Rustic Artisan Venison Summer Sausage

Venison summer sausage is a delightful and versatile treat. It’s perfect for snacking, picnics, or as part of a charcuterie board. Making your own rustic artisan venison summer sausage at home allows you to control the ingredients and flavors, resulting in a product that is not only delicious but also tailored to your preferences. In this guide, we will explore everything you need to know to create this flavorful sausage, including preparation steps, spice blends, serving suggestions, and health benefits.

What is Venison Summer Sausage?

Venison summer sausage is a type of cured meat made primarily from deer meat. It is seasoned with various spices, smoked, and dried to achieve its unique flavor and texture. Unlike other sausages that require cooking before consumption, summer sausage can be enjoyed right out of the fridge, making it a convenient option for quick snacks or gatherings.

Why Choose Venison?

Choosing venison over other meats comes with several advantages:

• Low in Fat: Venison is leaner than beef or pork, making it a healthier option for those watching their fat intake.
• High in Protein: It provides an excellent source of protein, essential for muscle building and repair.
• Rich in Nutrients: Venison is packed with vitamins and minerals, including B vitamins and iron, which are vital for energy production and overall health.

Ingredients You’ll Need

To make your rustic artisan venison summer sausage, gather the following ingredients:

Notes on Ingredients

• Cure #1: This curing salt contains sodium nitrite, which helps preserve the meat and gives it a pink color.
• Ascorbic Acid: Also known as vitamin C, it helps maintain color and freshness in cured meats.
• Powdered Milk: This ingredient aids in binding the meat mixture and improves the overall texture of the sausage.

Equipment List

Before you begin making your venison summer sausage, ensure you have the following equipment:

• Meat Grinder: Essential for grinding the venison into a fine texture.
• Meat Mixer: Used to mix the ground meat with spices thoroughly.
• Sausage Stuffer: A device that fills casings with the meat mixture.
• Sausage Casings: Natural hog casings work well (size 2.5 x 20″).
• Digital Thermometer: To check the internal temperature of the sausages.
• Smoker: For imparting that rich smoky flavor.

Step-by-Step Guide to Making Venison Summer Sausage

Step 1: Prepare the Meat

Keeping your meat cold is crucial for achieving high-quality sausage. Follow these steps:

1. Chill the Meat: Place the venison in the freezer for about an hour until it’s firm but not frozen solid. This makes grinding easier.
2. Trim Fat and Silver Skin: Remove any excess fat or silver skin from the meat. This helps improve flavor and texture.
3. Grind the Meat:
   • Use a coarse plate first (about 3/8 inch) to break down the meat.
   • Then grind again with a finer plate (3/16 inch) to achieve a smoother texture.

Step 2: Mix the Seasonings

Once your meat is ground, it’s time to mix in those delicious spices:

1. Combine Ingredients:
   • In a large mixing bowl, combine ground venison with salt, black pepper, mustard seed, coriander, garlic, sugar, cure #1, ascorbic acid, and powdered milk.
2. Add Water or Broth:
   • Gradually add water or beef broth while mixing. Start with half of it and add more as needed until you achieve a sticky consistency.
3. Mix Thoroughly:
   • Use your hands or a meat mixer to knead the mixture for about 5-10 minutes. Look for a sticky texture that holds together well.

Step 3: Stuff the Casings

Stuffing casings can be tricky but rewarding:

1. Soak Casings:
   • Soak your natural hog casings in warm water (around 100°F) for about 30 minutes to make them pliable.
2. Prepare Sausage Stuffer:
   • Load your sausage stuffer with the meat mixture. Make sure there are no air pockets.
3. Stuff Casings:
   • Carefully stuff each casing without overfilling. Leave some space at both ends to tie off later.
4. Twist and Tie Off:
   • Twist sausages into links (about 6 inches long) and tie off each end securely.

Step 4: Let It Rest

Resting allows flavors to meld:

1. Refrigerate:
   • Place stuffed sausages in the refrigerator for at least 12 hours but up to 36 hours for best results.

Step 5: Smoke the Sausage

Smoking adds that rich flavor we all love:

1. Preheat Smoker:
   • Set your smoker to low heat (around 130°F).
2. Hang Sausages:
   • Hang sausages on racks or use hooks to prevent them from touching each other.
3. Increase Temperature Gradually:
   • After one hour, increase temperature to:
     • 145°F for another hour
     • Then to 155°F for an hour
     • Finally up to between 175°F and 190°F until internal temperature reaches at least 156°F.
4. Smoking Time:
   • Total smoking time should be around 6-8 hours depending on thickness.

Step 6: Cool and Store

After smoking, let’s cool them down properly:

1. Cool Down:
   • Remove sausages from smoker and let them cool at room temperature for about an hour.
2. Refrigerate or Freeze:
   • Store in the fridge for up to three weeks or freeze them for up to six months.

The History of Summer Sausage

Summer sausage has a rich history that dates back centuries. Understanding its origins can deepen your appreciation for this delicious treat.

Origins in Europe

• German Roots: Summer sausage originated in Germany, where it was called “Sommerwurst.”
• Preservation Method: It was developed as a way to preserve meat before refrigeration existed.
• Name Meaning: The name “summer sausage” comes from the fact that it could be kept without refrigeration through the summer months.

Journey to America

• Immigrant Influence: German immigrants brought summer sausage recipes to America in the 1800s.
• Adaptation: The recipe evolved to use local ingredients, including venison from abundant deer populations.

Types of Summer Sausage

While we’re focusing on venison, it’s worth noting that summer sausage comes in various types:

1. Beef Summer Sausage: The most common variety in stores.
2. Venison Summer Sausage: Our focus, known for its lean, rich flavor.
3. Mixed Meat Varieties: Some recipes combine beef, pork, or other game meats.

