1st time summer sausage

Discussion in 'Sausage' started by minn.bill, Feb 25, 2008.

  1. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    and it turned out awesome!. been wanting to try this all winter and today was the day.did a twelve pound batch of venison summer sausage .i got four three pound sticks out of it .i used a mix i got from curleys sausage kitchen and mixed it with 8lbs venison and 4 lbs pork i also added an ounce of powderd milk and a little garlic powder. i fired up the vault at 6 this morn and placed the rolls in at 130 deg for 1 hr moved up to 150 with smoke (hickery) for 4 hrs the up to 170 for about 2 hrstill internal temp was 154 then to the cold water bath and the fridge. once again thanks to everyone on this site it turned out wondefull, as good as any ive ever bought.[​IMG] got a couple pics of the finished product ,just for proof ,lol. [​IMG]
  2. richtee

    richtee Smoking Guru OTBS Member

    Purty stuff, Bill. Now send me a couple slices for analysis... :{)
  3. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Yes indeed, those be mighty fine vittles you made there! Just bought a new stuffer with my birthday money, when I get the new smoker finished, I will diffenetly be makein up some of them! Well done![​IMG]
  4. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Great looking final product, congrats !!!
  5. fireguy

    fireguy Smoking Fanatic

    looks good, its bringing back fond memories from a couple weeks ago..
  6. what would the powered milk help achieve pls ?
  7. Good looking stuff!!![​IMG] Those vacuum sealers are the best thing since sliced bread. I've got venison summer sausage in my freezer from last January that tastes just as fresh as the day I took it out of the smoker.
  8. walking dude

    walking dude Smoking Guru SMF Premier Member

    nice bill........REAL nice..........did you also add encapsulated citric acid?

    REALLY helps with the zing...........
  9. funh2o

    funh2o Meat Mopper

    Hey Bill, great looking sausage. [​IMG] I may try that next fall when I have some venison.

    Happy Smoking

  10. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    looks great Bill, it is good to know what you actually have isnt it. not to put down anyone that does this comercially. but if you dont do it yourself you really dont know. if it tastes as good as it looks you did a great job!!!
  11. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    hey bill

    good looking sausage i think the powdered milk is the way to go i just started using it a few months back it sure makes for some nice sausages good job
  12. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    thanks guys,and dude no i did not maby next time.[​IMG]
  13. desertlites

    desertlites Master of the Pit OTBS Member

    good looking snausage Bill-and I didn't think WD knew any words over 3 syllables. hmmm learn somthing every day.good looking meat.
  14. tony111

    tony111 Smoke Blower

    Nice job minn.bill ,looks great. Try some of the high melt temp cheese in your next batch , you will love it. Congrats on a job well done!
  15. hockeyhead

    hockeyhead Fire Starter

    Look'in GOOD!!! In the past we will cold smoke then put the heat to'em.[​IMG]

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