Oryx Summer Sausage!!!! (with pictures)

[Hopefull Romantic]

muzzletim, they do look great congrats

HR

[classicrockgriller]

OU812 - I have looked at them for some time, do they work well?

They work great, I use the 3/8" for summer sausage. Get the cheep pliers and put a rubber band around the handles close to the pivot point this will hold the hog ring in place. I can buy a lot of rubber bands for what they want in price difference for the pliers with the spring built in.

Thanks for the tip OU.

[muzzletim]

Here is the recipe:


Here is Ryteks recipe:

1 TB ground black pepper
5 TB Salt
4 TB powered dextrose
2 tsp instacure No. 1
1 TB ground coriander
1 tsp ground ginger
1 tsp ground mustard
1 tsp garlic powder
6 TB corn syrup solids
8 lbs lean elk or venison
2 lbs regular pork trimmings
1 1/4 cups Fermento

Grind pork Fat through 3/4 plate, Grind venison through 3/16 grinder plate. Mix all and pack into meat tubs and hold in cooler for 2 days.

Regrind everything through 3/16 plate after 2 days and stuff into casings. 3 1/2 by 24 inch casings.

After stuffing hang and dry at room temperature on smoke sticks for 4-5 hours.

Put in pre-heated smoker at 120 to 130 degree's, smoke with a heavy smudge for 3-4 hours or until desired color is obtained.

Raise the temperature to 165 degrees and cook until internal temperature reaches 145 degree's

Shower with cold water til internal temp is around 120 degree's.

Allow to hang at room temperature for 1-2 hours to bloom to desired color.

Place in 45 degree cooler for at least 24 hours.

GREAT SAUSAGE RECIPES AND MEAT CURING by Rytek Kutas

[classicrockgriller]

Thanks Tim, I showed my Wifie the pic of your Summer Sausage (geez for some reason, that doesn't sound right ;D) and she told "Make That"

Yes Mammm!

[Savannahsmoker]

Growing up in Wisconsin I miss good summer sausage.

[OU812]

Making Cotto Salamie this weekend, from the same book.

[muzzletim]

Looking forward to how it turns out! I like that also but haven't tried making it yet.