1st Time Venison Summer Sausage

[WI Smoker77]

Going to attempt to make some Venison Summer Sausage here in the next few weeks, weather dependent for smoker use.
I have Rytek Kutas book and have went over it for a few years trying to learn from it. And have gleaned much knowledge off of this awesome site.
My question is how to make a 'firmer' summer sausage. My wife prefers this, similar to a Johnsonville garlic sausage vs. a 'softer' summer sausage.
I was told by a butcher to make the sausage as per the instructions, but to hold it at around 130 degrees for 3-4 hours, instead of 1-2 hours and this would make it firmer.
Wondering if this is the proper way to achieve the desired results. I tried to do a search but could not find what I was asking. Thanks for any and all help

 

[FFchampMT]

My question is how to make a 'firmer' summer sausage. My wife prefers this, similar to a Johnsonville garlic sausage vs. a 'softer' summer sausage.

I think soy protein isolate can help you out there, it makes firm sausage. It's mixed with 3.3 parts water. Lem sells it by itself in most stores that carry seasoning mixes.
I'd also recommend really, really mixing your meat before you stuff, that helps too.

 

[poacherjoe]

I would suggest that you purchase a pre mix called Red Barn Bologna and simply follow the recipe using the round collagen casing and I will bet she likes the taste and the firmness of this!!

 

[WI Smoker77]

I think soy protein isolate can help you out there, it makes firm sausage. It's mixed with 3.3 parts water. Lem sells it by itself in most stores that carry seasoning mixes.
I'd also recommend really, really mixing your meat before you stuff, that helps too.

I have seen this listed before in ingredients for different sausages and thought it was a binder. Did not know it also helps firm the sausage. Thank you for the response.

 

[WI Smoker77]

I would suggest that you purchase a pre mix called Red Barn Bologna and simply follow the recipe using the round collagen casing and I will bet she likes the taste and the firmness of this!!

I will consider this for sure. Being that it is bologna, is it the same texture and taste as summer sausage? I do want to make bologna sometime also as I progress in my sausage making.

 

[smokerjim]

i'll add if your not using cure in your mix i wouldn't hold your sausage at 130 for 3 or 4 hours, you'll need to get it to at least 145 in that time period, if your using cure it won't be a problem.

 

[poacherjoe]

I will consider this for sure. Being that it is bologna, is it the same texture and taste as summer sausage? I do want to make bologna sometime also as I progress in my sausage making.

It's firmer and the taste is very good! You will like it. Just follow the instructions provided. You can get it from several places just google it to see which one has the best deal for you. Make sure you use the round collagen casing they suggest. You can split the mix into 2. - 12.5 pound batches and do one to see how you like it and then if you want to add something do it with the remainder. Let the finished rounds set in the fridge for a couple days before you slice them so the seasoning will bind.

 

[WI Smoker77]

i'll add if your not using cure in your mix i wouldn't hold your sausage at 130 for 3 or 4 hours, you'll need to get it to at least 145 in that time period, if your using cure it won't be a problem.

Agreed, but I will be using Cure #1 in the summer sausage. Thanks for the advice!

 

[BGKYSmoker]

Mix it, cover and fridge for a day or two. Stuff hang at room temp then put in smoker. When IT is reached you can water to cool the chubs or let em hang. Brown paper bag the chubs and fridge for a couple days. Slice then do what you do.

You can thank me later

 

[WI Smoker77]

Mix it, cover and fridge for a day or two. Stuff hang at room temp then put in smoker. When IT is reached you can water to cool the chubs or let em hang. Brown paper bag the chubs and fridge for a couple days. Slice then do what you do.

You can thank me later

I will try this. The longer time in the fridge I presume somehow firms them up. Good info. Thanks.

 

[poacherjoe]

I have found 3 sources .
Owens BBQ
PS Seasoning's
Con Yeager
See which place has the best deal including S&H for your location

 

[jimmyinsd]

give this a whirl, you wont be disappointed. I used this as a starter and have made a few modifications, but this is a damn good starting point. I think I usually do 10# batches that start with 5# venison, 4# ground pork, 1# ground beef. I use buttermilk powder instead of the fermento, but I have made this for 3 years and its generally gone as fast as I can cut it up.

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