How Long Does It Take To Smoke Summer Sausage

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Smoking Venison Summer Sausage

Venison summer sausage can be fabricated in a variety of ways, merely the one thing that remains constant is how delicious information technology tastes when smoked correctly. My family waits all year to have that outset bite of melt-in-your-rima oris goodness that can merely exist establish in tender venison sausage.

Traditionally, summer sausage is cured with table salt, sugar, mustard, black pepper, and garlic. This is still mostly accurate when it comes to venison summer sausage. But as I mentioned before, there are a variety of ways to make deer sausage. You can use hickory, applewood, or just about whatsoever other variation of wood chips y'all tin can think of to impart a squeamish, multi-layered flavour profile to the meat.

Additionally, there are several flavor variations to consider. Yous can add diced jalapeno, a touch of beer, or even ground salary for an added kicking. If you similar a dry out, crumbly type of sausage and then y'all should consider using only venison as the base. Otherwise you will need to combine the venison with some pork trimmings in order to become that succulent, juicy seize with teeth that everyone will love.

The only downside to prepping this is the amount of time it takes from start to finish. Summer sausage must be cured or fermented for several days to preserve it (peculiarly if it is fresh venison yous didn't purchase from a butcher). Nosotros'll talk more than about this below, only information technology is vital to follow these steps in order to safely make venison summer sausage.Sausage making is an fine art, and so let's get into information technology. Sohow long does it take to smoke summer sausage? What ingredients do y'all need? What equipment? Go on on reading to find out.

What you'll need For This Smoked Summer Sausage Recipe:

• Meat grinder
• Meat mixer (optional)
• Casings of your choice
• Sausage stuffer (optional)
• Woodchips (hickory preferred)
• Smoker
  

Pro-tip: A sausage stuffer will brand the smoking summer sausage process easier, simply y'all don't need to accept one. Yous will just have to accept some time to stuff the casings by manus.

Smoked Venison Summer Sausage Recipe:

For a 10 pound batch:

• 6 pounds fibroid footing venison
• 4 pounds pork trimmings (fatty barrel or shoulder works all-time)
• ¾ cup + 1 tablespoon low fatty cultured buttermilk (for fermenting)
• iv tablespoon + 2 teaspoon kosher common salt
• 2 tablespoon whole mustard seed
• 3 tablespoon coarsely footing black pepper
• 4 teaspoon saccharide
• i tablespoon garlic pulverisation
• one tablespoon onion powder
  

Optional additions:

• ii tablespoon paprika
• 1 teaspoon ground marjoram
• ¼ teaspoon footing ginger
• ¼ teaspoon ground coriander
• 1 teaspoon monosodium glutamate

Pro-tip: Add the optional additions for a spicy summer sausage. Cut downwardly on the spices for a milder version.

Step-by-step Smoking Summer Sausage Recipe:

1. Grind the meat

Cut your venison into 1" cubes and freeze for 40 minutes to house it upwards first (this makes information technology easier to handle). In one case cold, combine information technology with the pork trimmings and and then grind them together very coarsely (use the coarse plate). Since the meat isn't cured yet, information technology's very important to make sure information technology stays common cold through all of the initial processes.

2. Season the meat

Add all of the ingredients above to the ground venison. Mix by hand or with the meat mixer. Do this until the ingredients are by and large incorporated into the meat.

3. Regrind the meat

The meat needs to be grinded together once again to actually combine the flavors. For a drier summertime sausage, utilize the coarse plate in one case over again. If you want a juicier sausage, use a effectively grind plate this time.

4. Stuff the casings

Keeping the meat cold, stuff into synthetic or fibrous casings that are two-iii inches in diameter. Don't skimp on this part! The blimp casings should feel tight, but non ready to bust. Under-filled casings volition non turn out correctly.

5. Time to cure

Store stuffed casings in the refrigerator for upward to three days (but at to the lowest degree overnight). The sharp "tang" of the summer sausage volition increase the longer it is refrigerated. Personally, I permit mine sit down for 2.5 days to achieve a nice flavor contour.

This fermentation period allows the buttermilk and carbohydrate to metabolize, giving the meat its characteristically sharp season.

Don't allow the temperature get below freezing (~34 degrees f) or the fermentation volition not take place.

6. Smoke summer sausage

Preheat the smoker to 120°F. Hang or lay fermented sausage on smoker racks, making sure they practice not touch. Allow to dry for one hr with damper broad open at this temperature.

Add wood fries to the wood pan, close damper ¾ of the style, and increase the smoker temperature to 150°F for four hours.

Add h2o to the pan and increase temperature to no more than 170°F for the rest of the cooking procedure.

Continue to add woodchips equally necessary to generate smoke for three to ten hours more than hours. The length of time you leave information technology smoking volition determine the "smokiness" of the final product. I recommend four-5 hours (only again, you may choose to become longer depending on your tastes).

Sausage is finished when internal temperature reaches 155°F.

vii. Stop the cooking process

Overcooked sausage will gustatory modality very dry and crumbly. Afterwards reaching 155 degrees, dunk the sausage into ice cold water to stop the cooking process.

Once the internal temperature drops to 100°F, you tin move on to the side by side step.

8. Let it bloom

Dry the outside of the sausage with a towel and and so let to air dry at room temperature. I prefer letting them hang to make certain the blooming is uniform throughout.

The sausage volition achieve optimum color afterwards a few hours. Eat immediately, or wrap in aluminum foil and butcher paper so it will stay fresh in the freezer for up to iii months.

