Just got a Master Forge double door propane smoker. Seasoned it, now have 20 lbs of venison summer sausage cooking on it. I used the High Mt Summer Sausage Kit. I am following the directions on the package. Any suggestions that might help me ? I will post pics of the finished product.
First try at summer sausage
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Looks good, I have been making SS using the High B&P and get some high temp cheese for my last batch.
I like the way you hung your sausages, I have been laying mine on the rack and next batch I will hang, sometimes
the ends get little burned but not a big deal
I get mine to 165 deg and then give them an ice bath and refrigerate .
Next day I will vacum seal all but one log, I do cut most of the logs in half.
I gave several logs away as Christmas gifts and folks love them
One thing I never tried is heating them up before you eat it, friend of mine slices them up and nukes em for about 30-40 seconds so I tried that
and it really seems to bring the flavor out even more.
Good luck and let us know how you like them, I kept having bunch of deer burger left over each year and this is a great way to use it up
and I keep several logs in the freezer and then take them out and we munch on it for couple of days.
I keep looking at doing my own seasoning but the kits are so much easier and work great but if you like cheese get some of the high temp cheese for a batch
Okay - It came out great. Got the internal temp to 160 after 8 hrs, Ice water bath then the refriderator. Will cut and freeze today. Next time I will add jalapenos and cheese. I finished early enough that I did some snack stix, they came out great also. See pics. Tonight I will put some jerky on the smoker and see how that comes out. Thanks for the help