![]() Run your meat and fat through a grinder using a coarse plate first. So, use whatever is in your freezer and you won’t be disappointed. I have also done deer, bear, and pronghorn. So, I have only used beef fat, but it works great in my opinion.įor this recipe, I used elk for the meat. I have asked the local supermarkets and butcher, and all that is ever available is beef fat. I have never had the opportunity to work with pork fat as it seems nearly impossible to acquire. So, for this recipe you need eight pounds of wild game meat of your choosing and 2 pounds of fat.įor the fat, most people prefer pork fat. This recipe will make four summer sausage sticks that are two and a half pounds each. Following the first tip of summer sausage making, start with cold meat and cold fat. Okay, let’s start making some Reaper Elk Summer Sausage. ![]() So, between each step of mixing and grinding I stick the meat into the fridge for about thirty minutes. If things get to warm while you are working the fat will separate and ruin the texture of your final product. First tip: keep your meat and fat very cold! This is one of the most important steps for making summer sausage. Homemade summer sausage is pretty easy to pull off, but there are a few tricks that make it turn out fantastic instead of just good. ![]() So, after a few practice runs and some recipe perfecting, I am ready to share my Reaper Elk Summer Sausage recipe. I got incredibly lucky that a person on Instagram reached out to me and shared smoke times and temperatures. And smoke times and temperatures? Almost impossible to find. I also had a really difficult time finding a solid recipe online. I feared the summer sausage process to begin. You get to control the salt level, the cuts of meat that go into it, the fat content, and the spices. But the best is absolutely making it yourself. Having a butcher that processes wild game make you some from your own meat is even better than that. Getting it from a butcher is better than store bought. I started making my own summer sausage about a year ago.
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