How To make Summer Sausage

BEST Homemade Deer Summer Sausage (2 Ways)

Today at Deer Camp, we're taking leftover scrap meat from some Meat Does we hunted and fat from a hog we butchered for meat to show y'all how we grind our own Ground Deer Summer Sausage TWO WAYS! The first recipe is more of a classic take, and the second recipe is our favorite here at Buck Junkies - Jalapeno and Cheese!

#deermeat #sausage #buckjunkie

Deer Meat Breakfast Sausage

WHAT THE BUCK JUNKIES USED IN THIS VIDEO:
- HOWTOBBQRIGHT 7 BONING KNIFE
- MEAT YOUR MAKER GRINDER
- MEAT YOUR MAKER CHAMBER VAC

Jalapeno & Cheese Ground Deer Summer Sausage Recipe

Ingredients:
- 20lb fresh deer meat cut into 1-2 chunks
- 5lb pork fat cut into 1-2 chunks
- Summer Sausage Seasoning
- 1 dozen Summer Sausage Casings
- 1oz Pink Salt Cure #2
- 2oz Mustard Seeds
- 32oz Water
- 1lb High Heat Cheese
- 6oz Dried Jalapeno

Directions:
1. Soak the casings in water
2. Combine the deer and pork fat in a meat tub and add the Summer Sausage Seasoning - mix by hand to coat the meat evenly
3. Run the meat through the Meat Your Maker Grinder using the larger die plate
4. Swap to the smaller die plate and grind the meat one more time
5. Transfer the meat to the Meat Your Maker Mixer and add pink salt, mustard seeds, and water. Mix for 4 minutes in one direction and reverse the direction and mix another 4 minutes.
6. Divide the meat in half and place one half into the Meat Tour Maker Sausage Stuffer.
7. Add the high heat cheese and dried jalapenos to the remaining meat and combine by hand.
8. Stuff the sausage mixture into the casings.
9. Reload the stuffer and stuff the jalapeno cheese sausage into casings.

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How to make summer sausage at home. Recipe Included!

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In this video I am going to show you how to make summer sausage at home.

Summer sausage is great with any combination of beef, pork, or venison and is relatively easy to make.

In this how to make summer sausage video I used all beef and 75mm fibrous casings and the recipe is as follows:

Salt 19g/kg
Black Pepper 4g/kg
Coriander 1.5g/kg
Garlic 4g/kg
Mustard Seeds 4g/kg
Sugar 12g/kg
Beer 20g/kg
Sodium Nitrite/Cure 3g/kg
Sodium Erythorbate 0.5g/kg
Binder 10g/kg
Water 80g/kg

I hope you guys make this summer sausage and let me know how it is!
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If you guys need a grinder to get you started on your home sausage making journey here is a link:



If you guys need a stuffer to make your sausage making process smother here is a link:



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MeatEater Recipe: Cased Summer Sausage

Everybody likes summer sausage: from packing it into the backcountry to sharing it with guests at a fancy dinner party, this stuff is versatile. Watch as Steven Rinella demonstrates how to make cased summer sausage.

Cased Summer Sausage Recipe:

Ingredients:
8 pounds game meat (diced into 1-inch cubes)
2 pounds pork back fat (diced into 1-inch cubes)
3 ounces kosher salt (about 1/2 cup)
2 ounces dextrose (about 6 tablespoons)
2 teaspoons pink salt #1
1 1/2 tablespoons whole mustard seeds
1 tablespoon ground dry mustard
2 teaspoons garlic powder
2 teaspoons black pepper
2 teaspoons ground ginger
1 cup Fermento
1 cup water
Four 2 ½” by 18” collagen casings
Kitchen twine

Special Equipment:
Weston Meat Grinder
Sausage Stuffer
Large bowl or standing mixer
Ice

Method:
While keeping everything ice cold, combine game meat, pork fat, and all other ingredients (except for the Fermento and water) into a large bowl.

Mix to combine with your hands. Work in small batches if you need to (don’t be afraid to throw the meat back in the fridge or freezer, or into a cooler with ice to get chilled again.)

Using the large die on your grinder, grind the meat mixture into the bowl set over ice. Change out the grinder die to the small die and pass the mixture through the grinder again.

Meanwhile, dissolve the Fermento in the water and stir with a spoon. Add to the ground meat mixture and again mix with your hands (or throw in your standing mixer and mix on low using the paddle attachment) until it’s all incorporated.

Wrap the bowl with plastic wrap, pressing down on the surface to remove any air bubbles. Wrap again with plastic wrap and set it in the fridge for 2 days to ferment.

Make a little test patty and cook it up in a saute pan to be sure you got the seasonings right. Adjust them if you didn’t.

Then, using a sausage stuffer, stuff the sausage into 2 ½-inch collagen casings (an 18” casing will hold about 2.5 pounds of sausage mixture), which make these sausages easy to transport on a hunt.

Let rest in the fridge to dry out for 1-2 hours while you soak your wood chips and preheat your smoker. Soak a pan of apple wood chips for 20 minutes.

Preheat the smoker to 112-130 degrees.

Set the pan of chips in the smoker.

Lay (or hang) the sausages in the smoker. Smoke for about 60 minutes at this temperature, then raise the temperature to 180 degrees.

Smoke until the internal temperature reaches 150 degrees, which will take about 2-3 hours or more depending on your particular smoker and the ambient temperature. Keep filling your pan of apple wood chips if they get low.

When the sausages are done, let them hang at room temperature for one hour to cool, then wrap well and refrigerate.

I always make a ton and give some away to friends. If necessary, they can be wrapped and frozen for several months.

You can find all the Special Equipment used for this recipe at westonsupply.com

Cooking Game: Cased Summer Sausage brought to you by Weston
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Making Smoked Summer Sausage Recipe on the Farm

Making Smoked Summer Sausage Recipe on the Farm

Recipe Natural Summer Sausage spice via Sausage Maker 7oz/10lbs of meat (vension 7lbs, pork 3lbs), celery salt 1oz, water 1 cup, 2.5 inch casings via Eldon
then cook to intern temp 152 degrees 3-4 hours in Lang smoker

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Homemade Oven Summer Sausage.

A simple and easy summer sausage recipe you can make in the oven.

1lb ground beef ( I used ground chuck )
1 1/2 tsps of Morton Tender Quick
1 tsp of mustard seed
1 tsp brown sugar
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp liquid smoke ( optional )

Mix all ingredients well and refrigerate for 24 hours.
Then form in to a cylinder shape about the diameter of pepperoni. Place on metal drying rack and place that rack on a sheet pan lined with foil to catch the drippings. Put cylinder of sausage into a 200-225 oven until the internal temperature is 170F degrees. Allow to cool and refrigerate overnight to set up. Then slice and have with your favorite crackers.
Keep refrigerated.

How To Make Venison Summer Sausage - Step by Step Guide

Learn how to make your own venison summer sausage in this easy, step-by-step guide! We cover everything from grinding your deer meat to seasoning, stuffing your casings, and finally smoking your meat. Making your own venison summer sausage is a lot easier than you think, and it tastes great!

List of equipment and supplies used in this video:
- LEM Mighty Bite Meat Grinder
- LEM Might Bite 5 lb Vertical Sausage Stuffer
- LEM Meat Lug
- Walton's 2.4 x 20 in Mahogany Fibrous Casings
- Walton's H Summer Sausage Seasoning
- Pink Sure Cure
- High Temp Cheddar Cheese
- Recteq RT590 wood pellet grill