Fermented Venison Summer Sausage
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- čas přidán 29. 08. 2024
- How to make fermented summer sausage start to finish. #sausage #hunting #homemade
Recipe:
4.5kg(10lbs meat @ 30% fat content)
95-140g(6-8 Tbsp) plain salt
150g or 1-½ cups nonfat powdered milk
11g or 2 tsp pink cure #1
25-35g or 3-4 Tbsp whole mustard seed
25-35g or 3-4 Tbsp black peppercorns
12g or 1-2 Tbsp ground coriander
12g or 1-2 Tbsp ground allspice
12g or 1-½ Tbsp garlic powder
1g or ½ tsp ground clove
14g LHP starter culture(use per instructions)
½ cup water
2-3% plain salt
3.5% nonfat powdered milk
.25% pink cure #1
.5%-.75% Mustard seed
.5%-.75% Black pepper
.25% ground allspice
.25% ground coriander
.25% garlic powder
Pinch of ground clove
LHP starter culture(use per instructions)
Water to bloom starter culture
Inkbird Controllers:
Humidity inkbird.com/pr...
Temperature inkbird.com/co...
Handheld Thermometer: Chefstemp Pocket Pro
Save big on your next meat thermometer or probe with my code ANDERSON15 at Chefstemp! www.chefstemp....
Smoker: Smoke Hollow 44" gas smoker
Music:
www.epidemicsound.com
Great video! I love the simple fermentation cabinet and temp/humidity controllers. That's my biggest problem to getting into fermented sausages. Looking forward to see how you set things up!
Last week I made a beef/pork summer sausage using your venison recipe (but with fermeto instead of encap. citric acid. Had fermento on hand.). Got to use my new sausage stuffer that replaced the el cheapo plastic tube one. Came out pretty well despite smoker controller issues. I'm now making a PID controller for the 2 year old Masterbuilt electric smoker.
I just did a big batch of kielbasa today and I need to get a mixer, it was so cold my hands hurt at the end, told the misses to expect one showing up soon. Thanks for the video, great as always, keep em comin.
Hey brother Mohawk!
Good video. Lots of top notch information in this one. Love the Rube Goldberg drying chamber. Its way cool ! Im definitely going to copy it. Thanks
Press on dude!
anouther flipping outstanding video,,,, thanks will have to try it for sure!!! Keep up the great videos
I'm gonna try. Thanks for the comment!
I’m thinking of building a “sausage closet”. What do you think would be the ideal dimensions (height x width x depth)??!!
That looks perfect!
I love deer, they are very tasty.
80% humidity inside the casing, not outside. Wraped in foil does the job.
Bit of a long story. A few weeks ago I gave my sister some homemade bacon and my brother in law decided to give me a big chunk of venison that had been in his freezer since last fall since he had just restocked his fridge from this years hunting season. I brought it home and stuck it in my freezer until I could decide what to do with it. Well for Christmas I was gifted two, yes two, sausage stuffers and the first thing that popped into my mind was your jalapeño cheese beef snack stick recipe. I third snack sticks before but always got a bad texture because the stuffing attachment for my grinder overheated while trying to stuff anything especially small diameter sausages. I was really impatient to try the stuffer and didn’t have all of the ingredients you used on hand but I had that venison and some pork belly. I also didn’t have dehydrated jalapeño but I had jalapeño powder so this is the recipe I came up with.
Venison Snack Sticks
Ingredients
1200g Venison
500g pork belly
34g salt 2%
4g instant cure #1 .25%
8g garlic powder .5%
4g jalapeño powder .25%
2g black pepper .125%
17g water 10%
68g milk powder 4%
Collagen casings
Rest in fridge overnight
Smoke at 140° f for 2 hours
150°f for 2 hours
Finish at 175°f until 155°f internal temp
Cool in cold water bath for 10 minutes
Air dry for 48 hours
They turned out fantastic. I probably could have at least doubled the jalapeno though they weren’t even mildly spicy. Next time I will do that and add half a percent red chili flakes. Thanks for the inspiration.
I was going to make a video but I had lighting issues and got frustrated so I decided to not finish filming. Maybe next time. Happy New Year!
I’ll add that I ground it twice, once on a coarse plate then I added the seasonings except the milk powder and ran it through again with a medium plate. I then added the milk powder and mixed by had for a good 8-10 minutes before stuffing.
Sounds like you nailed it! The recipes are mostly simple guidelines. They will make a great sausage, but making the recipe your own, well, that's the beauty of the craft. Cheers!
What do You think about using meat, not venisson because it is not available in my country?
is it possible to carry on the fermenting process in my smoker?
excuse me for my english. Thanks You ; from Venezuela.
You can absolutely use beef instead of venison. If you can keep the heat and humidity within the ranges for growing the bacteria, your smoker or any other cabinet will work for fermentation.
Looks good Anderson!
Thanks!
Which mixer do you use? Is that a hand crank model?
It's a 20lb Lem manual mixer. Here's a link: www.lemproducts.com/product/mighty-bite-manual-meat-mixer-20-lb/butcher-meat-mixers
@@AgeofAnderson thanks for the reply.
I Love You 😘
What do I see hiding behind these in the final drying?
The Christmas sticks!
Can you do that and all beef?
Absolutely! Thanks for the question.
Is it the curing salt that makes it safe for the raw sausages to sit at high room temp?
Yes, it is. Thanks for the question!
The LHP also drops the pH of the meat
Any specs for your sausage closet?
@@TheKnealing The current sausage closet is just the closet under my stairs in which I have a fan, heater and humidifier. I'm working on a dedicated curing and aging chamber that will be easier to maintain constant temp and humidity, so stay tuned for that!
@@AgeofAnderson thank you sir
Man! You wasted a tone of the starter culture!!! You didn't need anywhere near that much! I recommend watching some of the "2 Guys & a Cooler" videos on fermenting sausage to get better instruction using the Cultures!!!