Smoked Summer Sausage Recipe
Nothing pairs better with a cold beverage on a hot day quite like smoked summer sausage. Smoked summer sausage is a great way to prepare your wild game to eat now or save for later. Scheels Grilling Expert Austin recommends adding your own flavor blast with the cheese of your choice.
Grind, mix, stuff, smoke, slice. Today we are kicking off our 8 week wild game recipe series with some smoked summer sausage. Using the LEM #8 dual grinder, alternate back and forth between pork and antelope trimmings using the coarse plate. The colder your meat, the easier it will go through the grinder. Unplug, switch over to the fine plate, and repeat. Mix LEM Backwoods Summer Sausage mixture into your meat, adding water when necessary, and then add in the high temp cheese. Time to stuff! Make sure there are no air pockets, tie off the ends of the casings, and leave them in the fridge overnight to cure. The next day, get the sausages on the smoker, and after about an hour, pull the sausage and immediately place it into an ice bath to cool down to room temp and solidify the fat. Once the meat is cool, you can vacuum seal and save for later, or slide it up and enjoy your hard work!
- 3 lbs wild game
- 2 lbs pork trimmings
- LEM Backwoods Summer Sausage Mixture
- LEM High Temp Cheese
- 1lb casings
- Using your grinder with the coarse plate, and partially frozen meat, grind up all 5 lbs alternating between wild game and pork trimmings. If you are doing more than 5 lbs, freezing your grinder head can make this process easier.
- Once all 5 lbs have gone through the grinder, unplug your machine and switch over to the fine plate. Grind all the meat through one more time.
- In your LEM meat lug, open your seasoning packet and the cure packet that is included in the kit. Mix thoroughly adding up to 1/4c of water if needed. [Expert tip: A good way to tell if you have the right consistency is to grab a ball of meat and see if it stays stuck together, and sticks to your hand.]
- Now that we have it at the consistency we want, we can mix in 1/2LB of our high temp cheese.
- Next, load up your stuffer with the meat mixture and presoak the casing for 10 mins in warm water. When stuffing the casing we want to make sure they are tight with no air pockets.
- When the casing is full tie off the end and complete the rest of the casings. When all casings are full, place them in the fridge overnight to cure.
- Start up your smoker to the lowest setting. We used a Pit Boss vertical smoker that went down to 150°. After 1 hour turn it up to 175° until the meat reaches an Internal temperature of 160°. Pull the sausage and immediately place it into an ice bath to cool.
- Once the meat is cool you can now vacuum seal it for later or cut some up and enjoy now!