Grampa’s Venison Summer Sausage Recipes: A Delicious Guide
Venison summer sausage is a true culinary delight. Its rich, savory flavor and satisfying texture make it a favorite for snacks, appetizers, and even main courses. And when it comes to venison summer sausage, few things compare to a recipe passed down through generations. In this guide, we’ll explore various Grampa-inspired venison summer sausage recipes, complete with detailed instructions, tips, and tricks to help you create a truly unforgettable sausage. We will also cover necessary food safety precautions to ensure your end product is both delicious and safe for consumption.
Why Venison Summer Sausage?
Before diving into the recipes, let’s appreciate why venison summer sausage is so special. Venison, derived from deer meat, provides a lean and flavorful base. When combined with the right spices and smoking techniques, it transforms into a savory delight that can be enjoyed year-round. The “summer” in the name refers to the traditional method of preservation, allowing the sausage to be kept without refrigeration during the warmer months.
Essential Equipment and Ingredients
Successful venison summer sausage making hinges on having the right tools and ingredients. Here’s a comprehensive list to get you started:
Equipment:
* **Meat Grinder:** A sturdy meat grinder is crucial for achieving the desired texture. Both manual and electric grinders work well; choose one that suits your production volume.
* **Sausage Stuffer:** This tool efficiently fills sausage casings with the ground meat mixture. Options range from manual crank stuffers to electric models.
* **Smoker:** A smoker is essential for imparting that signature smoky flavor. Electric, charcoal, or propane smokers are all viable options, each offering a unique smoke profile.
* **Meat Thermometer:** Accurate temperature monitoring is vital for food safety. A reliable meat thermometer ensures the sausage reaches the proper internal temperature.
* **Mixing Bowls:** Use large, non-reactive bowls (stainless steel or glass) for mixing ingredients.
* **Scale:** A kitchen scale for measuring spices and cure accurately.
* **Sausage Casings:** Collagen or fibrous casings are commonly used for summer sausage. The size will depend on the recipe.
* **Knives and Cutting Boards:** Sharp knives and clean cutting boards are indispensable for trimming and preparing the meat.
Ingredients:
* **Venison:** The star of the show! Use lean venison, trimmed of excess fat and silver skin.
* **Pork or Beef Fat:** Adding fat is crucial for moisture and flavor. Pork fatback or beef fat trimmings are excellent choices. Aim for a 20-30% fat content.
* **Cure:** Sodium nitrite or sodium nitrate (often sold as Prague Powder #1 or Cure #1) is essential for preserving the meat and preventing botulism. *Always* use the correct amount as directed by the recipe.
* **Spices:** A blend of spices creates the signature summer sausage flavor. Common spices include black pepper, garlic powder, onion powder, mustard seed, coriander, and paprika.
* **Dextrose or Sugar:** A small amount of sugar adds a touch of sweetness and aids in fermentation (if using a starter culture).
* **Starter Culture (Optional):** For a tangy, fermented flavor, consider using a starter culture like Bactoferm F-RM-52. This requires careful temperature control during fermentation.
* **Liquid Smoke (Optional):** If you don’t have access to a smoker, liquid smoke can provide a smoky flavor.
* **Water or Ice:** Adding water or ice helps to keep the meat cold during grinding and mixing, preventing fat from melting.
* **Optional Add-ins:** Consider adding ingredients like high-temperature cheese, jalapenos, dried cranberries, or chopped nuts for extra flavor and texture.
Grampa’s Classic Venison Summer Sausage Recipe
This recipe is a foundation that can be adapted to your personal preferences. Remember to always prioritize food safety and follow proper curing procedures.
**Yields:** Approximately 5 pounds
**Ingredients:**
* 4 lbs Lean Venison (trimmed and cubed)
* 1 lb Pork Fatback (cubed)
* 3 tablespoons Prague Powder #1 (Cure #1)
* 2 tablespoons Ground Black Pepper
* 2 tablespoons Garlic Powder
* 1 tablespoon Onion Powder
* 1 tablespoon Mustard Seed
* 1 teaspoon Coriander
* 1 tablespoon Paprika
* 2 tablespoons Dextrose
* 1 cup Ice Water
* Sausage Casings (Fibrous or Collagen, approximately 2″ diameter)
**Instructions:**
1. **Chill the Meat:** Place the venison and pork fatback in the freezer for about 30-60 minutes before grinding. This helps to keep the fat from smearing during grinding.
