Chef Jeff’s Venison Summer Sausage (15 pounds)
- Venison meat — lean 10 pounds
- Pork trimmings (75-25) — 5 pounds
- Salt — ½ Cup
- Granulated Garlic — ½ Cup
- Granulated Onion — 1/3 Cup
- Hungarian Paprika — 1/3 Cup
- Whole Mustard Seed — 1/3 Cup
- Black Pepper, coarse ground — 1/3 Cup
- Dextrose — 1/3 Cup
- Milk Powder — 1/3 Cup
- Tinted Cure Mix (TCM) — 2 Tablespoons
- Allspice — 2 Tablespoons
- White Pepper — 2 Tablespoons
- Cardamom — 1 Tablespoon
- Coriander — 1 Tablespoon
- Encapsulated Citric Acid — 1 Tablespoon
- Culture — 1 Tablespoon
- Water — As needed
1. Grind the venison and pork trimmings two times using the 3/16” grinder plate.
2. Combine the salt, garlic, onion, paprika, mustard seed, black pepper, dextrose, milk powder, TCM, allspice, white pepper, cardamom, coriander, citric acid and culture with the water to form a slurry.
3. Thoroughly mix the slurry with the ground venison and pork to produce a forcemeat and mix until the consistency is sticky or tacky.
4. Stuff the forcemeat into 1 or 2 pound synthetic mahogany casings. Hang in the cooler for at least 2 days to allow the culture to develop.
5. Warm smoke the summer sausage at 175˚ F degrees until the minimum internal temperature reaches at least 140˚ F.
6. Cool the sausages in cold water until the summer sausages reach an internal temperature of 70˚ F or less. Cool completely in the cooler.
Chef Jeff’s Venison Hot Sticks
Yield: 15 pounds
- Venison meat — lean 10 pounds
- Pork trimmings — 75-25 5 pounds
- Salt — ½ Cup
- Corn Syrup — ½ Cup
- Whole Mustard Seed — ½ Cup
- Red Pepper Flakes — ¼ Cup
- Tinted Cure Mix (TCM) — 2 Tablespoons
- Granulated Garlic — 2 Tablespoons
- Granulated Onion — 2 Tablespoons
- Black Pepper, coarse ground — 2 Tablespoons
- Cayenne Pepper, ground — 2 Tablespoons
- Water — As needed
1. Grind the venison and pork trimmings twice using the 3/16” grinder plate.
2. Combine the salt, corn syrup, mustard seed, red pepper flakes, TCM, granulated garlic, granulated onion, black pepper, cayenne pepper, and water to form a slurry.
3. Thoroughly mix the slurry with the ground venison and pork to produce a forcemeat and mix until the consistency is sticky or tacky.
4. Stuff the forcemeat into hot stick sized casings. Hang in the cooler for at least 4 hours to allow the pellicle to form.
5. Warm smoke the hot sticks at 165˚ F degrees until the minimum internal temperature reaches at least 140˚ F.
6. Cool the hot sticks completely in cold water. Store refrigerated.
