MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Venison Summer Sausage
Categories: Game, Pork, Herbs, Preserving
Yield: 25 Servings
3 1/2 lb Venison
1 lb Fatty pork shoulder
1/2 lb Pork fatback
51 g Salt
6 g Instacure No. 2
10 g Dextrose or granulated
- sugar
1 tb Cracked black pepper
1 tb Coarse ground coriander seed
2 ts Coarse ground mustard seed
1 ts Powdered ginger
1/2 tS Ground cloves
1/4 c Malt vinegar
1/2 c Distilled water
10 g F-LC or FRM-52 starter
- culture
Hog casings pref 38-42 mm
- wide casings
Cut the meat and fat into chunks that will fit into your grinder.
Trim as much sinew and silverskin as you can. Put the fat into a
container in the fridge. Mix the dextrose, salt and curing salt
with the meats and put it in the fridge overnight. This helps
develop myosin, which will give you a tighter bind when you stuff
the links later.
The next day, put your grinding equipment--blade, coarse and fine
die, etc.--in the freezer. Mix the ginger, cloves and half of the
remaining spices with the meat and fat. Put the mixture into the
freezer and let everything chill down until it hits about 30 F or
so. It won't freeze solid because of the salt. Normally, this takes
about 90 minutes. While you're waiting, soak about 15 feet of hog
casings in a bowl of warm water, and put the malt vinegar in the
fridge.
When the meat and fat are cold, take them out and grind through the
coarse die of the grinder; I use a 10 mm plate. Test the
temperature of the mixture, and if it's 35 F or colder, go ahead
and grind it all again through a fine die, like a 4.5 mm. If it's
warmer than 35 F, put the mix back in the freezer to chill. This
might take an hour or so if you've let the meat warm up too much.
Use the time to clean up, and to dissolve your starter culture in
the distilled water.
Once the sausage has been ground twice, test the temperature again
to make sure it's 35 F or colder. I prefer to chill the mix down to
28 to 32 F for this next stage. Chill the mix and when it's cold
enough, take it out and add the remaining spices, vinegar, and
water-starter culture mixture. Now, mix and knead this all up in a
big bin or bowl with your (very clean) hands for a solid
2 minutes--your hands will ache with cold, which is good. You want
everything to almost emulsify.
Stuff the sausage into hog casings rather loosely. For this
sausage, you want long links. First cut lengths of casing about 2'
long. Stuff each with a little more than 1 foot's worth of sausage,
leaving with plenty of extra casing on either side. Do this with
all the sausage before moving on.
When you're ready, gently compress the long links. Keep an eye out
for air pockets. Use a sterile needle or sausage pricker (set it
aglow in your stovetop flame) to puncture the casing over all the
air pockets. Gently compress the links together to squeeze out the
air pockets; this takes practice. Tie the ends of the casing
together in a double or triple knot.
Hang the links from a clothes rack or somesuch. I use "S" rings you
buy from the hardware store to hang them from the clothes rack
rods. Now you need to ferment your links, keeping them warm and
moist. I do this by putting a humidifier under the hanging sausages
and then tenting the whole shebang with big garbage bags that I've
sliced open on one end. I also use a water sprayer to spritz my
sausages a couple times a day. Doing this prevents the casings from
hardening. Keep your sausages hanging at room temperature (65 to
80 F) at about 85% humidity for three days.
Move the sausages to your smoker and smoke them over very low heat
for up to 4 hours of continuous smoke. It is vitally important that
you do not cook your links here, so put ice in the water tray of
the smoker and smoke on a cold day or in the early morning. Don't
let the smoker rise above 100 F at all. If it gets too hot, open
the door of the smoker or just take the links out.
Now you need to dry your sausages and turn them into salami. Hang
them in a place that is about 50 to 60 F with about 80 to 90%
humidity. In most cases you will need to put a humidifier under
your links. I also spritz them with water once a day for the first
2 weeks. After the first week of hanging, drop the humidity to 70
to 80%. On the third week drop it again to 65 to 70% and hold it
there until a total of 4 to 8 weeks has elapsed since the salami
went into the chamber.
You now have boerenmetworst. To store long-term, vacuum seal them
individually and keep in the fridge. They will last indefinitely
this way, and the vacuum sealing will keep them from becoming rock
hard. You can also freeze them.
Recipe by Hank Shaw
Recipe FROM:
https://honest-food.net
Uncle Dirty Dave's Archives
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