Summer Sausage Maker In Utah

2lumpy · Sep 27, 2017

Folks, I'd like to have some venison made into summer sausage this fall.

Without regard for the price per pound, who have you used in Utah, that I can take 20 or 30 pounds of venison to, to have made into summer sausage, of various flavors. I'd like your suggestions based on your personal taste buds.

I'm willing to drive to either end of the State of Utah, for delivery and pick up.

I can have it made by one of the local butchers, but I'm not very happy with the kind of product that I'm getting back from the local provider. (He's having it done by a third party, so it's no reflection on his work.)

Thanks
DC

2lumpy · Sep 27, 2017

Had two recommendations so far. I called both. Here's the info, if you're interested.

I called both Faughtons in Evanston, Wy and Lacorti's in Fredonia, Az today.

Faughtons, in Evanson, does not make summer sausage, only salami. I want summer sausage not salami however, for those that maybe be interested, the folllowing might be helpful.

They require a minimum of a 10 pound order. You provide 7 lb. venison, Faughton's addeds 3 lbs of fat and you'll get back 10 lbs of salami, that you must keep frozen until you're going to use it.

They have two kinds, Regular Flavor for $35.50 for the 10 pound minimum, and Jalapanio with Cheddar for $44.50 for the 10 pound minimum.

They have never had anyone ship raw venison to them for processing. Also, the original Mother and Father that owned and operated the business retired last year, someone else is operating it now, not sure if it's family or some one other than family.

Lacorti's, in Fredonia, make summer sausage. I didn't ask if they made salami too.

They did not say they require a minimum order.

They added beef to keep it from being too dry. They didn't say the ratio of venison to beef fat. If you give them 1.5 pounds of venison, they will give you back a 1.25 pound stick of summer sausage.

The price is $5 per stick (1.25 pounds) for the regular.
The price is $7.00 per stick for any of the other flavors. (1.25 pounds)

They do a regular summer sausage that has a little chili added and has a mild chili flavor. They also do a Jalapanio and a Jalapanio with Cheddar, Black Pepper, and other flavors, at the request of the customer.

They will take venison that is shipped to them. Over night freight and proper packing of the raw material must be made to avoid spoiling during shipment.

That's if for now. Thanks for the referrals folks, anyone with other recommendations would be greatly appreciated.

DC

mmwb · Sep 27, 2017

While it is a little work, it's not difficult to make. You can use the kits from Sportsman's, Cabelas and sometimes the local grocer. Plenty of different flavor combos. I add bacon ends to an end ration of 1:3, bacon ends to wild ground.

1911 · Sep 27, 2017

LAST EDITED ON Sep-27-17 AT 10:42PM (MST)[p]The secret between good and awful ground game is pork suet. I used a place in tremonton years ago but I am under the impression they are no longer there

2lumpy · Sep 27, 2017

Looks very good. I believe you. I'll be sending mine to a butcher thought.

Thanks mmwb.

DC

DW · Sep 28, 2017

>LAST EDITED ON Sep-27-17
>AT 10:42?PM (MST)
>
>The secret between good and awful
>ground game is pork suet.
>I used a place in
>tremonton years ago but I
>am under the impression they
>are no longer there
>

Buddy added it to a bull moose last fall, best wild burger I ever had! Gonna add it to my elk next month!

#livelikezac

DeerHunter53 · Sep 28, 2017

Hey DC

I use Colosimo's sausage mix. We take any meat elk deer and mix 30% pork fat with it and add the mix using the directions on the bag. You can buy it in hot or mild. My son and I both had 30lbs made up last year using a butcher in Idaho and made it the way I talked about and it is great. Italian sausage mild or hot is the bomb.

Call them 801-250-1088 they also sell dried sausage that is great for the back pack. When they make it they sell it quick especially this time of the year.

Their store is out by Kennecott

We are going to do it again this year if he and I are lucky as we were last year. They sell it in small bags good for 30lbs and pre mixed no problems

Ask for Danny

DH

2lumpy · Sep 28, 2017

LAST EDITED ON Sep-28-17 AT 09:47AM (MST)[p]Thanks guys. I agree, pork fat makes a huge difference when added to any ground game meat.

