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Venison Summer Sausage and Bologna

by , Posted to on 12/31/2011 8:50 PM | "Quote" | "Quick Reply" |

Joined: 12/31/2011
Location: Ms
 I have started making summer sausage and bologna from deer. Does anyone know what would make my summer sausage and bologna crumbly. I have tried adding water but it is still not helping. Costed me lots of money so far. Really needs some help. 
Tim Essary
Re: Venison Summer Sausage and Bologna
by on 12/31/2011 9:57 PM | Reply #1 | "Quote" | "Quick Reply" |

Joined: 10/06/2010
Location: ND
 Never made summer sausage, but I add 6 cups water per 25lb batch of ring sausage. How coarse do you grind the meat? How do you mix it? It needs to be mixed well. I grind my beef and vension twice. I grind waterfowl once, its' a bit mushier than venison. 
Re: Venison Summer Sausage and Bologna
by on 12/31/2011 10:01 PM | Reply #2 | "Quote" | "Quick Reply" |

Joined: 11/12/2003
Location: ND
More info needed...
- What are the ingredients in the mix?
- What is your pork/fat content?
- Is this bulk or in casings?
- What temperature are you smoking it at, if it is in casings?

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Re: Venison Summer Sausage and Bologna
by on 12/31/2011 11:30 PM | Reply #3 | "Quote" | "Quick Reply" |

Joined: 10/21/2004
Location: ND

What is you mix ration Venison to ? pork?

Re: Venison Summer Sausage and Bologna
by on 01/01/2012 08:43 AM | Reply #4 | "Quote" | "Quick Reply" |

Joined: 01/01/2003
Location: ND
I have made summer sausage out of Venison/Pork and it's always been very good. Now my dad on the other side has made it and has NEVER had it turn out. He's tried it in the casings also the "loaf style" in aluminum foil in the oven (was all crumbly and dry). He has even tried it with the casings in the oven....blew the door open on the oven and had meat everywhere. Not sure what he does wrong, but he is known to cook the hell out of everything and I suspect that's his problem. What internal temp are you bringing it too? Also, are you giving it a "ice bath" once you have reached your internal temp? That and along with your meat ratios, I can't think of anything else that would cause it to crumble.
Re: Venison Summer Sausage and Bologna
by on 01/01/2012 4:29 PM | Reply #5 | "Quote" | "Quick Reply" |

Joined: 07/27/2002
Location: ND
If your using beef, maybe fat content is way to low. Is your deer fat trimmed off also? I usually use pork and go with a 50- 50 combo, lean pork trim. Internal temp of 165-168degree. Ice water or throw in snow bank "immediatly after removing from smoker ( set at 180 degree).
Re: Venison Summer Sausage and Bologna
by on 01/01/2012 5:31 PM | Reply #6 | "Quote" | "Quick Reply" |

Joined: 05/05/2010
Location: ND
Do you have the smoker temp set to high?Any temps over 175 will render out the fat and make the Sausage dry and crumbly.
Re: Venison Summer Sausage and Bologna
by on 01/01/2012 9:20 PM | Reply #7 | "Quote" | "Quick Reply" |

Joined: 08/31/2005
Location: ND
 i would guess that you are bringing it up to temp to fast or smoking at to high of temp. i have never had it turn out dry but i have had it turn out mushy and it had to do with temps. what type of smoker are you using?? Is it insulated? if  not temps can vary greatly from flame to the top racks of the meat. was all of it dry? or just the stuff closest to the flame? are the ends dry and the middle ok?



