A couple of years ago I went to a local butcher and made some natural cured summer sausage and it turned out absolutely amazing. It was quite pricy seeing as I had to help with the process and buy the pork from him to mix the venison with so I'm thinking this year I would like to make it myself and save some money. From what information I have obtained he stated that the recipe contains the following.
-Salt
-Pepper
-DQ Cure
-Sodium Erythorbate
and a 50/50 mix of venison and pork ground up mixed and then stuffed into a natural casing and then put into a smoke house with a cold smoke for a few days and then left to hang cure in a cold environment for 4-6 weeks or so below 45 degrees but not freezing.
Sounds simple enough as I have a fair amount of experience in processing my own game and such however I am unclear on the amount of seasoning that I need for this as he wasn't willing to give out the recipe. I have looked around but I want to make sure the recipe does not have to much salt in the finished product.
I attached a picture of the internet of what it looked like. The only thing id like to change with this is use a fibrous casing instead of a natural casing so that the meat can be packed tighter so I don't get air pockets and to hold a more uniform size without breaking.
I also was curious about using a liquid smoke instead of a cold smoke and am unsure of what ratio to use and if the meat could just be dipped into the solution of if it should be mixed into the meat.
Lastly i have seen cheese added to cooked summer sausage, can cheese be added to this type of natural cured summer sausage?
Thanks for the advice!
-Salt
-Pepper
-DQ Cure
-Sodium Erythorbate
and a 50/50 mix of venison and pork ground up mixed and then stuffed into a natural casing and then put into a smoke house with a cold smoke for a few days and then left to hang cure in a cold environment for 4-6 weeks or so below 45 degrees but not freezing.
Sounds simple enough as I have a fair amount of experience in processing my own game and such however I am unclear on the amount of seasoning that I need for this as he wasn't willing to give out the recipe. I have looked around but I want to make sure the recipe does not have to much salt in the finished product.
I attached a picture of the internet of what it looked like. The only thing id like to change with this is use a fibrous casing instead of a natural casing so that the meat can be packed tighter so I don't get air pockets and to hold a more uniform size without breaking.
I also was curious about using a liquid smoke instead of a cold smoke and am unsure of what ratio to use and if the meat could just be dipped into the solution of if it should be mixed into the meat.
Lastly i have seen cheese added to cooked summer sausage, can cheese be added to this type of natural cured summer sausage?
Thanks for the advice!
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