A while back a friend of mine went on a Texas hunt for an Oryx. He “needed” an Oryx for his trophy room. Well, he was successful. He brought me some of the ground Oryx meat. Now this meat is supposed to be similar to elk meat. After tasting it, I can confirm that fact. He gave me some to make into summer sausage. The recipe I used is from the ”Great Sausage Recipes and Meat Curing” book by Rytek Kutas.
These are the ingredients I added to the meat to make the summer sausage.
Here is the meat, all mixed and ready to go back in the refrigerator for several days to let the Fermento “do its thing”.
I used muslin casings that my sister-in-law sewed up for me a while back. Turns out I can get around two pounds of meat in each casing. I had a little sausage meat left over so I hand stuffed it into another casing I had available.
I filled the Amazen tube with apple pellets and put it in my MAK to cold smoke the sausage for several hours.
The next step was to fire up the MAK (also using the apple pellets) and set it on the Smoke Setting (about 175 degrees F.). I put the large casings on the top rack and the small casing on the bottom.
Here I have split the casing to remove the smoked Oryx summer sausage.
The final step was to cut the Oryx summer sausage and vacuum seal it.
The Oryx summer sausage is relatively mild to the taste. It pairs really well with spicy mustard, crackers, and a FT. I have elk meat, the last of my Russian boar and some fresh ground pork thawed and ready to make into more summer sausage. I will try to spice this up a bit more than the recipe calls for. When this is finished, I will have an elk summer sausage report, complete with pictures. No Unicorn summer sausage here!!
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