Summer Sausage-Homemade

Ingredients

• Venison Ground Meat

  Dartagnan

  40 oz or 1.12kg

• Ground beef

  80% lean meat / 20% fat, raw

  32 oz or 907g

• Beef, rib

  Shortribs, separable lean and fat, choice, raw

  16 oz or 454g

• #1 Prague powder-Pink Salt

  #1 curing salt

  1 teaspoon or 15g

• Salt

  Table

  2 tbsp or 36g

• Pepper

  Spices, black

  2 tbsp or 13g

• Whole Seed Mustard

  American Spoon

  2 tbsp or 32g

• Granulated Garlic

  McCormick

  5 tsp or 16g

• Liquid Smoke

  Natural Hickory, Colgin

  2 tsp or 9g

• Honey

  ¼ cup or 85g

• Water

  Plain, clean water

  ¼ cup or 59g

• Crushed red pepper flakes

  1 tsp or 0.3g

Directions

1. Grind chilled venison & beef fat pieces with large grinder plate.
2. Hand mix with the ground beef, spice & liquid ingredients thoroughly and put in freezer for 45 minutes
3. Remove chilled meat from freezer & run through medium grinder plate
4. Kneed meat until it feels sticky : chill covered in fridge for at least 4 hours
5. use sausage stuffer to fill desired size casings: prick any air bubbles
6. Dry in fridge for at least 12 hours up to 48 hours
7. smoke @ 180-200 degrees for 3-4 hours. either in smoker or oven @ same temp bring to 150 degrees internal temp. This makes it safe to eat cold.
8. rinse in cool water to remove smoke residue & store. we did this in32 MM casings