2. **Grind the Meat:** Grind the venison and pork fatback through a coarse grinding plate (approximately 3/8 inch). If you want a finer texture, grind it again through a finer plate (approximately 1/8 inch).
3. **Mix the Ingredients:** In a large mixing bowl, combine the ground venison and pork fatback. Add the Prague Powder #1, black pepper, garlic powder, onion powder, mustard seed, coriander, paprika, and dextrose. Mix well with your hands or a stand mixer fitted with a paddle attachment.
4. **Add Ice Water:** Gradually add the ice water while continuing to mix. The mixture should become slightly sticky and well-emulsified.
5. **Stuff the Casings:** Load the sausage stuffer with the meat mixture. Thread a sausage casing onto the stuffing tube. Slowly and evenly fill the casing, being careful not to overstuff. Twist the casing at desired intervals to create links.
6. **Refrigerate:** Place the stuffed sausages in the refrigerator for at least 12-24 hours to allow the cure to work its magic. This step is crucial for food safety.
7. **Prepare the Smoker:** Preheat your smoker to 170-180°F (77-82°C). Use your favorite wood chips for smoking, such as hickory, apple, or mesquite.
8. **Smoke the Sausage:** Hang the sausages in the smoker, ensuring they are not touching each other. Smoke for 6-8 hours, or until the internal temperature reaches 152°F (67°C). Use a meat thermometer to monitor the internal temperature.
9. **Ice Bath (Optional):** Once the sausages reach the desired internal temperature, you can immediately plunge them into an ice bath to stop the cooking process quickly. This helps to prevent wrinkling and ensures a firmer texture.
10. **Bloom (Optional):** After the Ice Bath allow to bloom. Hang them at room temp for a few hours.
11. **Cool and Store:** Allow the sausages to cool completely before storing. Wrap them tightly in plastic wrap and store them in the refrigerator for up to 2-3 weeks or freeze them for longer storage (up to 2-3 months).
Variations and Adaptations
Once you’ve mastered the classic recipe, feel free to experiment with different flavors and ingredients. Here are a few ideas to get you started:
* **Spicy Venison Summer Sausage:** Add red pepper flakes, cayenne pepper, or jalapenos to the mixture for a kick.
* **Cheese Venison Summer Sausage:** Incorporate high-temperature cheddar, mozzarella, or pepper jack cheese cubes into the mixture before stuffing.
* **Cranberry Walnut Venison Summer Sausage:** Add dried cranberries and chopped walnuts for a sweet and nutty flavor.
* **German-Style Venison Summer Sausage:** Use a blend of spices like caraway seeds, marjoram, and white pepper.
* **Venison Summer Sausage with Beer:** Substitute some of the ice water with your favorite beer for added flavor.
Food Safety: A Paramount Concern
Making venison summer sausage involves curing meat, which requires strict adherence to food safety guidelines. Botulism, a potentially fatal form of food poisoning, can occur if meat is not properly cured. Here are some critical food safety precautions:
* **Use the Correct Amount of Cure:** *Always* use the amount of Prague Powder #1 (or Cure #1) specified in the recipe. Do not exceed the recommended amount, as it can be harmful.
* **Mix the Cure Thoroughly:** Ensure the cure is evenly distributed throughout the meat mixture. Inadequate mixing can lead to uneven curing and increased risk of botulism.
* **Refrigerate During Curing:** Keep the stuffed sausages refrigerated at a temperature below 40°F (4°C) during the curing process (12-24 hours). This helps to inhibit the growth of harmful bacteria.
* **Cook to the Correct Internal Temperature:** Cook the sausage until the internal temperature reaches 152°F (67°C). Use a reliable meat thermometer to verify the temperature.
