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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