Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Summer sausage kits?

Cooked on a smoker?

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….

I used LEM last year and smoked them. Damn good.
Anything AC Legg is good

Are you guys using strictly venison? Adding any fat or pork?
Thanks

Most say to use 20% to 30% fat.

Recipe I used in my above post I used 10% beef fat and 10% hi temp cheese and thought it was awesome.

Tried to do it again a few weeks ago, used 15% pork fat and it was overall a bad experience. Fat rendered on the outside, didn't like the flavor, etc. Brother in law told me afterwards he only uses pork fat on breakfast sausage or fresh sausage that he isn't going to smoke. For summer sausage he only uses beef fat because he has had the same issue using pork fat.

I know pork fat must work in summer sausage though because so many people are successfully using it.

A coworker only uses straight game meat when making summer sausage. Said he has used fat at times and doesn't like the finished product.
y's
So it all comes down to what you find works for you.