* **Proper Cooling and Storage:** Cool the sausage quickly after cooking. Refrigerate promptly at or below 40°F (4°C) or freeze for longer storage.
* **Use Clean Equipment:** Make sure your grinder, stuffer, bowls, and all other equipment are thoroughly cleaned and sanitized before use.
Troubleshooting Common Issues
Even with careful preparation, you might encounter some challenges. Here are a few common issues and their solutions:
* **Dry Sausage:** Insufficient fat content or overcooking can lead to dry sausage. Ensure you have at least 20-30% fat in the mixture and avoid over-smoking.
* **Casing Wrinkling:** Uneven stuffing or rapid cooling can cause the casings to wrinkle. Stuff the casings evenly and consider using an ice bath to cool the sausage gradually.
* **Poor Smoke Penetration:** Insufficient smoke or inadequate air circulation can result in poor smoke penetration. Ensure the smoker is producing sufficient smoke and that the sausages are spaced evenly.
* **Sausage Falling Apart:** This can result from grinding the meat improperly or adding too much water. Grinding chilled meat properly will help to avoid that. Adding more ground meat can also help.
* **Souring or Rancidity:** This indicates spoilage. Discard any sausage that exhibits signs of spoilage, such as an off odor or slimy texture.
Serving Suggestions
Venison summer sausage is incredibly versatile. Here are a few serving suggestions:
* **Snack or Appetizer:** Slice the sausage and serve it with crackers, cheese, and mustards.
* **Sandwiches:** Use it as a filling for sandwiches or wraps.
* **Charcuterie Board:** Include it on a charcuterie board with other meats, cheeses, and accompaniments.
* **Pizza Topping:** Slice it thinly and use it as a pizza topping.
* **Salads:** Add diced sausage to salads for a boost of flavor and protein.
* **Breakfast:** Make breakfast sandwiches with cheese and sausage.
The Importance of Record Keeping
Maintaining accurate records of each batch of venison summer sausage you make is essential for quality control and food safety. Here’s what you should record:
* **Date and Time of Production:** This helps to track the age of the sausage.
* **Ingredients Used:** List all ingredients, including amounts and brands.
* **Cure Lot Number:** Record the lot number of the cure used.
* **Internal Temperature Achieved:** Document the final internal temperature of the sausage.
* **Smoking Time and Temperature:** Note the smoking time and temperature range.
* **Any Variations or Adaptations:** Record any changes you made to the recipe.
* **Outcome and Observations:** Note any problems encountered and the overall quality of the sausage.
These records can help you to identify and correct any issues in future batches.
Beyond the Basics: Advanced Techniques
For the seasoned sausage maker, there are several advanced techniques that can further enhance the quality of your venison summer sausage:
* **Fermentation:** Using a starter culture and carefully controlling the fermentation process can create a tangy, complex flavor. This requires a dedicated fermentation chamber with precise temperature control.
* **Cold Smoking:** Cold smoking involves smoking the sausage at a low temperature (below 80°F or 27°C) for an extended period. This imparts a strong smoky flavor without cooking the sausage. Requires careful monitoring to prevent spoilage.
* **Dry Aging:** Dry aging the venison before grinding can concentrate the flavor and improve the texture. This requires a controlled environment with low temperature and humidity.
Sourcing Quality Venison
The quality of your venison significantly impacts the final product. If you hunt your own deer, ensure proper field dressing and handling to prevent spoilage. If you purchase venison, choose a reputable source that follows strict hygiene and safety standards. Look for venison that is lean, well-trimmed, and free of any off odors or discoloration.
Final Thoughts
Making venison summer sausage is a rewarding culinary endeavor that allows you to create a truly unique and delicious product. With careful attention to detail, proper food safety practices, and a little experimentation, you can create a sausage that rivals the best commercial brands. So, gather your equipment, source your ingredients, and embark on a journey to craft your own signature venison summer sausage!
By following these Grampa-inspired recipes and tips, you’ll be well on your way to creating delicious, safe, and memorable venison summer sausage that your family and friends will love.