Made sausage tonight

[cnelk]

I made about 11 lbs of venison sausage tonight.
9 lbs of WT and 2 lbs of pork fat with my special seasonings

Good stuff

 

[cnelk]

Ready for the freezer. 42 sausages

 

[mainebrdr]

Brad, you\'ve probably made that with elk previously but have you made it before with venison?

 

[cnelk]

Tim,
Yes I have. They were Nebraska WT tho. Not Colorado WT. Would that make a difference??? :mrgreen:

 

[BTL]

Awesome! Processing my whitetail and elk November 29th with family and friends. I was hoping for another WT, the one ive been chasing, but hasnt happened yet. If I dont get him before that, most will turn into jerky and steaks, oh darn.

 

[WW]

Well, before I give you a thumbs up on your recipe, I think you should send me a package to try out.

 

[Deertick]

Now you know how laws are made.

 

[iccyman001]

Looks awesome!

 

[colorado russ]

Sausages look good Brad. I made some jalapeno/cheddar and chipotle/cheddar summer sausage 2 weekends ago for my upcoming trip to OK. Figured it was the last good weather weekend to run the smoker.[attachment=1]<!-- ia1 -->IMG_20141109_134348_772.jpg<!-- ia1 -->[/attachment][attachment=0]<!-- ia0 -->IMG_20141112_122303_058.jpg<!-- ia0 -->[/attachment]

 

[WW]

Glad to see you answered this post Russ. I was just getting ready to mention your name as the sausage making King.

 

[colorado russ]

Thanks WW! Still got some spicy snack sticks from last year vacuum sealed and will try this weekend. May be a little dry so need more cold beverage to wash it down with!

That was my lunch the other day and it rocked! Key is Mom\'s homemade bread and butter pickles!

 

[cohunter14]

Brad or Russ, care to share your recipes? If you don\'t want to let us in on the exact recipes, how about cooking instructions? Never made sausage before, but I would like to try assuming my antelope hunt goes well in a couple of weeks...

 

[colorado russ]

Here\'s my summer sausage recipe. More than happy to go over any of it if there are questions. Read it closely. I ground 10 pounds total and mixed in everything except the peppers. Separate out 7 lbs for jalapenos and 3 lbs for chipotle. I\'ll be doing another 10 pound batch of mule deer using only chipotle later this month hopefully.

#8 game (venison)
#2 pork (trimmed up)
8 T cure (Morton?s Tender Quick)
4 T course black pepper
4 T Garlic powder
4 T Mustard powder
2 T Coriander powder
1 T Marjoram
2 T Liquid smoke
1 T Dried chipotle flakes
1 Can chipotle peppers in adobo sauce( 4-5 peppers seeded and pureed)
12 Jalapenos(seeded and finely chopped)
#1 Extra Sharp cheddar cheese(chopped into small chunks)

Grind venison and pork with small plate. Mix together well.
Add dry spices and liquid smoke. Mix together well.
Add cheese. Mix together well.

Separate out #3 of meat mixture for chipotle.
Add pureed chipotle and dried chipotle flakes. Mix together well.

Add jalapenos to remaining #7 of meat. Mix together well.

Stuff into 1 lb fibrous casings and let sit in fridge overnight.

I use a smoker with Hickory chips which is why I used less liquid smoke than the original recipe.
Hang sausages vertically in smoker.
Smoke at 150 degrees for 1 hour with Hickory.
Smoke at 160 degrees for 1 hour with Hickory.
Smoke at 170 degrees for 1 hour with Hickory.
Smoke at 180 degrees for remainder until internal temperature reaches 155 degrees(no smoke)

Put cased summer sausage immediately into an ice bath once the 155 degree mark is reached.

After cooled down, dry off sausages, eat, refrigerate some or vacuum seal and freeze.