Choosing the Right Venison

The quality of your venison will greatly impact your final product. Here are some tips for selecting the best meat:

• Freshness: Use the freshest venison possible. If frozen, thaw slowly in the refrigerator.
• Cut Selection: Choose cuts from the hindquarters for a leaner sausage, or include some shoulder meat for a bit more fat.
• Aging: Some hunters prefer to age their venison before processing. This can enhance flavor but isn’t necessary.

Understanding Curing Salts

Curing salts play a crucial role in making summer sausage. Let’s dive deeper into this topic:

What is Cure #1?

• Composition: Cure #1 is 93.75% salt and 6.25% sodium nitrite.
• Purpose: It prevents botulism, maintains color, and adds flavor.
• Usage: Use 1 teaspoon per 5 pounds of meat.

Safety Precautions

• Measure Carefully: Too much curing salt can be harmful.
• Storage: Keep curing salts out of reach of children and pets.
• Labeling: Always label clearly to avoid confusion with regular salt.

The Science of Smoking

Smoking is more than just adding flavor; it’s a complex process that affects your sausage in multiple ways:

How Smoking Works

1. Dehydration: Smoke removes moisture from the sausage’s surface.
2. Flavor Infusion: Compounds in the smoke penetrate the meat.
3. Preservation: Smoke has antimicrobial properties that help preserve the sausage.

Choosing Wood for Smoking

Different woods impart different flavors. Here are some options:

Advanced Techniques

For those looking to take their summer sausage to the next level, consider these advanced techniques:

Fermentation

Fermenting your sausage before smoking can add depth of flavor:

1. Add Starter Culture: Mix in a commercial starter culture with your meat.
2. Incubate: Keep at 85°F for 12-24 hours before smoking.
3. Benefits: Improves flavor, texture, and shelf life.

Dry Aging

Dry aging can intensify flavors:

1. After Smoking: Hang sausages in a cool, humid place (50-60°F, 80-85% humidity).
2. Duration: Age for 1-3 weeks, depending on desired intensity.
3. Monitoring: Check regularly for any signs of mold or off-odors.

Tips for Perfect Venison Summer Sausage

Creating perfect venison summer sausage takes practice! Here are some tips:

Keep Everything Cold

• Work quickly and keep all ingredients cold to help bind the sausage.

Grind Twice

• Grinding twice ensures a smoother texture by breaking down tougher fibers.

Mix Well

• Kneading helps distribute spices evenly throughout the meat mixture.

Use Quality Casings

• High-quality casings can enhance flavor and texture significantly.

Control Humidity During Drying

• For optimal drying conditions, maintain humidity levels between 80% and 90% during curing.

Spice Blend Variations

Feel free to experiment with different spice blends! Here’s a table of ideas:

Serving Suggestions

Venison summer sausage can be enjoyed in many ways:

• On Crackers with Cheese: Pair with sharp cheddar for a delightful snack.
• In Salads: Add cubed sausage to mixed greens for extra protein.
• On Sandwiches: Layer slices on bread with mustard or mayonnaise.
• Charcuterie Board: Include alongside fruits, nuts, and other cured meats.

Health Benefits of Venison

In addition to being delicious, venison offers several health benefits:

Nutritional Value of Venison

Here’s a quick look at what makes venison special:

Why It’s Good For You

1. High Protein Content: Helps build muscle mass.
2. Low Calorie Count: A great choice for weight management.
3. Rich in Omega-3 Fatty Acids: Supports heart health.

Common Questions About Venison Summer Sausage

How Long Does It Last?

When stored properly in the fridge, homemade venison summer sausage can last about three weeks. If frozen, it can last up to six months without losing quality.

Can I Make This Without a Smoker?

Absolutely! If you don’t have access to a smoker, you can bake it in an oven set at low temperatures (around 185°F). Use a digital thermometer to ensure it reaches an internal temperature of at least 165°F.

Why Add Powdered Milk?

Powdered milk acts as a binder and improves texture by helping retain moisture during cooking.

Troubleshooting Common Issues

Even experienced cooks may encounter challenges when making venison summer sausage. Here are some common issues and solutions:

Problem: Sausage Is Too Dry

If your finished product is too dry:

• Ensure you’re adding enough liquid during mixing.
• Consider using fattier cuts of venison or adding beef fat (if desired).

Problem: Sausage Is Too Salty

If your sausage tastes overly salty:

• Adjust salt levels next time; consider reducing by about ten percent.

Problem: Sausage Doesn’t Hold Together Well

If your sausage crumbles when sliced:

• Ensure you’re mixing thoroughly enough; this helps bind everything together.

The Importance of Food Safety

When making any kind of cured meat at home, food safety should always be your top priority:

1. Cleanliness Is Key: Always wash hands and surfaces before handling food.
2. Use Fresh Ingredients: Ensure all meats are fresh and high quality.
3. Monitor Temperatures Carefully: Use thermometers to avoid undercooked products.

Conclusion

Making rustic artisan venison summer sausage at home is not only satisfying but also allows you to control every ingredient that goes into it! With this comprehensive guide covering preparation steps, spice variations, serving suggestions, health benefits, troubleshooting tips, and food safety practices—you’re well-equipped to create delicious summer sausage that will impress friends and family alike.Remember that practice makes perfect! Don’t hesitate to tweak spices or methods as you gain experience in crafting this delightful treat. Enjoy every bite of your homemade venison summer sausage—it’s truly worth the effort!Happy sausage making!