SMOKED VENISON SUMMER SAUSAGE - CAJUN BLEND
INGREDIENTS FOR 30 LBS.
3 tablespoons Black Pepper, table fine
3/4 cup Salt, Morton's non-iodized
3/4 cup Dextrose, powdered
3 level tablespoons
Cure # 1
3 tablespoons Coriander, ground
1 tablespoon Ginger, ground
3 tablespoons Mustard, ground
1 tablespoon Garlic powder
1/4 cup Corn syrup
1 teaspoon Liquid Smoke (prefer Colgin brand)
2 cups whole buttermilk or use
Citric Acid (use both buttermilk and
Fermento if desired)
4 tablespoons Cayenne pepper (90K units hot)
3 tablespoons Black Pepper, coarse ground
2 cups cold water
25 lbs. ground venison
5 lbs. Boston butt or pork fat trimmings
2/3 cup whole Mustard Seed
1 tablespoon White Vinegar
3 tablespoons whole black peppercorns (Tellicherry)
optional, more for eye appeal and texture
NOTE: Before attempting to make
any type of sausage, jerky or pemmican which requires the meat to be subject
to: 1) High humidity, 2) Low temperature and 3) Presence
of oxygen, there is the danger of food poisoning unless you know and fully
understand that some type of food preservative; e.g.,
Cure # 1 or
Morton Tender Quick is necessary. Therefore these pages are solely
for entertainment purposes only from a personal
liability standpoint. Please read the
page for additional information concerning liability issues before
going any further. Please read this
smoking meats, paragraph heading
Below 30 lb. plus batch prepared on
07-17-14 and served up on 07-19-14:
Beautimous taste and texture. A few pixs taken below:
Below venison sausage summer smoked on 03-23-13. Served on 03-25-13 and
Cheddar Cheese, Mustard and Ritz crackers. Only thing missing was a good cold
beer or ale!
Be sure all meat has been chilled. Grind all meat through a 3/16
grinder plate. The pork fat or trimmings should be ground through a 1
plate or cut up in 1 cubes.
Use two cups of water and two cups of whole buttermilk with spices and
hand mix all the ingredients. Mix well to distribute all the spices
evenly. After mixing, pack into curing tubs and hold in the
refrigerator for 3 days. Then, regrind meat through a 3/16 grinder
plate. Visit my
and Pemmican page for additional information and
Pack meat tightly into stuffer to omit air pockets. Summer sausage
should be stuffed into 2.5 to 2.75 inch beef middles. If not available
you may use fibrous casings 3 by 27. NOTE: Excellent
results with 2 casings also. Close one end of fibrous casing using
1/2 hog ring for 3 diameter casing with a hanging loop attached.
Soak fibrous casings in tap water for 30 minutes prior to stuffing.
Close other end of the casing using 1/2 hog ring after stuffing.
SMOKING & COOKING
Preheat smoker temperature to 100 110 degrees F. Damper adjusted to
wide open. Place sausage into smoker and leave an hour or so.
After one hour or so, increase smoker temperature to 130 degrees F. and
close damper to 1/2 open and leave until sausage internal temperature
reaches 100 degrees F. Increase smoker temperature to 140 degrees F.
After an hour, increase smoker temperature to 150 degrees F. and adjust
damper to 1/4 open and maintain smoker temperature until sausage takes on a
brown color on the top and bottom. Increase smoker temperature to 160
degrees F. and at this time place damp sawdust pan onto burner and adjust
burner to mid range setting or higher until sawdust ignites and smoke is
produced. Note: Preheat sawdust outside smoker cabinet on
gas burner. Two to three pans of sawdust will normally produce a very
satisfactory brown color. After brown color is obtained, remove
sawdust pan from smoker. If the internal temperature of the sausage
has not reached 125 degrees F. by now, adjust smoker temperature between 160
165 degrees F. and maintain this temperature until the sausage internal
temperature reaches 125 deg. F.
At this time, allow steam from external source ( pressure cooker) into the
smoker cabinet and steam the sausage until the sausage internal temperature
is 152 degrees F. and remove sausage from the smoker and immediately shower
with regular tap water until the internal sausage temperature lowers to 125
degrees F. You can usually tell the approximate temperature by
feeling. This usually takes a couple of minutes. Let the sausage dry (bloom)
and place into refrigerator overnight.
