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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask! He returns all questions . . . . . . . |
Subject: Re: Sausage
Thanks for the info, Smoky. Got quite a bit of venisen this year. How
about you? I would like to try making summer sausage and will probably mix
with beef fat first unless you suggest otherwise. How do I proceed?
Kelly
First, get some venison.
Clean it well, trim all the sinew, silverskin, damaged meat, cartilage etc.
and cut into 1" chunks. Weigh and mix with an equal amount of beef or pork
fat (or a combination of the two) If you use beef fat, the best source is
from around the kidneys. You can buy Morton's (the salt folk) seasonings
already mixed or mix a recipe yourself. What kind of sausage you want to
wind up with will greatly influence the recipe. Whether you want a
breakfast sausage, a summer sausage or a smoked sausage will determine what
you do hereafter. It will also determine the type and size of casing you
will need. Any decent meat market ought to have sausage casings. If they do
not have them in stock, they can quickly order them in. Specify what size
and type that you want.
In any case, sprinkle the seasoning well and evenly over the meat and fat
and mix well with your hands. (wear good rubber gloves) Run through the
grinder using the coarse plate (large holes), prepare the casings, change to
the fine plate (small holes), install the stuffing attachment. Grind the
mixture again into the casings.
Next steps vary according to sausage/cure type. Otherwise, refrigerate,
freeze or cold smoke at 90* F. for 8-24 hours or hot smoke 120-170*F for 4-6
hrs. Freeze or refrigerate thereafter.
Fun,
Smoky
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