Wild Game: Venison Summer Sausage

  • Team Blue Admin Walton's Employee Power User

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    Wild Game: Venison Summer Sausage

    Learn how to make Venison Summer Sausage with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    2 Grinds
    Stuffing into Casing
    Hang in Oven
    Sandwich

    What is Venison Summer Sausage

    Venison Summer Sausage is a semi-dried sausage that is typically stuffed into a larger diameter fibrous casing and made from venison and pork or pork fat. It can be made from beef, pork, wild game or some combination of meat. Some people are intimidated by making it but the most basic steps can be done by almost any home processor.

    Meat Block

    6 lb venison
    1.5 lb pork fat

    Ingredients

    H Summer Sausage Seasoning
    Sure Gel
    Encapuslated Citric Acid

    Grinding

    Grind all meat twice, first through a 3/8 plate and second through a 1/8 plate. Make sure your meat is very cold before you begin grinding, not only is this going to keep you away from the “danger zone” (40°-140°F) but it is also going to speed up the grinding process. Putting your meat back in the freezer between the first and second grind can actually save you time depending on the sharpness of your plate and knife and the power of your grinder.

    Mixing

    Before mixing you are going to want to determine how much seasoning and additives you need. We have breakdown charts for seasonings, cures and additives HERE But a simple way to do it is to take the weight of your seasoning and divide that by the batch size (in most cases 25 lb of meat) and that will give you the lb of seasoning you need per lb of meat, then multiply that by the number of pounds of meat you are making. Then, multiply that by 16 to get it in ounces and then multiply that by 28.2 if you want to figure out the grams from the ounces.

    Add meat, seasoning, water and cure to the mixer and begin mixing. You want to get protein extraction here so you will be mixing for around 8 minutes. During the last 60 seconds add your encapsulated citric acid and cheese, this will prevent the citric acids encapsulation from rupturing and being released too soon and it will prevent the cheese from smearing.

    Stuffing

    Choose the largest stuffing tube that your casings will fit over and stuff until the fibrous or collagen casing is full, smooth and firm. Then clip the open end closed with a Hog Ring or a Bag and Casing Clipper.

    Smoke Schedule

    120° for 30 minutes with dampers wide open and no water pan
    135° for 60 minutes, add smoke and humidity
    150° for 60 minutes
    175° until internal temperature is 160°

    Wrap Up

    If you aren’t going to add pork fat or pork to your venison then you can add Carrot Fiber and Cold phosphate to increase the water holding capacity of the meat. However, this is going to increase the pH of the meat, meaning A) the shelf life will be shortened and B) you cannot use a cure accelerator such as Encapsulated Citric Acid as it will be counteracted by the Cold Phosphate.

    Other notes

    If your meat had already been ground once at a processors, you only need to grind it one more time through the 1/8" plate.

    Shop waltonsinc.com for Camo Fibrous Summer Sausage Casing

    Shop waltonsinc.com for Summer Sausage Seasoning

    Watch WaltonsTV: Wild Game: Venison Summer Sausage




  • wild goose summer sausage fecipe

  • Team Blue Admin Walton's Employee Power User

    pageljim We don’t have any Goose to work with right now but take the basics from Goose Pepperoni and just use a larger fibrous casing, a Summer Sausage Seasoning and a High Temp Cheese and you should be good!

  • Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User

    Jonathon I have a family or two that I can’t keep off my dock or out of my yard that someone can harvest. Goose season is coming soon, I will need to collect payment for all that littering cleanup, making room in the freezer.

  • Team Blue Admin Walton's Employee Power User

    YooperDog I have to say, both the pepperoni and cajun sausage we made with the goose was really freaking good. Amongst the favorite of all the wild game sausage we have made. so…kill away!

  • Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User

    Jonathon I guess then I will just allow them to continue to build up their muscles and collect the trespassing fines on opening day. ;-)

  • Team Blue

    It was noted that using sure gel creates a better product than carrot fiber. Given the sure gel is a milk based product is there an alternative to sure gel that would be recommended. Also I’m only able to bring my smoker to 150 degrees. Given that bit of info what would the smoke schedule be when starting at 150 degrees.


  • Sternh8gen i would like to know about the 150dg smoke schedule also

  • Team Blue Admin Walton's Employee Power User

    Sternh8gen BRagland1 You can get good sticks from 150 degrees by either propping the door and bleeding heat or just starting at 150. If you do that I would recommend loading your sticks before starting yorut smoker. That way they will have some conditioning on the smokers way up to 150. Then I would leave them at 150 with max humidity (they should dry on the way to 150) and smoke for 1 hour, then move to 160 then either 175 or 180 until they are done.

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