Due to steam effecting the electronic controls on my home made
I no longer use the steam method and simply continue to smoke the sausage
until the internal temperature reads 152 degrees F. which takes about 18 to
24 hours total time from start to finish. Instead of using the
buttermilk and allowing to cure for 3 days, there are products available to
by-pass the curing time such as
Bactoferm LHP Dry. See detailed smoking chart below of a 41 pound
batch that I did on 07-11-09:
NOTES: Used three different digital thermometers monitoring
sausage temperature. Did not use product
Fermento but used 2 1/4 cups
of whole buttermilk, 1 tablespoon of white vinegar, 2 cups of regular tap
water, 1 teaspoon of Liquid Smoke and increased regular spices by about 25
percent from the 30 pound quantity recipe. Sausage had excellent taste
and texture. Did not see any excessive melting of the pork fat since
smoker cabinet temperature maximum temperature was held to 160 degrees, plus
or minus 5 degrees per thermostat control. Also, used 2/3 cup of whole
mustard seed. Smoker thermostat working very well.
Pyrex brand thermometer reading the lowest of the three and is not
adjustable. Will replace in the near future. Also, heating
elements on the current double hot plate burners will barely reach 160
degrees F. and takes a while to climb 10 degrees when increasing the cabinet
temperature. Will look for a replacement with higher wattage or go to
two individual hot plates with higher wattages.
Smoked Venison Summer Sausage is a labor of love and you will need
grinding, stuffing and smoking equipment and a thorough understanding of the
detailed procedures and importance of using a cure in your sausage to
prevent Botulism, visit this
I plan to do a few batches of smoked venison summer sausage this Spring
for personal consumption since I am out of the product at this time and my
taste buds are getting all worked up. The commercial summer sausage
you purchase at retail outlets, especially during the Christmas holidays
can't hold a candle to my product. For the many that have asked for my
recipe over the years, here it is just as I do it. I did not leave
anything out. You can experiment with this recipe and add additional
spices and seasonings to make it Italian, Mexican, Turkish, Greek or any
Ethnic cuisine you desire.
Web published by Bill aka Mickey Porter 03-10-13.
VENISON SUMMER SAUSAGE - CAJUN BLEND 03-23-13
With plenty of ground venison in my game freezer, I started a batch of
summer sausage on 03-19-13 and cut the pork trimmings into one inch or less
cubes. I mixed the venison and pork trimmings with the spices by hand with it and placed
the spiced mixture into a couple plastic "lugs"
to cure out in the refrigerator for at least three days before regrinding
stuffing into 3 inch diameter x 27 inch length fibrous synthetic casing on
03-23-13. I used regular whole buttermilk as the fermenting agent instead of
store bought products such as
Bactoferm LHP Dry of which there are several of those products available for
different applications: e.g., dry-cure and semi-dry cure of which this summer
sausage is of the semi-dry cure type which means you have to refrigerate the
summer sausage after it is smoked to keep from spoiling. I used
11 pounds of pork trimmings which had a good amount of lean meat in although
a much fatter type of pork trimmings would be better for sausage making
since fat content is one of the binders and flavor producers in smoked
sausages. I "guestimated" there was about 43 pounds of venison mixed
with the pork trimmings and after the spices, buttermilk and water was
added the total weight after curing and grinding was a little over 55
pounds. That is certainly the maximum amount that my home made
refrigerator smoker can handle and takes a good while to get the smoker
cabinet temperature increased at each 10 degree interval progression needed.
I increased the spices x 50 percent which was a little light, should have
been more. I pan fried out a few pieces of the summer sausage that was
left in the stuffer tube and it tasted pretty good...not as Cajun hot as
NOTES: Doing this batch of smoked venison summer sausage has
been a real test of my own patience, perseverance and improvising and I will
try and explain. Before starting this batch, I tested out the
refrigerator smoker thermostat controls and they were working fine, however
I did not run a test at the maximum temperature needed at 165 degrees F or
check to see how long it would take to reach that temperature.
