Huckleberry Whisky Sour & Summer Sausage

Summertime is when I start to prep for the next season. One of my favorite traditions is to take some grind from previous successful hunts and make Summer Sausage that will be taken into the field with me on my upcoming hunts (or at least whatever makes it past snacking and fishing trips over the next month). 

Before I dive into the processing, I like to pour myself a Pendleton Whisky and enjoy the the experience of making my own summer sausage, it was hard earned. Of course you can drink it neat but one of my summer time favorites and a great compliment to the finished summer sausage is a huckleberry or blueberry whisky sour. For those who are over 21 this is a great recipe! Get your next bottle HERE

Huckleberry Lemonade Whisky SourI partnered with Pendleton to bring you this great drink recipe. 

Ingredients (serves 1):

• 2 oz Pendleton Whisky
• 1.5 oz fresh lemonade
• 1 tbsp Huckleberry or Blueberry jam (store-bought or homemade: simmer 1 cup frozen huckleberries, ½ cup sugar, ½ cup water)
• 1 egg white
• Lemon twist or wheel for garnish

Instructions:

1. In a cocktail shaker, add Pendleton Whisky, lemonade, huckleberry  jam and egg white.
2. Dry shake (no ice) vigorously for 15 seconds to emulsify the egg white.
3. Add ice and shake again for 10-12 seconds until chilled.
4. Strain into a chilled coupe glass for a refined presentation or a rocks glass.
5. Garnish with a lemon twist or wheel.
   

Notes:

• Ensure the egg white is fresh for a
  frothy texture.
• For a stronger huckleberry flavor, muddle a few fresh huckleberries in the shaker before adding liquids.

For those continuing on the journey to make some summer sausage we are going to prepare 20lbs of summer sausage by adding pork fat, as wild game is extremely lean. Any type of wild game works like elk, deer, antelope, moose, whatever you have.

20-Pound Venison Summer Sausage Recipe

Meat Ratio:

• 15 lbs venison

• 5 lbs pork shoulder or pork trim (fatty)
  (This gives you about a 75/25 lean-to-fat ratio, ideal for summer sausage)

Seasoning & Cure Mix:

• 4 tablespoons kosher salt (or 3 Tbsp if using Morton)

• 3 tablespoons sugar

• 1 tablespoon black pepper (coarse ground)

• 2 tablespoons mustard seed

• 2 tablespoons whole coriander or 1 tablespoon ground coriander

• 2 teaspoons garlic powder

• 1 tablespoon onion powder

• 2 teaspoons crushed red pepper flakes (optional for a little kick)

• 2 teaspoons Prague Powder #1 (Cure #1)
  (This is 1 level teaspoon per 5 lbs of meat = 4 tsp for 20 lbs)

• 2 tablespoons encapsulated citric acid (optional for tang, add right before stuffing if using)

• 2 cups cold water

• 1 cup powdered milk or soy protein concentrate (binder for better texture)

Optional Flavor Additions:

• 1/4 cup Worcestershire sauce

• 1/4 cup liquid smoke (if not smoking)

• 1/2 cup diced high-temp cheddar or pepper jack cheese

• 1/2 cup diced jalapeños or green chiles

Instructions:

1. Grind the Meat:

   • Grind venison and pork through a coarse plate (3/8"), then mix thoroughly.

   • Regrind through a fine plate (3/16" or 1/8") if a smoother texture is desired.

2. Mix Seasoning:

   • Combine all dry spices, cure, binder, and water. If using Worcestershire or liquid smoke, add now.

   • Mix into meat thoroughly until sticky and well incorporated.

3. Add Extras:

• Mix in cheese and/or peppers if using.

• If using encapsulated citric acid, fold in gently at the end — do not overmix or grind again.

1. Stuff Casings:

   • Use 2.5"–3" fibrous casings, soaked in warm water for 30 min beforehand.

   • Stuff tightly with no air pockets. Tie off ends securely.

2. Dry & Smoke:

   • Dry at 130–140°F for 1 hour (vents open).

   • Gradually raise smoker temp to 170–180°F over 2–3 hours.

   • Smoke until internal temp reaches 155–160°F (use a meat thermometer).

3. Cool Quickly:

   • Remove and immediately rinse with cold water or dunk in an ice bath until internal temp drops below 100°F.

   • Let bloom (air dry) at room temp for 1–2 hours for casing color to develop.

4. Refrigerate or Freeze:

   • Wrap in butcher paper or vacuum seal.

   • Refrigerate up to 2 weeks, freeze up to a year or longer if vacuum sealed.