How to Make Delicious Deer Summer Sausage at Home

Deer summer sausage is a delicious treat for any outdoor enthusiast. It’s a perfect snack to have on hand while camping, hiking, or just lounging around on a lazy summer afternoon. Making deer summer sausage is not as complicated as it may seem, and all you need are a few essential ingredients and a bit of patience and creativity. In this article, we will guide you through the process of making your own homemade deer summer sausage that you can enjoy all summer long.

Before we dive into the recipe, let’s talk about the benefits of making your own deer summer sausage. First of all, homemade sausage has no preservatives or additives, which is healthier than store-bought sausage. Secondly, you can customize the recipe to suit your taste buds. You can add your favorite spices, herbs, and flavors to create a mouth-watering sausage that is uniquely yours. Lastly, it’s a fun and rewarding activity that you can do with family and friends, making it a perfect bonding experience. So, let’s get started on making some delicious deer summer sausage!

“Homemade Deer Summer Sausage: A Step-by-Step Guide”

Are you a fan of meat snacks, particularly sausages? Have you tried making your own summer sausage at home? If you’re interested in learning how to make deer summer sausage, you’ve come to the right place. In this article, we will take you through a step-by-step guide on how to make your own delicious summer sausage using deer meat.

Preparing the Deer Meat

Before making the sausage, it’s essential to prepare the deer meat. First, make sure the meat has been trimmed of any visible fat and gristle and cut it into small pieces. Then, mix in the curing salt and seasonings, like garlic powder or brown sugar, that will enhance the flavor of your sausage. You can use a sausage seasoning kit or make your own custom blend.

Grinding the Meat

Next, it’s time to grind the meat. You can use a manual or electric meat grinder for this step, which will turn your meat into a finer texture. It’s best to grind the meat twice to ensure a consistent texture and taste. If you don’t have a meat grinder, you can ask your local butcher to grind it for you.

Prepping the Casing

The natural casing for summer sausage is made from animal intestines that have been cleaned and processed. You can usually find these casings at your local grocery store or butcher shop. Before using the casing, soak it in lukewarm water for at least 30 minutes, or according to the package directions. This will make it more pliable and easier to work with.

Filling the Casing

After preparing the casing, it’s time to stuff it with the ground deer meat. If you have a sausage stuffer, attach the casing to the nozzle and start filling it with the meat mixture. Make sure to leave about half an inch of space at both ends of the casing to tie a knot and ensure that the filling doesn’t come out.

Curing the Sausage

Once your sausages are stuffed, they need to be cured to preserve its flavor and texture. The curing process will also make the sausage last longer. You can either let the sausages dry in a cool, dry place for a few days or smoke them at a low temperature in a smoker.

Smoking the Sausages

If you prefer a smoky flavor, smoking your summer sausage is a must. You can use a charcoal or electric smoker to smoke the sausages. Set the smoker at around 150°F and let the sausages smoke for about 4-6 hours, or until they reach an internal temperature of 150°F.

Cooling and Storing the Sausage

After the smoking process, let your sausages cool down before storing them. Once cooled, you can store them in a ziplock bag or an airtight container in the freezer for up to 6 months. If you plan to eat them within a week, you can store them in the refrigerator.

Serving Suggestions

Now that your homemade deer summer sausage is ready, it’s time to enjoy it! You can serve it on a charcuterie board, as a snack with crackers and cheese, or as a topping for pizza. The possibilities are endless!

Tips and Tricks

– Use fresh meat and quality ingredients for better flavor and texture.
– Double-grind the meat for a consistent texture.
– Use a meat thermometer to check the internal temperature of the sausage when smoking.
– Don’t overstuff the casing, or it can burst during the cooking process.

Conclusion

Making your own deer summer sausage can be a fun and rewarding activity. With the right ingredients and equipment, you can create delicious sausages that are perfect for snacking or entertaining. Follow this step-by-step guide, and you’ll be making your own homemade sausage in no time.

Ingredients Needed for Deer Summer Sausage

Making deer summer sausage is not a complicated process, but it does require some preparation and the right ingredients. Here are the key items you’ll need to make your own delicious deer summer sausage:

1. 5 pounds of ground deer meat
2. 1 pound of pork fatback
3. 3 tablespoons of Morton’s Tender Quick curing salt
4. 2 tablespoons of mustard seed
5. 2 tablespoons of black pepper
6. 2 tablespoons of garlic powder
7. 1 tablespoon of onion powder
8. 1 tablespoon of paprika
9. 1 tablespoon of liquid smoke
10. Hog casings

Ground deer meat and pork fatback are the basic ingredients needed for making deer summer sausage. The fatback helps to add moisture to the sausage, which is essential for a juicy and tender final product. Morton’s Tender Quick curing salt is a necessary ingredient for curing the meat and enhancing its flavor.

Mustard seeds, black pepper, garlic powder, onion powder, and paprika are spices that will be added to the meat mixture to provide it with a unique and flavorful taste. Liquid smoke, although optional, adds an authentic smoky flavor to the sausage. Finally, hog casings are essential for shaping the sausage and will also contribute to its texture and flavor.

It’s important to gather all of these ingredients before you start making the sausage to ensure that you can follow the recipe accurately and get the desired results. Once you have everything you need, it’s time to get started!

Ingredients for Making Deer Summer Sausage

Making deer summer sausage requires some specific ingredients. Here are the things you will need:

Now that you have your ingredients ready, let’s move on to the next step.

Preparing the Meat

Before you start mixing your ingredients, you need to prepare the meat. Start by removing all the silver skin and fat from the venison. Once that is done, grind the venison and pork fat together. A meat grinder is the best way to do this, but you can also use a food processor if you do not have a grinder.

Mixing the Ingredients

Once the meat is ground, it’s time to add the seasonings. In a bowl, mix together the curing salt, ground pepper, mustard seed, garlic powder, paprika, red pepper flakes, and sugar. Add the dry ingredients to the meat and mix well. You can use your hands to mix the ingredients, but if you have a mixer with a dough hook attachment, that will work even better.

Letting the Mixture Rest

Once the meat and seasonings are mixed together, you need to let the mixture rest for at least 24 hours. This will allow the flavors to meld together and for the curing salt to do its job.

Stuffing the Sausage

After the mixture has rested, it’s time to stuff the sausages. You can use a sausage stuffer for this, or you can simply use your hands to roll the mixture into sausage shapes. Once the sausages are formed, let them dry in a cool, dry place for a few hours. After they have dried, you can smoke them at a low temperature for a few hours to give them a smoky flavor. And that’s it – you now have delicious deer summer sausage!

Closing Thoughts

Well, there you have it – a simple recipe for making delicious deer summer sausage. We hope you found this article useful and informative. Remember, the most important part of any recipe is to have fun while making it. So, grab your deer meat and get started! Thanks for reading, and we look forward to having you back for more culinary adventures. Until next time, happy cooking!