Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: TentHunteR on April 25, 2016, 09:41:05 PM
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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.
(https://lh3.googleusercontent.com/-42DSTrcUgdI/Vx57OPQNOuI/AAAAAAAAH-8/Dj0INLG1gMw3QwSz-wLhPM39fwlbWHypQCCo/s640/VSS1601.JPG)
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.
(https://lh3.googleusercontent.com/-zoaVRxZUXDc/Vx57ONJSD2I/AAAAAAAAH-8/oPYT2mkgLokfNLyIJNdumgCvDMkkpHS2wCCo/s800/VSS1602.JPG)
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.
(https://lh3.googleusercontent.com/-0uJ4ci8nsYg/Vx57OCy_5oI/AAAAAAAAH-8/8DqhzsUrb189t6QayHb2MA9UBXbMD53owCCo/s640/VSS1603.JPG)
Cure & Seasonings mixed and ready to go. 3 lbs also got some red pepper flakes and chipotle powder.
(https://lh3.googleusercontent.com/-tmg8ObHF7CM/Vx57ORrN3CI/AAAAAAAAH-8/1_aTJgZNqBcUe6JRfhiQWqfH9HbjRB4UwCCo/s500/VSS1604.JPG)
Mixed, covered and ready to spend the night in the fridge.
(https://lh3.googleusercontent.com/-RvPxG1JiSho/Vx57Oqxdr7I/AAAAAAAAH-8/KaUIzylltzEUYkQfkPS3K-96JmKqlEOJACCo/s800/VSS1605.JPG)
Stuffed and on the MAK running in smoke mode (about 180° today) with a hickory/oak pellet blend.
(https://lh3.googleusercontent.com/-NOtSfdYRUYI/Vx57OgEaKEI/AAAAAAAAH-8/X15nhLE0oYg43KGLIzjUkcFrpes30QxMwCCo/s700/VSS1606.JPG)
Already getting some nice color after about 3 hours.
(https://lh3.googleusercontent.com/-aIAu0Xoy9Wo/Vx57PogV95I/AAAAAAAAH-8/BeFJEBBnIgsnskdoFOPAJUiqGfW3ez9IgCCo/s700/VSS1607.JPG)
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.
(https://lh3.googleusercontent.com/-xhVEd1cjxnM/Vx6IdPhlNkI/AAAAAAAAH_I/l0Kb4ACZESgIV2cipiR-9D_Zv6OlqiaVQCCo/s700/VSS1608.JPG)
They'll spend the night in the fridge before I slice them tomorrow, so stay tuned... more pics to come! :)
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Oh man now you have me cravin some venison...it's a rare treat for me. Looks like a real bounty.
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Looking good, Cliff. I'll bet it will taste great. Love SS.
Art
BTW, that smoking rack looks like a really good idea for a MAK.
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Quite the operation...look at all that SS!
Eagerly waiting the updates.
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Are you bringing some of that to the gathering? just askin .☆´¯`•.¸¸. ི♥ྀ.
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Are you bringing some of that to the gathering? just askin .☆´¯`•.¸¸. ི♥ྀ.
Yepper! In fact that was part of the reason for me wanting to get this done. :)
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Ohhhh. I bet that will ship to California well :)
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Here is one of the chubs sliced.
(https://lh3.googleusercontent.com/-HqNrnm8P6zU/Vx_NUb5PWBI/AAAAAAAAH_U/UTRZ874-LREmkaLEe86OC4wdaJG1WmXewCCo/s650/VSS1609.JPG)
Two changes I made for this batch:
1) This is the first time using pork fat with venison (instead of beef fat trimmings). I like the texture better.
2) I also thought I'd try adding just a bit more powdered buttermilk to get a little more tang. The tang is just right now!
Both changes are keepers!
Thanks for looking. :)
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Looks great Cliff! Can't wait to sample some!
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that looks awesome - wish i could be there
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Looks real good Cliff..save the recipe for us..I also use pork fat in my venison..just tastes better. .☆´¯`•.¸¸. ི♥ྀ.