I made my annual Christmas time venison summer sausage a little different this year. Here's the main ingredients;
I usually go 7 pounds venison to 3 pounds pork butt-I didn't have my glasses on when I weighed the venison and read the scales wrong.I didn't discover my error until the next day when the meat was thawed. I only had 5.5 pounds of venny so I added 4.5 pounds of the leanest pork butt I could trim off a butt.
I ground up through a 3/16 plate twice and mixed in spices,cheese(1 pound for 10 pounds of meat) and 1 cup of diced jalapenos.
I stuffed into 61mm casings that had been soaked in lukewarm water for 45minutes and left in the fridge until the next day.My tools of the trade for stuffing come in handy:
The next morning I dried the sausage in the smoker for and hour+ at 120-130* and then hit them with hickory chips at 140* for two hours. After many questions and great answers from our SMF crew I went to the sous vide with my sausgae for 4.5 hours at 140*. Baldwins chart said 3.25 hours for my size casings and DaveOmak said an hour longer doesnt' hurt. The sausage was a bit crowded in the container so I went a bit longer.Into the snow they went for an hour :
I cut into them today and they are perfect!!! I will do all my VSS this way from now on.
All packed up and ready to give out at Christmas time. Thanks for looking, Merry Christmas and a Happy New Year to all at SMF! CM
I usually go 7 pounds venison to 3 pounds pork butt-I didn't have my glasses on when I weighed the venison and read the scales wrong.I didn't discover my error until the next day when the meat was thawed. I only had 5.5 pounds of venny so I added 4.5 pounds of the leanest pork butt I could trim off a butt.
I ground up through a 3/16 plate twice and mixed in spices,cheese(1 pound for 10 pounds of meat) and 1 cup of diced jalapenos.
I stuffed into 61mm casings that had been soaked in lukewarm water for 45minutes and left in the fridge until the next day.My tools of the trade for stuffing come in handy:
The next morning I dried the sausage in the smoker for and hour+ at 120-130* and then hit them with hickory chips at 140* for two hours. After many questions and great answers from our SMF crew I went to the sous vide with my sausgae for 4.5 hours at 140*. Baldwins chart said 3.25 hours for my size casings and DaveOmak said an hour longer doesnt' hurt. The sausage was a bit crowded in the container so I went a bit longer.Into the snow they went for an hour :
I cut into them today and they are perfect!!! I will do all my VSS this way from now on.
All packed up and ready to give out at Christmas time. Thanks for looking, Merry Christmas and a Happy New Year to all at SMF! CM