Decided to try my first attempt at making some venison summer sausage after a relative gave me 18lbs of frozen venison (most of it had already been ground once). So I added 7lbs of pork butt with Walton’s Summer Sausage H seasoning. I used meat binder and sure gel, but not eca. My plan was to do about half the meat in 2.4" x 12" fib casings and the other half in 21mm snack stick. I also knew my hands could not mix the meat well enough, so I also ordered a 44# meat mixer (that is a life saver). So this past weekend, I used my #12 grinder and ground all the meat twice (different plates) and then used the meat mixer to combine the season, sure gel, meat binder and water. At the end, I added both high heat cheddar and hot pepper cheeses.
I only have a 5lb stuffer, so we had to reload it several times. The summer sausage casings were a piece of cake. But my smallest stuffing tube was still a bit too large for the 21mm casings – I could load the casings on, but I had to stretch it out and not leave it bunched up. This meant I could only put a couple of feet of casing on at a time – really time consuming. So we ended up stuffing 21 of the summer sausage casings and then about 16’ of meat stick.
The end result was awesome in my opinion – and for my first time, I was quite impressed. I will be making more of this in the future. Summer Sausage is a great snack we take with us when we got out on the boat in the summer and hang out at the sandbars with friends.