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Venison/Pork Summer Sausage..

post #1 of 13
Thread Starter 

This is a recipe given to me by a friend named Pikeman95 (Kirby) on another forum.



5 lbs of ground poke and 5 lbs of ground venison.


The good stuff.


Didn't want to regrind to incorporate spices with meat, so I broke out the Kirby mixer.


Spin time.


Back into the stainless bowl to chill for a bit.


Stuffed. These are going to sit in the refrig overnight, it's getting late.


Next morning they went into the Bradley with Hickory pucks. No pics, I got busy doing other things. But ran these at 130 degrees-170 degrees and pulled them after 5 + hours. Into a hot poach bath until I hit 156 and then into the ice bath to cool to 100.
Bloom time.


After a few hours of blooming, they went into the refrig.
Here they are after two days resting. Nice and firm.


Texture is perfect. Casings came right off with no effort.


I promise I'll use my better camera next time.  :o

Taking some of these out to my family in PA for the Bow Opener this weekend. I think they will be pleasantly surprised!
Get well soon Kirby.

 

Thanks for looking.

post #2 of 13

Would you share the recipe? I want to try summer sausage and those look good.
 

post #3 of 13

Those look great! I could use elk instead of the venison. Can you share the recipe?

post #4 of 13
Great looking sausage! Your making me hungry. I'll have to make some myself!
post #5 of 13

Looks real good !

post #6 of 13

Looks very good!

post #7 of 13

Nice job Sam..... Looks great......... Bet it wont last long...................icon14.gif
 

post #8 of 13

Those look fantastic.  I too would like the recipe if you don't mind sharing.

 

Thanks

Aaron

post #9 of 13

I don`t think that your going to get it....

post #10 of 13
Thread Starter 
Quote:
Originally Posted by RowdyRawhide View Post

Those look fantastic.  I too would like the recipe if you don't mind sharing.

 

Thanks

Aaron


Hi Aaron, it's somewhat of a doctored (or butchered biggrin.gif) Poli recipe.

 

http://lpoli.50webs.com/index_files/VenisonSummerSausage.pdf

 

I substituted water for the wine. I didn't like the wine taste in the first batch. I also added more Mustard seed and black pepper to my liking and eliminated the ginger and starter culture.

I also used 50 % Lean Venison and 50% ground pork butt.

 

I added a splash of liquid smoke too. Yea, I know.....yikes! But I probably won't the next time.

 

I'll send you a pm tonight. icon14.gif

post #11 of 13

Awesome! Thanks for sharing, I will have to try this recipe this year.

post #12 of 13

hey I was just wondering if I could get this recipie it looks really tasty and would like to try it thanks bud!!!!

post #13 of 13
Quote:
Originally Posted by Louis Winslow View Post
 

hey I was just wondering if I could get this recipie it looks really tasty and would like to try it thanks bud!!!!

 

Recipe is right above (the link in Sam3 post) - Welcome aboard SMF enjoy - when you get a chance jump over to roll call to everyone can give you the proper welcome.

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