SUMMER SAUSAGE RECIPE RECIPES

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WILD GAME SUMMER SAUSAGE RECIPE | MEATEATER COOK



Wild Game Summer Sausage Recipe | MeatEater Cook image

There are three main reasons I love summer sausage. First, it’s virtually indestructible. You can bring it along on backpack hunts and camping trips without having to worry about it going bad or getting crushed inside your backpack or cooler. Second, I love it because it’s flavored heavily enough to...

Provided by Steven Rinella

Number Of Ingredients 16

8 lbs. game meat, cut into 1-inch cubes
2 lbs. pork fatback, cut into 1/2-inch cubes
6 tbsp. kosher salt
4 tbsp. dextrose
2 tsp. curing salt (often sold as pink salt # 1)
1-1/2 tbsp. mustard seeds
1 tbsp. dry mustard
2 tsp. garlic powder
2 tsp. freshly ground black pepper
2 tsp. ground ginger
1 cup Fermento
1 cup water
Four 2-1/2-by-18-inch collagen casings

Steps:

  • While keeping everything ice cold (see methods for fresh sausage), combine the game meat, pork fat, and all of the other ingredients except for the Fermento, water, and casings in a large bowl.
  • Mix to combine with your hands. Work in small batches if you need to, and 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 1/4-inch plate on your grinder, grind the meat mixture into the bowl set over ice.
  • Change out the grinder plate to the 3/16-inch plate 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 the meat mixture in the bowl of a standing mixer and mix on low, until it’s all incorporated.
  • Press a piece of plastic wrap over the surface of the meat, making sure there are no air bubbles. Then wrap the bowl with a second layer of plastic wrap and set it in the fridge for 2 days to ferment.
  • Make a little test patty and cook it up in a sauté pan to be sure you got the seasonings right. Adjust them if you didn’t. Then, using a sausage stuffer, stuff the sausage into the casings.
  • Let the stuffed casings rest in the fridge to dry out for 1-2 hours.
  • While the stuffed sausages are resting, soak a panful of applewood chips for 20 minutes.
  • Preheat the smoker to 112°-130°.
  • 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°.
  • Smoke until the internal temperature reaches 150°, which will probably take 2-3 hours, depending on your particular smoker and the ambient temperature.
  • Keep refilling the pan of apple wood chips as they get low.
  • When the sausages are done, let them hang at room temperature for 1 hour to cool, then wrap well and refrigerate. They can be frozen for several months.

HOMEMADE SUMMER SAUSAGE AKA SALAMI RECIPE - FOOD.COM



Homemade Summer Sausage Aka Salami Recipe - Food.com image

This recipe is as old as the hills. I've made it for the last 50 years and it was old when I got it. I thought it would be a good addition, so that young cooks can see how easy it is to make a basic sausage. You can play with it, add more spice or whatever. I do suggest trying it as written first. Just as good as what you can buy, but you know what is in there. I make a double recipe and then freeze it. It is really easy and quick to whip this up and costs a lot less than store bought. Prep time does not include sitting in the fridge for 24 hours.

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 4 rolls

Number Of Ingredients 8

2 lbs ground beef
1 cup water
1/2 teaspoon liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon coarse black pepper
1/2 teaspoon garlic powder
1/2 teaspoon mustard seeds
2 tablespoons quick curing salt (Mortons Tender Quick salt)

Steps:

  • Mix together all ingredients in a nonmetal bowl. It is easier to mix the seasoning with the water, then incorporate the meat, using your hands to distribute all spices evenly (like making a meatloaf). A note, based on a review, do not over mix the meat or it will be tough. This is true about any kind of meat, work it just enough to get every thing incorporated.
  • I use an ice cream bucket and place a lid on top.
  • Refrigerate for 24 hours.
  • Remove from bowl and roll into 4 rolls, about 1 1/2 to 2 inches thick.
  • Wrap in aluminum foil with shiny side towards meat.
  • Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.
  • Bake at 325 degrees for 1 1/2 hours.
  • Remove foil and rewrap in plastic wrap.
  • Ready to use or freeze.

Nutrition Facts : Calories 491.9, FatContent 34.1, SaturatedFatContent 13.3, CholesterolContent 154.2, SodiumContent 152, CarbohydrateContent 0.8, FiberContent 0.2, SugarContent 0.1, ProteinContent 42.4

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