Although it may seem impossible, you can make delicious deer summer sausages at home. It is always better to make it yourself than to buy one. It is not as difficult and time-consuming as it might sound. It takes some time and effort to make it right, but with this recipe, an electric digital smoker, a meat grinder, and this recipe, it will be much easier. In no time you will be a pro!
A good mix of meat, salt, herbs and spices makes great sausage. We have chosen this recipe to help you. It is easy to prepare and delicious. You can add or subtract ingredients as you like. You have the freedom to choose.
Smoked meat is always a good idea, especially if it’s made from venison, a first-rate meat choice. It’s an excellent source of protein, vitamins, and minerals. It is high in iron and rich in B vitamins. The deer meat is both delicious, and healthy.
Deer summer sausage is the perfect choice for meat lovers in your family. It can be stored in the refrigerator to make it a year-round delicious meal. It is an appetizing type of dry cured sausage that you don’t have to refrigerate. It can be used for travel, backpacking adventures, or road trips. To get the best sausage, follow the entire recipe. So, prepare everything you need for cooking it and let’s start!
- 6 lbs coarse ground venison
- 4 lbs coarse ground fatty pork butt/shoulder
- 3/4 cup + 1 teaspoon low-fat cultured buttermilk
- 2 tablespoons of non-fat dry dairy milk, for binder or additional lactose during fermentation
- 2 (0.40 oz.) of Prague Powder #1
- 4 tablespoons + 2 tablespoons kosher Salt, can be substituted 4 tablespoons Pickling Salt
- 2 tablespoons whole mustard seeds
- 3 tablespoons coarse ground black Pepper
- 4 tsp sugar, to ferment to get tang
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons paprika
- 1 tablespoon ground marjoram
- 1/4 teaspoon ground ginger
- 1/4 cup ground coriander
- Monosodium glutamate 1 teaspoon (optional).
Note: Only choose high-quality, fresh meat. 6 lb of deer and 4 Lbs of pork or beef are recommended. It is always better to mix the deer with another meat, so the sausage wouldn’t taste too dry and unappetizing. Before you grind your venison, make sure it is free from connective tissue and lean.
While you prepare the marinade for the meat, place it in the freezer. Set up your grinder. Use the one with 3/16″ holes. It is important to let the meat cool down before you begin cutting it. The meat should be taken out of the freezer. It can be cut into small cubes or ground into a large bowl.
For a better blend, add one piece of beef or pork to every three deer.
Mix all the ingredients together in a large bowl. Add one cup of ice water. Mix it with the ground beef and blend it well using a mixer or your hands. Make sure that it’s all evenly mixed. This is important because if it’s not mixed properly your sausage will have one bite that tastes great and one that has no flavor.
Wrap the meat in butcher’s paper and let it cool down in the refrigerator. You can also vacuum it. You can do whatever you like.
After the meat has been cured in the refrigerator, you can take it out and grind it on a coarse plate to achieve the desired texture. If it didn’t create a proper mix, you need to freeze the meat again overnight and repeat slicing and grinding process. Make sure the sausage is not heated above 40 degrees F. It will weigh approximately 3 lbs.
The sausages can be stored in the refrigerator and kept at room temperature for up to 24 hours. It can be kept in a refrigerator for at least three days before it is ready to be cooked. The more time it sits in the fridge, the better it will taste. The buttermilk that was added contains active bacteria that can ferment lactose into lactic acid. This will give the meat its characteristic tangy flavor. For proper fermentation, do not let the temperature drop below 35 degrees F.
Smoke it: Smoke the sausage in The Electric Smoker
The next step is to cook the sausage in an electric smoker. Heat the meat to 120°F. Then, lay the meat down or hang it in the smoker. Place the temperature probe in the middle of your smoker. Let the damper air dry for about an hour. Place the wood chips (hickory would be the best choice) in the wood pan. Increase the temperature and close the damper to ¼ open, and let the sausages dry for another four hours.
The sausages will be done smoking if you add water to the pan in the last hour. It is recommended to cook the sausages for at least 4 to 5 hours when cooking for the first time. It all depends on how smoky it tastes.
Continue cooking for approximately 30 minutes without using smoke or until the temperature reaches 150 degrees F.
Once the sausage reaches 155°F, place it in ice-cold water. The temperature will drop to 100° F in this way. It will take approximately half an hour for it to cool down.
Use the paper towels for drying the sausages. Hang it for a while to let it air dry at room temperature. Once it reaches a good color, place it in a cooler or freezer. It can be stored in aluminum foil and an airtight bag for up to one year.