First attempt at venison summer sausage

Pepper Monkey BBQ

I've been laid up due to a broken ankle so it's allowed some time for cooking experiments. A friend from work trades us venison for coffee we import from seattle and recently we acquired 16 lbs of trimmed and cubed meat. I also had a pork butt in the freezer so it only seemed natural to turn it into summer sausage! We've made sausage before, but never summer sausage, and never this much at once. We ended up with 25 lbs of meat. I used seasonings from Butcher and Packer Supply Company and then we added jalepeno flakes to a few logs, and chipotle flakes to a few logs, and left the remainder with only the butcher and packer seasoning. It came out great. fit them all into the XL and smoked with apple wood.


Pork but prepped and ready for grinding. Have learned a good food processor gives us a better grind that our kitchenaid meat grinder, and it's WAY faster.


8 of 16 lbs of cubed venison ready for the grind.


25 lbs of meat ready for seasoning.


Smoke on! Smoked at 110 deg for an hour, then 130, then 150, finished at 200 deg. Took approximately 7 hrs to reach internal of 160.

Grandpas Grub

 
Sure looks good. Summer Sausage is amazingly easy and good when done on the egg.

Kent

Pepper Monkey BBQ

Agreed ... Very simple. I think next time I'll get shorter casings so it can be easily distributed to neighbors. These things are about 3lbs a piece.

JM

Gibson's Finest

How big are those casings? Do you have a stuffer? Be sure to post some pictures of the end product if you can.

DrugCoder

What are those casings made of? Does the smoke actually get through it?

Grandpas Grub

 
For the neighbors I will make 3 logs out of those 3# lengths. I just twist then off and tie.



GG

Pepper Monkey BBQ

Casings are 2 1/2 inch casings ... each log weighs about 3 lbs. I'll post a plated pic tonight when we cut into one!

Pepper Monkey BBQ

These were collagen casings ... not natural. They are semi permeable so smoke does get into the meat. I like them for summer sausage because you can't really damage them during the stuffing process.

Pepper Monkey BBQ

We discussed that exact idea AFTER we had stuffed them .... but no worries, just means I get to make another batch!!!

Pepper Monkey BBQ

We discussed that exact idea AFTER we had stuffed them .... but no worries, just means I get to make another batch!!!