Venison Summer Sausage (Marianskis')

Recipes for all sausages

Venison Summer Sausage (Marianskis')

Postby NCPaul » Mon Jun 15, 2015 8:34 pm

It is not yet officially Summer here but it feels like it with days in the 90s (>32C). I made some Summer sausage following the Marianskis' recipe using 75 % venison and 25 % pork belly. Stuffed before fermenting overnight -

Image

The small test sample had dropped to pH 5.4 overnight. After smoking (I did add 1 teaspoon of liquid smoke to the recipe)-

Image

After cooling -

Image

The final product did have a slight "tang" but not overly so, nice pepper presence.

Image
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2783
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: Venison Summer Sausage (Marianskis')

Postby DanMcG » Tue Jun 16, 2015 7:44 am

Looks good Paul.
User avatar
DanMcG
Registered Member
 
Posts: 1435
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA


Return to Sausage Recipes

Who is online

Users browsing this forum: Bing [Bot] and 6 guests