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Need Some help please. First time doing this.....Summer Sausage

post #1 of 4
Thread Starter 

I got my doe this weekend. First time I have shot a deer in 15 years.

 

I want to do some Venison summer sausage. I bought an "home kit" being that this is my first go at it it. The Himountain summer sausage kit.  It calls for 24lbs of deer meat and 6lbs of ground pork.  I want to do this without pork if I can. I bought a bunch of ground beef 73/27. I thought I could mix this.

 

I need to know thoughts on subbing out the pork.

 

Also, The kit has 2" casings in it. I have no pliers. I figured I could eBay some bull-nosed pliers and  clips to seal the end...what size clips do you recommend?

 

I would be willing to forgo the KIT if somebody has a good venison recipe the would be willing to share.  I plan on smoking the sausages in my smoker.

 

Thanks for any help on this you guys would be wiling to give.

post #2 of 4
Quote:
Originally Posted by mrchaos101 View Post
 

I got my doe this weekend. First time I have shot a deer in 15 years. Congrats on the doe

 

I want to do some Venison summer sausage. I bought an "home kit" being that this is my first go at it it. The Himountain summer sausage kit.  It calls for 24lbs of deer meat and 6lbs of ground pork.  I want to do this without pork if I can. I bought a bunch of ground beef 73/27. I thought I could mix this.  I would,,,, try a small fry patty before stuffing and see what you think

 

I need to know thoughts on subbing out the pork.

 

Also, The kit has 2" casings in it. I have no pliers. I figured I could eBay some bull-nosed pliers and  clips to seal the end...what size clips do you recommend?  Just tie the ends with butcher twine or use reg pliers if you are good 

 

I would be willing to forgo the KIT if somebody has a good venison recipe the would be willing to share.  I plan on smoking the sausages in my smoker. If you forgo the kit keep the cure you will need it if you are smoking.  That search button at the top is your best friend as far as getting some awesome recipes on this site. 

 

Thanks for any help on this you guys would be wiling to give.

 

 

Good luck, Hope this helps and let us know if you need anymore help

 

A full smoker is a happy smoker 


DS
 

post #3 of 4
I'm going with dried stick... Good info there.

But, yeah there's always a but, make sure that the amount of cure you have is good for your meat amount!

Venison SS rocks, I'm looking forward to seeing yours!
post #4 of 4

I tie my ends with butcher string.  Using the ground beef you have is a great substitute for pork.  I use beef a lot with sausage.  As above, do a search for summer sausage and you will see a lot of help there with anything you need.  Reinhard

 

 

I tie the sticks all with one string of butcher string. Each with a double knot.

 

 

 

Finished product.

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