[svalli]

My husband went moose hunting this year and now we have freezer full of Moose meat in different forms. When living in USA, I made venison summer sausage and still have the equipment and some of the pink cure #1. We do not have smoker with temperature control, so I studied alternative methods. I found that sous vide circulator can be used for cooking the sausages. I cold smoked the cured sausages in a Weber kettle and then cooked with the sous vide at 68°C/155°F.
I ground pork belly to mix with the ground lean moose meat. My first batch was a bit crumbly but the second, which I finished yesterday is much better. I had 1kg moose and 400g of pork belly. This is non fermented sausage, so I may have to freeze the ones, which we do not eat in a week. The second batch did not leak fat or liquid into the vacuum bags during sous vide process, so I do not have to open the bags before using, so I wonder if those could keep longer unopened just in the refrigerator.

I would like to try doing fermented sausages, but unfortunately such sausages are not usually made home here, so cures and the fermenting starters are not easily available. Right now I am still happy to be able to make the non fermented summer sausage.

Now it is time for an evening snack of sausage and cheddar on crackers.

Sari