Venison/Pork Summer Sausage..

Discussion in 'Sausage' started by sam3, Sep 26, 2012.

  1. sam3

    sam3 Smoking Fanatic

    This is a recipe given to me by a friend named Pikeman95 (Kirby) on another forum.

    5 lbs of ground poke and 5 lbs of ground venison.

    The good stuff.

    Didn't want to regrind to incorporate spices with meat, so I broke out the Kirby mixer.

    Spin time.

    Back into the stainless bowl to chill for a bit.

    Stuffed. These are going to sit in the refrig overnight, it's getting late.

    Next morning they went into the Bradley with Hickory pucks. No pics, I got busy doing other things. But ran these at 130 degrees-170 degrees and pulled them after 5 + hours. Into a hot poach bath until I hit 156 and then into the ice bath to cool to 100.
    Bloom time.

    After a few hours of blooming, they went into the refrig.
    Here they are after two days resting. Nice and firm.

    Texture is perfect. Casings came right off with no effort.

    I promise I'll use my better camera next time.  [​IMG]

    Taking some of these out to my family in PA for the Bow Opener this weekend. I think they will be pleasantly surprised!
    Get well soon Kirby.

    Thanks for looking.
    nepas and rowdyrawhide like this.
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    Would you share the recipe? I want to try summer sausage and those look good.
  3. Those look great! I could use elk instead of the venison. Can you share the recipe?
  4. jalan43

    jalan43 Smoking Fanatic Group Lead

    Great looking sausage! Your making me hungry. I'll have to make some myself!
  5. roller

    roller Smoking Guru SMF Premier Member

    Looks real good !
  6. tatonka3a2

    tatonka3a2 Meat Mopper

    Looks very good!
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice job Sam..... Looks great......... Bet it wont last long...................[​IMG]
  8. rowdyrawhide

    rowdyrawhide Smoking Fanatic Group Lead

    Those look fantastic.  I too would like the recipe if you don't mind sharing.


  9. roller

    roller Smoking Guru SMF Premier Member

    I don`t think that your going to get it....
  10. sam3

    sam3 Smoking Fanatic

    Hi Aaron, it's somewhat of a doctored (or butchered [​IMG]) Poli recipe.

    I substituted water for the wine. I didn't like the wine taste in the first batch. I also added more Mustard seed and black pepper to my liking and eliminated the ginger and starter culture.

    I also used 50 % Lean Venison and 50% ground pork butt.

    I added a splash of liquid smoke too. Yea, I know.....yikes! But I probably won't the next time.

    I'll send you a pm tonight. [​IMG]
  11. rowdyrawhide

    rowdyrawhide Smoking Fanatic Group Lead

    Awesome! Thanks for sharing, I will have to try this recipe this year.
  12. louis winslow

    louis winslow Newbie

    hey I was just wondering if I could get this recipie it looks really tasty and would like to try it thanks bud!!!!
  13. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Recipe is right above (the link in Sam3 post) - Welcome aboard SMF enjoy - when you get a chance jump over to roll call to everyone can give you the proper welcome.

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