Need help making deer summer sausage.

[RonnieM]

I was going to make some deer summer sausage. I have everything to do it but the castings. I was going to get that tomorrow. Anyways, how can I cure it instead of a smoker, I don't have one. Can I do it in the oven? Recipes,
? Advice? Tips? I. Make my own breakfast sausage and do my own processing. It's time for the summer sausage now. Thanks folks

[flightattendant100]

I've made jerky in the oven. Recipe I had said to put oven on lowest temp setting (140-160 deg.) and leave the door cracked and a fan set up off to side to blow air thru cracked oven door. It worked fine for the jerky, never tried any summer sausage. Good luck and let us know.

[Ont_Excal]

http://www.meatsandsausages.com/meat-smoking

http://www.smoker-cooking.com/

http://www.smoked-meat.com/

[wabi]

Electric roasting pan.

[j.krug]

I'm afraid I can't offer you any help with making your summer sausage but if you need someone to sample it for you I'd be more than happy to!!

Seriously though I hope it turns out well for you.

[Carutht]

I have been making venison summer sausage for years. For me it is a pain.
(but worth it)
This is what I do. Day one: Grind 20# of venison through a 1/4" grinder plate. Grind 5# of Boston Butt through a 1/4" grinder plate. Mix the ground meat by hand. (I mix in a meat lug) Mix up Legg's or your favorite brand summer sausage seasoning with water (per instructions) and Legg Cure (Sodium Nitrite) 1oz per 25# of meat.
Pour the seasoned mixture over the 25# of ground meat and mix by hand until tacky. Seal the meat and leave in the refrigerator for 24 hours.
Day 2: Unseal the summer sausage and turn the lug upside down. Cut the sausage in rectangles that will fit into the grinder. Regrind with a 1/8" plate. At this point you can stuff your casings at the same time you regrind if you have a grinder that can take it. If not just grind the second time and put the meat into a stuffer or stuff with the grinder with the grinder plate and cutter removed and a stuffing plate installed. With my #12 grinder it is faster to do it this way. (the meat has gone through the grinder three times) Put your stuffed casings in the refrigerator for 24 hours. Day 3: Smoke/cook your summer sausage. I have smoked them in a smoker and in a large grill with indirect heat. When I used the grill I finished them in the oven at 170 degrees until I had an internal temperature of 155. I use a temp probe. This can easily be an all day affair. Just be careful with the sodium nitrate and use the correct amount if doing less than 25#.
Good luck with your adventure.

TC

[dewy]

Good stuff there Caruth. Thanks for sharing

[RonnieM]

Thanks

[RonnieM]

I don't have a smoker do I was going to use my oven. What temp should I go with?

[leonk]

I thought summer sausage is fermented, i.e. hung in moist place for a while... Not a simple process with temp and humidity control required and room to grow wrong bacteria (botulism).