Thanks to Bossman's post about Summer Sausage, we decided to try making some while we were grinding some venison for the freezer stock. Our usual venison/pork sausage is a 60/40 mix, stuffed in hog casings with a trip to the smokehouse. The summer sausage was from a kit and it worked very well. Smoked it in an electric smoker according to the kit instructions, it can also be done in an oven.
We thawed out a 12 lb bag of venison trim, and 7 lb boston butt and around 20 lbs of good venison for chili, taco soup, spaghetti, etc...The summer sausage kit called for 12 lbs venison and 3 lbs of pork. So we had 4 lbs of pork left over, added 6 lbs of good venison and made 10 lbs of bulk sausage. The rest of the "good" venison was ground and packaged for the kitchen.
The summer sausage was easy to make, tastes good and probably the next batch will possibly be from scratch using a recipe from one of my brothers-in-law that has made a living with specialty meats. Looking forward to doing this again!
We also bit the bullet and bought a FoodSaver Vacuum machine. It works very well.
Treefarmer
Man, that looks great!
That looks liked it turned out very well. You can always tell that someone knows what they are doing when they have monkey dust (Everglades Seasoning) on the counter.
Bossman
Bossman,
I believe with a little Everglades Seasoning you could make an old shoe sole taste good! :chef
Treefarmer
Dang that looks good!
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