How to Cook Elk Summer Sausage

If you're an adventurous food enthusiast looking to explore the world of exotic flavors, elk summer sausage is your gateway. In this culinary adventure, we'll guide you through the process of creating this delectable treat, covering everything from choosing the right elk meat to mastering the art of smoking and baking. So, roll up your sleeves and get ready to embark on a journey that combines tradition, creativity, and a touch of wilderness.

Selecting the Right Elk Meat

The foundation of any great elk summer sausage is high-quality meat. When selecting elk meat, opt for lean cuts like the sirloin or hindquarters. Remove all visible fat, sinew, and silver skin to ensure a smooth texture and prevent spoilage during the curing process. Remember, the quality of your sausage starts with the quality of your meat.

Elk Summer Sausage Recipe

Ingredients:

• 2 lbs of lean elk meat, finely ground

• 1/2 to 1 lb of pork fatback, finely ground

• 1/4 cup of cold water

• 2 1/2 tsp of kosher salt

• 1/2 tsp of pink curing salt #1

• 1 tsp of freshly ground black pepper

• 1/2 tsp of crushed red pepper flakes

• 1/2 tsp of garlic powder

• 1/2 tsp of mustard seeds

• 1/2 tsp of coriander seeds

• Natural hog or synthetic casings, soaked in warm water

Instructions:

• In a large mixing bowl, combine the elk meat, pork fatback, and cold water. Mix gently until well incorporated.

• Add the kosher salt, pink curing salt, black pepper, red pepper flakes, garlic powder, mustard seeds, and coriander seeds to the meat mixture. Mix thoroughly to evenly distribute the spices.

• Cover the bowl with plastic wrap and refrigerate the mixture for at least 24 hours. This allows the flavors to meld and develop.

• Prepare the natural hog casings by rinsing them thoroughly and soaking them in warm water.

• Stuff the sausage mixture into the casings using a sausage stuffer, making sure to eliminate air pockets. Twist the sausages into 6-8 inch links.

• Hang the sausages in a cool, dry place for 12-24 hours to allow them to dry and develop a pellicle—a sticky surface that helps the smoke adhere to the sausage during the smoking process.

Smoking vs. Baking: Choosing Your Cooking Method

When it comes to cooking elk summer sausage, you have two primary options: smoking and baking. Each method imparts a unique flavor profile to the sausage.

Smoking: Smoking elk summer sausage infuses it with a rich, smoky aroma that elevates its taste to a whole new level. Use a smoker set to a low temperature (around 160-180°F) and smoke the sausages for 4-6 hours, using your favorite wood chips for flavor. Common choices include hickory, apple, or cherry wood. Keep a close eye on the internal temperature of the sausages, aiming for an internal temperature of 155°F for fully cooked sausages.

Baking: If you don't have access to a smoker, baking your elk summer sausage is a convenient alternative. Preheat your oven to 300°F and place the sausages on a wire rack set over a baking sheet to allow for even cooking. Bake for 1.5 to 2 hours, or until the internal temperature reaches 155°F. While baking doesn't impart a smoky flavor, it still yields a delicious and succulent sausage.

Storage and Handling

Proper storage and handling are crucial to maintaining the freshness and flavor of your elk summer sausage.

• Refrigeration: Store your elk summer sausage in the refrigerator for up to two weeks. If you plan to keep it for a more extended period, consider vacuum-sealing the sausages and freezing them. Properly frozen elk summer sausage can last for several months without compromising its quality.

• Slicing and Serving: Slice the elk summer sausage thinly for a perfect snack or appetizer. Pair it with your favorite cheese, crackers, and a glass of red wine for an exquisite tasting experience.

• Avoid Cross-Contamination: Always use clean utensils and cutting boards when handling the sausage. Cross-contamination can lead to foodborne illnesses, so practice good food safety habits.

Elk summer sausage is more than just a delicious treat; it's a culinary adventure that connects you with the wilderness and the traditions of artisanal food crafting. By selecting the right elk meat, embracing the art of spicing and curing, and choosing your preferred cooking method, you can create a mouthwatering sausage that will impress even the most discerning food enthusiasts. 

So, roll up your sleeves, gather your ingredients, and let the aroma of smoky elk summer sausage fill your kitchen. It's time to savor the flavors of the wild, one delectable bite at a time.