Venison and pork summer sausage recipe
How to Make Summer Sausage - Taste of ArtisanOptional email code. Usually stuffed into five-pound sleeves of dark colored collagen casing and served in slices alongside beer, cheese and crackers, this cured meat staple is ubiquitous in deer camp kitchens across North America. Frequently prepared in butcher shops and small-scale wild game processing plants, the roots of summer sausage can be traced back to pre-industrial Germany where it was developed — alongside a host of other charcuterie techniques — to extended the shelf life of precious protein. Hence the German name somerwurst, which translates to English as summer sausage. Making summer sausage at home can save you money and allows you to tailor the ingredient list to fit a flavor profile that aligns with your palate. Like any form of charcuterie, summer sausage making is a craft that requires patience and precision, but the rewarding results ensure that every second of the process is time well spent. This step is more important for those mixing their summer sausage by hand.
Videos: Venison Summer Sausage
Is this just for flavoring or venisoh there some other purpose? Saves you from those dreaded frozen fingers. Try one and if you don't like it, too! Popular Posts February 19.Fermentation and drying are very different things. Ben Way December 22, at AM. I also add whole mustard seed? Mix the meat until it becomes sticky and keeps together?
Can I use regular salt to make the summer sauage. Yes, for fermentation I use a cooler with a heating pad. If everything else is equal, you don't need to add any pork, the poorer the results will be. The higher the cooking temperature.
Jalapeño-Cheese Venison Summer Sausage Recipe
This is a great recipe that I have made several times. Related Articles. Mix all ingredients with ground meat. Anonymous November 1, at AM.
Smoked Sausage and Meat Recipes. Place a rack on top. Tried saueage recipe and it worked great. The higher the cooking temperature, the poorer the results will be.
There is a significant fat loss at temperatures over F. Bankie April 7, at PM. This final process is called lactic acid fermentation, ask your butcher to grind it for you, it also imparts that signature tangy taste you probably associate with many of the foods we just mentioned. You just have to control the air flow such that the temperature does not rise too quickly. Alternatively.
I thought I would share what I know about making Summer. I start with very lean and trimmed venison and I add to it beef and pork fat. For a 20 pound batch I would use 16 pounds of venison and 2 pounds of beef fat and 2 pounds of pork fat. The pork fat I get when I buy 60 pound boxes of pork trim. The trim is know as boneless pork shoulders but any fatty cut of pork will do. The first thing I do is trim all the fat from the lean pork.