I made 10 lbs of summer sausage and was not thrilled with the results, should have made a small test batch first but oh well. Here's the recipe I used:
3.5 lbs of ground venison
1¼ cups of water
1 teaspoon of instacure #1
3 tablespoons of non-fat dry milk
2 tablespoons of coarse black pepper
1 tablespoon of kosher salt
1 tablespoon of mustard seed
1 tablespoon of red pepper flakes
2 teaspoons of onion powder
2 teaspoons of garlic powder
1 teaspoon of liquid smoke
2/3rds cup of finely chopped jalapeño
1 cup of high temp cheddar cheese (optional)
1 – 2½”x20″ fibrous casing
After mixing, it sat overnight and I put it in the oven at 170 until the meat hit 155. First thing I noticed was a lot of grease, when I stuck the probe into one of the casings grease ran out of the hole. I'm assuming that is what people refer to as "fat out." Flavor was fine but didn't seem to taste like "summer sausage" and it had an almost mushy texture. One thing I noticed about this recipe is that aside from the dry milk there is really nothing different about this than regular link sausage, I've read recipes that have dextrose, or buttermilk to promote fermenting, is that what gives summer sausage that flavor? I didn't do it this go around because I really have no idea how that works and I'm always afraid to make something that will get someone sick. Any help would be great, I've got plenty of venison and would like to give it another go.
3.5 lbs of ground venison
1¼ cups of water
1 teaspoon of instacure #1
3 tablespoons of non-fat dry milk
2 tablespoons of coarse black pepper
1 tablespoon of kosher salt
1 tablespoon of mustard seed
1 tablespoon of red pepper flakes
2 teaspoons of onion powder
2 teaspoons of garlic powder
1 teaspoon of liquid smoke
2/3rds cup of finely chopped jalapeño
1 cup of high temp cheddar cheese (optional)
1 – 2½”x20″ fibrous casing
After mixing, it sat overnight and I put it in the oven at 170 until the meat hit 155. First thing I noticed was a lot of grease, when I stuck the probe into one of the casings grease ran out of the hole. I'm assuming that is what people refer to as "fat out." Flavor was fine but didn't seem to taste like "summer sausage" and it had an almost mushy texture. One thing I noticed about this recipe is that aside from the dry milk there is really nothing different about this than regular link sausage, I've read recipes that have dextrose, or buttermilk to promote fermenting, is that what gives summer sausage that flavor? I didn't do it this go around because I really have no idea how that works and I'm always afraid to make something that will get someone sick. Any help would be great, I've got plenty of venison and would like to give it another go.
