

 

Grind all the meat and thoroughly mix in the spices.

Pack into a meat tub to cure for 48 hrs.

After the first 24 hrs mix thoroughly once again.

Keep refrigerated and after the 48 hrs put in smokrhouse and smoke at 180 until meat is 155 degrees. I stuffed it into casings 3"x 18. Each casing holds about 2.5#'s of meat.

 

 

Edited November 24, 2013 by Gizmo285

[Lawdwaz]

Kudos to you for putting in the time to do it. It sure looks good !!

[bluecoupe]

I meant directions to your house...   Thanks for the recipe though.

 

Ghost Pepper for a little heat?!?

<just kiddin'>

 

Edited November 25, 2013 by SteveC

[Fletch]

Made some this summer and was quite pleased

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[Hock3y24]

Made snack sticks today, amazing