My mechanic had some venison he asked me to turn into Summer Sausage. Perfect timing, because I also had some venison in the freezer which I was wanting to turn into Summer sausage as well.
After trimming all the venison, I ended up with just under 16 lbs.
I needed 4 lbs or so of fat trimmings, so I got from three hog jowls (7 1/2 lbs in total)from the butcher and separated them into meaty & fatty trimmings. The meaty trimmings will get used for something else.
The venison was ground through a medium plate (about 1/4" grind) adding the fatty trimmings as I went along. This gave me 20 lbs total of ground meat.
Cure & Seasonings mixed and ready to go. 3 lbs also got some red pepper flakes and chipotle powder.
Mixed, covered and ready to spend the night in the fridge.
Stuffed and on the MAK running in smoke mode (about 180° today) with a hickory/oak pellet blend.
Already getting some nice color after about 3 hours.
When the I.T. reached about 152° they were plunged into a cold water bath, then put on some racks to dry and bloom for a few hours.
They'll spend the night in the fridge before I slice them tomorrow, so stay tuned... more pics to come!
