I must be that Grandma as I have been making this for years and is our Christmas favorite, it is so good, so easy and everyone loves it. Since it isnt the actual chemical the USDA requires the term “uncured”. I like the idea of making my own, I’m sure it’s still cheaper than buying from the store. The package says 1 tsp is good for 5 pounds of meat! No. It will change the taste, but it should still be just fine! As far as knowing for sure when they are completely cooked through, I just look at them and make sure they look done. Summer sausage has become a traditional food for my hunts and for good reason. I don’t remember using water in mine. . I’m glad it turned out for you! Hi Tina! I can’t wait to try it! I haven’t ever used mahogany casings so I’m not sure how they work. Yes. How to Make Venison Sausage. What do you suppose I did wrong? Basically, it appears this recipe is not far off from store bought summer sausage. I’m thrilled you love the recipe as much as we do! (25 pack) for 35 lbs of meat (Venison, Beef, Pork, Elk) 4.5 out of 5 stars 67 $22.00 $ 22 . We also freeze a stick or two and then thaw them later when we are ready for more. My love language is food. You could always put the meat on a roasting pan just as you would when you bake it. I really wish I would have been about to try the Hickory Farms honey garlic flavored sausage. She adds dried mustard seeds to it and I love the extra little crunch. Cover and refrigerate overnight. â¢ Always cook it on my pellet smoker. I do know it has a very low fat content though. It's a perfect healthy party appetizer, snack, or lunch. That appears to be going out of fashion in our society. Literally everything is a chemical, save a perfect vacuum. Sound like it’s a huge winner in your family! Salt peter has been mined since before written history. I can’t say for sure what the fat content of mine is since we raise, and butcher our own beef. This summer sausage is great!!! Beef Summer Sausage is really easy to make and once you try it you'll never want to buy it from the store again! Hi Amy…. I have a similar recipe We also love to make our own,taste better also. There’s nothing like homemade right? Summer sausage is a deeply fermented semi-dry sausage. Thank you. I made a batch of this summer sausage just the other day and it’s as delicious as ever! (25) CLEAR Summer Sausage Casings Sleeves for 50 lbs of meat. My boys do go hunting quite often though and have wanted to try and make this summer sausage recipe substituting elk, deer (venison), or some other wild game for the beef. You could eat the sausage without any sauces, or you can eat it with BBQ sauce. I don’t add any water to the bottom. Thx. I’ve been stuck in a tractor for weeks! Hi Amy! I marinated the bacon along with the venison and onions in a big bowl for several hours before threading the meat onto the skewers. sorry to be the one to tell you that you have sodium nitrate & sodium nitrite in the Morton tender quick salt. I live on a dairy with my husband and three boys. This sounds good i will have to try it , was wounndering if I made them in to a snack stick how long should i have to cook them … i have been trying to find a good snack stick recipe! I have been making this for years. Itâs a million times better than store-bought too! https://amzn.to/2K2vSVB. I will definitely be making this again and hoping I will make them look as wonderful as yours. You’ll need to plan on baking it for 4 hours. I agree! Itâs all about simply delicious food around here! Hey, do you have a favorite recipe for Smoked Cheez-itâs? Just a quick note, Morton’s Tender Quick is not sugar free. what did people use 100-150 years ago before all of the chemical preservatives were invented? Thank you for sharing your recipe! Instacure 1 is used for any type of cured meat product that will require cooking, such as bacon, hams that are not air dried, and smoked sausages. We usually eat it pretty quickly. Heat olive oil in a large stockpot or Dutch oven over medium high heat. People were never told that in order to put yourself at real risk you would have to make dried cured meats (meats kept without refrigeration) your main diet and eat them every day like they did a hundred years ago, which is not how the vast majority of people eat today. I have seen all of the comments on freezing and refrigerating, but how do you make it to where you dont have to do either. This will be my third try at making this sausage. I can’t remember if I added poultry seasoning to the summer sausage though. I love the added smoky flavor of cooking it on the smoker! Why?? I am really looking forward to making this recipe for friends and family. I have kept sausage in the freezer for over 3 years, no freezer burn and the sausage tasted like it was just put in the freezer. It adds that extra depth of flavor. Top subscription boxes â right to your door, Â© 1996-2021, Amazon.com, Inc. or its affiliates. Meat, Natural Sausage Casing Casings for Homemade Sausage. Ive made it for the last 50 years and it was old when I got it. Ingredients 1 â¦ I’m so glad you found this recipe! You don’t need casings or any special equipment. Hi Jon! An internal temp would be 165 degrees.. For those who like to weigh out the cure. MTC states for 1 lb of meat the amount of cure is 1.5 tsp / 0.23 oz / 6.52g. I’m actually making a batch right now, just with minced garlic instead of garlic powder and ground chuck (all the store had). Now I am ready to try my hand at a little summer sausage. Since then I’ve experimented with cooking it on my Traeger. Full of preservatives? 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