Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: follow maggie on August 10, 2024, 01:20:25 PM

Title: Summer sausage
Post by: follow maggie on August 10, 2024, 01:20:25 PM: So I’m going to learn to make summer sausage. I’m figuring to use hamburger for the first couple batches so as not to ruin my deer meat. I saw a recipe for beef summer sausage that says to mix the hamburger with pork. I always thought the use of pork was to hold the sausage together because game meat has so little fat. Is it necessary to add the pork to the hamburger?
Title: Re: Summer sausage
Post by: brew on August 10, 2024, 02:59:26 PM: No expert but I make about 65 lbs of summer sausage a year. I use the Hi Mountain seasoning mix/casings. Each box says it will do 30 lbs. I use about 24 lbs of venison and 8-9 pounds of pork shoulder. If your burger is around an 80/20 mix I think you should be fine
Title: Re: Summer sausage
Post by: pickardjw on August 10, 2024, 05:55:32 PM: I think he posted it here too, but can't find it. Here's a link to @92xj 's process. I followed it with my pellet smoker and it turned out great.

https://rokslide.com/forums/threads/making-summer-sausage-and-smokehouse-build-kinda.288091/
Title: Re: Summer sausage
Post by: 92xj on August 10, 2024, 06:24:03 PM: Found it, finally.
https://hunting-washington.com/smf/index.php/topic,275383.msg3739635.html#msg3739635

I've never done SS with beef burger. I would shoot for a final ratio of 25 to maybe 30% fat, max.
Title: Re: Summer sausage
Post by: pickardjw on August 10, 2024, 07:25:12 PM: When you get to the deer sausage, mine was 90/10 with pork belly. Cross section here to show the final product fat content. I wouldn't have wanted to add more.
Title: Re: Summer sausage
Post by: follow maggie on August 11, 2024, 09:53:55 AM: Thanks for the input. I’m going to take the first swing this week!
Title: Re: Summer sausage
Post by: huntnnw on August 11, 2024, 12:44:39 PM: 70/30 is the standard ratio when using lean meats and fat. I will not use less fat. Pork has nothing to do with holding it together it’s the fat so it is not dry. Do not over heat your sausage or you will basically cook the fat out. I step my smoker up from 125 to 180deg pull when at 155 and immediately into ice baths to stop the cooking.
Title: Re: Summer sausage
Post by: CarbonHunter on August 11, 2024, 01:29:02 PM: It’s mostly personal preference. Most recipes call for 20-30% max for pork fat but if you want it to be more like what you would buy in the store you can increase the pork content.
Title: Re: Summer sausage
Post by: hunter399 on August 11, 2024, 02:37:32 PM: Quote from: CarbonHunter on August 11, 2024, 01:29:02 PM
It’s mostly personal preference. Most recipes call for 20-30% max for pork fat but if you want it to be more like what you would buy in the store you can increase the pork content.
:yeah:
Personal preference sounds correct.
Summer sausage I've made adding nothing turns out ok for me.
I've also have added ,bacon,ham,pork fat,beef hamburger,just all kinds of stuff that has high fat content. Turns out good also.

If your making a burger, breakfast sausage,brat,style products probably more important to add fat.

Again all boils down to personal preference.
Title: Re: Summer sausage
Post by: yogi on August 11, 2024, 03:54:07 PM: I have made a few batches of summer sausage using jimmy dean breakfast sausage 24 pounds venison 6 pounds breakfast sausage regular or if you like a little spice you can use the jalapeño breakfast sausage. I use the hi-county 30 lb summer sausage season mix
Title: Re: Summer sausage
Post by: follow maggie on August 19, 2024, 08:42:13 AM: Thanks everyone. There’s good info here that I didn’t know.
Title: Re: Summer sausage
Post by: Buckjunkie on August 19, 2024, 09:26:56 AM: Quote from: pickardjw on August 10, 2024, 07:25:12 PM
When you get to the deer sausage, mine was 90/10 with pork belly. Cross section here to show the final product fat content. I wouldn't have wanted to add more.

That meat color looks awesome. So many of the commercial products are light color, so I don’t trust what they put in the mix.
Title: Re: Summer sausage
Post by: Rob on August 19, 2024, 01:51:28 PM: I took my first whack at it last year.... My first thought after making a test batch with burger was why did I wait so long to do this! So good.

The deer was better than the beef, and the hands down winner by all who try it is the bear. Don't know what it is about bear meat but it makes outstanding summer sausage.
Title: Re: Summer sausage
Post by: AL WORRELLS KID on September 08, 2024, 09:24:40 PM: "Lunch for a Buck"...Memories :chuckle:
Title: Re: Summer sausage
Post by: follow maggie on September 12, 2024, 05:02:25 PM: :chuckle: :chuckle: :chuckle:
Title: Re: Summer sausage
Post by: follow maggie on September 12, 2024, 05:06:30 PM: Quote from: Rob on August 19, 2024, 01:51:28 PM
I took my first whack at it last year.... My first thought after making a test batch with burger was why did I wait so long to do this! So good.

The deer was better than the beef, and the hands down winner by all who try it is the bear. Don't know what it is about bear meat but it makes outstanding summer sausage.

Bear sausage is awesome. By far my favorite. Best I’ve ever had is from an Idaho bear.
Title: Re: Summer sausage
Post by: kodiak06 on October 07, 2024, 01:06:23 PM: Anyone can make summer sausage. This recipe actually tastes good and is super simple
Title: Re: Summer sausage
Post by: Buck Rub Jr on October 07, 2024, 02:11:14 PM: Did 40lbs not too long ago with this years bear. I usually do 50/50 wild game & pork shoulder mix so I get a little more end product. Don’t know if it’s the right way but it turns out good! I’ve used seasoning mixes from high mountain and sausagemaker.com and both have been great. Didn’t smoke this last batch, just did it in the oven.