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Beef/Deer Summer Sausage
6 lbs 80/20 ground beef, deer burger mix or 50%/50% mix
1 Cup water
3 TBSP Mortan Tender Quick
to taste Salt (0 to 1/2 tbsp/pound)
4 TBSP Soy flour (A.K.A. Binder)
3 TBSP Course cracked Black pepper
3 TBSP Mustard seed
1 1/2 TSP Onion Powder
1 1/2 TSP Garlic Powder
1/2 TSP Concentrated liquid smoke
6 de-seeded Fresh green jalapeno peppers (process finely chopped)
Mix all dry ingredients. Add water & liquid smoke and mix. Pour seasoning mix into meat & mix by hand as you add the mixture.
Transfer the sausage to gallon size freezer bags.
Squeeze out the air & refrigerate 1 to 3 days (squeeze the bag to mix the mixture once per day)
On the day of the cook, soak fibrous casings (an hour in salted water) and stuff
Note: If time is an issue, you can stuff after day 2 and let the uncooked meat sit in the stuffed casings for the last day. Then,
A. Hang and bake 2 hours 300 degree F -or-
B. Hang and bake 6 hours at 175 degree F until internal temperature is 165 degree F for 10 mins.
The final product will require refrigeration

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