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Venison Summer Sausage

 
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Mikey P's BBQ
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Joined: 15 Sep 2009
Posts: 154
Location: SW Oh-io

PostPosted: Wed Sep 19 12 11:04 pm    Post subject: Venison Summer Sausage Reply with quote

Well, I made this a few weeks ago and am just getting around to posting pictures...

I followed Len Poli's recipe almost exactly. I used water rather than red wine and added 5 TBS of powdered buttermilk for a 10 pound batch. I used 7 pounds of venison and 3 pounds of bacon

Stuffed into 2 1/2" casings, the manufacture said 2.5-3 pounds a casing... they were off. these came in at 3.7-3.8 pounds each.


Smoking in an electric UDS with an amazin smoke generator with hickory


Sliced



And on pretzel crackers


This sausage will be a staple for me. Its absolutely delicious. Not too salty and no spice is overpowering.
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Shaymus
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Joined: 04 Apr 2006
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Location: Boone NC

PostPosted: Wed Sep 19 12 11:27 pm    Post subject: Reply with quote

Do you ship ?? J/K looks delicious .
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Thu Sep 20 12 3:35 am    Post subject: Reply with quote

Great job Mikey. That looks delicious.
How do you like the tang of the powdered buttermilk?
Looks like it might have worked as a binder as well.
Green weight will always weigh more than what they say.
If you weigh one after smoking, it should be in the ballpark.
I figure 30% loss of moisture.
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Mikey P's BBQ
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Joined: 15 Sep 2009
Posts: 154
Location: SW Oh-io

PostPosted: Thu Sep 20 12 7:42 pm    Post subject: Reply with quote

Jarhead wrote:
Great job Mikey. That looks delicious.
How do you like the tang of the powdered buttermilk?
Looks like it might have worked as a binder as well.
Green weight will always weigh more than what they say.
If you weigh one after smoking, it should be in the ballpark.
I figure 30% loss of moisture.


5tbs of buttermilk powder didnt really add much if any tang. next time I may bump it up a little, but these are good enough that I probably wont change anything.

this is my SECOND successful attempt at making sausage and I am VERY pleased with the results. I owe many thanks to the readers on this forum for my success.

Thanks guys!

Up next.... 10 pounds of snack sticks. (I'm out already after 3 weeks!)
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Thu Sep 20 12 10:23 pm    Post subject: Reply with quote

if you're looking for a strong tang, hang them at room temp for 24 hours before smoking, or you can wait 3 days after grinding and seasoning to stuff the casings, twice a day for 3 days, mix the meat by hand, then stuff.

Either method allows lactic acid producing bacteria to flourish and add that tang flavor, and create a more shelf stable product due to the change in PH levels from fermentation.

Or easier yet, get a freeze dried bacterial culture and use that to start bacterial growth of the correct strain. A culture may require a ferment time of 24 hours or more at or near 100 degrees.
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Fri Sep 21 12 1:45 am    Post subject: Reply with quote

If you want tang without the hassle then try some ECA in the mix.
http://www.butcher-packer.com/index.php?main_page=product_info&cPath=86_109&products_id=897
or as Harry said. Here is one that I use. F-LC
http://www.alliedkenco.com/culture-meat-safeprof-lc.aspx
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