deer summer sausage mix

[in. pred]

been working up a simple fast ss mix the last several months. tried all kinds of mixes of meat ratios and seasonings. i found lots of things can change your flavor profile. the best mixes have been pure very lean chuck or a deer/sausage 1.5-.5 ratio to give me the best results. i opt for the lowest fat content i can and still get bind.

this last batch was awesome. so i thought i would share my mix with you all. this isnt a long process you can mix this roll logs(no casings here)wrap in plastic and smoke them in one day.

1.5# ground deer and .5# lean pork sausage- (not the big store fatty crap)
32g AC Leggs ss mix
8g tender quick - if your salt sensitive back off TQ 2g (8g is already under recommended anount)
1TBS liquid smoke
1tsp course black pepper
4TBS water (you can use beer instead and get beer smell and flavor back in the sausage!)

put all that in the stand mixer and mix it slow med until it starts to smear fat on the bowel. then roll out some logs with your hands. then roll and spin them in plastic wrap like sausages. place those in fridge for at least 4 hours. when your ready unroll from plastic on a sheet pan and place in the oven.(if im smoking them i leave out the liquid smoke) cook them @215 till 160* internal. remove from oven and let cool some. then i put them in bags and set in fridge over night. simple as that and healthier than store bought. i will never buy ss again!

this is what you should end up with. hope it encourages some of you to try your own. enjoy!

i make my logs cracker sized. but they could be rolled much bigger or stuffed in loaf pan for sliced lunch meat!!!

 

[in. pred]

son wanted to make room for fresh deer. so i ground up 7# of deer meat and we made some goodies. more summer sausage logs and some loose deer pork breakfast sausage packages.

grab a pound of ground chuck and whip you up some.

 

[Compulsive Smoker]

That looks great! Archery starts in about 2 weeks, so I’m saving this thread! Thanks for sharing!

 

[crazymoon]

IP, Looks good !

 

[in. pred]

did another batch yesterday morning. this time i ground through the course plate twice. that is a nice texture. not too chunky and not too much like lunch meat. i also just mixed it all in large bowel by hand. not too bad but very cold. lol
extra black pepper and red pepper but cant tell the reds in there. have to up it a bit to bring the heat. anyhow they turned out as expected.

again a very lean mix!

but holds together great!

 

[in. pred]

finally got around to resupplying my stash. started before i made breakfast yesterday. ground up 5# of deer added 1.25# fresh ground lean pork sausage. tossed in my seasonings and mixed till my hands hurt from the cold. then i mixed it again. lol rolling these in plastic is a messy job for one guy. so i had to improvise by laying my chunks of plastic out before hand. that allowed me to roll and lay the logs on each, then wash up to roll them up clean. greasy plastic wrap sticks to nothing. got all that done and cleaned up and had breakfast. i unwrapped and tossed the logs in the oven while i made the evening meal last night. done by 830 and in fridge open till this morning. munched on some as soon as i got up. hehe not bad for "fake" summer sausage. :)

pulled them at 155 internal.

after setting in fridge open a couple days ill vac pac up a few for the freezer. next batches can be small experiments with cheese and peppers.

 

[boykjo]

Nice job.  That's how I started sausage making......making logs.

 

[in. pred]

not sure how long the ones will stay frozen. i kept two out and only have 1/4 of one left already. lol

always playing, i added even more(i been upping it a lil) course cracked black pepper to this batch. that changed the flavor to more of a salami. which isnt a bad thing in my book. we all love salami too. hehe ill just keep it original amount, next time, for ss flavor.

thats the fun in making these "logs". do small batchesand put in what flavors you like. i have only begun to experiment. i have 2 doe in freezer and a buck in the ice. one more and ill be set.

 

[hoity toit]

Did you use any encapsulated citric acid? Just curious.

hT