How To make Summer Sausage

HOW TO MAKE VENISON SUMMER SAUSAGE! (Deer Summer Sausage)

#deersummersausage #lem #Cervicide #venisonsausage #venisonsummersausage #fieldtotable #theseasonedbutcher #hunternation

Come watch The Seasoned Butcher guys make the best summer sausage at home. You can use any wild game or beef. Todays video is made with deer/Venison. You can go to our website for detailed instructions and find the same products we use. Check out our website for all your home Butchering needs.


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American Summer Sausage aka Cervelat. 1001 greatest sausage recipes.

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In this video we make what the book calls a traditional fermented American style Cervelat also knows as a traditional American Summer Sausage. In the book it says this sausage can go by many names summer sausage Cervelat or Thuringer.

This version of the recipe is missing some of the staples we see in fully cooked summer sausage mainly the yellow mustard seed. Overall great sausage though.

If you'd like to make this for yourself the recipe is in 1001 greatest sausage recipes:



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If you guys need a grinder to get you started on your home sausage making journey here is a link:



If you guys are looking for a nice knife set here is a link:



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Happy Sausage Making Everyone.

Summer Sausage Recipe for Beginners! | Chuds BBQ

This summer sausage recipe is great for beginners. This tangy sausage is great for a hot Texas day's snack

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2 Lbs Beef
1 Lbs Pork
1 Lbs Fat
36g Salt
5g Pink Curing Salt #1
10g Granulated Garlic
7g C bind Carrot Binder
10g Sugar
10g Mustard Seeds
7g Black Pepper
5g Coriander
2g Allspice
2g Nutmeg
18g Encapsulated Citric Acid
180g Water

►Full list of things I use and recommend:

_________________________________________

►Fogo Charcoal

►Weber Kettle

►Meat Grinder

►Sausage Stuffer

►Meat Mixer

►Chamber Vacuum Sealer

►Sous Vide

►Toaster Oven

breville.oie8.net/x9jY6A
►Thermometer

►Flame Thrower

►Fire Blower

►Cold Smoker

►Injector

►Vegi Grill Pan

►Meat Slicer

►Fryer

►Vitamix Blender

►Kitchenaid Mixer

►Food Processor

►Black Pepper

►Beef Tallow

►Wagyu Tallow

►High Temp Cheese

►Pink Salt

►Sodium Citrate

►Hog Casings

►Sheep casings

►Chef Knife

►Boning Knife

►7 Chef's Knife

►8 Chef Knife

►9 Cimeter Knife

►Bone Saw

►Scale

►Rub Tub

►Burger Press

►Butcher paper

►Paper stand

►Cutting Board

►Blowtorch

►Welder

►Angle grinder

►Grinder Blades

►Chop Saw

►Pipe Level

►Camera

►Camera Lens

►Drone

Summer Sausage Making For Beginners

Thank you for watching my summer sausage making for beginners video. This was my first time ever making summer sausage so I figured that if there was a summer sausage for beginners video to watch, this would be it. I've had store bought summer sausage in the past and its good but this homemade summer sausage is 1000 times better than anything I've ever purchased.

Give this simple recipe try.
Thanks for watching
Smokin' Joe

Order all of your Summer Sausage ingredients from PS Seasonings here and get a nice discount -

Order Your PK100 Smoker here -

Order Your MEAT Sausage Equipment Here- Order your MEAT processing equipment here and get a nice discount -



Order Your Dalstrong Knives Here and Save 10% -

Order Your Custom Cutting board like the one used in this video here - Enter SMOKINJOES for a discount-

Order Your ThermoPro Wireless Thermometer here -

AMAZON LINKS
Jealous Devil Pellets -
Jealous Devil Lump Charcoal -
Pistol Grip Injector -
16 Mesh Black Pepper Used In My SPG -
Pickling Spices -
Dukes Mayo -
Fleur De Sel (Salt)-
Cut Resistant Gloves -
Pizza Screens -
Nitrile Gloves (Black)-
RODE Mic Set Up -
Nikon D5600 Camera -

Order Your Hestan Cue Induction Burner here-(enter Smokinjoe at checkout for 20% off)

Making Classic Summer Sausage (Fermented & Semi Dried)

In todays video we will be making a more classic version of this sausage. What I mean by that is we will not be using souring agents to achieve a tangy flavor. We will be fermenting this sausage and allowing the bacteria to drop the pH for us. This will give us that tangy quality that we have come to love. I know it may seem like a lot of steps but I will take you through each one and if you follow my lead on this one you will be enjoying your very own house crafted summer sausage. PS: This is a great way to use some wild game!! (venison, elk, moose, bear)

This recipe is has been adapted from The Art of Making Fermented Sausages By Stanley Maianski

This is for 5 pounds

Lean Pork 1192g
Lean Beef 511g
Back Fat 567g
Salt 57g
Cure #1 6g
Dextrose 20g
Table Sugar 11g
Black Pepper 6g
Corriander 5g
Mustard Seed 9g
All Spice 4g
Nutmeg 2g
Garlic Powder 4g
Non Fat powdered milk 30g
F-RM-52 Starter Culture 1/4 tsp in 1/4 cup of distilled water (let wake up for 30 minutes)

1. Chill meat and fat. Grind through 5mm plate
2. Get seasonings together, Hydrate your casings (I used 76mm synthetic), and get the starter culture ready.
3. Set up fermentation area (you want a temp of 75F-95f with high humidity for at least 24-48 hours) Oven with light on and a pan of water works generally
4. Mix meat (make sure it's below 36F), add seasonings, starter culture
5. Ferment for 24-48 hours. Ph should be below 4.8 by this time (mine took 30 hours at 85F)
6. Once pH target is reached smoke the summer sausage slowly. I use pecan and hickory and stairstep my cooking temps. It looks like this:

110F - 1 hour (introduce warm smoke)
125F - 1 hour
145F - 2 hours
155F - 2 hours
175F - till internal reaches 143

7. After it's finished smoking dunk in cold water and let bloom for 2 hours at room temperature.
8. Finally hang in and area that's 50-70F with high humidity for 1 to 2 weeks (depending on how dry you want it)


If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon:

Knives that we recommend
Kotai Chef Knife:
For 15% off your order use the discount code: 2guys

We get all of our sausage making supplies from the sausage maker
You can visit their website here:

The largest selection of the best quality casings for sausages/salami:

We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here:


Also be Sure to check out our Amazon Store front to see all the things we use:

(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

Apera pH Meter w/meat probe (Bluetooth):
InkBird Controllers temp & Humidity:
Sausage Pricker:
Dehumidifier EvaDry 1100:
Dehumidifier Eva Dry 2200:
Hygrometer for chamber:
Cool Mist Humidifier:
Meat Grinder We use the #22
Small Sausage Stuffer 5#
Edge Pro Professional knife sharpening Kit #3
Wusthof Boning Knife:
Iwatani Professional Chef Torch:
Ink Bird Sous Vide:
Bella's Cold Smoke Generator:


Accurate Thermometers

Thermapen Mk4 -
DOT Kitchen Temperature Reader -
Signals (4 Channel Temperature Probe) -
Extra Big and Loud Kitchen Timer/Alarm -



Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric

Summer Sausage - Food Wishes

Learn how to make Summer Sausage! Traditionally, summer sausage is made and cured in the winter, and then enjoyed during the summer, but unless you have some sort of time machine, we’re going to have to use this easy, shortcut method. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this amazingly delicious Summer Sausage recipe!

You can also find my content on Allrecipes: