Thread: yet again, simply not a crappie , it is ELK

The American style of making Summer Sausage is very underappreciated. We may rush our product, use citric acid to drop the PH but at the end of the day I think our process puts more very tasty meat on a cracker. One of my favorite processed meats to make here is Venison Summer Sausage. When the guys were talking about the Mixer in our Kitchen it's first and still it's most important job is making specialty sausages fresh & smoked. Glad you posted this Bud and hope all there enjoyed the Elk Sausage treat!

Originally Posted by rojoguio

The American style of making Summer Sausage is very underappreciated. We may rush our product, use citric acid to drop the PH but at the end of the day I think our process puts more very tasty meat on a cracker. One of my favorite processed meats to make here is Venison Summer Sausage. When the guys were talking about the Mixer in our Kitchen it's first and still it's most important job is making specialty sausages fresh & smoked. Glad you posted this Bud and hope all there enjoyed the Elk Sausage treat!

no clue who made it , pretty sure someone in Idaho where the ELK was taken , my buddy had about a ton of it when I visited him a week or 2 ago.
it surprised me to see so many large summer sausages in his big ole glass side by side grocery store frig.
bet they hammered it on his ranch during the last 2 weeks , he has a huge family that brings out the masses to hunt during the holidays
one thing for certain , he really enjoys his meat items , has his own facility on the ranch and does his own cattle and hogs
brings in butcher crews and fills the freezer with his own versions of steaks and etc done right
might have had it done locally as well , never did ask the question .
just told him he had WAY to much in the frig and I needed to help him remove some of it....

The Amish community a few counties over make some of the best summer sausage I have eaten. Jalapenos and cheese version doesn't last long at all

We make a deer or two into summer sausage every year.
This weekend is the weekend.



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That looks delicious. I agree about jalapenos in the meat or cheese!

the japncheez version is good , but we typically do that in the German smoked sausage version

I usually process Venison into Summer sausages every year at the house. Big job but really worth the effort . Let friends help this time and made about 100 lbs .

Thought I was gonna see one. Doh!