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Any help,advice,information, Been reading the Web, lots of info on there, going to try to get some homemade this year, got a couple guys coming out for bow season, they have there own processing equipment, but they do not make summer sausage,but I get the first two deer they tag. and they will grind it up for me.
I use Backwoods summer sausage seasonings by Lem products , sold at Bass Pro Shops . The it comes with the casings , seasoning and cure . I add 20 - 25% Pork fat , and measure the seasonings with the weight of the pork added . Put in smoker or oven at low temp until internal temp reaches 160 .
If you need any of the stuffiing gear, let me know as I've got about everything known to man kind. I can scan and send you a couple of recipes to try but most are fairly standard. Most importantly is measure your cure by weight and cook low and slow to not render out the fat you add. I'll second the LEM products as not being a bad option for an all in one mix and go but if you are going to be doing two whole deer it can get pricey.
Shawn
thanks you two, Shawn I am going to try just one first, the (if they get two) will just be ground up and choice parts saved. I got the press and casings, but what is the best seasoning salt, or what ever it is called?
Beagle I will send you a recipe on a pm for summer sausage that is hard to beat. I get the casings and just stuff it with my grinder push rod then cook it in the oven for several hours till dried if your interested I get lots of compliments pretty easy.
Send it pleaseQuote:
Originally Posted by ripnlips
Beagle
I get all of my casings and cures from The Sausage Maker.com. You would want to use #1 cure for all cooking applications (1tsp per lb) and #2 cure for cold curing (salami, proscuitto, etc). You will find the quality of their casings as for as consistency in size and nice long usable lengths to be superior to what you buy at Cabelas or any other home retailer. If you buy casings buy no less than one hank at a time as the smaller packs are basically short pieces to make either 10 or 15 lbs of sausage and I hate messing with shorts casings. Their prices are very good with quick delivery as well. They will also have all of your fibrous casings and seasonings at prices and quality levels I would challenge you to beat anywhere.
Shawn
I second what TnRidge said about Backwoods Seasonings. They have some good stuff.
Sausagemaker.com has a really good summer sausage seasoning!! Allied-kenco out of Texas has a good line of product also
first, I mix deer with pork, 50/50. always. I have done my sausage with several different recipes and I liked most of them. backwoods is probably my favorite as far as premade seasonings go. I think the key to good sausage is a slow, heavy smoke. I'm sure you have seen my pics, I use an old chicken coop for a smokehouse and an old tin wash tub for a smoker. I like using hickory for the coals in the smoker, then I mix oak and hickory sawdust with water to keep the smoke rolling. we use synthetic casings, so ya need a little more smoke to get a good smokeline in the meat. making deer sausage is one of my favorite family traditions, and every year around late january, there is a party at my house! :cheers2
also, I remember my grampa telling how they did sausage back when. they would spread the ground meat out on a table nice and even, about three inches thick, then white with salt and then black with pepper. a good cold smoke and let it hang for about 6 weeks. to this day, we are still pretty close to that recipe....
have not heard from bwillaub lately but I was fishin with him bout 3 1/2 years ago he had the best I have ever eaten never made any but eaten a lot of it just sayin????
Beagle man, be sure to add a little TLC to make it just right!! And if you're out ol buddy, I will loan you some!!!:ThumbsUp
I'm out