Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: ACW3 on February 22, 2013, 08:13:08 PM

Title: Oryx Summer Sausage
Post by: ACW3 on February 22, 2013, 08:13:08 PM
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.

(http://i1034.photobucket.com/albums/a429/acwiesemann/003_zps5ae0ea2d.jpg)

Here is the meat, all mixed and ready to go back in the refrigerator for several days to let the Fermento “do its thing”.

(http://i1034.photobucket.com/albums/a429/acwiesemann/002_zps6149439c.jpg)

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.

(http://i1034.photobucket.com/albums/a429/acwiesemann/002_zps29a47c23.jpg)

I filled the Amazen tube with apple pellets and put it in my MAK to cold smoke the sausage for several hours.

(http://i1034.photobucket.com/albums/a429/acwiesemann/003_zpsb05b6826.jpg)

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.

(http://i1034.photobucket.com/albums/a429/acwiesemann/004_zps5944fcfb.jpg)

Here I have split the casing to remove the smoked Oryx summer sausage.

(http://i1034.photobucket.com/albums/a429/acwiesemann/008-1_zps17e7f8df.jpg)

The final step was to cut the Oryx summer sausage and vacuum seal it.

(http://i1034.photobucket.com/albums/a429/acwiesemann/009_zpsebcefcc0.jpg)

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!!

Art
 
Title: Re: Oryx Summer Sausage
Post by: Keymaster on February 22, 2013, 08:23:10 PM
Wow, Nice job Art. I have never heard of Oryx. Very neat looking smoky pictures too :)
Title: Re: Oryx Summer Sausage
Post by: nepas on February 22, 2013, 08:27:46 PM
Ahhhhhh

This thin blue MAK Smoke wafting over wild game SS in cloth bags

PRICELESS

Looks really good Art
Title: Re: Oryx Summer Sausage
Post by: drholly on February 22, 2013, 08:34:51 PM
Oryx sounds like Dr Seuess... but the cook looks great!

David
Title: Re: Oryx Summer Sausage
Post by: Keymaster on February 22, 2013, 09:03:31 PM
Just so we all know what a Oryx is :) I like them built in back scratchers ;)

(http://i1264.photobucket.com/albums/jj487/Tanner1965/oryx1_zps449f18c2.jpg)
Title: Re: Oryx Summer Sausage
Post by: TMB on February 22, 2013, 10:35:49 PM
Looks great Art!   Bringing some to the gathering?
Title: Oryx Summer Sausage
Post by: Pappymn on February 22, 2013, 10:40:54 PM
Quote from: Keymaster on February 22, 2013, 09:03:31 PM
Just so we all know what a Oryx is :) I like them built in back scratchers ;)

(http://i1264.photobucket.com/albums/jj487/Tanner1965/oryx1_zps449f18c2.jpg)

Thanks Key.....no idea what we were talking about
Title: Re: Oryx Summer Sausage
Post by: Tinnmel on February 23, 2013, 12:45:52 PM
I saw a show with Ted Nugent.  He has a ranch in Texas and said he has a larger Oryx herd than there is in the wild of their native Africa.
Title: Re: Oryx Summer Sausage
Post by: drholly on February 23, 2013, 12:53:59 PM
Quote from: TMB on February 22, 2013, 10:35:49 PM
Looks great Art!   Bringing some to the gathering?

Sausage or the oryx????  ???  ;)  ;D

David
Title: Re: Oryx Summer Sausage
Post by: ACW3 on February 23, 2013, 04:39:56 PM
Tommy,
I will "try" to save some for the gathering.  I think I will have to hide it in the freezer.

Art
Title: Re: Oryx Summer Sausage
Post by: Savannahsmoker on February 23, 2013, 04:47:16 PM
Great job on both the pictorial and summer sausage.

I tip my hat to y'all sausage makers. :)
Title: Re: Oryx Summer Sausage
Post by: Smokin Don on February 23, 2013, 05:36:29 PM
That looks great Art, nice job. I ate a mix of wild sausage in a restaurant near here once and thought the Elk was the best. Your's sure looks good! Don
Title: Re: Oryx Summer Sausage
Post by: Sam3 on February 23, 2013, 08:45:23 PM
Great job Art! Looking really good!
Title: Re: Oryx Summer Sausage
Post by: TentHunteR on February 24, 2013, 01:02:25 PM
No sliced pics yet? C'mon Art... I've checked the thread a bunch of times waiting for them! ;)

Title: Re: Oryx Summer Sausage
Post by: ACW3 on February 24, 2013, 02:33:03 PM
Cliff,
I knew I was missing something!  Thanks for reminding me.  Here it is, a picture of some of the sliced Oryx SS, ready for my lunch.  A few saltines, some of Tim’s homemade spicy Guiness mustard, and a couple of Kosher dill slices.

(http://i1034.photobucket.com/albums/a429/acwiesemann/002_zps760a210e.jpg)

Good eats, my friends!

Art
Title: Re: Oryx Summer Sausage
Post by: drholly on February 24, 2013, 02:41:10 PM
mmmm looks great! Thanks.

David
Title: Re: Oryx Summer Sausage
Post by: ACW3 on February 24, 2013, 05:11:19 PM
To answer your question, Rick, YES!!!

Art
Title: Oryx Summer Sausage
Post by: Sam3 on February 24, 2013, 05:54:46 PM
I like the fact that you can smoke and make summer sausage on the MAK.
Impressive. Nice job Art!
Title: Re: Oryx Summer Sausage
Post by: ACW3 on February 24, 2013, 09:03:30 PM
As my buddy Rick (Nepas) says, "Smoke 'em if you got 'em!!"

Art