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Joined: Apr 2000
Posts: 22,318
Administrator
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Administrator
Joined: Apr 2000
Posts: 22,318 |
Swampy's Summer Sausage
There are many different recipes available but it is often the simplest recipe that will taste the best.
5 lbs. venison
5 lbs. pork
5 TBS salt
3 TBS. Morton Tender Quick
2 TBS. Onion Powder
2 TBS. Garlic Powder
2 TBS. Black Pepper coarsely ground
1 TBS. Mustard Seed
2 TBS. Sugar
2 tsp. Nutmeg
2 tsp. Basil
2 tsp. Coriander Seed
1 cup ice water
1/2 Cup Soya Protein Concentrate
1. Grind all of the meat together. Making sure the meat is kept very cold. If you need to take a break, place the meat in the refrigerator.
2. Add spices and ice water,.
3. Mix all of the ingredients well then grind again.
4. Place in a bow, cover and Refrigerate for 48 hours, this will make the deer summer sausage nice and cold
5. Stuff into synthetic casings. Follow the manufacturer directions for preparing the casings and the time they need to soak.
6. Place the rolls of sausage in Smoker at 130 degrees F. for 2 hours with no smoke.
7. Turn the smoker up to 150 degrees and smoke for an additional 4 hours with a heavy smoke.
8. Increase the smoker temperature to 200 degrees and smoke for approximately 1 hour.
9. Using a meat thermometer push into the center if the sausage roll, when the internal temperature of the meat is 150 degrees, remove from smoker. Be careful not to burn your hands, use a holder.
10. Run cold water over the sausage to cool and stop the internal cooking. This is very important to keep the sausage from drying out
11. Hang the sausage rolls at room temperature for a couple hours. If you have no place to hang them, then place them on a rack.
12. Refrigerate the rolls of deer sausage over night.
13. The deer summer sausage is now ready to eat and enjoy.
14. The summer sausage should be stored in the freezer.
"How in the hell did you get to be a moderator?"...Skinny
God Bless Nick Saban!
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