 Norm
Re: Venison Summer Sausage and Bologna
by on 01/02/2012 08:32 AM | Reply #8 | "Quote" | "Quick Reply" |

Joined: 07/21/2003
Location: ND
We add no water. We were told to not add water to summer sausage by a fellow who used to own a shop and now judges sausage competions. Also make sure when you hit your internal temp to cool it fast. We freeze about 6 inches of water in a huge cooler and fill it with water to make a ice water bath. If you don't cool it fast it will continue to cook outside of the smoker. Also soak your casings before stuffing. Also if your usind citric acid if used incorrectly it can make it have a funny texture too.
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Re: Venison Summer Sausage and Bologna
by on 01/02/2012 1:47 PM | Reply #9 | "Quote" | "Quick Reply" |

Joined: 07/23/2010
Location: ND
whitetail addict Said:
We add no water. We were told to not add water to summer sausage by a fellow who used to own a shop and now judges sausage competions. Also make sure when you hit your internal temp to cool it fast. We freeze about 6 inches of water in a huge cooler and fill it with water to make a ice water bath. If you don't cool it fast it will continue to cook outside of the smoker. Also soak your casings before stuffing. Also if your usind citric acid if used incorrectly it can make it have a funny texture too.
I concur with the process Whitetail addict is using.  No water - in the mix - that's what fat is for in this case as you want it to melt and sweat the moisture out.  Then you want to shock the meat with ice water  to stop the cooking process and seal the fats and moisture in the sausage.  The only other things that come to mind are - do you have enough fat content, cooked too long or too hot.

Re: Venison Summer Sausage and Bologna
by on 01/02/2012 1:56 PM | Reply #10 | "Quote" | "Quick Reply" |

Joined: 07/27/2002
Location: ND

Summer Sausage Recipe - 25# Batch



15# Lean Beef (or wild game)


10# Pork Butts


6 cups (3#) Cold Water


1.42#


Curley’s Summer Sausage Premixed Seasoning

2 1/2 oz.


Taste Booster

1 oz.


Sure Cure

Procedure:



Grind all meat twice through 1/8” plate. Place ground meat in meat lugs or pans, sprinkle on 1/2


of seasoning, cure and water.


Mix thoroughly with hands 5-8 minutes. Add rest of seasoning, cure and water and mix 5-10


more minutes. Meat will get tacky (sticky) and will turn a dark cured color. Mixing of meat is


the most important part of sausage making, you can’t over mix.


Pack meat into stuffer very tightly to exclude all air pockets.


Stuff into pre-soaked (30 minutes)


important to have a firm texture. This will get easier as you do it a few times.


Tie casing with butcher twine. Cut string 10-12” in length. Lay string on table and place sausage


on top of string so end of meat extends past string 1”. Tie knot as tight as you can, you will have


some meat squeeze out from the end, which can be re-stuffed into another casing. Beginners


may want to just cut after it is smoked.


Place in refrigerator overnight—this is important for the meat to cure.


summer sausage casings. Stuff as tight as you can, this is

Smoking:



Hang sausages in


Preheat smokehouse to 130 degrees. (if no heat controls just go by the hours below.)


Drying cycle—sausage needs to be dry for smoke to penetrate casing. This usually takes about


an hour at 130 degrees, damper open.


Smoking cycle—turn temp to 150 degrees, damper 1/2 open, for 2 hours or until desired color.


Start adding smoke.


Cook cycle—turn temperature to 170-190 degrees until internal temp is 155 degrees, dampers


closed.


Cold shower—with cold water for 5 minutes, this helps prevent wrinkles.


***Optional - add 1/2 oz. Garlic, grind and add 2.5# cheddar or jalapeno cheese, 2 oz.


Smoke


**50# Batch – ingredients x 2 **100# Batch – ingredients x 4


smokehouse evenly, so as not to touch.Liquid, 2 oz. Mustard Seed.
Re: Venison Summer Sausage and Bologna
by on 01/02/2012 2:00 PM | Reply #11 | "Quote" | "Quick Reply" |

Joined: 07/27/2002
Location: ND

  From Curleys web site, I have made this exact recipe numerous times. Turns out awesome every time. Add 10# of high temp cheese to change it up a bit.

Re: Venison Summer Sausage and Bologna
by on 01/02/2012 2:07 PM | Reply #12 | "Quote" | "Quick Reply" |

Joined: 07/27/2002
Location: ND
Should be 1 # cheese
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Posted On: 12/31/2011 8:50 PM
2247 Views, 12 Comments

Tags: bologna, summer, sausage, venison, costed, deer, crumbly, making, started, adding
More Tags: Human Interest
Region: North Dakota

Categories: Hunting > Deer Hunting
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