I was fortunate to receive from a friend at church a large amount of venison & elk, some ground, mostly steaks & the like. I thought I'd go ahead and make some summer sausage with the ground. Using Len Poli's 'venison SS' recipe. First the dry ingredients:
Had four pounds of ground venison and four pounds of ground elk. Looked quite lean.
To this lean meat, I added 1.5 pounds of fresh-ground pork fat:
Next came the dry ingredients. I mixed the NFDM & Fermento with water and poured this into the meat mix:
After a good, thorough mixing, this was stuffed into four 2.5" mahogany casings. The leftover from the stuffer I fried up (chef's sample!). It tasted really good! The apple-wood smoke will only improve what I thought was an excellent tasting sausage!
This was my first taste of venison in over 15 or 20 years.
Into the smoker. These will get about 3-4 hours of applewood pellet smoke.
After the smoke, a quick poach and we're about finished... Oops!.....not quite!
Sometime during the 3-hour smoke, I must have had a huge temperature spike because when I opened the door to the smoker I saw this...
Four shriveled chubs hanging above pool of rendered fat!
I attribute the temp spike to my pellets catching fire and raising the internal temp of the smoker to well-past the 'fat out' stage.
I also blame myself for not keeping a diligent eye on the smoke (trying to do 10 other things) and so the results were less than satisfying. Shriveled, grease-filled chubs.....Our great dane got an unexpected treat.
Good news I've plenty more venison to use. So I'll give this another shot in the near future.