When I was a kid, back when things were different, my Dad pour the grease off the bacon into a tin can that sat next to the stove. When it cooled, it turned white and solidified. Everything that went into that cast iron frying pan was fried in that bacon grease. Potatoes, T-bone stakes, pancakes, flap jacks, you name it, it was fried in bacon grease that came back out of that tin can.

My Mom used Lard for every thing. I never heard of Crisco or olive oil etc. back then, at least in my house. Incidentally both of my parents, never carried an ounce of fat on them and lived into their 80's. Imagine that!!

I'll give the folks in Kennecott a call 53.

Any others that you've found, please share. Not all summer sausage is created equal!!! ;-)

DC

feddoc · Sep 29, 2017

I remember that can. Good memories 2lumpy

2lumpy · Sep 29, 2017

And........ feddoc, that big ole cast iron frying pan never got washed, ever. Scape it clean but don't ever put water in it, and IF, it ever got soap and water in it, "ruined, throw the damn thing out".

DC

kilbuc · Sep 29, 2017

+1 lumpy on cast iron. Just bought a 7" for $5. Have several 8 and 12 inchers. Have a Stargazer on order.....LOL.

the road goes on forever
the party never ends

predator · Sep 29, 2017

LAST EDITED ON Sep-29-17 AT 10:50PM (MST)[p]Lumpy, if you are willing to drive a whole 3 hours north of SLC to Idaho Falls, you could try Glenwoods. I had them make all kinds of tidbits out of my antelope last year, and it was dang good stuff, and quite reasonable.

And you could fish the South Fork of the Snake and make a day of it.

Here is their website: https://glenwoods.com/

Preddy

Awesome · Sep 29, 2017

Spoiler Alert: summer is over, maybe try fall sausage?

nontypical · Sep 30, 2017

Go just a little farther than Evanston, Deloss.

Henderson Meat Processing on the I-80 business loop in Ft. Bridger.

Always do a good job and their summer sausage and jalapeno cheese stick are very good.

307-786-4577

www.hendersonmeat.com

feddoc · Sep 30, 2017

I still have my moms cast iron skillet.

And the butcher knife that left a still visible scar 57 years ago.

Gator · Sep 30, 2017

SE Utah
Check with 4 point meat locker in Monticello
435-587-2769

"I have found if you go the extra mile it's Never crowded".
>[Font][Font color = "green"]Life member of
>the MM green signature club.[font/]

elkassassin · Oct 1, 2017

Can We See the Evidence/Buck Lumpy?

Back Me Off to 1,700 Yards,650 is a Little Close & I'm Not Comfortable with it!

A GUT SHOT at 1,700 Yards will Still Make Some Good BRAGGIN Rights so I Can Say I At Least Hit Him!

2lumpy · Oct 1, 2017

I'm a lousy hunter BC, if you can't donate a hindquarter, I may need to buy beef!

It's been 8 years since I had the main ingrediant for summer sausage. But I'm still out trying! :d
DC

elkassassin · Oct 1, 2017

Good Luck Lumpy!

Back Me Off to 1,700 Yards,650 is a Little Close & I'm Not Comfortable with it!

A GUT SHOT at 1,700 Yards will Still Make Some Good BRAGGIN Rights so I Can Say I At Least Hit Him!

2lumpy · Oct 6, 2017

I have checked each of the locations that have been suggested, in Idaho, Utah and Wyoming. I haven't found anyone that makes summer sausage that does not require refrigeration.

What I was looking for was something like the HIckory Farms product that can be set out for a few months. Is far as I can tell, nobody makes one with enough preservatives to be safe outside a fridge or a freezer for long term storage.

Thanks everybody, for your input and help with the suggestions.

DC

elkassassin · Oct 6, 2017

When Hickory Farms done away with the Original BEEFSTICK they Ruined Hickory Farms!

Back Me Off to 1,700 Yards,650 is a Little Close & I'm Not Comfortable with it!

A GUT SHOT at 1,700 Yards will Still Make Some Good BRAGGIN Rights so I Can Say I At Least Hit Him!