Enjoy!

I usually serve my venison summer sausage sliced upward and surrounded by a variety of cheeses. Cheddar and other sharp, tangy cheeses add a whole other layer of deliciousness to the smokiness of the venison. You lot can as well choose to cut up some salami, grapes, and small tomatoes for an awesome charcuterie lath that will amaze even your closest friends.

If you like sausage, I also have a video for you so are prepared next time you have your friends over! Sausage Sandwich Recipe: Tips and Tricks to Make the All-time Sausage Sandwich E'er!

How practice yous serve venison summertime sausage? What is your favorite summer sausage add-in? Did yous enjoy this recipe? Comment and share to permit the states know!

​

Smoking Venison Summer Sausage

Venison summer sausage can exist made in a diversity of ways, simply the one thing that remains constant is how delicious it tastes when smoked correctly. My family unit waits all year to have that first bite of cook-in-your-mouth goodness that tin only exist found in tender venison sausage.

Prep Fourth dimension 20 mins

Cook Fourth dimension 6 hrs

Form: Main Course

Cuisine: American

Keyword: Summertime Sausage

Servings: 1

Calories: 368 kcal

Woodchips (hickory preferred)

• 6 Pounds Fibroid basis venison
• 4 Pounds Pork trimmings (fatty barrel or shoulder works all-time)
• ¾ Cup + 1 tablespoon low fat cultured buttermilk (for fermenting)
• iv Tablespoon + 2 teaspoon kosher salt
• two Tablespoon Whole mustard seed
• 3 Tablespoon Coarsely ground blackness pepper
• 4 Teaspoon Sugar
• 1 Tablespoon Garlic powder
• 1 Tablespoon Onion pulverisation

Optional additions:

• 2 Tablespoon Paprika
• 1 Teaspoon Ground marjoram
• ¼ Teaspoon Ground ginger
• ¼ Teaspoon Ground coriander
• 1 Teaspoon Monosodium glutamate

• Cutting your venison into one" cubes and freeze for 40 minutes to firm it up showtime (this makes it easier to handle).

• In one case cold, combine it with the pork trimmings and then grind them together very coarsely (utilise the coarse plate).

• Since the meat isn't cured all the same, information technology's very of import to brand sure it stays cold through all of the initial processes.

• Add together all of the ingredients above to the ground venison.

• Mix by hand or with the meat mixer. Do this until the ingredients are mostly incorporated into the meat.

• The meat needs to exist grinded together again to actually combine the flavors.

• For a drier summertime sausage, utilise the coarse plate again.

• If you lot want a juicier sausage, employ a effectively grind plate this time.

• Keeping the meat cold, stuff into synthetic or fibrous casings that are 2-3 inches in diameter.

• Don't skimp on this part! The stuffed casings should experience tight, just not ready to bosom.

• Under-filled casings will non plough out correctly.

• Shop stuffed casings in the refrigerator for upward to three days (only at least overnight).

• The precipitous "tang" of the summertime sausage will increase the longer information technology is refrigerated.

• Personally, I let mine sit down for 2.5 days to attain a nice flavor profile.

• Don't allow the temperature get beneath freezing (~34 degrees f) or the fermentation will non take identify.

• Preheat the smoker to 120°F. Hang or lay fermented sausage on smoker racks, making sure they do non touch.

• Allow to dry for one hour with damper wide open at this temperature.

• Add wood chips to the wood pan, close damper ¾ of the way, and increase the smoker temperature to 150°F for four hours.

• Add water to the pan and increment temperature to no more than 170°F for the rest of the cooking process.

• Continue to add woodchips as necessary to generate fume for three to ten hours more than hours.

• The length of time you get out it smoking will determine the "smokiness" of the concluding product.

• Sausage is finished when internal temperature reaches 155°F.

• Overcooked sausage will sense of taste very dry and crumbly.

• After reaching 155 degrees, dunk the sausage into ice common cold water to terminate the cooking process.

• Once the internal temperature drops to 100°F, you can move on to the next footstep.

• Dry the outside of the sausage with a towel and then permit to air dry at room temperature.

• The sausage will attain optimum color afterwards a few hours.

• Eat immediately, or wrap in aluminum foil and butcher paper then it will stay fresh in the freezer for up to three months.

Serving: 139 m | Calories: 368 kcal

Frequently Asked Questions​

What Is Summer Sausage?

Summer sausage is a mixture of meats, such as pork, beef, or venison. It is cured, dried, and smoked, preserving the meat so it does not need to be refrigerated. Mutual seasonings include black pepper, garlic, and mustard.

What is Venison

Venison is a term used to draw the meat of antelope or deer. The most common types of venison are whitetail deer, reindeer, or red deer.

What Does Venison Taste Like?

Venison has a "wild" season that is sometimes referred to as a "gamey" season. This flavor is more noticeable in the fatty of the animate being than the meat itself. This flavor comes from the nutrient that the animate being eats.

How Long Do You Smoke Summer Sausage?

You don't want to overcook summertime sausage, which can cause information technology to get dry and crumbly. Yous want to cook the sausage until it reaches an internal temperature of 155 degrees. This normally takes almost 4 hours.

How Long Is It Safe to Go on Summer Sausage in the Fridge?

According to the USDA, it is condom to keep unopened summer sausage in the refrigerator for 3 months. One time it is opened, it should exist consumed or discarded inside 3 weeks.

Each Share Saves a Steak From Being Cooked Well Done

Source: https://blog.cavetools.com/smoking-venison-summer-sausage/

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