Homemade venison summer sausage
- svalli
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- Location: Vaasa, Finland
Re: Homemade venison summer sausage
We do not use any other soy products that occasionally soy sauce and miso paste. I use real butter and vegetable oils. There are now all sorts vegetable based meat substitutes coming to market, but I do not use any of those. If I cook vegetarian meal, veggies are in their true form and not disguised as ground beef or hot dogs. For meat products I try to select the leaner choices and I know that it may affect on taste. For sausages I do not like the ones, which have so much fat, that it covers my palate after eating.
I think that the sausage, which I made, could be good in a soup with potatoes and other veggies. I may have to try make some old fashioned sausage soup with it.
I do not know when I will try sausage making next time, but I will try adding more fat and mix the meats with the dough hook in my mixer and not by hand.
I think that the sausage, which I made, could be good in a soup with potatoes and other veggies. I may have to try make some old fashioned sausage soup with it.
I do not know when I will try sausage making next time, but I will try adding more fat and mix the meats with the dough hook in my mixer and not by hand.
"I only want to live in peace, plant potatoes and dream."
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- worth1
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- Joined: Tue Dec 10, 2019 12:32 pm
- Location: 25 miles southeast of Waterloo Texas
Re: Homemade venison summer sausage
Side by side comparison of the sopressata.
Before and this morning.
The small one weighs 17 ounces so it's lost 6 ounces so far.
I need to lose about another ounce and a half at least.
Before and this morning.
The small one weighs 17 ounces so it's lost 6 ounces so far.
I need to lose about another ounce and a half at least.
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Worth
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
- worth1
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- Joined: Tue Dec 10, 2019 12:32 pm
- Location: 25 miles southeast of Waterloo Texas
Re: Homemade venison summer sausage
Did a weigh in and the smaller salami has reached it's goal of 30% weight loss of about 15 ounces.
The big one is on its way too with only a few ounces to lose.
As hoping I will be able to cut into it for Christmas.
The big one is on its way too with only a few ounces to lose.
As hoping I will be able to cut into it for Christmas.
Worth
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
- JRinPA
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- Location: PA Dutch Country
Re: Homemade venison summer sausage
Around here the stores carry Morton's Tenderquick. That is salt plus sugar plus cure 1 plus cure 2. (edit I should say, salt sugar nitrite and nitrate. I don't know how to Strikethrough with this bbcode)svalli wrote:"On Saturday morning I ground about 2.5 kg of moose roasts and 700g or pork loin. Since the pork was low fat I added 300g of bacon. I had ordered salt which has 0.6% nitrite and using it was in my opinion easier that the pink cure, because I could measure it with my digital scale to get correct amount. Naturally I had to take into account that the bacon already had salt in it."
When I first started making cured meats I used that Tenderquick, but after I bought my first bag of cure#1 I much prefer that. I think tenderquick is limiting and really has too much salt, more than needed for safety. There is no way to adjust it down, as the cure#1 is the true requirement to stay in ratio to the meat.
I do like to mix in small batches to assure that the cure#1 is evenly distributed. It only takes 1 tsp for 5 pounds. Sometimes I will mix that into water to help spread it around.
- worth1
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- Joined: Tue Dec 10, 2019 12:32 pm
- Location: 25 miles southeast of Waterloo Texas
Re: Homemade venison summer sausage
Tender quick is.
.05 % sodium nitrate and the same with sodium nitrite.
Really hard not to make something too salty but I can in certain situations.
Insta cure #1 is 6.25 % sodium nitrite.
Insta cure #2 is 6.25 % sodium nitrite and 1% sodium nitrate.
Sodium nitrate breaks down into sodium nitrite over time and is why I use cure #2 when I make dry salami.
The small salami is down to 14.7 ounces.
.05 % sodium nitrate and the same with sodium nitrite.
Really hard not to make something too salty but I can in certain situations.
Insta cure #1 is 6.25 % sodium nitrite.
Insta cure #2 is 6.25 % sodium nitrite and 1% sodium nitrate.
Sodium nitrate breaks down into sodium nitrite over time and is why I use cure #2 when I make dry salami.
The small salami is down to 14.7 ounces.
Worth
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
- worth1
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- Posts: 16094
- Joined: Tue Dec 10, 2019 12:32 pm
- Location: 25 miles southeast of Waterloo Texas
Re: Homemade venison summer sausage
Father contemplating it takes on average around 1 teaspoon of salt per 5 pounds of meat when making sausage.
Depending on taste.
One could just put in 6 or 7 teaspoons of tender quick to make 5 pounds of cured sausage to smoke and not add anymore salt.
Keep in mind I never ever use anything called kosher salt to mix into things.
Diamond Chrystal is an evaporated chrystal salt and Morton kosher salt is a processed salt.
They don't weigh the same by volume.
Any time I say salt unless otherwise said I'm using canning and pickling salt.
I buy the insta cure in the 5 pound containers at a fraction of the cost of the 1 pound bags.
Depending on taste.
One could just put in 6 or 7 teaspoons of tender quick to make 5 pounds of cured sausage to smoke and not add anymore salt.
Keep in mind I never ever use anything called kosher salt to mix into things.
Diamond Chrystal is an evaporated chrystal salt and Morton kosher salt is a processed salt.
They don't weigh the same by volume.
Any time I say salt unless otherwise said I'm using canning and pickling salt.
I buy the insta cure in the 5 pound containers at a fraction of the cost of the 1 pound bags.
Worth
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
25 miles southeast of Waterloo Texas.
You can't argue with a closed mind.
You might as well be arguing with a cat.
- JRinPA
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- Posts: 2170
- Joined: Sat Jun 13, 2020 1:35 pm
- Location: PA Dutch Country
Re: Homemade venison summer sausage
I want to make some summer sausage but looking to try a new recipe. I was looking for the summer sausage recipe that @svalli used but I see now that she didn't list one. Then I was looking at that moose rack. Wow, that is impressive. A moose has much different shape to the skull than a whitetail. I didn't catch the part last year about the exciting shot, nearly running down the husband/hunter. I've never seen a moose in the woods but those paddles look sharp! Seems to me the are more rounded, usually.
Then I scrolled down to the pic I posted. He looked pretty bedraggled when we found him. Couldn't find him that day and overnight rain. Very fortunate we found him at all. Eventually found him about 250 yds away, over top the hill to the back side, very lucky find.
Lot of could have should have, I could talk for two hours about that hunt, but I'm just glad he was recovered.
Then I scrolled down to the pic I posted. He looked pretty bedraggled when we found him. Couldn't find him that day and overnight rain. Very fortunate we found him at all. Eventually found him about 250 yds away, over top the hill to the back side, very lucky find.
Lot of could have should have, I could talk for two hours about that hunt, but I'm just glad he was recovered.
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