Venison/Pork Summer Sausage..

[sam3]

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. 

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.

 

[woodcutter]

Would you share the recipe? I want to try summer sausage and those look good.
 

 

[smokinhusker]

Those look great! I could use elk instead of the venison. Can you share the recipe?

 

[jalan43]

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

 

[roller]

Looks real good !

 

[tatonka3a2]

Looks very good!

 

[boykjo]

Nice job Sam..... Looks great......... Bet it wont last long...................

 

 

[rowdyrawhide]

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

Thanks

Aaron

 

[roller]

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

 

[sam3]

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

Thanks

Aaron

Hi Aaron, it's somewhat of a doctored (or butchered

) Poli recipe.

http://lpoli.50webs.com/index_files/VenisonSummerSausage.pdf

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.

 

[rowdyrawhide]

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

 

[louis winslow]

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

 

[driedstick]

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

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.