Like stockings hanging by the chimney with care...
15lbs of 100% Venison summer sausage...
Sorry for no Q-View, but I fought for hours preping and stuffing these as it was. Going to have to get some better equipment if I do much more of these! We will have to cut into one this evening to see how they turned out.
100 percent venison Summer Sausage
INGREDIENTS: (per lb)
LEM Summer Sausage Mix (Per LEM instructions)
ADD
¼ tsp garlic salt
¼ tsp coarse ground black pepper
¼ tsp “Special Meat Binder” from Butcher-packer.com (to help retain moisture)
2-3 oz water (in addition to LEM directions)
Mix the powdered ingredients and water(making sure to break up all the clumps), add mixture to ground meat and mix thoroughly.
Stuff sausage casings(prep casings as per MFG directions).
Refrigerate sausage overnight to 24 hours
Begin to smoke sausage at 130 degrees w/smoke (hickory/alder mix today), increase temp by 10 degrees every hour and hold at 170. Smoke until internal meat temp reaches 152 (if after 8hrs the IT has not reached 152 then bump temp to 180). Ice bath meat to cool. Pat dry hang at room temp for a few hours, refrigerate.
Note: Smoker vent closed, water in pan.
Chris
15lbs of 100% Venison summer sausage...
Sorry for no Q-View, but I fought for hours preping and stuffing these as it was. Going to have to get some better equipment if I do much more of these! We will have to cut into one this evening to see how they turned out.
100 percent venison Summer Sausage
INGREDIENTS: (per lb)
LEM Summer Sausage Mix (Per LEM instructions)
ADD
¼ tsp garlic salt
¼ tsp coarse ground black pepper
¼ tsp “Special Meat Binder” from Butcher-packer.com (to help retain moisture)
2-3 oz water (in addition to LEM directions)
Mix the powdered ingredients and water(making sure to break up all the clumps), add mixture to ground meat and mix thoroughly.
Stuff sausage casings(prep casings as per MFG directions).
Refrigerate sausage overnight to 24 hours
Begin to smoke sausage at 130 degrees w/smoke (hickory/alder mix today), increase temp by 10 degrees every hour and hold at 170. Smoke until internal meat temp reaches 152 (if after 8hrs the IT has not reached 152 then bump temp to 180). Ice bath meat to cool. Pat dry hang at room temp for a few hours, refrigerate.
Note: Smoker vent closed, water in pan.
Chris
