this years summer sausage

Discussion in 'Wild Game' started by dforbes, Oct 9, 2009.

  1. dforbes

    dforbes Meat Mopper

    took this picture about 8 weeks ago from my front window. It is finally cooling down and I hope to get out this weekend with the bow. We have been seeing deer almost daily. I am down to my last roll of summer sausage and am completly out of spice sticks so I am ready to stock back up. If I manage to put a nice rack on the wall at the same time, so be it. sorry for the tease I am sure everyone was expecting qview. that will be in another day.
  2. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Man those are some nice looking racks. You use your own recipe for your summer sausage?
  3. dforbes

    dforbes Meat Mopper

    I have a couple but this is my favorite. I got it from Oregon State University extension and tweeked it to my tastes. It makes a medium hot suasage but you can add or subtract to the cayenne peper for your pleasure.

    10lbs venison
    5lbs pork (I grind up fresh boston butt)
    6TBS Morton's Tender Quick
    9 tsp garlic salt
    12 tsp coarse black pepper
    9 tsp mustard seed
    6 tsp cayenne pepper

    mix the venison and the pork in a large tub until mixed well. you can tell by the color when it looks blended right.

    in a seperate dish mix all the dry ingrediants one at a time and mixing well.

    sprinkle about 1/4 of the mixture at a time into the meat and mix well. wrap the tub with plastic wrap and refrigerate for 24 to 36 hours. for best results take it out and mix it again 2 to3 times durring this time.

    I take the meat and hand form them into rolls the size I want.

    they go on the smoker at about 150 to 180 degrees until they reach an internal tempeture of around 160.

    while I have used casings before I have found I like the summer sausage done without casings. they could be used if you want
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    BAMBI Killer...[​IMG][​IMG][​IMG]

    "Where Bambi Goes Nothing Grows!"[​IMG]

    Good Luck...[​IMG]
  5. alx

    alx Master of the Pit OTBS Member

    them are big boys.
  6. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Thanks for the recipe...
  7. sirhuntsalot

    sirhuntsalot Newbie

    You may want to cook them a little longer....seems a little on the rare side to me.
  8. dforbes

    dforbes Meat Mopper

    cook it to what you are confortable with, I usually go by feel and looks but also put a thermometer in one or two. 160 to 165 works for me. it has the right texture and does not dry out. between my deer and friends I do a couple hundred pounds a year and no one has ever got sick. also what is medium hot for me may be to hot for someone else. use your own judgement. I just told you what I do. as with any recipe you need to adjust it to fit your personal needs
  9. dforbes

    dforbes Meat Mopper

    your welcome
  10. que-ball

    que-ball Smoking Fanatic

    160* internal is plenty to fully cook summer sausage, but I like to hold it at that temp for a half hour or so in the smoker. When I first started smoking my summer sausage and would take it out of the smoker as soon as it hit the target temp, I found some centers still looked uncooked.

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