This year was a no venison year for me but sure had great memories of the hunt and deer camp. My brother brought down the venison from up north that he and a friend harvested. So i already made the polish i posted earlier and now comes the summer sausage for the guy's. Here is what i used:
16 pounds of venison
9 pounds of pork butt
5 cups of cold water
1/2 cup from the jalapeno juice
2 1/2 cups of sliced pickled jalapenos
4 T mustard seeds
5 cups of dry'd powderd milk
3 heaping T of diced garlic [from the jar]
5 tsp cure #1
1 pack of seasoning [enough for a 25 lb. batch summer] from a supplier who is out of buisness [Hamm's Butcher Supply] who was here localy and had by far the best pre-made seasoning i have ever used.
I ground the meat once through a course plate. sprinkled the powdered milk over the meat. Then i mixed all the rest of the seasonings and cure with the liquid. poured that over the mix plus the sliced peppers and mixed the meat well. Then i gound the meat mix one more time through a medium plate, covered it with plastic wrap, and put it in the fridge overnight for the next day's stuffing in fibrous casings. Some of you may recognize the way i tie all the sausage on one butcher string. I do my rings the same way. I finished these off in the oven at 225 until internal of 155 deg. [took about 2 1/2 hours per batch]. Then the ice bath, let them cool, and vac'd them ready for the freezer. Reinhard
16 pounds of venison
9 pounds of pork butt
5 cups of cold water
1/2 cup from the jalapeno juice
2 1/2 cups of sliced pickled jalapenos
4 T mustard seeds
5 cups of dry'd powderd milk
3 heaping T of diced garlic [from the jar]
5 tsp cure #1
1 pack of seasoning [enough for a 25 lb. batch summer] from a supplier who is out of buisness [Hamm's Butcher Supply] who was here localy and had by far the best pre-made seasoning i have ever used.
I ground the meat once through a course plate. sprinkled the powdered milk over the meat. Then i mixed all the rest of the seasonings and cure with the liquid. poured that over the mix plus the sliced peppers and mixed the meat well. Then i gound the meat mix one more time through a medium plate, covered it with plastic wrap, and put it in the fridge overnight for the next day's stuffing in fibrous casings. Some of you may recognize the way i tie all the sausage on one butcher string. I do my rings the same way. I finished these off in the oven at 225 until internal of 155 deg. [took about 2 1/2 hours per batch]. Then the ice bath, let them cool, and vac'd them ready for the freezer. Reinhard
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