Also, I could not locate my food scales at the time I was removing frozen
ground venison from our basement freezer and had to do a good
using bathroom scales of which one set didn't work....that tells you how
often I weigh myself...grin if you must!. I did what I thought
was a thorough search for the food scales in the usual places which they are
in the original manufacturers box and easy to spot but
Murphy's Law was in
full force. After the three day curing time in the game refrigerator,
I literally stumbled onto the food scales which was located in one end of
our basement that I call my Hobby Corner. After grinding the cured
venison/pork/spice mixture, I weighted the venison and I was about 10 pounds
over what I had estimated using the bath room scales which means my spices will be a little on the light side for
that amount of meat.
On the day of actually placing the meat in the refrigerator smoker, the
heating elements was very slow to come up to temperature and never did reach
the maximum 160 degrees that I needed. To finish off the summer
sausage, I had to
a steam box up that I had improvised years before which is a pressure cooker
petcock value removed and a hose adapter to a piece of 3/8 inch
outside diameter copper tubing to pipe steam into the cabinet of the smoker
of which I still had the copper tubing beside the smoker adjacent the
carport wall. As Murphy's Law would have it, it was stopped up and had
to take it to my basement workshop and the end that was clogged up by dirt
dobbers red clay mixture requiring a stiff wire and finally high pressure
remove the restriction. After getting the jury rig going and steam into the
cabinet, it took about 30 minutes for the internal sausage temperature
to increase from 129 to 154 degrees F. Hopefully after it fully dries
and allowed to age at least one day in my game refrigerator, the sausage
taste and texture test will be up to standards. This is one batch of
venison summer sausage that I will not forget!
I definitely have to replace the double burners in the smoker and double
check the thermostat controls to be sure they are working properly along
with purchasing a couple new digital thermometers; hopefully better quality
than "Wally Worlds aka Wal-Mart."
Cleaning and sterilizing the sausage making equipment is the
not fun part
of sausage making but an essential element of the process. Food grade
silicon spray and food grade lubricant is required to keep the stuffer and
grinder at top efficiency and to prevent abnormal wear.
Summer sausage is normally served here with Ritz brand crackers, cheese,
mustard and/or Horseradish Sauce; just slice and serve. I call this
one of my Fruits Of The Harvest and do
enjoy sitting around with some of my hunting buddies talking about past
hunts, sharing memories and snacking away on this fine home produced cuisine.
Click on the thumbnail sequence pixs below for a larger screen view:
See detailed smoking chart below of the 55 pound batch that I finished up
Sausage will be allowed to dry out (bloom) for several hours and then placed in my basement game refrigerator to age out at least one day
before I cut each full length casing in half and vacuum seal and freeze for
later consumption. I will leave the short casing out for my taste and
texture test and enjoy with some sharp cheddar cheese, mustard and Ritz crackers.
Will post the results with a few pixs added.
Above summer sausage has wonderful texture however due to the extra 10
pounds of meat that I didn't account for due to the inaccuracy of the
scales, it was not my usual Cajun (spicy) blend but more of a normal blend. It
tasted very good especially on a Ritz cracker with some good ole French's
yellow mustard. I might up the mustard level to Dijon for a little
more punch in the taste. Not my best batch taste wise but still pretty good!
I was lucky to pull this one off with all the glitches encountered one after another and
as an old Morton salt TV commercial and product package ad, "When It Rains,
It Pours", very true in this case.
Web published by Bill aka Mickey Porter 03-10-13 with pix updates on
03-25-13 and 07-19-14.
VENISON SUMMER SAUSAGE - CAJUN BLEND 11-26-15
I recently did a 30 pound batch of my
Cajun Blend Venison Summer Sausage and it came out excellent in
both taste and texture. I replaced the dual heating element in my
and it worked like a charm. Below a few pixs along the way;
click on thumbnails for a larger screen view:
Robert Webster and myself taste tasted one of the 2 pound 1/2 stalks of
summer sausage and it was outstanding and with the second slice, the ole taste
buds were awakened to a little Cajun spice called cayenne pepper, not too
hot but just right! Below a couple pixs of the finished product:
The close-up reveals the whole mustard seeds and whole black peppercorns
Tellicherry that are sliced through and the ground Boston
Butt fat content is still
solidified which is an indicator the summer sausage was properly processed
by yours truly!
Web published update by Bill aka Mickey Porter on 12-01-15.
