Good sausage and jerkey recipies anyone?

[Gdpolk]

I'm getting ready to delve into making some venison sausages and jerky.  Does anyone have any recipes, tips, and/or techniques that they would like to recommend or share with me?

[Biathlonman]

I really like the summer sausage kit from LEM foods out of Ohio.  I do add in encapsulated citric acid to give it that tang that good sausage needs.  I run at least 40 percent pork shoulders with my deer meat but have gone up to 60 to stretch the venison.

[Brian P.]

First thing I recommend is getting the book "Great Sausage Recipes and Meat Curing" by Rytek Kutas. It has more recipes then you could hope to make in many years, as well as safety information and explanations of ingredients and cures. Quite literally a "bible" for sausage making.

I use a 50/50 mix of venison and pork butt for summer sausage and many other recipes. Breakfast sausage I use straight pork.

I particularly like the summer sausage, breakfast sausage, and sweet Italian recipes from the book. Modify seasoning to your own tastes.

[Gdpolk]

Originally posted by Brian P.:
First thing I recommend is getting the book "Great Sausage Recipes and Meat Curing" by Rytek Kutas. It has more recipes then you could hope to make in many years, as well as safety information and explanations of ingredients and cures. Quite literally a "bible" for sausage making.

I use a 50/50 mix of venison and pork butt for summer sausage and many other recipes. Breakfast sausage I use straight pork.

I particularly like the summer sausage, breakfast sausage, and sweet Italian recipes from the book. Modify seasoning to your own tastes.

I have that on order.  I've never made sausage before but plan to start this year.  I'm looking forward to it.

[tim roberts]

Sausage Equipment Supply
406-285-3420.
The lady who owns this place, has tips, recipes spice mixes, and all the equipment. Her father used to teach how to do all this at MSU.
Thanks,

[Shadowhnter]

High mountain is hard to beat.

[PICKNGRIN]

High Mountain "Hickory" flavor is a long time family favorite for jerky.  Their jalapeno summer sausage kit is also excellent.  I buy the hi temp cheese bits to put in the summer sausage...another family favorite.

[PEARL DRUMS]

If you want to keep it simple? Id highly recommend you order pre-mixed spice pouches from Kent Butcher Supply. Its tried and true recipes that have been around a long, long time. And affordable.

[Gdpolk]

Originally posted by PEARL DRUMS:
If you want to keep it simple? Id highly recommend you order pre-mixed spice pouches from Kent Butcher Supply. Its tried and true recipes that have been around a long, long time. And affordable.

I may go simple, I may go DIY on the seasonings.  I developed Crohns disease about 1.5 years back and my diet has become pretty restrictive following that.  A lot of the food preservatives and additives are pretty irritating for me now, which is the biggest reason I'm learning a new culinary skill of sausage making.  It's pretty hard to find any store bought sausages that I can have and I miss grilling some delicious brats, tossing some kielbasa into some stews, and having breakfast sausages on the weekend.  So, I'm just going to start making my own that I CAN have as I'm butchering animals anyway.  I'm pretty adventurous with cooking and very determined to live as typical of a life as possible.  I just have to learn the skill and get some good recipes in to make it happen.  It'll be a fun journey.

[Grey Taylor]

When I make beef jerky I tend to use a lot of coriander. I toast the whole seeds in a frying pan and then crush them in a mortar and pestle. That gets mixed into the soy sauce based marinade. Folks seem to really like the coriander.
The jerky I have in the oven right now has coriander in it but not as much as usual because I ran out of it. This time I also put in almost a whole can of adobo chilis and the juice; these are smoked jalapenos. I tried a little piece a while ago and I think it'll be good.
This batch is being traded to a friend for a hickory stave. I can't think of a better use for home made jerky.

Guy

[Gdpolk]

Originally posted by Grey Taylor:
When I make beef jerky I tend to use a lot of coriander. I toast the whole seeds in a frying pan and then crush them in a mortar and pestle. That gets mixed into the soy sauce based marinade. Folks seem to really like the coriander.
The jerky I have in the oven right now has coriander in it but not as much as usual because I ran out of it. This time I also put in almost a whole can of adobo chilis and the juice; these are smoked jalapenos. I tried a little piece a while ago and I think it'll be good.
This batch is being traded to a friend for a hickory stave. I can't think of a better use for home made jerky.

Guy

That sounds pretty tasty! mind shooting me a recipie or calling me to discuss?  I've do a lot of cooking from scratch with whole foods and whole ingredients and have a fairly well stocked kitchen with seasonings of all types.  I just need to learn jerky making for some easy to pack, dry snacks with enough protein to keep my blood sugars fairly stable.  It's easy to pack carbs/sugar but that depletes so fast its almost like having no snack at all for a full day in the field.  Jerky and nuts and stuff seems to go a little farther for me.

[Grey Taylor]

Garrett, check this out:
 http://greenmancooking.blogspot.com/2010/01/homemade-beef-jerky-youll-want-to-read.html

It's a post I did one time when I made a batch of jerky. The only thing I've changed since writing that is I tend to use soy sauce now rather than teriyaki, primarily due to cost.

Guy

[Gdpolk]

Originally posted by Grey Taylor:
Garrett, check this out:
  http://greenmancooking.blogspot.com/2010/01/homemade-beef-jerky-youll-want-to-read.html  

It's a post I did one time when I made a batch of jerky. The only thing I've changed since writing that is I tend to use soy sauce now rather than teriyaki, primarily due to cost.

Guy

Awesome!  Thanks for the link.  I'll try some out this week.  Have you tried it with venison as well and if so do you have any modifications that you think improved the blend or process on venison vs beef?

[Grey Taylor]

I live in California.
I gave up deer hunting here years ago    :(

There are people who do get deer in California, but I'm surely not one of them.  

But I really don't see a need for anything different going from beef to venison.

Guy