Bloody Mary Venison Summer sausage with olives, pickled asparagus, and dill pickles. Turned out incredible. Recipe is on DeepWoodz Sausage Recipes mobile app.
Bloody Mary Venison Summer sausage with olives, pickled asparagus, and dill pickles. Turned out incredible. Recipe is on DeepWoodz Sausage Recipes mobile app.
Mediterranean Style Summer Sausage. I call it Sicilian Cut, with capers and sundried tomatoes. Capers were packed in water and rinsed and dried them before adding them. Turned out fantastic!
Mediterranean Style Summer Sausage. I call it Sicilian Cut, with capers and sundried tomatoes. Capers were packed in water and rinsed and dried them before adding them. Turned out fantastic!
Got tired of digging for these numbers every fall, so we put them all in one place. These are the numbers every recipe in our app is built on, so I figured I'd just post them.
Cure #1 at 0.25% of meat weight (156 ppm):
1 lb = 1.1 g
5 lb = 5.7 g
10 lb = 11.3 g
25 lb = 1 oz
Pull temps:
Summer sausage 152F-155F
Snack sticks, ring bologna, hot dogs, venison bacon 152F-155F
Fresh brats 160F
Salt is the one that ruins batches, because a teaspoon is not a teaspoon. Diamond Crystal is a big hollow flake and Morton kosher is a dense flat one, so a tablespoon of Morton weighs 14.4 g while the same tablespoon of Diamond weighs 8.4 g. Run a recipe written for Diamond using Morton and you are roughly 70% over on salt, which is a cured product you cannot fix. At 2% per pound that is 9.1 g, and it reads as 2 tsp of Morton or 3 1/4 tsp of Diamond. Weigh it and none of that matters.
Blend is 50/50 lean game to pork butt, about 17% fat. Worth knowing 60/40 is only 14.4% fat, since pork butt is itself only about 30% fat. That is why sausage comes out dry a lot more often than it comes out under seasoned.
Grind is 1/4 inch for brats and ground sausage, 1/8 inch for snack sticks and summer sausage.
Printable version is on our site, free, no email: deepwoodz.co/cheat-sheet.html?utm_source=reddit&utm_campaign=sausagetalk-season
Good luck this season.
DeepWoodz
Party time favorite is definitely Venison Summer Sausage!! Very versatile!!!
We will be making plenty of Venison Bacon!!! Yes we know its not actual bacon!! But slice it up for breakfast or put it on a sandwich and its fantastic!!!
What are you thoughts on Olives in Summer Sausage. We love it here at DeepWoodz Summer Sausage
Its time consuming but totally worth it and a family favorite.
Its pretty popular here in Wisconsin.
Anybody else make this, or is it just a Midwest thing?
Every recipe out there is written for 5 or 10 lbs and none of us ever end up with 5 lbs. We come out of the garage with 17.4, or 23.8, and then we're doing percentage math with a pencil.
So I put together something that handles it for us. Everything's built as a percentage of meat weight instead of a fixed ingredient list, so you enter what you've got and it recalculates down to the gram.
It works on recipes that aren't mine too. If you've got a blend you trust, put your meat weight in and it runs the math on yours instead.
Recipes are all free. deepwoodz.co
Every fall it's the same thing. Get one broken down, find a recipe, and the recipe's written for 5 lbs while we've actually got 17.4 sitting there after trimming. So we're standing in the garage doing percentage math on the back of an envelope. Get the seasoning wrong and it's bland. Get the cure wrong and that's a different kind of problem.
Got sick of it and put together something that does the math for us. You put in what your meat actually weighs and every ingredient recalculates to it. Cure ratios are locked so none of us can fat-finger them.
Recipes in it are all free. deepwoodz.co
Every year I end up with an odd weight of trim. Never 5 pounds even, always 17.4 or whatever it comes out to after trimming. Then I'm standing there doing percentage math with a pencil trying not to screw up the cure and ingredients quantities.
So I built a tool that does it for us. It's called DeepWoodz Smokehouse. Free on iPhone and Android.
What it does:
The calculators work on your own recipes too, so if you've got a blend you swear by you can put your meat weight in and it runs the math on yours.
deepwoodz.co
I'll be around in the comments.
Every fall I come back with a couple hundred pounds of venison and end up doing the same thing - find a recipe written for 5 lbs, then do the scaling math on the back of an envelope because after trimming I actually have 17.4 lbs. Get the seasoning math wrong and it's bland. Get the cure math wrong and it's a bigger problem than bland.
So I built the thing I wanted. It's called DeepWoodz Smokehouse. Free on iPhone and Android. I'm a hunter in Wisconsin and I built it myself - no team, no investors. It's been live on both stores since August, so this isn't a coming-soon post.
What it does:
Being upfront about the paid part rather than letting you find it: there's a subscription that unlocks five calculators (EQ bacon cure, wet brine, meat ratio, stuffing yield, cost per pound), a smoke log and batch history. Every recipe in the app is free.
It's meant to be a growing library, not a finished cookbook. You can add your own recipes to it, and the scaling calculators work on yours exactly the same as they do on mine - put in your meat weight and it runs the math on your formulation too. Everybody's got a blend they swear by, and I'd rather the app hold yours than try to replace it.
I'll be around in the comments.
deepwoodz.co