Venison Summer Sausage
Ingredients:
20# - Lean Deer Meat, all fat and sinew removed
5# Pork Trim (50%fat)
2.5# water (short 5 cups)
(my personal adaptation: 20 lbs game, 2.5 beef fat, 2.5 cheese, 1 jalapeno per pound meat, 5 cups water, ¼ cup peppercorn, 2 small containers mustard seed @1.4ounce each)
--------From Mid-Western Research and Supply—
www.midwesternresearch.com (years ago, Walton's was known as Mid-Western Research and Supply)--------
1 Package of Summer Sausage mix (for 25# batch).
(4550300070 H SUMMER SAUSAGE-----FOR 25 LBS OF MEAT)
1 Package of Sure Cure (for 25# batch)
(4560490000 PINK SURE CURE-----FOR 25 LBS OF MEAT)
1 Package of Binder (soy or dehydrated milk powder) (for 25# batch)
(4570500850 SURE GEL BINDER (8 oz.) -- THE BEST YOU CAN BUY)
Fibrous Casings
(230211 2.4" X 12" MAHOG. PRE-STUCK FIBROUS SUMMER SAUSAGE)
Directions:
1. Cube up Lean Deer Meat and Pork tim into grinder sized pieces and mix together to get uniform distribution of pork.
2. Mix the cure and water together.
3. Sprinkle on ½ of Seasoning, ½ of water/cure mix. Mix thoroughly by hand.
4. Run the mixture thru the small plate on the grinder.
5. Add remaining Seasoning, remaining water/cure mix and the full amount of binder. Mix thoroughly by hand.
6. Run mixture thru the small plate on the grinder.
7. Mix thoroughly one more time.
8. Add stuffing horn and star attachment to the grinder.
9. Let Casings soak in water for 10-15 minutes or until pliable.
10. Stuff the mixture into Summer Sausage Casings.
11. Twist filled casing and seal open end with hog ring.
12. Let stuffed sausages sit over night in cool place.
13. 125F for 1 hour
140F for 1 hour
155F for 2 hours
175F until internal meat temp of 160F
14. Cool thoroughly (ice/water bath) and enjoy….
