Summer Sausage Venison Style

[Matthew]

I haven't posted in YEARS.... But I made some Summer Sausage, with Venison from a buddy... I did 2:1 ratio and ended up with 47 lbs of finished Venison Summer Sausage... I ground and used #114 AC Legg seasoning and 1 oz per 25 lbs of meat... I added 1 cup of water per 5 pounds of meat... I let cure for a few days and smoked today and will let rest a week, to let the Cure do its thing... I really like summer sausage and added with smoke cheese, its a delicacy....

 

[Matthew]

 

[Rich G]

I haven't posted in YEARS.... But I made some Summer Sausage, with Venison from a buddy... I did 2:1 ratio and ended up with 47 lbs of finished Venison Summer Sausage... I ground and used #114 AC Legg seasoning and 1 oz per 25 lbs of meat... I added 1 cup of water per 5 pounds of meat... I let cure for a few days and smoked today and will let rest a week, to let the Cure do its thing... I really like summer sausage and added with smoke cheese, its a delicacy....

I moved this so your photos would appear right after your original post, Matthew......

Dang, 47lbs is a LOT of summer sausage, @Matthew!! I just did a 5lb batch a couple of days ago (posted in the Photo Gallery), 60/40 pork butt/brisket. I've heard really good things about the Legg seasonings, though I usually just mix in my own spices. About 1.5lbs of my batch is gone already.

R