![]() ![]() This recipe is for lovers of the heat! You can adjust the level of heat to fit your personal preference. I would recommend some gloves at this point. This is equated to a teaspoon of powder for the entire recipe. ![]() ![]() This recipe used three dried Carolina Reapers, which worked out to one pepper per 3.33 pounds of meat. I dried them in a window for two months and then ground them into a powder. You don’t want to completely over-do it with the pepper because it can change the flavor of the summer sausage, but I do more like a tablespoon while others recommend less.įinally, it’s time to add your heat! The Carolina Reapers I used for this recipe were from my home garden. I also add more freshly cracked black pepper for the same reason. I eyeball it because I love the texture the seeds add to the summer sausage. Most people put in about two tablespoons. Once you have your salts and dextrose mixed in add your seasoning agents: 1 tablespoon of dry yellow mustard, 3 teaspoons of garlic powder, two teaspoons of ground ginger, 2 teaspoons of coriander, one tablespoon of allspice, and two teaspoons of ground cloves. Dextrose is added to cured meats to feed the lactic acid organisms that create that wonderfully tangy fermented flavor. The pink salt extends the shelf life of cured meats, gives everything that pretty red hue, and assists in the prevention of spoilage from bacteria. Pair that heat, sweet, and touch of bitter with the tang from the fermenting agent for summer sausage and you have one tasty snack on your hands.Ĭontinuing on, to your meat and fat mixture add six tablespoons of kosher salt, 4 tablespoons of dextrose, and two teaspoons of pink salt #1. The allspice and cloves add a little sweetness and a slight touch of bitter, which pairs wonderfully with the heat from the Carolina Reapers. The Carolina Reapers add a slow building heat to sausage that definitely lights your mouth up for a bit, but if you like a little kick you will thoroughly enjoy the reapers. It is also time to add the spices now! I love the spice mixture for this Reaper Elk Summer Sausage. Give the meat a quick mix to get the fat and meat incorporated. The grinder I am currently using, and have for quite a few years, is just this one: Cabelas Deluxe Meat Grinder. It didn’t break the bank, doesn’t take up much space, and is convenient enough to use I can just pull it off the shelf and grind up fresh burger meat at a moment’s notice. I also have a very inexpensive meat grinder. 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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