First time smoking venison summer sausage with complete recipe …
网页2012年12月29日 · (Edit on 12-22-18, Don't exceed the 170F, or much above 160F in the sausage, or you could experience "fat-out" where the fat redistributes and seriously changes the texture of the sausage) While smoking add wood as necessary in 1/4 cup amounts and generate smoke for three to ten hours (suggest four or five hours for first try) depending …
Venison Summer Sausage – What other meat should I add to it?
网页2012年11月1日 · I actually looked on there website after I posted my last comment and they have approximately 62.5% deer and 37.5% fat in their venison sausage, which seems to high for me (their website said 1 ¼ lbs. of deer will make a 2 lb. stick.)
Wood type for summer sausage? - Smoking Meat Forums
网页2018年9月28日 · Hey guys, What wood do you recommend for summer sausage? Going to make venison/pork 80/20 and also 100%pork. Going to smoke for a few hours and finish in the oven. Thanks. Jim
Venison summer Sausage Problem - Smoking Meat Forums
网页2015年8月12日 · When my venison summer sausage is finished there is a fat gel on the outside of the sausage when I take the casing off. When smoking I do not raise the temperature above 170 to prevent a fat out. The final temperature is set at 170 until the internal temperature reaches 152. I then remove the...
Smoked 'n Sous Vide Venison Summer Sausage - Smoking Meat …
网页2016年3月17日 · Did an experiment on some summer sausage and was very pleased with the results. Used 2 pounds of ground venison, 1 pound of ground pork and then added garlic summer sausage seasoning and cure #1 weighed out for 3 pounds of meat, gave it all a good mix and let it set overnight in the fridge. The...
Summer sausage and other sausage internal temperatures?
网页2017年12月17日 · fellas, I’m new to smoking and just bought a Bradley digital 4 rack smoker. I did 25 lbs of summer sausage with the LEM seasoning packet with Instacure. I used the 2 1/2” burgundy fibrous casings. realized that I overloaded the smoker the first time with 20 pounds. It took almost 24 hours...
Venison summer sausage blooming question - Smoking Meat …
网页2019年8月17日 · I just did a 25 lb. batch of Summer sausage that was 50% venison & 50% pork. I have used the LEM package with the cure inside. I use a Bradley smoker with the Amazin smoke tube with apple flavored pellets. I got the internal temperature up to 160 degrees with the hot water bath. Then it went into the ice bath. I had to go to work today.
Jalapeno Venison Summer Sausage - Smoking Meat Forums
网页2014年1月18日 · Nice summer sausage! We go heavier on the mustard seeds as well. I remember you made Curley's bacon, have you used Curley's summer sausage mix? We have 1 50lb SS mix from Curley's and 1 50lb SS mix from Sausage Maker. I think I'm going to try your additions with Curleys mix except the jalapenos will be replaced with heat …
Pork Trim or Pork Butt for Venison Summer Sausage
网页2020年12月31日 · For example, If you go 50/50 venison to pork, but use the 70/30 ground pork in the mix, then you end up with just 15% fat in the sausage. It's even less when you up the venison portion. This is why it is preferable to add in some pork back fat for the lean venison portion to up the overall fat content of the sausage.
My venison summer sausage dilemma - Smoking Meat Forums
网页2022年10月4日 · OK, I'll try to provide as many details as possible. I made venison summer sausage using last year's ground venison, mixed with ground pork from the supermarket (70/30 ratio venison to pork). I mixed well using a well-received internet recipe. I also added high heat cheddar cheese. The recipe called for 1 T of tenderquick per pound as a cure.