Making Moose Summer Sausage Questions

[Motorguy]

I have a friend that gave me a 2lb moose roast. I’m thinking of making moose summer sausage out of it. Three questions, first, not having worked with moose before, should I cut the moose meat with a pound of ground pork?

Second, I have what I think is a really good beef summer sausage spice mix. Can I use that with the moose or is there something different I should try?

Finally, for beef summer sausage, I mix the meat and add F-LC, stuff the casings and ferment overnight in a bread proofer at 86 degrees. Will that work with moose, or should I use my beef stick system of mixing the meat with ECA, fridge overnight then stuff and smoke?

My gut feel is follow my beef summer sausage process but any input on these questions would be really helpful. Wasn't sure whether to post in this forum or Wild Game but this forum seemed the right place.
Thanks.

 

[kruizer]

Moose tends to be very lean so some pork would help.

 

[smokininthegarden]

I have a friend that gave me a 2lb moose roast. I’m thinking of making moose summer sausage out of it. Three questions, first, not having worked with moose before, should I cut the moose meat with a pound of ground pork?

Second, I have what I think is a really good beef summer sausage spice mix. Can I use that with the moose or is there something different I should try?

Finally, for beef summer sausage, I mix the meat and add F-LC, stuff the casings and ferment overnight in a bread proofer at 86 degrees. Will that work with moose, or should I use my beef stick system of mixing the meat with ECA, fridge overnight then stuff and smoke?

My gut feel is follow my beef summer sausage process but any input on these questions would be really helpful. Wasn't sure whether to post in this forum or Wild Game but this forum seemed the right place.
Thanks.

Yes, moose is very lean, so for 2# of moose meat I would add about 8oz of pork
fat. The F-LC would definitely kick it up a notch. So, stuff smoke and enjoy.

Cal

 

[BigW.]

Moose/elk are tasty critters. You could also use the roast for french dip, pastrami or dried beef style. Slab jerky is another option. I love summer sausage but think the "moose" would be lost and it would not be any different than any other summer sausage in taste.

 

[Motorguy]

Hi Guys,
Thanks for the replies. I did end up mixing about 10 oz of ground pork with the moose meat and it looked much better for sausage. I struggled with F-CL and ECA and ended up adding ECA. No particular reason but I had it and haven't used it in summer sausage for a while.

I was surprised it took as long in the smoker as it did, almost 10 hours to get to an IT of 155 degrees, which I have read is where it should be, but then, it's pretty dense meat even with the pork.

Haven't tried it yet as I made it for a party this weekend. I think it will be good, but my friends are the critics....and they are tough..

Jeff

 

[archeryrob]

It would be like venison and I split it 50/50 with 73% ground beef to get 14% fat content. I also only cook to 145IT and hold it there. No need to chill bath it and the product is moister than cooking to 155. Also never a chance of fatting it out trying to push it.

They do take patience to heat up on the smoker.

no pictures?

 

[tlcasper]

You make me cry, a tasty moose roast ground up
They're so delicious.