Quick Answer
To make summer sausage at home, you'll need a combination of ground meat, seasonings, and casings. Use a meat grinder to grind 20-30 pounds of lean game meat, then mix it with 1-2% salt, 1-2% black pepper, and other desired seasonings. Stuff the mixture into hog casings and dry it in a controlled environment.
Choosing the Right Meat
When making summer sausage, it’s essential to use lean game meat with a high fat content. Aim for venison, elk, or bison with a fat percentage between 20-30%. If you’re using a combination of meats, ensure the overall fat percentage is within this range. For example, a mix of 50% venison and 50% elk will result in a leaner sausage, while 75% bison and 25% elk will produce a fattier product.
Grinding and Mixing
Grind the game meat using a 1/4 inch plate in a meat grinder. This will ensure the meat is coarse enough to hold its shape but fine enough to pack into casings. Next, mix the ground meat with salt, black pepper, and other desired seasonings, such as garlic, onion, or paprika. Use a meat mixer or your hands to combine the ingredients until they’re evenly distributed. The ideal mixture should contain 1-2% salt and 1-2% black pepper.
Stuffing and Drying
Stuff the meat mixture into hog casings, which can be purchased at most butcher supply stores. Use a sausage stuffer or a manual stuffing tool to fill the casings, leaving about 6 inches of space at the end. Hang the stuffed casings in a controlled environment with a consistent temperature between 60-70°F and a relative humidity of 50-60%. Allow the sausage to dry for 7-10 days, or until it reaches an internal temperature of 150°F.
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