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Venison Summer Sausage
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Dustoff35
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Posts: 569
Venison Summer Sausage
«
on:
October 20, 2014, 08:36:30 AM »
Sunday afternoon, I brought about 30-35 lbs of venison from last season over to Dan's place. The plan was to make about 15 lbs of venison Summer Sausage and turn the remainder into breakfast sausage. I desperately need to make room in the freezer as all three of my kids want to harvest deer this year. This is the first time either Dan or I attempted to make summer sausage. Here is how it went:
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Last Edit: December 15, 2014, 07:15:30 AM by Dustoff35
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Dustoff35
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Re: Venison Summer Sausage
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Reply #1 on:
October 20, 2014, 09:02:27 AM »
We used a store-bought summer sausage seasoning kit and fibrous casings that I picked up at Field & Stream a while back. Perhaps next time, we will give Nate's homemade summer sausage recipe a run. Maybe throw in some cheddar cheese and jalapeno peppers from the garden.
Dan has this great old butcher-shop grinder that was produced by Globe Industries back in the 1950's. It weighs well over 50lbs and was rebuilt over the summer, hence the Ohio State / Kentucky paint scheme.
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Dustoff35
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Re: Venison Summer Sausage
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Reply #2 on:
October 20, 2014, 11:47:40 AM »
Since venison is very lean, we added pork fat into the breakfast sausage at a 25% / 75% fat to venison ratio. We made a total of 25 lbs of breakfast sausage. 5 lbs of it was from a package mix, the remaining 20lbs was a recipe Dan uses when making pork breakfast sausage.
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Last Edit: October 29, 2014, 05:37:07 AM by Dustoff35
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Dustoff35
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Re: Venison Summer Sausage
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Reply #3 on:
October 20, 2014, 01:28:45 PM »
During a break in the action, we grilled up some venison tenderloin for an afternoon snack. Seasoned with a little salt and black pepper, it was delicious. The wives and kids loved it too.
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Last Edit: October 20, 2014, 01:30:17 PM by Dustoff35
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Dustoff35
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Re: Venison Summer Sausage
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Reply #4 on:
October 20, 2014, 01:38:19 PM »
We then placed a sausage stuffing tube onto the grinder and began to fill the casings with summer sausage. No pics of that, its definitely a two-man job. one to stuff meat into the hopper of the grinder and one to guide the casing off of the stuffing tube. We ended up with four 3+ pound sausages and a smaller one.
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Last Edit: November 25, 2014, 08:34:52 PM by Dustoff35
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KensAuto
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My abuser is named Nate
Re: Venison Summer Sausage
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Reply #5 on:
October 20, 2014, 08:45:19 PM »
Yuuummmmy.
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Underpaid and misunderstood since 2014
Dustoff35
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Posts: 569
Re: Venison Summer Sausage
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Reply #6 on:
October 29, 2014, 05:49:08 AM »
OK, here is the final product. After 3 days in the refridgerator, the saltiness and excess moisture dissipated. It really turned out great.
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