www.sausagemaking.org

I harvested two deer last week and used the meat to try some new sausages. Got two wonderful suggestions from BigGuy whose taste and knowledge in sausages is fantastic. The other two I tried came out of Ryteks book.

I ended up making 70 lbs of smoked sausages which will not last long at the rate everyone is talking me out of it.



The two on the left are BigGuy's recipes. From the people I've polled it seems there is a 50/50 split between one of these being the best of the lot.
In third place is Rytek's salami. One out of 5 thought it the best. The one on the far right is ryteks breakfast sausage which is pretty good.

You better send me a stick of each so I can vote on the best too.
They all look great!

That looks wonderful; a very productive weekend I'd say.

Superb; you certainly don't do things by half-measures!

Phil

With the excellent guidance of this site I'm not scared to make larger batches if I got the meat. Its wonderful to have good info like this at your fingertips.

Of course there was that time I followed one of ya'lls recipes for the spice mix and neglected to remember that the mix itself was for a large quantity of meat rather than what I was preparing. That is by far my biggest mistake I've made yet. I really do need to invest in some glasses but then again the sausages were perfect salt licks for cattle.

could you please post what the individual names are?

I had to cull a deer a few weeks ago, and his legs & shoulders are in the freezer waiting for me to do something with them..

Starting from the left (first picture) is smoked venison breakfast sausage. (2 loops and 1 linked) the 4 larger brown ones are Bubba Special(BigGuy's Recipe). As I understand it this one is a modified summer sausage. The 5 redish ones are summer sausage (BigGuy's recipe) and the 8 dark ones are Rytek's Venison Salami.

awesome - thanks.
now to hunt down the recipes!

mitchamus wrote:

Bubba Special

10 lbs meat, beef shoulder
5 Tbs. salt
3 Tbs. Tender quick, or 2 tsp cure#1
2 Tbs. onion powder
2 Tbs. Ground black pepper
2 Tbs. cardamon
1 Tbs. Mustard seed
2 tsp. coriander seed
2 tsp. nutmeg
2tsp. basil
10 tsp. granulated garlic
10 Tbs. Honey
½ cup powdered milk
1 cup ice water.

Grind all meats thru a 3/16” plate. Add spices and ice water. Mix well then regrind thru 3/16” plate. Refrigerate for 48 hrs.
Stuff into cloth casings 4” x12”
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
Smoke for 4 hrs. at 150F with a heavy smoke
Increase smoker to 200 and smoke for approx. 1 hr until internal temp is 150
Shower with cold water and hang at room temp for a couple of hours.
Refrigerate overnight.

That's about the same as what I used but I didn't exceed 175 on the temp. Would 200 degrees not render the fat?

Here is what BigGuy gave me. Its modified for deer. I'll type out the other two from the book if you are interested in making the others too but I know you will be real pleased with these two.

Bubba Special

10 lbs meat, 6 venison, 4 pork
6 Tbs. Coarse salt
2tsp cure # 1
2 Tbs. onion powder
2 Tbs. Ground black pepper
2 Tbs. cardamon
1 Tbs. Mustard seed
2 tsp. coriander seed
2 tsp. nutmeg
2tsp. basil
10 tsp. granulated garlic
10 Tbs. Honey
½ cup milk powder
1 cup ice water.

Grind all meats thru a 3/16” plate. Add spices and ice water. Mix well then regrind thru 3/16” plate. Refrigerate for 48 hrs.
Stuff into cloth casings 4” x12”
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
Smoke for 4 hrs. at 150F with a heavy smoke
Increase smoker to 175 and smoke until internal temp is 150
Shower with cold water and hang at room temp for a couple of hours.
Refrigerate overnight.




Summer Sausage



10 # Meat, 5 lbs venison/moose, 5 lbs. pork
5 TBS salt
2 tsp. cure#1
2 TBS. Onion Powder
2 TBS. Garlic Powder
2 TBS. Black Pepper coarsely ground
1 TBS. Mustard Seed
2 TBS. Sugar
2 tsp. Nutmeg
2 tsp. Basil
2 tsp. Coriander Seed
1 cup ice water
1/2 Cup milk powder

Grind all meats thru a 3/16” plate. Add spices and ice water. Mix well then regrind thru 3/16” plate. Refrigerate for 48 hrs.
Stuff into cloth casings 4” x12”
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
turn smoker up to 150 smoke for 4 hrs. with a heavy smoke
Increase smoker to 175 and smoke until internal temp is 150
Shower with cold water and hang at room temp for a couple of hours.

Mitchamus your recipe is an older version, I have since turned down the final temp and gone to a longer time to reach the internal temp. This was done to eliminate any fat rendering.
Jogeephus has the latest version. I'm glad you enjoyed them.
the Bubba special is sort of a cross between a salami and a summer sausage.

I do think one should use caution when eating. I suggest running backwards to keep from swallowing you tongue or biting your fingers off cause its that good!

Tomorrow is the gun deer opener here. I got one with my bow last week, but I need another one to fill the freezer. I'm in migration mode next week so it will be spring before I can make a batch. I've got 20# of moose trim, 20# of caribou trim, and about 30# of deer( white tail) trim all to be made into smoked sausages.

I had moose once and it was really good. Very much like beef I thought. That should really make some good sausages.

We call it bush beef. It does make a good sausage, but like most wild game it needs fat added, thats where the pork shines.