HOW TO Make summer sausage with venison and pork shoulder (50/50)
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- Опубліковано 16 гру 2022
- This was my second attempt at making summer sausages with venison. After being defeated the first time, I invested in some better products that made it easy. Watch the video for some step by step instructions on how to make delicious summer sausage. Enjoy!
Ingredients:
-12.5 pounds venison, trimmed cubed
-12.5 pounds boneless pork shoulder cubed
-Waltons H seasoning
-Waltons Pink Sure Cure
-Waltons Sure Gel Meat Binder
-Waltons encapsulated citric acid
-Waltons 1.5”x12” Mahogany pre stuck casing
-32oz of water
Equipment
-LEM Big Bite #12, 3/4hp Meat grinder
-LEM 25# stuffer
-LEM 25# mixer
-LEM #8 Dual Grinder
-LEM Spring Loaded pliers and hog rings
-MEATER Plus
Oven Cook time:
-2 hours on lowest “keep warm” temp. Mine is 170
-2.5 hours at 190
-Turn up heat to 225 until internal meat temp is 166(this happens fast, keep an eye on it) - Спорт
I approve! I learned what a star wrench was and I learned how to make summer sausage all in the same video
Your approval was all I was looking for.
A little tip I take my dry ingredients and the amount of liquid that it calls for with some ice and I make a slurry and mix it in my meat and that's wut works for me and the way I do it ,
I bought the same equipment you did and the stuffer I later year down the road and bought a 50lbs stuffer so you'll be glad you bought the one you did ,
Delicious
Thank you 😋
Pork belly and uncured bacon will work also !!
Nice job. I've. fiddled around with this over the past few years, and it's fun. .Only suggestion I have is to smoke a bit, then finish.
Nice work, senior! Great editing and you did a terrific job explaining your process and equipment.
I have a smaller version of your stuffer which works great for us. But how much meat would you say ended up in that 90⁰ bend at the bottom? We end up with almost a pound of meat there, which started irritating me. People would say "that makes a great meat patty" and I'm like "i didn't put it in the stuffer just to pull it out and make a patty" 😁
So Walton's has these little rubber egg looking things that you put in when you get to the end, and they fit into that 90⁰ bend, pushing the meat out.
Anyways, well done, and I like your idea of smaller portions with those casings.
Congrats you are the first vid I’ve seen, and I’ve seen hundreds to tell folks to turn mixer in reverse for a time. I’ve never made sausage but again you are 1 of very few who seasoned before you grind. Makes more sense to me to do it your way. 👍
Very very good video! I would like to ask about not having any Smoke. Did you miss not having the smoke flavor?
Definitely missing the smoke, but still very, very good.
Pork butt will work also , when I make my venison burger and breakfast sausage I buy a Boston pork butt and mix it with my venison
Your summer sausage looked awesome, but if ya want another layer of flavor, put your product in a smoker to cook it.
You can buy a foot petal attachments that will reverse the grinder
Don’t think so those ( foot pedals ) only stop and start.
Takes 3 days to make a good product don't matter if it's 5 lbs or 1000lbs
Use pork belly