Venison Summer Sausage: Start to Finish

Everything you need to know to make great summer sausage at home. #sausage #meat #hunting
Meat thermometers and probes by ChefsTemp. Save $8 on your order atwww.chefstemp.com/ with my code: ANDERSON15
Recipe:
7lbs(3.2kg) venison or other lean meat
3lbs(1.4kg) pork or beef fat
115g(1/3 cup) plain salt
20g(1-1/2 Tbsp) sugar
10g(1 Tbsp) garlic powder
25g(2 Tbsp) black pepper
25g(2 Tbsp) mustard seed
2g (1 tsp) cayenne pepper
11g(2 tsp) pink cure #1
34g(9 tsp) encapsulated citric acid
120g(1-1/4 cups) nonfat powdered milk
250ml(1 cup) water
Music:
www.epidemicsound.com/
0:00 Intro
0:39 Spice blend
2:50 Meat
6:00 Encapsulated citric acid
7:40 Stuffing
9:36 Smoking
12:51 Taste test

[@roraev9296]

You won me over with the black pepper. The commercial sausage makers don't seem to use it anymore.

[@jamesmckeon8251]

Looks great thanks

[@robertmechell8290]

thanks for your recipie, I will be making it soon.

[@Billbobaker]

Wow, looks yummy

[@TheInvisibleOne1026]

One of the best!!

[@jonqpublic6801]

Your sausage making videos are superb. You inspired me to make some pepperoni sticks today. This one is next. Love the glove liner trick. Saved me some serious pain today.

[@AgeofAnderson]

I hope you love these and thanks for the nice comment!

[@bigcountryjd]

It seemed like you changed up the style of the editing a little bit on this video, I like it.

[@damowilliams204]

Looks fantastic! Can you send me some... Keep the videos coming

[@Rejoice1631]

Another great one, sir! Will the flavor get more intense with time? That is, IF one can keep from eating it all on the first week, though.!.!.! Hehe

[@12ernie]

Great video! What happens if you don’t use the citric acid? Thanks

[@AgeofAnderson]

If you don't use the citric acid, you're still going to have a great smoked sausage. I do it all the time. It just won't have the tangy flavor that most of them do. Thanks for the question!

[@12ernie]

@@AgeofAnderson i might do the batch half with, half with out! Then go from there!

[@MrGlug]

I wish I had some fr

[@ryanbritton2492]

Great video, you got me into the hobby of sausage making, just wondering what type of smoker do you own?

[@AgeofAnderson]

I use a very 44" gas smoker. This one is by Smoke Hollow which has since been bought out by Master Built. Thanks for the comment!

[@tnriverbanks]

Love your channel. my summer sausage on a test cook before enscapulated citric acid was wayyyyy salty? I added more powdered milk and it turned out ok. I wanted more of the snap like Lebanon bologna. Any suggestions? Does the salt cookout? Can I add more citric? Getting ready to try some more of your recipes as I have three deer curing. Great channel.

[@AgeofAnderson]

I'm not familiar with Lebanon bologna, but now I'm curious. The salt won't cook out. It can actually become a little saltier from drying if the sausage is smoked for a long time. You can certainly use a little more citric, be careful though because while you can always add in, you can't take it out. Thanks for the comment!

[@tnriverbanks]

@@AgeofAnderson Pennsylvania Dutch make the lebanon bologna. It is just a red meat no pork. Got a fantastic twang. Just bought a new 1/2 hp grinder and a buck in the cooler for 10 days. Happy times!

[@tnriverbanks]

Do you have to use the powdered milk as a binder? Great channel.

[@AgeofAnderson]

It is optional. Thanks for the comment!

[@robertlong4118]

Plain salt meaning table salt or something else ?

[@AgeofAnderson]

Any non-iodized salt will work.

[@2guysandacooler]

What's a great video!! Nice recipe and perfect timing. I'd like to reach out and have a chat with you. I have a very interesting idea that I think you might enjoy. What's the best way to get in touch with you?

[@AgeofAnderson]

Instagram messenger is probably the best way. It's hunting/fishing season now and I'm out a lot of the time, so my response may be a bit delayed.

[@2guysandacooler]

@@AgeofAnderson lol. I'm such a dinosaur. Don't have Instagram. 😅😅. How about email? Eric @ twoguysandacooler . Com Look forward to hearing from you

[@AgeofAnderson]

@@2guysandacooler That's cool. I'll drop you a line when I get a bit of time.

[@TheKnealing]

What smoker do you use?

[@AgeofAnderson]

@@TheKnealing this is a 44-inch Smoke Hollow propane gas smoker.

[@TheKnealing]

@@AgeofAnderson appreciate. Love all the vids man. They are definitely upping my sausage game!!!!