Venison Jalapeno Pepper Jack Cheese Summer Sausage Question

Discussion in 'Sausage' started by exromenyer, Nov 1, 2012.

  1. I've smoked several batches of this and never had any problems before but this batch was tough to get up to temp. It felt like it stalled like a pork butt on me. I smoked it with wood and charcoal for 9 hours and never really saw the IT go over 160 degrees. I took it off the smoker put it the oven for 30 - 40 minutes on 225 and the ice bath until the temperature came down to 80 degrees. They were in the fridge Sunday night to Monday night and look great. They are very moist with the cheese and because I used 10 lbs venison 5 lbs pork butt but I am just not feeling like they are done.......i had a few pieces this morning and i feel just fine, i'm just not sure....any thoughts out there......?  It's very soft, where you could almost squeeze it into a patty. When I cut it it's still soft, just not like a typical summer sausage... Thoughts.... Do I need to discard the whole batch ?

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