Venison Summer Sausage Recipe
Chef Tom smokes up some classic Venison Summer Sausage with a mixture of 2/3 venison and 1/3 beef fat. Using these LEM seasonings makes sausage making incredibly simple, and they’re a great jumping off point for making a sausage just the way you like it. Enjoy!
Full Recipe: http://thesauce.atbbq.com/videos-venison-summer-sausage/
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You can also substitute about 1.5oz of liquor for water. Brandy, rum, sherry etc. all give it a nice bite reminiscent of a fermented summer sausage
Don't be such a Sally… mix it with your hands, not your Ol' ladys KitchenAid!
Great recipe. Thanks for sharing.
With the chance the rapper hat.
Thanks Tom I'm sitting here drooling, while you cut into them gems!!
I should have read the comments b 4 I posted. Others had already made the same. Not a hater, just worked in the industry for 35 years.
Couple of suggestions. Don't let the smoker get above 190 EVER that's where your fat renders out. Cold shower them immediately after taking them out of the smoker. I'm sure they are tasty.
Great job chef Tom!
Is it self stable after the smoking ?
Or does it need to be in a root celler?
Sausage gives me gas
Nice job but temp too high. Keep your temp 170 and the fat will not melt but takes longer to reach your target temp to fully cooked status. A cold water shower when taking out of smoker will keep your s. sausage from wrinkling when cooling off. Again, nice job but im alot older and learned a few things over the years from trial and error. Thanks for the upload
Every time I eat summer sausage I think, "I'm so glad I'm not vegetarian"
can beef suet be used?
Do you think 2 days in the fridge would be fine before smoking instead of overnight? I made some and can’t get it on the smoker till tomorrow
I like the pork to
About the size of mine! Ask my girlfriend
When you use pre mixed spices from LEM it is not a recipe. I'm sorry but this is deception, this is just following instructions on a store bought package, nothing original or unique about it.
Absolutely Awesome!!! Im trying this!
You're video sucks you to worried about the fat and freezing the Grinding and way to light on the seasoning it probably tastes like ass which you're used to
Erotic
poke your hole in the END for your probe.
submerge in an ice bath immediately to lock your liquid fat inside your log instead of outside
i do this with black bear and it's hard to keep people out of it
200 degrees is too hot. first 4 hours or so i cook at 150-160. it helps to get them to temperature slowly instead of chasing your fat out out in the ends. S L O W
then, turn it up gradually until you hit 150 internal. i do 160 for bear (for safety) i also use the LEM summer sausage seasonings. best I've tried. i have made hundreds of lbs of these wonderful beer snacks
you did a few things wrong.. you ended up with fat out. cooked to high of heat.. 2nd you should of dropped them in an ice water bath for 15 minutes.. you would of got no shrinkage..
stopped video :58 when I heard you say freeze all the gear before you start! can't wait to try that. ny venison/beef/pork is usually pretty cold…but i've never done the frozen grinder. thanks for tip!
Is that Zach Galifianakis??
Excellent! TY
can you freeze the sausage with the casing on?
Do you take orders??? Daggum that looks tasty. I can’t wait to get one of those and start making my own.
You should remove your ring from your finger, before handling meat….
Good job!!! Thank you!!!
I like adding the cheese Idea …..special note to chef Tom and to anyone smoking sausage as i notice that the sausage is shriveled …..this can be stopped by placing the sausage in an ice water bath to stop the cooking process and help it retain the Water. My finished sausage no longer looks like that and i feel has a better flavor as the water helps with flavor and consisency
You can stop the shrinkage by chilling and cooling in water, will also reduce the wait time.
Really don't understand videos claiming to give a recipe when you bought some premixed spices and dump them into some meat.
Nice recipe.
Man those look great. Have to get me a few deer this year. And try this. Thanks.
Awesome as always. Can you use natural casings?
Looks amazing buddy
Yeeeaaaa
Yeeeaaaa
STOP!!!# Your making me hungry.