Hey everyone! The wife and I both got deer during rifle season this year so we decided to try summer sausage. We have never made it before so it was an new experience. We ordered a kit from Curley's Sausage Kitchen. Here are their instructions which I mostly followed except we used 50% venison and 50% pork. We made a ten pound batch.
Summer Sausage Recipe
[font=Times New Roman,Bold][font=Times New Roman,Bold]– [/font][/font]25# Batch
(25# all beef) or (15# beef & 10# pork) or (17# beef and 18# pork) or (15# wild game & 10# pork)
6 cups Water
Curley’s Summer Sausage Premixed Seasoning –
1.42#
2 oz. Taste Booster
1 oz. Sure Cure
Procedures:
*
Grind beef or wild game meat twice through 1/8” plate, grind pork once through 1/8th in. plate
*Place ground meat in meat lugs, pans or meat mixer, sprinkle on 1/2 of seasoning, cure and water.
*Mix thoroughly with hands or meat mixer 5-8 minutes. Add rest of seasoning, cure and water. Mix thoroughly 5-10
minutes. As you mix the meat it will get tacky (sticky) and will turn a dark cured color. Mixing of meat is the most
important part of sausage making.
*Pack meat into stuffer very tightly to exclude all air pockets. Stuff into presoaked (15 minutes) fibrous summer
sausage casings.
*Crimp end of casing with casing rings (hog rings), or tie with cotton string.
*Place in refrigerator overnight
—this is important for the meat to cure.
Smoking:
*Hang sausages in smokehouse evenly, so as not to touch.
*Drying cycle
—sausage needs to be dry for smoke to penetrate casing. This usually takes about 1 to 2 hours at 130-
140 degrees, damper open full, need to get humidity out.
*Smoking cycle
—turn temp to 150-160 degrees, damper 1/2 open, add smoke and smoke for 2 hours, usually 2
pans chips or saw dust.
*Cook cycle
—turn temp to 170-190 degrees until internal temp is 155 degrees, dampers closed. Need to keep
humidity in. Also see Steam cooking procedure. This cuts cooking time in half.
*Cold shower
—place meat in lug, run cold water for 5 minutes over meat, this helps cool the sausage and prevent
wrinkles.
***Optional
– can add one or more of following, 2.5# Hi-temp cheese, 1/2 oz. Powder Garlic, 2 oz. Liquid Smoke,
2 oz. Ground Red Pepper.
5 lb. batch-.28 lb. seasoning (5 oz.) -1 level teaspoon cure (pink stuff) - 2 teaspoons taste booster- 1 ¼ cup water
It turned out great! I let it dry in the smoker for 2 hours, but I am wondering if I should have only done it for an hour because the casings don't want to come off. Anyone have any tips on that?
Here are some pics
Thanks for looking! Oh almost forgot. Smoked it with my AMNPS with a Maple Hickory Cherry blend.
Bigfish
Summer Sausage Recipe
[font=Times New Roman,Bold][font=Times New Roman,Bold]– [/font][/font]25# Batch
(25# all beef) or (15# beef & 10# pork) or (17# beef and 18# pork) or (15# wild game & 10# pork)
6 cups Water
Curley’s Summer Sausage Premixed Seasoning –
1.42#
2 oz. Taste Booster
1 oz. Sure Cure
Procedures:
*
Grind beef or wild game meat twice through 1/8” plate, grind pork once through 1/8th in. plate
*Place ground meat in meat lugs, pans or meat mixer, sprinkle on 1/2 of seasoning, cure and water.
*Mix thoroughly with hands or meat mixer 5-8 minutes. Add rest of seasoning, cure and water. Mix thoroughly 5-10
minutes. As you mix the meat it will get tacky (sticky) and will turn a dark cured color. Mixing of meat is the most
important part of sausage making.
*Pack meat into stuffer very tightly to exclude all air pockets. Stuff into presoaked (15 minutes) fibrous summer
sausage casings.
*Crimp end of casing with casing rings (hog rings), or tie with cotton string.
*Place in refrigerator overnight
—this is important for the meat to cure.
Smoking:
*Hang sausages in smokehouse evenly, so as not to touch.
*Drying cycle
—sausage needs to be dry for smoke to penetrate casing. This usually takes about 1 to 2 hours at 130-
140 degrees, damper open full, need to get humidity out.
*Smoking cycle
—turn temp to 150-160 degrees, damper 1/2 open, add smoke and smoke for 2 hours, usually 2
pans chips or saw dust.
*Cook cycle
—turn temp to 170-190 degrees until internal temp is 155 degrees, dampers closed. Need to keep
humidity in. Also see Steam cooking procedure. This cuts cooking time in half.
*Cold shower
—place meat in lug, run cold water for 5 minutes over meat, this helps cool the sausage and prevent
wrinkles.
***Optional
– can add one or more of following, 2.5# Hi-temp cheese, 1/2 oz. Powder Garlic, 2 oz. Liquid Smoke,
2 oz. Ground Red Pepper.
5 lb. batch-.28 lb. seasoning (5 oz.) -1 level teaspoon cure (pink stuff) - 2 teaspoons taste booster- 1 ¼ cup water
It turned out great! I let it dry in the smoker for 2 hours, but I am wondering if I should have only done it for an hour because the casings don't want to come off. Anyone have any tips on that?
Here are some pics
Thanks for looking! Oh almost forgot. Smoked it with my AMNPS with a Maple Hickory Cherry blend.
Bigfish
