redkneck Posted January 22, 2009 Report Share Posted January 22, 2009 Does anyone know how to make summer sausage? I see lots of recipies when i google it, but nothing looks like they would turn out into the nice perfectly wrapped jalepeno and cheese rolls that my deer processor does. I'd like to do some myself. Quote Link to comment Share on other sites More sharing options...
ksbowhntr77 Posted January 22, 2009 Report Share Posted January 22, 2009 Try this one on for size, Jalapeno & Cheese Summer Sausage Recipe 25 lbs. Deer meat chunked up, then ground 32 oz. Jalapeno peppers 1 oz. Mustard seed 1 oz. Black pepper 1 oz. Red pepper 1 ½ lbs. Cheese 5 tsp. Liquid Smoke 1 package Sausage Seasoning Mix ingredients, case, and cook in oven for 4 hours at 168 to 180 degrees. After cooking is done have ice and water ready to put sausage in to stop the cooking process. Quote Link to comment Share on other sites More sharing options...
Heavy Metal Posted January 22, 2009 Report Share Posted January 22, 2009 redkneck said: Does anyone know how to make summer sausage? I see lots of recipies when i google it, but nothing looks like they would turn out into the nice perfectly wrapped jalepeno and cheese rolls that my deer processor does. I'd like to do some myself.Hey bro check this site out. I joined it last May and they have been an amazing resource. Very friendly, very willing to share tips and recipes. www.smokingmeatforums.com There is a section for deer meat and wild meat. Tons of guys post in there. My user is T-Roy at that forum. But I think it would be cool if we could eventually get the Chuckwagon out of the dungeon (WAAAAYYY at the bottom). I think people can really benefit and get into it. Preparing and processing your own food is satisfying and can save you a ton of money. Sausage is real big at the forum too. I haven't tried it yet...but like you I'm dying to give a whirl! Quote Link to comment Share on other sites More sharing options...
redkneck Posted January 22, 2009 Author Report Share Posted January 22, 2009 Thanks HeavyMetal!!!! I will definitely do that! Like most in here, i get most of my meat processed, though i have done a lot on my own in the past (except smoked sausage). I agree, doing it yourself not only saves $, but is very satisfying in the end. Thanks again!! Quote Link to comment Share on other sites More sharing options...
Heavy Metal Posted January 22, 2009 Report Share Posted January 22, 2009 this looks killer right here: http://www.smokingmeatforums.com/forums/showthread.php?t=29148 Quote Link to comment Share on other sites More sharing options...
Heavy Metal Posted January 22, 2009 Report Share Posted January 22, 2009 Dang dude, we NEEEEEEED one of these! http://www.smokingmeatforums.com/forums/showthread.php?t=28836 Quote Link to comment Share on other sites More sharing options...
redkneck Posted January 22, 2009 Author Report Share Posted January 22, 2009 That is awesome! I aint even gonna say what my grinder looks like (dude my arm gets tired)..... but i want to pop one more nanny this year and get some tenderized steaks made up, but would love to get the guys at the camp to chip in and get a good machine to keep down there. I'm going to check that site out some more and see what all they got cookin. Quote Link to comment Share on other sites More sharing options...
Snipe Posted January 22, 2009 Report Share Posted January 22, 2009 I will post a recipe when I get to the house redkneck.. Quote Link to comment Share on other sites More sharing options...
Heavy Metal Posted January 22, 2009 Report Share Posted January 22, 2009 Snipe said: I will post a recipe when I get to the house redkneck..DUDE...you see what he just called you?! oh wait...... Quote Link to comment Share on other sites More sharing options...
redkneck Posted January 23, 2009 Author Report Share Posted January 23, 2009 OMG, as if i didnt already post in enough forums, Heavy Metal's got me hooked on a new one....... Quote Link to comment Share on other sites More sharing options...
Heavy Metal Posted January 23, 2009 Report Share Posted January 23, 2009 redkneck said: omg, as if i didnt already post in enough forums, heavy metal's got me hooked on a new one.......lmao, that site freakin' rules huh dude!? Quote Link to comment Share on other sites More sharing options...
Snipe Posted January 24, 2009 Report Share Posted January 24, 2009 Heres one I use.. 15 lbs. venison 10 lbs. ground pork 2 1/3 cup buttermilk 1 cup Morton Tender Quick 1/4 cup whole mustard seed 1/4 cup coarse ground black pepper 1/4 cup sugar 3 tablespoons garlic powder 1 tablespoon marjoram Combine the ground venison and pork. Mix all the spices and Tender Quick into the buttermilk... It won't completely dissolve.. Add this slurry to the ground meat, mixing well... Stuff into fibrous casings and refrigerate for 24 hours..Once the cure has set, place in smoker or smoke house.. Have smoker around 100* for about a hour to dry the casings.. Kick up the smoker to 130* for around 3-4 hours adding wood for smoke.. After that push it up to 180* till the internal temp hits 152*. Pull and drop in ice bath until the internal temp hits 100*. Hang at room temp for 3-4 hours to bloom... Vacuum seal them and freeze.. Enjoy.. Quote Link to comment Share on other sites More sharing options...
redkneck Posted January 24, 2009 Author Report Share Posted January 24, 2009 Now that looks like the real deal.... You tried this one out yourself? Quote Link to comment Share on other sites More sharing options...
Snipe Posted January 24, 2009 Report Share Posted January 24, 2009 redkneck said: Now that looks like the real deal.... You tried this one out yourself? Yes, and adjust your measurements to the amount of meat... Quote Link to comment Share on other sites More sharing options...
redkneck Posted January 24, 2009 Author Report Share Posted January 24, 2009 I have got to do this, my only problem is my charcoal smoker aint exactly great for controlling temps. but this recipie looks more like the real deal compared to most of the ones i see on the net where you basically are making meatloaf in the oven in rolls and putting it in the fridge. I'm going to shoot one more deer before the 31st, maybe i can figure out something to try like this. Thanks guys!! Quote Link to comment Share on other sites More sharing options...
Snipe Posted January 24, 2009 Report Share Posted January 24, 2009 If you use the Minion method you can keep your temps lower. Thats how I use my Oklahoma Joe Longhorn smoker. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.