VENISON SUMMER SAUSAGE - CAJUN BLEND 05-13-16
I completed a 30 pound batch of my Cajun blend venison summer sausage on
05-13-16 of which I used 6.5 pounds of Boston butt mixed with 23.2 pounds of
ground venison and it came out excellent; taste, texture and eye appeal.
I added an extra tablespoon of 90K heat unit cayenne pepper to the spice
mixture and the final product wakes ones taste buds up on the first bite;
not too spicy but just right! I did not use steam in the smoker
cabinet but kept the cabinet temperature at 160 degrees after the hickory
smoke process was completed. It took a total of 27.5 hours cabinet
smoker time to process this batch of summer sausage but well worth the time,
expense and effort. I also used an extra tablespoon on
Cure # 1
and used 2 cups of
Fermento along with 2 cups of whole buttermilk, maybe 1/2
cup more since my spice mixture was on the thick side since I forgot to add
2 cups of cold water to the mixture which helps to blend and disperse the
I believe this is probably the best batch of venison summer sausage that I have
made to date! Venison summer sausage freezes very well but the spices
do tend to diminish a little over time versus fresh sliced and served.
I updated my recipe to include the additional 90K heat unit cayenne pepper
and the Insta Cure # 1.
I completed a worksheet documenting the procedures for those that are interested in the step
by step procedures used. The worksheet is hyperlinked
here in .PDF format.
Before my next batch of venison summer sausage, I plan to construct and install an external
smoke generator to my homemade smoker cabinet which should
make it easier on this sausage maker. Might add a pix later.
Web published updated by Bill aka Mickey Porter on 05-13-16.
VENISON SUMMER SAUSAGE - CAJUN BLEND 06-26-16
Another 30 pound batch of my Venison Summer Sausage - Cajun Blend was
completed at 0240 AM on the morning of 06-26-16. I used 24.8 lbs.
ground venison and 5.2 lbs. of cubed Boston Butt. I used both whole
buttermilk and 2.5 cups of Fermento with 2 cups of ice water to help mix and
blend all the spices together. I increased the cayenne pepper to 4.5
tablespoons versus 4 tablespoons.
I completed a worksheet documenting the procedures for those that are interested in the step
by step procedures used. The worksheet is hyperlinked
here in .PDF format.
I used my homemade smoke generator and it worked fantastic and reduced
the total time in the smoker cabinet to approximately 19 hours and attribute
that to the smoke and heat more efficiently distributed throughout the
smoker cabinet. See further details on my
The summer sausage is resting in my basement game refrigerator until
tomorrow of which, I will cut the full length casing in halves and a few in quarters
to vacuum seal and freeze for later usage. The
aka yours truly will get a chance
to do some serious field testing and sampling for quality control.....grin
if you must!
This morning for breakfast, I fried some of the summer sausage that was
left in the bottom of the stuffer and stuffing tube that I placed in a zip
lock type bag in the refrigerator and it definitely had an excellent Cajun
cayenne pepper taste bud
wakeup call to it. I will field test aka
critique the smoked summer sausage when I cut
the full length casings in half and quarters for freezing.
This afternoon, I cut the casings in half and a couple in quarters and
vacuum sealed them for later usage. While doing so, I sampled a few
slices and it was "off the chain good"
with a definite Cajun taste. The texture, taste and eye appeal was
awesome without any melt down of the fat content in the casings and that is
as good as it gets! In the below pix of my
"Fruits of the Harvest", it appears there is frost forming
on them due to the internal sausage temperature around 40 degrees F. and the
basement woodworking shop around 80 degrees F. or less.
Web published update by Bill aka Mickey Porter on 06-26-16.
LEAVING ON A
If you do not know Jesus Christ as your Lord and Savior, please take this
moment to accept him by Faith into your Life, whereby Salvation will be
Romans 10:9 That if thou shalt confess with thy mouth the Lord
Jesus, and shalt believe in thine heart that God hath raised him from the
dead, thou shalt be saved.
link of Bible Verses About Salvation, King
James Version Bible (KJV).
Hebrews 4:12 For the word of God is quick, and powerful, and
sharper than any two edged sword, piercing even to the dividing asunder of
soul and spirit, and of the joints and marrow, and is a discerner of the
thoughts and intents of the heart.
Romans 6:23 For the wages of sin is death; but the gift of God is
eternal life through Jesus Christ our Lord.
Romans 3:23 For all have sinned, and come short of the glory of