REAL MAN TRUCKWORKS & SURVIVAL
FOOD CORNER => Share Your Recipe => Topic started by: Dustoff35 on December 15, 2014, 02:29:45 PM
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The initial 15 pounds of summer sausage didn't last long at all. It was very good.
This time, Dan and I decided to try 4 different recipes. One five pound batch was a left-over store-bought recipe packet. The rest were variations of Nate's Summer Sausage Recipe listed here:
http://real-man-truckworks-and-survival.com/index.php?topic=149.0
The other variations were:
1. Peppercorn
2. Cheddar
3. Jalapeño-Cheddar
These two guys helped supply the venison. First deer for the guy on the left, a nice doe taken with a 30-30 at about 60 yards. Second deer for the guy on the right, his first buck, taken with a bow at 17 yards.
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As usual, the first step is to chunk and mix the ingredients, then run everything through the grinder.
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On the second run through the grinder, we attach a stuffing tube that allows us to grind right into the sausage casings.
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After letting the stuffed casings sit for a few hours, onto Dan's custom Stainless-Steel Smoker.
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We finished with about 42 pounds of Venison Summer Sausage. Very good stuff. The absolute best is the Jalapeño-Cheddar, which after tasting, my wife says we will not be sharing!
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Oh man that looks good. Nice work
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I didn't get the jalapeno-cheddar, but I had some of the peppercorn stuff Saturday night. It was righteous. I made my crab cakes and I thought they would steal the show...not even close to that deer summer sausage!
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Curing it in a smoker rather than in the oven makes a significant difference.
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the smoker is so much better than having to heat up your house for long periods of time with the over and the taste is definitely better