Elk Summer Sausage Question

[Motorguy]

I recently had a friend drop off a good sized elk roast. I've not worked with elk before and have found it a bit gamey for my taste. I'm thinking about trying a batch of elk summer sausage with it but have a couple questions.

I've got what I think is a pretty good spice mix for beef summer sausage. What is the conventional wisdom regarding using beef summer sausage with elk?  Would it make sense to blend in some pork with the elk to maybe reduce the gaminess and if so, what kind of percentage of pork?

Finally, when I do beef summer sausage, I mix and stuff, then cure in a bread proofer for 24 hours at 86 degrees. Would I use the same process for elk or an elk/pork mix?

I'm looking forward to trying something new with this and would love some input from you guys/gals.

Thanks,

 

[crazymoon]

JSK53, Your beef SS seasoning is fine for the elk.I use a 4:1 ratio if using all pork back fat or a 3:1 ratio if adding pork butt. You need cure #1 and after I stuff I let it set in the fridge a day before smoking.

 

[BGKYSmoker]

 
I recently had a friend drop off a good sized elk roast. I've not worked with elk before and have found it a bit gamey for my taste. I'm thinking about trying a batch of elk summer sausage with it but have a couple questions.

I've got what I think is a pretty good spice mix for beef summer sausage. What is the conventional wisdom regarding using beef summer sausage with elk?  Would it make sense to blend in some pork with the elk to maybe reduce the gaminess and if so, what kind of percentage of pork?

Finally, when I do beef summer sausage, I mix and stuff, then cure in a bread proofer for 24 hours at 86 degrees. Would I use the same process for elk or an elk/pork mix?

I'm looking forward to trying something new with this and would love some input from you guys/gals.

Thanks,

Cut it down and put in a double strainer to let it bleed out before you start your SS

 

[Motorguy]

Hi CrazyMoon and Nepas,

Thanks for the replies and suggestions. I'm looking forward to trying something new and will include your input.  I'm sure I'll do a Q-view of the project.

I really appreciate your help!

Jeff

 

[ab canuck]

I agree with Nepas, With some of our elk it seems to be very juicy, some would say bloody. Cut it down let drain, When we do our SS we started with spice kits and we went 80/20 with pork and fat. We found it dry so we went to 70/30 with pork shoulder/butt no extra fat than what was in the pork. We ground elk and pork back in the fridge to drain a bit more. Then mixed, stuffed and hung for the night in the cooler. Next day we smoked/cooked. I had a very poor set up then and I think overcooked it but some people said it was fine the way it was.

  Hence why I am going to build a proper one this spring. 

Good luck and let us know.

 

[Motorguy]

Hey Canuck,

Thanks for the note back. Great input.  I think maybe I'll give this a shot next week. I already have some volunteer tasters.....I'm hoping to do a Q-view.

Jeff

 

[ab canuck]

YW and Thx. Looking forward to the Q-view... 

 

[redheelerdog]

If you mix it and spice it you will be amazed. Make sure there are no big veins or glands in the roast (remove them). We use it for all types of meals mixed and plain, you will love it.  

Looking forward to some Qview.

 

[Motorguy]

All this is great info and helpful. I have one more question.  The meat that I was given is a small roast section, possibly butt and two T-bones. Can I mix both sections together and grind or are they different enough to just use the roast portion?  Thanks.

 

[BGKYSmoker]

 
All this is great info and helpful. I have one more question.  The meat that I was given is a small roast section, possibly butt and two T-bones. Can I mix both sections together and grind or are they different enough to just use the roast portion?  Thanks.

Yes you can grind both. Cut off any tallow and remove any membrane.

 

[Motorguy]

OK, One last, last question as I'm starting the process. Meat is ground and ready to go. Do I use the same internal temp for the elk summer sausage as I do with beef?  Hopefully on the smoker tomorrow. Thanks all.

Jeff

 

[BGKYSmoker]

 
OK, One last, last question as I'm starting the process. Meat is ground and ready to go. Do I use the same internal temp for the elk summer sausage as I do with beef?  Hopefully on the smoker tomorrow. Thanks all.

Jeff

I take my Elk to 155*

Another thing i do is after grinding i double colander it to bleed out the blood before i mix

 

[Motorguy]

Thanks Nepas.  I did let it drain and there wasn't much blood left.  I appreciate the IT recommendation. I figured it would be a bit higher than I do my beef summer at.

 

[driedstick]

 Is it done yet, is it done yet is it done yet 

 

[Motorguy]

​Yup....just posted a Q-view in a new thread....I think it might be edible....Thanks.